Like most cooks I know, I am a big fan of Julia Child.

Ever since reading her autobiography "My Life in France," I can't help thinking about the wonderful Valentine's Day cards she and her husband, Paul, created and mailed to friends around the world. My favorite—the whimsical photograph of her and Paul in a bubble-filled bath tub, with the heart-shape thought-bubble "WISH YOU WERE HERE."

What better Valentine's gift to present to your paramour than one of Julia's signature dishes—Boeuf Bourguignon? However, who has the time or patience for the amount of work involved in Julia's recipe? 

I have developed an easier version for the slow-cooker, allowing one to enjoy the day with loved ones, returning home later to dine in sophistication. And for dessert? Check out Bedford-Katonah Patch's guide to confectionary delights offered at local shops and markets.

Boeuf Bourguignon for the Slow Cooker

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Ingredients:

            8 oz. thick-sliced bacon, diced

            2 ½ - 3 pounds beef stew meat

            1/2 cup all-purpose flour

            1 ½ tablespoon vegetable oil

            4 tablespoons unsalted butter

            1/2 cup brandy

            1 piece celery stalk, finely chopped

            1 large onion, finely chopped

            1 shallot, finely chopped

            3 large garlic cloves, minced

            2 carrots, cut into 1/4-inch-thick slices

            4 fresh thyme sprigs, or 1 teaspoon dried thyme

            4 parsley sprigs

            2 bay leaves

            2 cloves OR a big pinch of ground cloves

            2 tablespoons tomato paste

            1/2 teaspoons grated orange peel

            3 cups dry red wine

            1/4 cup heavy cream (optional)

            8 oz. frozen pearl onions                       

            1 lb. mushrooms, halved or quartered if large

             Salt and freshly ground pepper, to taste

Instructions:

1. Pat beef dry and season with salt and pepper. Put the flour in a gallon-sized sealable plastic bag. Place beef in the bag with flour, seal, then shake to coat meat. Remove meat from bag, shaking off excess flour, and place in bowl or plate until ready to use.
2. Heat a sauté pan over medium-high heat, add the vegetable oil and cook the bacon until cooked through, about 3-4 minutes. Use a slotted spoon to remove the bacon and place it in the slow cooker pot.
3. In the same sauté pan, brown the beef, in the bacon fat, well on all sides in 2 or 3 batches, without crowding. Transfer to the slow-cooker pot.
4. Pour out the bacon fat, and use a paper towel to remove any black bits.  Don't scrub pot of anything not blackened. Add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
5. Clean the pan. Heat 2 tablespoons butter in the cleaned pan over medium heat until foam subsides, then sauté the chopped onions, shallot, celery, garlic, and carrots, stirring, until onions are pale golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the sautéed vegetables to the slow-cooker pot, along with the orange peel, wine, cream, herbs and cloves.
6. While meat simmers, heat remaining 2 tablespoons butter in a large nonstick skillet over moderately high heat until foam subsides, then saute' the mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
7. Stir onions and mushrooms into the stew. Cook at low temperature in slow-cooker for up to 7 hours.  For the last 1/2 hour, switch to high heat and remove the lid to allow the stew to thicken.
8. Remove herbs and bay leaves and skim any fat from surface of stew. Taste and season with salt and pepper. Serve over mashed potatoes or buttered egg noodles.