It doesn't look like the recipe picture at all!
Loyda and I, along with most likely half of the women in America, made Julia's Beef Bourguignon. We turned on some classical music, fired up the oven, and felt just like Julia as we laughed and cooked. It was also nice to have someone to help chop mushrooms
and stir the pot.
I made a few modifications to the recipe: skipped the bacon due to Loyda's pork allergy (turkey bacon just wouldn't be the same in a recipe, right?), used dried herbs instead of the little bag of fresh herbs Julia calls for, and used regular onions instead of the small white whole ones (big cost difference!). I forgot to put carrots on my shopping list, too, so we skipped that. 
There's a whole lot of back and forth between the cooktop and the oven, so the French Oven was especially helpful. In fact, I'm not sure how you would do it without one. Carolina Blue works best.
Measure leftover tomato paste and freeze. Now I have all of these neat, pre-measured frozen dollops for future recipes. Thanks for the tip, Tanya!
We decided that the end result was yummy, but not necessarily worth the long cooking time.
My lessons learned for next time:
1) more mushrooms - they are awesome!
2) cook the beef a shorter time at the beginning
3) adapt for the crock pot - much easier with probably a similar result
Speaking of tips, am I the only one who didn't know this?
Measure leftover tomato paste and freeze. Now I have all of these neat, pre-measured frozen dollops for future recipes. Thanks for the tip, Tanya!What's up with the weird spacing in Blogger?
3 comments:
Oh, that does look yummy. And mushrooms are always divine in slow cooked recipes!
I'm sure you could modify that for crockpot...sort of like coq a vin.
My belly is rumbling now...yum!
If I don't see this movie soon, I'll probably explode.
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