Boeuf Bourguignon

Didn't everyone who saw "Julie and Julia" want to rush home and make the famous beef stew with red wine, Boeuf Bourguignon? In theory, I did too, but since I saw the film in August and it was hot as blazes, I was more in the mood for fish tacos than beef stew.  Once November rolled around and local Montana grass finished beef went on sale at the Good Food Store for $2/lb, I knew it was time to give it a go.

I think as Mastering the Art of French Cooking recipes go, this one was actually pretty simple, but it still had plenty of steps and it's almost not worth making if you can't give it a day to sit and let the flavors meld.  This I did only after catching the Mountain Man trying to sneak a bite or two while it cooled on the stove, ha!

('scuse some of these blurry photos)

 The goods

Dredged stew beef

Le bouquet garni

Stew beef all nicely browned

Mirepoix with bacon

 All set to simmer

Bon Appetit!