Beeeeeef bourguignaaawesomes.

Christened my new cast iron Dutch oven with boeuf bourguignon a la Julia Child.  It was a coincidence that my intent to cook this delicious beef stew occurred as that movie “Julie & Julia” arrived from Netflix.  Though the dish was excellent, the movie was okay.  I wanted more food porn!  But it was pretty fun nonetheless; it was like some kind of movie-length ad for Le Creuset and Tums.  My favorite part of the beef bourguignon was the pearl onions: delicious, sweet, sauteed and boiled in butter.  Made me want a bloody mary.  I served it with buttered egg noodles and forgot the parsley.  When I had leftovers, I sprinkled some chopped parsley for a little extra flavor.

I love braising junk now.  It turns tough, boring old meat chunks into awesome flavor bombs of juiciness.  Right now, I’ve got some Hungarian goulash chillin’ in the Dutchie; it’s already pretty much eviscerated that stew beef into fantasgasm.


About ireneenroute

This is a blog full of photos taken by a cell phone.
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2 Responses to Beeeeeef bourguignaaawesomes.

  1. Isn’t braising great? Did you get enameled cast iron or regular?

    • ireneenroute says:

      Regular cast iron! It was like $30 at Target vs. $200+ at Sur La Table, Williams Sonoma, Craigslist, Ebay, etc., for all the enameled brands.

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