Changing America’s tastebuds: Audio slideshow, interactive timeline of Julia
Child
Photo gallery: Julia Child, ‘Julie and Julia’
10 reasons to love Julia Child
French cooking: Tribute to Julia Child in Tequesta
Julie loves Julia for accepting mistakes
Perhaps one of the most famous Child dishes, this stew also figures prominently in the Julie & Julia movie. Here’s the recipe — just as it appears in Mastering the Art of French Cooking (Alfred A. Knopf), now in its 49th printing.
Boeuf à la Bourguignonne (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms)
As is the case with most famous dishes, there are more ways than one to arrive at a good beef bourguignon.
Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.
Vegetable and wine suggestions: Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Emillion or Burgundy.
Boeuf à la Bourguignonne
For 6 people
6-ounce chunk of bacon
9- to 10-inch fireproof casserole, 3 inches deep
1 tablespoon olive oil or cooking oil
A slotted spoon
3 pounds lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
Crumbled bay leaf
Blanched bacon rind
18 to 24 small white onions, brown-braised in stock
1 pound quartered fresh mushrooms sautéed in butter
Parsley sprigs
Remove rind and cut bacon into lardons (sticks, ¼-inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.
Preheat oven to 450º. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.
Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
Recipe may be completed in advance to this point.
For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce
As moviegoers will see in Julie & Julia, Child enjoyed a good cocktail. And she was partial to Noilly Prat, which is considered the classic French vermouth. So, she created an “upside-down martini” — essentially, a martini that puts more emphasis on the vermouth than the gin. “It’s a nice refreshing drink. I usually have two,” Child once said of this creation.
Upside-Down Martini
5 parts Noilly Prat
1 part gin
Put ice in a wine glass. Fill with Noilly Prat and top with gin. Garnish with a twist of lemon.
I haven’t been able to see the movie yet but just finished the book. I loved it. Wish my mom were alive so we could see the movie together. I’m usually not really excited about cooking ( two little kids and a husband who works alot) but found myself wanting to be in the kitchen after reading the book. I am inspired to try some new recipes. Thank you for posting this recipe.
Hi saw the movie last night with my Mum, it was great and such fun. I’ve always been a foodie, never thought about following a cookbook all the way through, this was very inspiring.
Am going to try the beouf a la bourguignonne.
bon apetite
I just saw it and it madde me very hungry so weare going to try it soon!!!
I hope you enjoy it!
bon apetite!!
How did the boeuf bourgignon go?? I thought the film was great (or was Meryl really sozzled throughout the fim??) and intend doing a French evening (hoping to get sozzled myself, on Julia’s famous Martinis, with the boeuf bourgignon. Found some very interesting ‘banana shallots’ – never seen them before.
Recently saw the movie and was so inspired — went to the market
to purchase ingredients for dinner preparation (chicken in wine)
– the movie was absolutely delightful!! Preparing beouf bourguignonne on Thurs. 10/1/09 !!
Want to know how the beouf bourguignoone turned out. I want to try it and am stumped with a couple of ingredients. What is a 6-ounce chunck of bacon and how and where do I buy it. I assume the bacon rind is with the chunk. Also did you serve with boiled potatoes??
Thanks for answering.
You must not be from the South but that is all right. You should be able to get bacon unsliced at your local grocery store or meat market. The rind is the pigs hide and should be attached to the chunk of bacon. I would think sliced bacon with the rind would be available to at your meat market. I would work just as well. let me know how it goes.
Jack
You can improvise and use six slices of bacon, simmer them for ten minutes, then cut them up into small pieces. It has the same effect. Hope this helps.
A chunk of bacon is simply a piece of slab bacon cut the rind off and cut the bacon into sticks lardons you serve the potatoes seperate from the stew a side dish also a green vegtable if you want julia child suggested butterd peas, hope this helps you
Love cooking, Julia child’s Boeuf a la Bourguinonne certainly looks like good comfort food for the long cold winter ahead. I shall be trying this recipe soon.
Thoroughly enjoyed the film and will be buying the book.
Why simmer the bacon and rind?
I find it confusing: when are you supposed to browning in the casserole? You say “Set the casserole aside.” and then you say get the fat almost smoking hot.
Also once the vegetables are browned do they get added to the meat and bacon or thrown away? That step seems to be missing in your instructions.
I was looking for the instructions on what you do with the vegetables as well. I think the recipe is missing that piece.
I added them to the beef, wine, stock mix before putting the casserole into the oven. It worked out fine.
“For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and VEGETABLES with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and VEGETABLES with the sauce”
Date night with hubby, saw the film, it was excellent and inspiring. Plan on ordering the cook book and am excited to bone a Duck!!!
The Beouf Bourguignonne was delicious. The meat cooked beautifully. Served with mash potatoes and brocoli. Note I could not get a chunk of bacon so used general bacon and cut the rind off.
