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.