Boeuf Bourguignon

Who is the man who makes a complicated French dish and videotapes it at the same time? Shaft? No! Moi!

Tonight I made Boeuf Bourguignon from The Barefoot Contessa’s new cookbook: “Barefoot in Paris.” It came out looking thusly:


The broth was great but the beef was a little underseasoned. I seasoned it, but apparently not enough. Very tender though. And her idea for serving it on top of a piece of bread is not only a good one, but practically essential. It soaks up all the broth and is the best tasting part of the whole experience.

But enough yapping. You want to see movie magic. Well here you are, my cinematic francophilic masterpiece…

PS: This film features my brandest newest piece of cooking equipment: my Le Crueset oven, which is beautiful and perfect and completely the product of the help Brian W. gave me in Kitchen Queries. (Apparently the site he linked to no longer features the Halloween special that saved me so much money.)

PS2: This film features me LIGHTING SOMETHING ON FIRE. That should be worth the price of admission alone. [The idea to use scissors to hold the match was my own inspiration. That technique will forevermore be known as the Amateur Gourmet wuss maneuever.]

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