Just finished our dinner of Julia Child's

[MOMFUDSKI]

Beef Bourguignon. It is really good. I would make it again but with less wine than the recipe calls for. 3 Cups!

[no_hypocrisy]

1. I made the same recipe.

Food fit for the Gods!

[usonian]

2. If I recall correctly,

Julia put only one of the cups in the Beef Bourguignon.

[sprinkleeninow]

3. 😝 nt

[MOMFUDSKI]

6. I watched a video of a guy cooking this

recipe by Julia, and 2 more famous chefs. I only watched the Julys one. He followed her recipe which called for 3 cups of Bourdeau

[usonian]

8. I made it recently, not her recipe that I recall.

I honestly thought it could have used less wine.
But I'll give her recipe a try, for sure!

Bordeaux is light. I forgot what I used.
And my recipes are always way smaller than the printed or posted ones, so getting proportions is always problematic.

[MOMFUDSKI]

9. I used a red wine called 19 Crimes. Got it

as a gift. I don’t drink wine.

[Retrograde]

12. Burgundies tend to be much heartier than Bordeaux

I use a drinkable California red when I make beef bourginan, since I believe in cooking locally when possible. After all, the beef, the mushrooms, and all the vegetables are from California.

[slightlv]

10. LOL... I'll take a guess where the other 2 cups went! ;)

I'll have to find this recipe and give it a try. From what I can remember of BB recipes, it sounds like it would be really good!

[PJMcK]

4. We've made that!

It’s really good. The recipe is a bit finicky but it’s delicious.

[MOMFUDSKI]

7. I loved the process. I may do it using just a

bit of wine and more beef stock. The 3 hours in the oven is great for a winter day.

[grumpyduck]

5. We made it once.

Awesome.

[Warpy]

11. That's the conclusion I came to, also

since it gave me a raging headache. I don't know why the French make everything so boozy, I just know I can't take it. Besides, the ex preferred my Irish stew to Julia's. I was grateful. Half a bottle of Porter deepened the flavor without overwhelming it.

I suppose if you're in Paris in the bad old days before refrigeration and the meat had gone off by the time you got it, all that alcohol killed the pathogens while masking the taste of necrotic beef. It doesn't do anything that good these days.