Part 1 (Original post) at this LINK.

6 pm Stew out of the oven. Sauce being boiled until thick enough. Onions and mushrooms now with the beef.

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Hi there!

This is my first attempt to live blog while I cook. This is, of course, inspired by Julie and Julia combining two of my passions: blogging and cooking. And now… with photos.

I am cooking a dish based on the Boeuf Bourguignon recipe from the book “Mastering the Art of French Cooking” by Simone Beck, Louisette Berthole, and Child, page 315.

According the Beck, Berthole, and Child (1964), Boeuf Bourguignon is Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms. It is best made with their suggested stew cuts (p 314 - 315): Rump Pot Roast, Chuck Pot Roast (also known as Beef Short Ribs), Sirloin Tip (cut we use for tenderloin tips), Top Round, or Bottom Round. These cuts have the best amount of fat and meat that will make the stew reallyyyy tasty. But we used Tenderloin for this recipe. Also best to have the beef cut into cubes.

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