After seeing the Julia/Julie movie, I decided to try making Beouf Bourguignon. I asked everyone on this board if it would make much difference to make it in a crockpot, because my husband prefers his stew meat cooked to death. In hindsight, I can't believe I even asked that question, lol. What was I thinking? Anyway, I took everyones suggestions and made it exactly the way Julia said to. I even made my own beef stock, as suggested. by a fellow chowhound. Yes, it is very labor intensive, and I think I used every pot in the kitchen, but it was definitely worth it. It was amazing, and I doubt i'll ever make any other kind of stew.
I've been looking at some of Julia's other recipes, and I noticed she used Vermouth alot. She suggests using it as a sub for other wines, if you happen to be out of what the recipe calls for. I've never used vermouth before, and never even tasted it til yesterday, when I bought a bottle. Do you use it? What do you like to do with it? Any recommendations would be appreciated!.