Just back from film !Brillant !! going straight on to Amazon to place order for Cook Book Can’t wait to get started ! Beef Bourguinonne FIRST!!! Bon Appite !
Have just seen the movie…it is wonderful. I am so inspired that I am going to cook the Beef Bourguinonne immediately and search for the book. Meryl Streep is just brilliant and Amy Adams was very good. As Julia would say “bon apetite”
My daughter, Debbie, and I went to see Julia and Julie last night. Throughout my life, I have always been a country cook with 4H recipe specialties! My daughter is a wonderful cook of her own specialties. However, Julia and Julie have inspired us to begin some collaborative cooking through their delicious recipes for our families and friends. This will be a joyous diversion from our careers of motherhood and teaching.
Hi,
I loved the movie and saw it with my mom and my neighbor which we cook for each other each week and have dinner with the kids. Now we have more and exciting recipes to do. I am making the beef recipe now and read some of these messages. For the bacon I just used sliced smoked bacon and cut up 6 oz. and put right into the cast iron pot in the oven with the rest of the ingredients. I don’t think it matters about the rind? because this was way back when she was around and now we just have different types of sliced bacon maple, reg. or smoked. I let my stew cook for several hours in the oven in a cast iron pot about 350 and comes out awsome. I also have an awsome recipe to share with you. GRAPE CHICKEN IT’S GREAT !!
ROAST BHICKEN WITH GRAPES:
1 ROASTING CHICKEN, ABOUT 5 POUNDS
1 LEMON, SLICED
SALT AND PEPPER
1 ONION, CUT INTO EIGHT WEDGES
1 LARGE BUNCH OF SEEDLESS GRAPES, ALSO I PUT RAISINS TOO IF WANT
A FEW SPRINGS OF FRESH ROSEMARY, THYME, SAGE, AND TARRAGON
1 CUP OF WHITE WINE
OLIVE OIL
PREHEAT OVEN 350 DEGREES
RUB INSIDE OR CHICKEN WITH OIL. SPRINKLE INSIDES WITH SALT & PEPPER. Remove about a cup’s worth of grapes from their vies and cut in half. Insert grapes into cavity. Add a few onion weges into the vacvity, along with a few springs of fresh herbs. You don not need to remove the rosemary fromthe stalk. Add a half of the lemon slices to the cavity. If you still have more space in the cavity add more grapes.
Rub oil onto chicken. Line bottom with onion slices and lemon slices. Place chicken in roasting pan, on top of the lem wedges and onion. Breast upside down. Use a roasting rack to ensure that the entire chicken is roasting. If you place chicken directly in pan, the breat meat may braise in the juices, which is also quite good, but different from roasting)
Sprint outside of chicken with salt & pepper. Place springs of herbs & slices of lemon between the wings. and the body of the chicken. Arrange any remaining grapes, lemon slices, and herbs arourd the sides of the chicken.
Roast 350 degrees in oven for about 20 min. per pound. Baste with juices & white wine several times during the cooking. Chicken done the juices run clear (not pink ) when a knife tip is inserted into both the chicken breast and thigh, about 156-170 it’s done.
serve with rice,
Also, for the gravy used juices and added some apple cider to it. It was delicous and my neighbors loved it !@ Add this to your recipe the chicken tasted with fruity wine !! serve with wine also if like to.
Enjoy this awsome recipe !!
Christine (anymore recipes I have lots love to cook)
This recipe looks great so I copied it and will try it this weekend. I had chicken at a restaurant that was served with grapes and it was delicious! Don’t remember the name of the dish, but the grapes just added such a wonderful flavor to it.
I loved the movie and will soon try Julia´s recipe of Beef Bourguignonne. Thank you!
YOU SAID BROWN ONE CARROT AND ONE ONION THEN SET ASIDE….WHEN DO YOU ADD IT BACK TO THE BEEF?
Michelle — that is missing from the recipe but you should add them before the casserole goes into the oven along with the beef, wine, stock, etc.
i made my first beouf a la bourguignonne, and it was awesome!
TIPS: I believe you boil the bacon and dry it so when you cook it, it doesnt burn, and it makes a lot of oil to brown the beef in. TWO: I cut my cubes 2 inch and some smaller. 2 inch is best, as the smaller pieces disappear from falling apart….they become mush.
3. Yes put the browned carrot and onion in to cook for 3 hours, for flavor, but pull it out when serving, too mushy.
5. my sauce was thick, and i tried to skim off fat, but didnt see any?
6. RICH, but good, seeved with wide egg noodels that seemed pefect. boiled potatoes would be too much.
I NEED A TART VEGGIE TO GO WITH IT …TURNIP & BLUE CHEESE ETC…ANY SUGGESTIONS?
