Beef Bourguignon

[elleng]

Hope it works.

Nevermind,
quirky link.
http://www.macyrecipes.com/?fbclid=IwAR2G9jkeifV75AfJTNw7AHQpxdZfAT_DPVGePNq7Lt_4sxM20DpmyG_ZV4M

[fierywoman]

1. The Julia Child recipe in The Art of French Cooking always works superbly.

[elleng]

2. My daughter just mentioned it!!!

MAYBE I'll dust off my old copy!

(julia child recipe)

https://cafedelites.com/beef-bourguignon/

[sdfernando]

3. Remember, DO NOT crowd the mushrooms

or they won't brown.

[PJMcK]

4. A favorite of mine!

Each time I've gone to France, I've had to have a local version. After the last trip, the Landlady(!) decided to try her hand at it and it was superb! Dare I say that it was better than what we had in France? Actually, I think it's because we have better beef in the U.S.

How did yours turn out?

[elleng]

5. Haven't made it! MAY do my beef 'stew' in a few,

'invented' it 33? years ago, while holding first baby girl in my arms!

[yellowdogintexas]

6. This used to be my "company dish"

I have not made it in a long time, but I do love it. It probably has way to many WW points for me

I have not made Julia's recipe but I have a streamlined version that is simpler.

Remember what Julia said about wine: "Never cook with a wine that you wouldn't drink"

The friend who gave me the recipe I use, was very emphatic about using French or California burgundy but never use wine from New York state because it's 'foxy' whatever that is.

[elleng]

7. Wine I use with 'my' beef stew may or may not be 'foxy,'

will see in a few, after I finally make it again!

Hope I can find a decent substitute for potatoes; think I'll still 'dredge' the stew-beef pieces in flour (with salt & garlic powder,) & hope that's not too many carbs for me.

[PennyK]

8. Turnips!!!

Cut and peel, then cook in the broth, and you won't be able to tell the difference. I use them in my stew and the husband had no clue. They have less than 1/4 of the carbs in potatoes!

[elleng]

9. THANKS! Great!

JUST why I need an alternate.