Julia and Joan
I promised Jim that when his taste buds returned I would make him a special dish...Boeuf Bourguignon aka Beef Stew in Red Wine with Bacon, Onions and Mushrooms ala Julia Child. Today was the day!
Now if I was Mary I'd be taking pictures all the way along. But it was too intense and too hot to focus on anything but the cooking process. We decided to make the dish after dinner and let it rest overnight because Julia said it's actually better the second day. (That's Julia Child of Mastering the Art of French Cooking. Jim actually bought me the book a few months ago in anticipation of this day!)
We bought 4 pounds of chuck roast and cut it in 2" pieces. Then it must be patted dry and browned in bacon grease. Carrots and onions are then sauteed, added to the beef and doused with red wine and bullion. I have a wonderful feature on my microwave called the simmer button which cooks meat dishes at just the right temp (around 300) to produce a perfectly tender dish.
While that cooked Jim peeled a dozen tiny onions which I then braised along with a pound of mushrooms. Those are added to the beef mix at the end. I couldn't have done this without my sous chef who cut, chopped and cleaned up.
He has pronounced it absolutely delicious!!! Yesss:)