A rich, savory, super-tender meal of Boeuf Bourguignon a la Julia Child for Christmas Day.
I’ve made this dish before. Before Paleo.
This time was not much different except the substitution of arrowroot starch for the flour and adding carrots and celery to the basic recipe of mushrooms, onions and bacon – and ruby port in place of chianti. Freshly simmered beef stock was at the ready to make the perfect sauce. 5 lbs of (cubed) grass-fed chuck roast is the star of this dish. And after low, slow-baking in cast iron for 3+ hours, it was so tender you could cut it with a spoon.
This was one of those special meals that is so good, nobody speaks. Everyone just chews in bliss – smiling, eyes half-closed.
Baked sweet potatoes were offered on the side. Said tubers are cooling for the fridge, left in favor of more silky beef goodness.
No one had room for dessert, either. It doesn’t get much better than this.
Merry Christmas, Everybody! Wishing you all a Happy Holiday and looking forward to a New Year filled with Health, Wealth and Happiness!