I remember when I first purchased Julia Child’s Mastering the Art of French Cooking: I nestled into my parents’ welcoming La-Z-Boy and proceeded to read the entire tome almost cover to cover, lovingly marking recipes I wanted to try with my trusty Post-It notes. One of those recipes was, of course, the famous beef dish, beef bourguignon: tender chunks of beef simmered slowly in red wine and beef stock and garnished with buttery pearl onions and earthy mushrooms. Julia calls it “certainly one of the most delicious beef dishes ever concocted by man.”