Am so glad to have found this recipe as I saw the movie with my husband and he is very intent on my trying it out. Glad to hear that so many others out there also thought the movie was awesome. It is wonderful to finally view something that is so inspirational.
I saw the movie last Sunday with my daughter.
I loved it, I am also inspired to cook some of her recipes, in fact I would love to cook them all.
me and my daughter Carey saw the movie this past sunday and we are going to try out the recipe tomorrow maybe even make it as a thanksgiving day specail we will see thank you so much for making it so easily accessible. Thanks Again, Annette & daughter Carey McLin
I just saw the movie for the second time, this time I took my Mom. The movie was delightful.
I just saw the movie and it was INSPIRING. I am a foodie and a “wanna-be” amateur french chef. I will be making the Beef Bourguinonne this weekend and I am very excited. I lost the Julie Child cookbooks several moves ago, but was delighted to see that Amazon had the same 2 vol. set and I ordered it. Can’t wait to get back to dinner clubs!
Bon appetite mes gourmands!!
Saw the movie two nights ago and loved it. The recipe for Boeuf a’ la Bourguignonne looked so good in movie I can’t wait to try it here in my own kitchen. Love cooking and discovering new recipes. The chicken recipe looks good to. I guess that one will the next after the beef.
I saw the movie yesterday with my husband. I think I like Julia Child a lot more than I did. Since I too, am childless I can identify with the pain she felt. I think Julia and Paul had an incrdible love story that could stand on it’s own. Regardless, it was a fine movie that made me cry. It also made me want to go out and buy the fixings for Boeuf bourguignon and have a go at cooking it myself. Who knows, I may let the moths out of my wallet and go purchaase a copy of “Mastering the Art of French Cooking.”
Saw the movie on the plane home from NYC yesterday (watched it twice). A girlfriend and I are just getting into French cooking and this movie took me over the edge. Boeuf bourguignonne for the Christmas holidays. What a love story.
For my 47th birthday today my daughters and I made Boeuf Bourguignonne for dinner, and it was absolutely delicious. We loved the movie and look forward to creating many more dishes from Mastering the Art of French Cooking!!! Thanks Julie and Julia. Bon Apetite
I’m confused with adding the bacon rind. As I read the receipe you are to cook the lardons and rind together and remove to saute the beef. After the beef is cooked you combine the bacon and beef to cook in the oven. Are we supposed to reserve the bacon rind and if so is it added raw before baking? Also, the steps do not instruct removing the cooked vegetables but I’m pretty sure you’re supposed to unless you puree them into the sauce. Could you please clarify?
I am anxious to learn the answer to L Cook’s question bout the bacon. I feel there are many questions concerning the adition of bacon.
I watched the movie last night after passing by the name a million times on “On Demand”. I’m so glad that I didn’t this time. It was delightful! I have always been fascinated by chefs and found Julia Childs to be wonderfully depicted by Merle Streep! She’s the best. I’m definitely going to tackle Boeuf Bourguignonne! I can’t wait to hear everyone’s oooo’s and ahhhh’s. Maybe that’s why chef’s love to cook. To hear the people they love be satisfied and happy! Hmmmm Maybe Julia was on to something.
My grand-daughter, Cameryn, who is 9, watched the movie with me last night. My dad and I always shared a fixation on anything French,( we are English), and I think Cameryn may follow. It was a warm, funny flick and I will be trying this recipe soon.
I saw the movie last nignt with my husband, it was inspiring and refreshing. Did not know who was Julia Childsbefore. NOW I KNOW and I want to cook more.
I want to do the boeuf bourgignon for my Christmas dinner. Any idea what to do if you want it for 12 persons? Do I double everthing?
I am french but does not mean I know french cuisine… Help.
Hi Diane,
Since the recipe is for 6, double all the ingredients for a group of 12. I’m going to be making the recipe for my family as well (10 people), and I’m thinking I’m going to need two casserole dishes for this one – 1 batch per dish. Happy cooking and Merry Christmas to you.
Thanks so much for posting this recipe! I just watched the movie with my husband and loved it. I love to cook, and now I really want to try and cook come of Julia’s recipe, especially this one!
Have seen the movie twice in the last 48 hours and LOVE IT. I have been teaching myself to cook for the last couple of years (with help from Food TV)and have always loved Julia Child and love to watch old clips when they are on. Have never tried any of her recipes but do believe Beouf Bourguignonne will be whats for dinner New Years. Thanks for posting the recipe.
I am not a cook, however, after seeing the movie last night, I want to try cooking! The beef dish looked so amazing, I could almost smell it!
Thank you.
What is the bacon rind?
I just saw the movie today and am inspired to try Julia’s recipes.
I am used to cooling latin food which has much flavor and never tried to cook other since I have experienced different foods with not much taste.
Other than latin or italian, I am anxious to try new things so the recipes described are hard for me to follow when it comes to ingredients.
Please help on the rind.
