Warm up with Julia Child’s boeuf bourguignon

There was ice on the windshield this morning.

Chilly overnight temperatures beg for warm and hearty dinners, like soup and stew.

Boeuf bourguignon – beef in red wine – is a French classic, made famous for American home cooks by the one and only Julia Child. Thick, comforting and long-simmering, it’s perfect for dinner on unhurried weekends when temperatures dip and the warmth of home keeps people indoors.

Child’s recipe can seem daunting. It’s really three – boeuf bourguignon, brown-braised onions and sautéed mushrooms – in one. But the reward is rich, velvety and flavorful. It’s Wednesday’s Spokesman-Review Food section centerpiece.

As always, there’s a Fresh Sheet round-up of food-related briefs. Look for vitamin-rich, winter squash and kale soup, too.

Cheers!