I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN.
WHEN I LOOKED THROUGH MY ARCHIVES, I WAS SURPRISED TO SEE THAT I’D NEVER POSTED A RECIPE FOR THIS CLASSIC DISH. THIS RECIPE INCLUDES CARROTS AND PEARL ONIONS, BUT YOU COULD ALSO INCLUDE MUSHROOMS, TURNIPS, OR ANY NUMBER OF WINTER ROOT VEGETABLES.
THERE IS SOMETHING DEEPLY SATISFYING ABOUT A HEARTY STEW AND NO BETTER ACCOMPANIMENT THAN A CRUSTY BAGUETTE AND FULL-BODIED RED WINE.
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