Clinton's Beef Bourguignon

It's pot roast.

From France.

So it uses red wine. From Burgundy. Duh.

The thing is,
we'll use cubed potato and onions and carrots and peas
and French use bacon and mushrooms, carrots, pearl onions and thyme.

He's layering flavors building up as Cajun chefs do.

The store that I went to had only ordinary mushrooms; white button and crimini.

But I want those other exotic mushrooms like shitaki, oyster, chanterelle, morel. Dry would be fine but the store didn't have them. 

What a bummer!

They contribute significant flavor.

And they didn't have frozen pearl onions either. And I looked! Back and forth, back and forth, back and forth, like a crazy person, reading every single box and package.

So back to the grocery section looking for the non-frozen pearl onions, back and forth, back and forth, back and forth. I put on miles. Or possibly several yards, the point is, a lot of back and forth.

And now I have to peel these stupid things. 

Maybe I'll go to a different store tomorrow. I really do want those mushrooms.

American pot roast is very good. But I must admit the French have us beat hands down on this one.

I actually do not like wine. But there is something magical about wine heated with butter. Pork fat too.

And I'll put fingerling potatoes in mine. Why not? And maybe chopped tomatoes uncooked at the end. Why not?

You cannot overcook mushrooms.

But you can overcook onions and carrots and potatoes. So those things are staged.

Then what do you do with this? Eat it from a bowl?

It's served over broad noodles or over polenta.

Or even as gravy over mashed potatoes.

Oh man, I'm having one of those déjà vu things happening again really hard. Did I show this before? Did someone dispute what to serve this over? These mind replay things are trippy.