Boeuf Bourguignon (Beef Stew in Red Wine)
This dish is a French classic: a stew created by braising a tough cut of beef in red wine, cooking long and slow to yield something hearty, tender, and full of flavor.
Now shocking as this may seem, this isn’t a summer dish, but that’s ok–I actually made it during the winter, lol! Can you tell that I’m not great about getting all of my posts published right away? 
This recipe is based on that of the great Julia Child from Mastering The Art of French Cooking, Volume One, a book I’d highly recommend to anybody who is serious about cooking good food (I’ve also discovered the re-runs of her fantastic TV series on PBS–very worth a watch!).
So whether the weather is cold or you just want something to warm you up and make you feel good from he inside out, this is a stew that will do the trick. The beef becomes fall apart tender while the broth of
