Some recipes just belong together. Joanna’s Beef Bourguignon and her Brown Butter Mashed Potatoes? This is the kind of meal that makes you want to linger a little longer at the table.

The Beef Bourguignon is a classic — rich with red wine, smoky bacon, carrots, pearl onions, and beef that becomes fall-apart tender after a slow, steady simmer. It’s not complicated, but it’s intentional. A meal that rewards you for slowing down.

And underneath all that glossy, savory goodness? Brown Butter Mashed Potatoes. The brown butter adds this quiet depth — a little nuttiness, a little warmth — that makes mashed potatoes feel elevated without getting fancy. Comfort food, perfected.

I poured a glass of the same Pinot Noir (Butter) that went into the pot and settled in to finish My Life in France by Julia Child. A fitting pairing, really. Julia made me want to cook. Joanna makes me want to gather. Together, they remind me that food is rarely just food — it’s connection, it’s memory, it’s the way we care for the people we love.

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A Few Notes from My Kitchen:

• Wine: I used a Pinot Noir called Butter for the Bourguignon. It’s soft, a little fruit-forward, and worked beautifully with the richness of the dish.
• Mashed Potatoes: The brown butter step is absolutely worth it. It deepens the flavor without overpowering the creaminess.

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Verdict:

Beef Bourguignon — ⭐⭐⭐⭐
Worth the time, worth the wine. A cozy classic I’ll make again, especially on a slow Sunday.

Brown Butter Mashed Potatoes — ⭐⭐⭐⭐⭐
Brown butter belongs in mashed potatoes. Period.

My Life in France — ⭐⭐⭐⭐⭐
If you love stories about food, France, or finding your way later in life, this is your next read.

447 recipes, 76 ½ weeks to go.
Gracefully yours,