Julia Child’s Beef Bourguignon (Bœuf Bourguignon in French) is a worldwide loved classic for a reason. Bourguignon, of course, means ‘of Bourgogne’, or Burgundy, a region in eastern France between Lyon and Paris best known for its wine. If the French elevated cookery to an art form, boeuf bourguignon would perhaps be the most prized in their national collection. This is a dish where you want to savor every bite of beef cooked slowly in fruity red wine, bacon, mushroom, pear, onions, and bay leaf until it has a soft and almost sticky consistency. Every bite is worth it. This wine and herbs-infused dish will be served with creamy mashed potatoes and a tarragon-infused Parisian Bistro Salad
Ingredients: Beef, bacon, carrots, pearl onions, mushroom, tomato paste, thyme, bay leaf, olive oil, butter, flour, beef stock, pinot noir wine, salt, and pepper.
Bistro Salad: iceberg lettuce, romaine lettuce, tarragon, chives, parsley, walnuts, shallots, red wine vinegar, white sugar, lemon juice, olive oil, and salt.
Paris Mash: Potatoes, unsalted butter, milk, and salt