I wish you could all come and eat with me tonight

[darkemeralds]

Dear GOD this is delicious!

Tonight after work, with the cold and the bike-riding and my little incident earlier, I was in the mood for some comfort food.

So I made a beef Burgundy (well, more of a beef Bordeaux) from a recipe by one of those wonderful curvaceous women TV chefs--Nigella Lawson or the Barefoot Contessa or somebody, who clearly stole it from Julia Child: all cubes of beef and wine and bacon and mushrooms and carrots and onions and pepper and garlic, slow-cooked in a heavy pot in the oven. It just came out, and I am enjoying a bowlful of it now.

There's a loaf of ciabatta bread and some butter, and gosh, I wish I could share it with all of you--I've got a nice salad too, so the vegetarians could join us!

Thank you for my star cookies, sparky77, llaras, lambourngb and buffyaddict13. You've helped make the winter holiday season so bright!

Comments

[emeraldsedai.livejournal.com]

Oh, any cabernet or pinot noir would work. If you have a Trader Joe's near you, they've got fantastic selections of cheap reds. I can't see bunging much more than five or six dollars' worth of wine into a stew pot.

Did that recipe I linked you to include the cognac? If so, you can safely disregard it. I did. But you definitely need the wine. Let me know if you try it!

[sffan.livejournal.com]

I'm thinking it's going to be my Christmas dinner :D I may even go a little crazy and have it with mashed potatoes! Now I just have to figure out a substitute for the mushrooms seeing as I kinda hate them ;) No cognac in that recipe.

No TJs in Canada (yet!), but I live across the street from an LCBO (Canadian version of a liquor store) that has lots of wine at pretty much every price point to choose from.

[emeraldsedai.livejournal.com]

I leave out the pearl onions, myself, but I love mushrooms. You could go the other way around! Or add more carrots.

It would make a fantastic Christmas dinner! I was thinking of taking a pot of it to my work Christmas party, but then I was all "pearls before swine" and also I hate microwaving good food.

Also: I extended my batch last night by throwing in a little more wine, stock, and beurre manie, then potatoes cut in cubes. Who knows? I could add some more meat tomorrow and keep it going for days and days.