Julia Child's famous recipe begins in the best way possible: sautéing bacon in a generous amount of butter (and it only gets better from there). My version (created by reading many versions and closely following none of them) is surprisingly easy for such a showstopper. It does take some time, so gather friends and extra wine and enjoy the aromas! <br /> <br />(Note: You'll notice this doesn't require any oven time, and doesn't concern itself with taking the meat out before boiling since the excess of liquid makes it super tender regardless. It also doesn't involve pouring out any bacon fat because... are you crazy? However, this version does lack the pearl onions and mushrooms, which *are* important (and easy). I'll try to add them soon!) <br /> <br />(Note: The picture is most of the way through making boeuf bourguignon, which is the same thing with beef. Enjoy!)

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