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Well, I didn’t burn the house down.

February 21st, 2011 3 Comments

Feast your eyes on my first, and probably last, beef bourguignon.

The process took all day, as in 10 hours, and only yielded a few minor catastrophes…onions in the sink…firemen on the scene…you know, the usual for an amateur chef attempting an epic dish.

I took pictures when my hands were free for 2 seconds, but I don’t think you’ll find them helpful.

Let me just give you a few notes on the recipe I selected from Epicurious since it’s difficult to navigate.

  • Embrace technology and use a crock pot, not a dutch oven.
  • Open all the windows when searing the beef.
  • Buy good red wine, not the cheap stuff.
  • Be amazed when the onions cook down to nothing.
  • Add the pearl onions long before serving.
  • Serve the next day even though the recipe says you can do it all on the same day (which is why I chose it).

To my surprise (and relief), everyone loved it. Including my picky palate!

At the end of it all, the beef came out much better than I expected and the experience proved to be a valuable cooking lesson.  The best part about this dish are the rich flavors from the herbs, wine, and onions.  I learned several new techniques, discovered patience, and felt confident in my valiant effort.

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  • donya

    “palate” not “palette” in this case

  • JustOneThing

    On that same note, “Julia Child” not “Julia Childs” Glad
    the dish was a hit!