Comments on: Julia Child recipes: Boeuf à la Bourguignonne, Upside-Down Martini

By: Chris Irizarry

Chris Irizarry — Sat, 12 Nov 2011 23:04:52 +0000

My husband started making Julia Child’s Boeuf Bourguignonne last year and we’ve had it several times. We prefer serving it with wide egg noodles. Most delicious thing you ever put in your mouth! Hubby doesn’t like to follow recipes but Julia Child’s recipes are the exception. Just follow the instructions, don’t substitute or skip steps, and you will always have the most wonderful food……. We just saw the movie for the first time last week on TV. We cook every day and are looking for a challenge. The movie has inspired us to make the boneless duck. As it happens, hubby just got back from a hunting trip and brought back a freezer load of duck and pheasant. So that is what we’re having for Thanksgiving dinner this year…..Good luck to everyone and Bon Appetit!

By: Delia

Delia — Sat, 12 Nov 2011 05:12:14 +0000

Is that really all there is to it because that’d be flabrbegatsing.

By: Celestine Guicelle R. Palma

Celestine Guicelle R. Palma — Fri, 04 Nov 2011 13:10:42 +0000

I am contenplating in cooking the beouf bourguignonne. very soon…I am a meat person and cooking it with red wine sounds and smells “delish”… OMG!!! Maybe this Holiday season my friends will be lucky enough to try some…. LOL !!!! ….Julia’s stuffed “Duck” looks promising too…OMG !!! All fattening but yum….LOL !!! Nevertheless , I’ll die with a smile…
Yup , I saw the movie, and it is inspiring…specially for me since I love good food and to eat french flavor that is exciting and amazing..It’s so simple to prepare , but after the waiting , you are all smiles, filled with satisfaction and confidence , that you were able to cook properly.. What an accomplishment…!!! Thank you Julia Child for all your cooking and testing…and sharing all of this with us…. ” BON ” , BRAVO…!!!!!

By: alejandra

alejandra — Wed, 19 Jan 2011 23:19:55 +0000

how many pans do you need for this?? & why do you have to skim da fat off the sauce if the beefs fat is what gives it flavor

By: william

william — Mon, 22 Mar 2010 01:17:20 +0000

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

By: Amber

Amber — Sun, 28 Feb 2010 06:25:40 +0000

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!! :)

By: carol

carol — Mon, 22 Feb 2010 16:08:53 +0000

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.

By: Nikeshi

Nikeshi — Tue, 16 Feb 2010 08:50:06 +0000

bon apetite

By: Amanda

Amanda — Sat, 13 Feb 2010 12:17:58 +0000

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.

By: KEITH ARKSEY

KEITH ARKSEY — Tue, 09 Feb 2010 18:36:31 +0000

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.

By: hottie3696

hottie3696 — Wed, 03 Feb 2010 14:17:03 +0000

tasted gud, i study french (language)..

so yh

BTW, to @ll of u who r m@king boeuf bougingon..

Bon appetit

By: viviana

viviana — Sun, 31 Jan 2010 19:34:36 +0000

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.

By: Sherri Vaters

Sherri Vaters — Sat, 30 Jan 2010 18:15:35 +0000

“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”

By: Selena

Selena — Wed, 27 Jan 2010 20:15:48 +0000

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!!

By: linda venezia

linda venezia — Wed, 27 Jan 2010 01:28:29 +0000

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.

By: Diane

Diane — Wed, 20 Jan 2010 16:28:25 +0000

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.

By: Mrs T

Mrs T — Sun, 17 Jan 2010 20:01:21 +0000

What is the best brand of Chiante to buy for this?

By: Elaine

Elaine — Wed, 13 Jan 2010 23:05:19 +0000

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.

By: Elaine

Elaine — Wed, 13 Jan 2010 23:01:52 +0000

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.

By: Elaine

Elaine — Wed, 13 Jan 2010 22:58:36 +0000

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.

By: Robin

Robin — Mon, 11 Jan 2010 18:52:52 +0000

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.

By: Pauline Haller

Pauline Haller — Mon, 11 Jan 2010 02:29:07 +0000

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!

By: Shannon

Shannon — Sun, 10 Jan 2010 18:29:04 +0000

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 :)

By: Sheila

Sheila — Thu, 07 Jan 2010 03:18:37 +0000

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!

By: John

John — Sun, 03 Jan 2010 23:04:14 +0000

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.