Ode to Julia

Ok, readers, if you have not seen the movie "Julie and Julia" about the lives of cooking maven Julia Childs and blogger-extraordinaire Julie Powell, finish my blog entry later, and go see this movie!! No film has ever before come close to rivaling my personal all-time classic favorite, "Father of the Bride," but I may have laughed more in this movie than even at all of wedding planner Franc's ingenious lines. 

So inspired was I by this movie that I decided to make one of Julia's favorite recipes, and one that is mentioned several times in the movie: Beef Bourguignonne. And to my surprise, I found an almost exact recipe in one of my cookbooks (thank you, Stephanie, for the cookbook!). 

It was an eventful evening of cooking, and if you decide to make a Julia recipe, schedule in some extra time. One burned paper towel and flaming pot holder later (these European gas stoves are POWERFUL), the dish was complete perfection. True test: Brian smiled the whole meal and went back for seconds and thirds. 

If you make it, let me know what you think!! 

Beef Burgundy

4  bacon slices

1.5 lbs  boneless beef stew meat, but into 1" cubes

8 oz.  shiitake mushrooms (clean, quarter, and discard stems)

1 med.  yellow onion, chopped

1 1/8  tsp. ground pepper

3 Tbs.  flour

2 cups  red wine 

3 cups  beef broth

3 Tbs.  tomato paste

1   bay leaf

1 Tbs.  firmly packed dark brown sugar

1 cup  fresh pearl onions,

* fresh rosemary sprig

* about 20 packaged peeled baby carrots

* chopped fresh parsley to taste for garnishing (if desired)

1. Preheat oven to 350 degrees F 

2. Fry bacon in 6-qt. heavy oven-proof pot (le creuset or stainless steel pot) until lightly browned, about 5 minutes. Remove pot from heat, and using a slotted spoon, transfer bacon to a paper towel-lined plate (keep away from gas flame!) leaving grease in the pot. 

3. Set pot over high heat again. Add meat and cook until browned on all sides. Reduce heat to medium-high and add mushrooms, onions, and pepper. Cook, stirring constantly with a wooden spoon, until onion is tender, about 5 minutes. Sprinkle with flour and cook for 2-3 more minutes. Add wine, tomato paste, broth, rosemary, bay leaf, brown sugar, and bacon. Stir, scraping the bottom of the pan, and bring to a simmer.

4. Cover pot and transfer to oven. Bake for 1.5 hours. (I only did a little over an hour, but my oven is also very powerful over here). Remove pot from oven (savor the aroma, please), and add carrots and pearl onions. Bake, uncovered, until carrots and meat are tender, about 20-30 more minutes. Garnish with chopped parsley and serve. 

**Delicious with sliced French bread for dipping and a green salad.