I started off pretty much intimidated by the whole thing. Not gonna lie.
There's a lot of steps (well, to me), including two seperate recipes (though basic) for the mushrooms and the mini onions. Half way through peeling 18 of them I started to wonder whether or not they were worth it. (They were.)
From prep to plate it took about 4 1/2 hours. Julia's tips such as drying the beef with papers towels so it browns properly really made a difference. Step-by-step it all came together, in this delicious concoction of savory flavours only slow-cooking could possibly create. It was so, so good. Rick loved it, and there's plenty more for dinner tomorrow night. Well worth the wait!
I'm starting to think the Le Creuset oven is magic.
Note: I was going to include the recipe here, but it's easily found just by googling "Julia Child's Beef Bourguignon."