During these mixed-up, last days of winter and first days of spring, it's a toss-up whether the day is going to be chilly or the temperatures are going to slide into the 70s. You start out the day in a sweater and jacket, and by the end of the afternoon, you're rummaging through your summer-ish clothes looking for something lighter. And don't get me started about the time change.

Should the dinner menu include something hearty like soup or stew, or should it be a lighter dish like a salad and cheese tray? Lately, I've been in the mood to go back to the basics and I've been going through some of my older cookbooks for inspiration. I think this inspiration was truly brought on because I have so enjoyed binge-watching Julia on HBO Max. It's a heartwarming drama exploring the life of television chef and icon Julia Child. She is the pioneer of the cooking show and because of this, she is and will forever remain one of my favorites.

I could watch her prepare her famous Beef Bourguignon over and over. I'm just fascinated at the way she lovingly puts this quite laborious dish together using basic, simple ingredients. Her passion for cooking is inspiring.

My favorite, more modern-day television chef is Ina Garten. She, too, makes her version of Beef Bourguignon. It's very similar to Julia's version but slightly different. I have made both recipes. My recipe is more Ina with some Julia stirred in. Both were fantastic, but me being me, I decided this time to do a mix of both. This isn't a quick, easy dish…it's definitely a labor of love. It is an involved recipe but I am glad that I took the time to make it and it was a big hit.

I highly recommend that when making such a special recipe like this to use the very best quality ingredients–and especially the beef. I prefer using locally sourced meats and one of our favorite shops is Eckerlin Meats in Findlay Market. We find ourselves there every Saturday during our weekly trip to the market for our shopping. Eckerlin Meats is an old-fashioned butcher shop that has been family-owned and operated since 1852. I really enjoy my time there and the repartee with the staff. They know me and know what I like, and offer me suggestions because I've been shopping there for years. I trust them.

Eckerlin Meats has recently picked up In the Curious Kitchen Bourbon Honey Mustard to sell in their shop and has also included our mustard as part of their sausage board at their bar. I really appreciate their faith in me and my products. For me, it's all about building relationships.

So after picking up my beef at the market, I couldn't wait to get home and begin my Saturday afternoon in the kitchen creating my version of beef bourguignon…which turned out to be one of the most delicious pot roasts I have ever made. It is a delicious and comforting dish…perfect for a chilly winter evening. It was full of vegetables, plenty of potatoes, carrots, and onions. And the slow-cooked beef was so tender.

The wonderful thing about this dish is that you really cannot get it wrong–unless, of course, you don't cook it long enough. It is impossible to overcook it because the longer it stays in the oven, the more tender and delicious the meat becomes.

MK's Beef Bourguignon (Julia + Ina Style)

My version combines the best of both Julia Child's and Ina Garten's approaches - a true labor of love that's worth every minute.

Ingredients:

• 3-4 lbs beef chuck roast, cut into 2-inch pieces
• 6 slices thick-cut bacon, diced
• 1 large onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 bottle good red wine (Burgundy or Pinot Noir)
• 2 cups beef stock
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 lb small potatoes, halved
• 1 lb mushrooms, quartered
• Salt and freshly ground black pepper
• 2 tablespoons flour
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 325°F. Season beef generously with salt and pepper, then dust with flour.
2. In a large Dutch oven, cook bacon until crispy. Remove and set aside, leaving fat in pan.
3. Brown beef pieces in batches in the bacon fat. Don't overcrowd - you want a good sear. Remove and set aside.
4. Add onions and carrots to the same pot, cook until softened, about 5 minutes.
5. Add garlic and tomato paste, cook for another minute until fragrant.
6. Pour in wine, scraping up any browned bits from the bottom. Let it reduce by half.
7. Return beef and bacon to pot. Add stock, bay leaf, and thyme. Liquid should just cover the meat.
8. Cover and braise in oven for 2-2.5 hours until beef is fork-tender.
9. Add potatoes and mushrooms in the last 45 minutes of cooking.
10. Remove bay leaf, adjust seasoning, and garnish with fresh parsley.

MK's Tips: The key is patience and quality ingredients. Don't rush the browning process, and use a wine you'd actually drink. This dish is even better the next day!

For this particular family meal, I served my beef dish with my grandmother's Buttermilk Biscuits and a nice green frisee salad lightly tossed with my delicious vinaigrette dressing. Why frisee? It's a type of salad green in the chicory family of lettuces and is sometimes referred to as curly endive. It's long, narrow, curly leaves with a mildly bitter taste. It pairs perfectly with a slightly sweet, slightly creamy vinaigrette dressing and also is the perfect complement to a rich, hearty dish–like pot roast aka my version of Beef Bourguignon.

Whatever your inspiration, don't be afraid to try a new recipe or invent your own. Get curious in your own kitchen and enjoy! Try new flavors and ideas.

Shop our artisanal condiments collection to elevate your own culinary creations, and explore our recipe collection for more kitchen inspiration.

Cheers!

MK