Our weather has turned chilly, with temperatures down near or even below freezing, so it's time for so-called "comfort foods" — aren't all enjoyable foods just that? — like beef stews. Here's a classic French one: Bœuf aux carottes. Beef braised with carrots. Also onions, potatoes, and herbs.White wine. I made it two or three days ago.
I've posted about it many times before and every time it comes out a little different. And every time it is delicious. This version was cooked in the slow-cooker with white wine, thyme, carrots, onions, garlic, and, at the last minute, some smoked pork bacon (lardons fumés) that I sauteed first. It was a kilogram of stew beef, called bœuf à bourguignon (or simply bourguignon) here in France. We have enough left over for another meal, and this is the kind of cooking that tastes even better the next day or the day after that.
Yesterday I made another dish of gratin d'endives au jambon. Can't get enough of that cheese sauce.
Walt just saw on a weather report that it's actually snowing in Le Mans, and predictions are for a few stray snowflakes in the Loire Valley. Today is January 15, after all.