Ok, this is getting downright ridiculous. Woke up to another 15 inches of snow..its unbelievable. I had to enclose some pictures because seeing is believing. Feel like we are drowning in the white stuff! Still very much on my high from my wonderful trip...what an inspirational city! In keeping that French feeling alive, I decided to spend the day making something I have not made in many years, Beef Bourguignon. This is a fabulous recipe I have had for years and was passed onto me by a family member, then while in Paris I obtained another recipe, which was quite similar so I combined the two and the result was pure magic! I cannot tell you how this was literally devoured by my entire family, throw in a few loaves of crusty french bread and a nice bottle of wine...and you are in for a real treat!
So I have included the recipe below the pictures. Anyway as promised, more visual stimulation from the fabulous city of Paris. Today's pictures are various shots I took of the architectural wonders that seem to grace every city block as well as some of the incredible antiques we came across while drooling in the antique district! Let me know if you have a favorite. No matter how many times you go to Paris, I can't imagine that you ever tire of seeing all the splendor that makes this city truly the most beautiful in the world!
The famous sign outside Bistro Lipp
A gorgeous cathedral
One of the corner buildings at the Louvre along the Seine
Love the black that is used in abundance in French decor
Now this is what I call molding!
The courtyard in front of the Lourve 
- About 3-4 tablespoons light virgin olive oil
- 8 ounces bacon, chopped (1/2 a package)
- 2 teaspoons garlic cloves, large chopped pieces (not too fine)
- 1/2 cup Cognac
- 1 bottle of good full bodied red wine (ideally like Beaujolais, Cabernet or Burgundy)
- 2 cups beef broth (I used Emerils box of beef stock which is a 32 oz box)
- 1-2 tablespoons tomato paste
- 2-2 1/2 pounds beef cut into 1-inch cubes
- Sea salt to taste
- Fresh pepper
- 1 pound carrots, cut to 1 inch (don't use baby carrots, they are too soft)
- 2 med.onions- thinly sliced
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) I used a bit more than the recipe called for
- 4 tablespoons butter at room temperature, melted
- 3 tablespoons all-purpose flour
- 1 pound fresh mushrooms (cut off stems and discard)
Next, you will add carrots, onions, and either potatoes or turnips if you are using them along with salt and pepper to the fat in the pot and cook for about 15 minutes or until soft and onions are lightly browned. Then add garlic and cook for another minute or two. Next add Cognac...you then should take a match and light it right in the pot...STAND BACK while you do this and stare in awe at your budding creation! (This process burns off the alcohol)
Next add the meat and bacon into the pot with the juices already in. Add the bottle of wine and beef broth, this mixture should pretty much cover the meat. Next add tomato paste and thyme. Simmer and then cover...at this point you can either cook it on the stove or transfer to a preheated oven (300 degrees) I cooked mine on the stove.
After about an hour and a half, the meat will be fork tender. On the side, take 2 tbsp of butter and melt then mix with flour and add to stew. In a small sauté pan, melt additional 2 tbsp of butter and sauté mushrooms for about 5-10 minutes or until soft. Add to stew, bring to a brief boil and then simmer and cook for an additional 30 minutes. Season to taste. At the end, I add a few additional stalks of fresh thyme...get that baguette and wine ready and you are in for a divine treat!
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- And a few picture highlights from my little cooking adventure yesterday......
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