I've never been to a movie that made me want to go home and cook.... that is, until "Julie and Julia." I was so fascinated with the french stew Julie made, that I determined I too could successfully make it! Boeuf Bourguignon (rhymes with: hoof poor key nyoe) is one of Julia Child's most famous dishes. There are a number of variations of this amazing stew, and recipes can easily be found by searching Google.
After making Boeuf Bourguignon at least four times, here is what I discovered:
*Boneless rib meat is more tender than stew meat.
*The meat becomes even more tender (and flavorful) if it marinades in a nice red wine, like Cabernet Sauvignon, for several hours before coating in flour and browning it.
*This stew is heavenly when eaten by candlelight with someone special.
