This beef stew (aka beef bourguinon) makes a lovely Saturday or Sunday evening dinner. The whole house fills with the smell of beef stew in red wine, and you can entertain yourself talking in a Julia Child-accent while you work through each of the steps. We had this dish in its homeland when we visited Burgundy (bourguinon = Burgundy), and we have to say, this recipe from Julia is just as good (better, really) than what we enjoyed in the French countryside.
France is full of wonderful sites, including this. Cafe au laits are a little pricier made with this milk, and of course the milk bottles are a bit smaller, but the flavor is totally worth it. Also, we’d love to visit their milking facility. The milk maids are probably super tiny.