Before we get started I just wanted to say that I was nominated for Best Up-and-Coming Young Paleo Blogs in Paleo Magazine and would really appreciate it if you took a quick moment and voted for me here. You can also vote for all your other favorites there for best new cookbook and what not so it should be a pretty fun time. There is even a favorite cooking fat vote; I chose ghee but my mom chose butter, needless to say we’re a butter loving family I guess.

Any who, Boeuf Bourguignon or more commonly known as Beef Bourguignon was first introduced to me through the wondrous and amazing cookbook Mastering the Art of French Cooking by Julia Child. Flipping through many of her recipes you might actually notice how many of her recipes happen to actually be incredibly nourishing and healthy, in fact even Paleo! My assumption is because our wonderful friend Julia actually knew what food is.

Speaking of how wonderful Julia is she also happens to be one of my biggest role models. With simple yet gorgeous recipes she managed to make a massive wave in the culinary world that still resonates to this day. Rarely do I ever meet someone that genuinely likes food and doesn’t know the name Julia Child. Her recipes are almost seamless and this one is a personal favorite of mine. I’m not trying to get all Julie and Julia on you here, I’m just saying that Julia Child is awesome.

In her recipe for boeuf bourguignon she managed to create a recipe that has layer upon layer of perfectly balanced flavors that melt away in every bite. If you just close your eyes you can actually search around and find those little nuances that she tossed in there and you can tell that each little trick was intentional because she was an absolute genius. Now I of course made some changes to the recipe to fit the way that I like things to taste but no need to worry because each change I made was fairly subtle and only adds a touch of my own style of cooking.

I choose to use cubed chuck roast because it does best when being braised for this period of time. I’ve tested other cuts but chuck by far has been the best and most forgiving. Everyone who got the chance to try it was more than satisfied, and with the creeping cold setting in now is the perfect time to start making something as warming and delicate as this. It was a particularly cold day when I made this in fact so when my parents and I sat down for dinner our entire conversation consisted of groans of satisfaction and ended with empty plates. Yet again Julia had not failed me and there was yet another successful meal on our table.