Thanks
The rind is the skin of the pig and seldom found on bacon these days – I wouldn’t get hung up on it – try to find the thickest cut bacon you can – ask at a local market or butcher if you have one if not then there is thicker cut bacon in the supermarket – not quite to Julia’s specification but the bacon is there to provide the fat and for some taste – it’s not the main deal.
Rented the movie yesterday and have watched it twice – remember seeing Julia on the TV in the UK way back (been in Canada over 30 yrs) and watched with my Mum. Had to educate my wife though!
Yes I’m going to try this bourginonne – my Mum used to do a similar dish but with pheasants which was to die for.
Love cooking and so glad to see a Julia revival, must say the french do very well on all the fat and butter – of course red wine is a must as a counterbalance which makes for a very enjoyable cooking experience!
Some of the ingredients need to be searched for – the bacon as noted in many of the posts could be a challenge for some but not here in SW Nova Scotia but am sure the standard variety will work – you should be able to get a thick cut version.
As WC Fields is quoted as saying “I cook with wine, sometimes I even add it to the food” that’s on a plaque on my kitchen wall for inspiration!
Rented the movie and watched it twice with my 8 year old daughter. The movie has inspired me to try some new recipes. Who cares if the meal is not exactly perfect as long as you’re having fun in the kitchen. I work with developmentally disabled men who love cooking in the kitchen. It’s so much fun to watch them cook with such excitement! We have ethnic night… some of our meals have turned out… and some have not! But we always have fun!
I am inspired too after seeing the movie. Julia was such an authentic anc likeable personality. Also, at 46 and newly single again – I have some spare time to devote to learning new skills
Now, to outfit my kitchen with utensils! Once I do that I will begin with her Boeuf recipe. Be fearless everyone :)
Just watched the movie yesterday and I am not a cook at all!! I want to make the Boeuf recipe, It does sound very difficult but I do like a challenge.My husband watched the movie today and he very much wants me to make it. Wish me good luck!
I loved the movie, but fail to understand why Meryl Streep was playing Julia Child in her mid-30s. She should have been only a few years older than Julie in New York. That didn’t work at all.
What is the best brand of Chiante to buy for this?
Saw the movie twice. Loved it. Saw it w/ my sister and mother who died just a few weeks later. Not much of a cook, but this is not really hard. I made the whole thing the day before and then re-heated. It worked out great. Yea, the carrots and onion lacks a step. I put them in w/ the stew from the beginning. Before serving, I slightly boiled 2 large carrots. Then sliced them length wise and arranged them on top of the casserole in a ‘pinwheel’ design with parsley in the middle. That way you get the carrots, but they are not mushy.
Here’s how it happened for me! I ordered a Le Creuset French/Dutch oven, watched Julie and Julia, ( which even my husband said he enjoyed!!!), became very impatient for my pan to arrive,went on internet to look at recipes, found recipes, pan arrived yesterday and today–deciding what to make first. I think it will be Coq au Vin, (Julia has this recipe too! and it sounds great!)but the boeuf recipe will certainly be next!! Now to get my grocery list and off to the store!!! Thanks for all the great tips, everyone!!
I watched the movie last night and I loved it!!! It is very inspiring, not only to cook but to find the winners in ourselves.
tasted gud, i study french (language)..
so yh
BTW, to @ll of u who r m@king boeuf bougingon..
Bon appetit
Made Boeuf Bourguignonne for dinner tonight, first attempt… was delicious served with mashed potato. Was easier to prepare than it sounds. I just used regular sliced bacon from the deli and it worked fine. Also I didn’t worry about simmering the bacon, don’t think it is absolutely necessary. Will definitely be cooking this dish again… YUM!!!
By the way, the mushrooms are wonderful sauteed in butter.
bon apetite
We have four couples who get together for Dinner Club quarterly. After seeing Julie & Julia, the host couple decided to make the boeuf bourguignonne and it was delicious! It was served with boiled potatoes, which was a wonderful accompanyment. Apparently it was difficult to find the bulk bacon, but the thick cut bacon worked just fine. The sauce was rich and wonderfully flavorful. I can’t wait to try it myself.
Today is Feb.27,2010 11:05pm Mountain time. My name is Amber and I’m 23 years old. I live in Arizona and I’m married to a wounderful man. I never cook!!! (I know it’s horrible) but my husband loves to cook for me. It seems like every time I try to cook it never seems to turn out right. My husband just went out of town so I decided to attempt to cook but by the time I was done doing everything it was to late. So I picked up dinner and brought it home to eat and watch a movie. So I’m sure you know what movie I just finished watching… Julie & Julia. I must say this movie was very intriguing,inspiring,Delightful,funny and I just absolutely loved it!!! So I will be attempting to start “Mastering the Art of French Cooking” by Julia Child. So Please wish me good luck. Like the famous Julia said….bon apetite!! :)