Julia Child's Beef Bourguignon

The Sunday morning after the duck, I saw a beef stew recipe in the newspaper that I wanted to make so badly, it almost made me jump of bed.  It was David Rocco's simple beef stew.

Then I went to Julia Child's cookbook and decided I am going to make Beef Bourguignon,  fancy french beef stew.

We journeyed out to an Italian supermarket on Dufferin called Lady York.  Other than angus beef cubes, I also picked up beef soup bones and veal briskets.  LOVE briskets.

The afternoon's cooking went without a hitch.  All that red wine and meat was looking great, I left in the carrot chunks because I thought they would taste great and add some colours to the dish.  Then I put the le Creuset away in the fridge, anticipating the outcome.

Had a busy week but finally time had come to finish the meal on the following Friday night.  The pearl onions were a lot of work -  I had to peel and pierce every single one of them, but let me tell you, it was worth it!!

The final step was whipping up the 'beurre manié ', wow did that make the dish great.  It transformed the soup-like texture to like velvet!

It was the most delicious beef stew I have ever had!  I kept the meat bones with the flesh literally falling of it.  The brisket was so tender like silk....I could go on and on.

I give this dish 9/10!  Yes!  And Julius concurred.

http://www.tablespoon.com/recipes/julia-childs-beef-bourguignon-recipe/1/