As I am smack dab in the middle of making my annual pot of Julia Child's Boeuf Bourgignon, I am realizing that I have made the same recipe for some 30+ years.( beef, mirepoix, wine, brandy, onion, garlic, tomato paste, bay leaf, thyme, mushrooms. Has anyone had a Bf Bourg with a twist- that surprised you and that you really enjoyed? I'd love to hear about them!
( added lentils, celery root, jerusalem artichoke, anchovies, fishsauce, etc.?.............. )Thx much
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)