Boeuf Bourguignon

Ha!  I can finally spell it without looking it up!  

Today's supper (or tomorrow's lunch) is to be Beouf Bourguignon, something I've never cooked before.  I am going to use the Lorraine Pascale recipe as I seem to get on very well with her (except the paella....).  I was explaining to Husband what is it and he replied 'So, it's basically stew?'.  Well, yes I suppose so but stew doesn't sound very sexy whereas boeuf bourguignon makes you slide into a dodgy French accent and alliterate.

Anyway, it doesn't look too tricky and I do like a recipe you can make one day and serve the next with the notion it improves with standing.  Chilli is great for that.  I am hoping the kids will try some although I imagine they'll take one look and ask for sandwiches.

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Boeuf is in the oven.  I am slightly worried for two reasons.  One is that I am only making it for me and the old man so I halved the recipe and I am a bit worried about cooking times.....Maybe I should have made the whole lot and frozen half?  It is meant to cook for 2.5 hours so I reckon I'll knock off half an hour.....*fingers crossed*

Secondly, the recipe seems so easy I am concerned about how I am going to mess it up, which I invariably will.  Perhaps my recipe halving will have done the trick, or the fact that I put all the liquid as Marsala when I should have halved it with Burgundy or stock.....(I know, Marsala is Italian but Lorraine assures me it works.  Just annoys the French).

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Ooh!  It was lovely!  So much so, Husband and I mopped up the juices with the kids' leftover chips (I know, shocking behaviour) and I am making it again for friends coming over next Sunday lunch.   I actually forgot to take a photo of my wondrous creation, so I have posted somebody else's instead, but it looked very similar.....yum!