Winter in Cleveland is cold. Cold enough for desperate measures.
And on a very chilly winter Saturday recently I was driven to cook – specifically Julia Child’s Boeuf Bourguignon. Simple, really.
Step 1: Saute onions and carrots in butter (more butter than you would think is necessary, really).
Step 2: Pat meat (top sirloin) dry with paper towels and saute with the veggies until the meat is browned.
Step 3: Cover the beef and vegetables with beef stock and wine, add a little thyme and a bay leaf, and simmer it until it falls apart – at least two hours or so.
Serve over rice, or gnocchi, or boiled potatoes. Just as Julia intended!
Knopf has kindly made a PDF of Julia’s recipe available on its website.