For the final recipe of the month, I chose Julia Child’s famous Boeuf Bourguignon. Because we still don’t have our oven fixed (I know, right!) I adapted it with help from this recipe so we could use our slow cooker instead.
It’s a long recipe, but no part of it is difficult. You chop up an onion and a carrot and the beef and you cook them in some oil and butter, then chuck them in the slow cooker with herbs and beef stock and red wine and cook them for 8 hours on low. Then about an hour before it’s done, you cook the mushrooms and onions (and the boiled potatoes) separately to bring together at the end of the cooking time.
The only trouble we had with cooking it this way is that at the end of the cooking time when we drained the liquid to put in a pot to reduce for a sauce, there was still SO much liquid left. Like none of it had evaporated at all. This wasn’t too much of a problem, it just meant that it took longer to get the sauce we were after.
I stirred the boiled potatoes in with the meat and other vegetables, because to be honest, I’m not a big fan of boiled potatoes and figured this would be the best way to give it more flavor and make it more palatable to my taste.
We served it with buttered peas from the book, adapted again by using frozen peas and cooking it in the microwave. I couldn’t be bothered shelling peas and cooking them another way, and these were really scrummy and seem to have become a regular side dish for us at the moment.
It seems strange to try to review Mastering the Art of French Cooking based on only 4 recipes. What I can say is that everything we’ve made has been fabulous, and that each recipe is very comprehensive. I appreciate the nostalgia of the book, and love the cuisine, but wish that we had done this at a different time of year since I live in Australia and it is the middle of a hot summer. I’m sure that I’ll return to the book in the colder winter months to try out a lot of the recipes that the Food52 Cookbook Club members in the Northern Hemisphere were making that looked delicious, but for me, I really wanted to try a variety of recipes and savoury, but everything summery seemed to be eggs and desserts. The only criticism I have is the lack of photos. I understand why this is, but when you’re working from just a recipe title and most are in French, photos would make it much easier to browse and choose things to cook.
To see the other two recipes I’ve tried from this book click on the links below: