Beef Bourguignon (modified)

I did receive my copy of "Mastering the Art of French Cooking" from the library, but before I did, I just did a google search and found this Julia Child recipe online. To say we have had some rain would be an understatement, but it makes from beef bourguinon (sp?) weather. Armed with the recipe, I took a spotaneous trip to the grocery store on Monday morning. Maybe not the best idea. The base recipe I used turned out to be modified, and then I modified from there based on the ingredients I found.

Ok, so I didn't blanche the bacon as directed, just to save a step. But I didn't do the whole thing with the pearl onions because I couldn't find any. I just used some jarred roasted onions instead. Other than that, pretty much as directed. And here is the result:



Yep, a whole sink full of dirty dishes. Although you can cook this ahead (and clean up), there was still a lot to do at the last moment. Onto the meal itself:



Assembled in the pot. And I served it with egg nooodles:



I don't often get to have a glass of wine with dinner these days, but I had some leftover! It was pretty good, but I don't think that Andy and I handled the amount of fat/butter in this dish very well!