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    Vietnamese sandwich seller

Yet again a Boeuf Bourguignon recipe Julia Child style

Boeuf Bourguignon served with rice
Boeuf Bourguignon served with rice
Since we have seen the movie Julia and Julia, I got to know about this excentric lady named Julia Child that is a famous chef from America. That is also maybe the reason why I never heard from her before because she was a really famous TV cook in the US before my time and she wrote this recipe classic that I have never gotten to read, which is called "Mastering the Art of French Cooking".The movie is really fun to watch and pretty much the only movie that I want to recommend, starring Meryl Streep in it. I am normally not a fan of her, but the way she's playing Julia Child in this movie is really fun and short while. The disadvantage of us, really liking this movie, is that I, of course, now was being askedto cook the Boeuf Bourguignon, which is featuring in this movie, original Julia Child style. Good on my. And I know that in this very moment I am starting to bore the avid reader of my blog already, as I did a quick Google research on this topic and I found that that I am maybe blogger number 10000 that cooks this very recipe and blogs about it. So please bare with me cooking my Boeuf Bourguignon Julia Child style, enjoy trying to cook it as well and honestly speaking, once you made it yourself you might find it highly addictive because the tastes are just awesome.

I "nearly" made the original recipe I guess (found one on the internet) and only slightly adapted it as I did not have any Champignons and the only wine that I had was alambrusco emilia ca' de' medici. But everything turned out quite awesome and next time I will use a more heavy red wine because I think it will give the dish a great note.
The recipe i found published over here and here we go with my Julia Child Boeuf Bourguignon recipe.

For the Stew
  • 6 ounces bacon, solid chunk
  • 1 tablespoon olive oil
  • 3 lbs lean stewing beef, cut into 2-inch cubes
  • 2 carrot, peeled and sliced
  • 1 onion, peeled and sliced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 2 tablespoons flour
  • 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
  • 2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
  • 1 tablespoon tomato paste
  • 2 garlic cloves, mashed (you may choose to add more)
  • 1 sprig thyme (or 1/2 teaspoon dred thyme)
  • 1 bay leaf, preferably fresh
For the braised onions
  • 18 -24 white pearl onions, peeled
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 1/2 cup beef stock
  • salt & fresh ground pepper
  • 1 bay leaf
  • 1 sprig thyme
  • 2 sprigs parsley
For the Sauteed Mushrooms
  • 1 lb mushroom, quartered
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil 
First prepare the bacon: cut off the rind and reserve. 
Cut the bacon into lardons about 1/4" thick and 1 1/2" long. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water. 

Drain and dry the lardons and rind and reserve.
Pre-heat the oven to 450°F. 

Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
Saute the lardons for 2 to 3 minutes to brown lightly.
Frying the lards
Frying the lards

Remove to a side dish with a slotted spoon.
Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
Once browned, remove to the side plate with the bacon. 

Browning cubes of meat
Browning cubes of meat

In the same oil/fat, saute the onion and the carrot until softened. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered casserole in the oven for four minutes. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.

Now, lower the heat to 325°F and remove the casserole from the oven. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind. Bring to a simmer on the top of the stove. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily.

While the meat is cooking, prepare the onions and mushrooms and set them aside till needed. Heat the butter and oil in a large skillet and add the onions to the skillet. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
Pour in the stock, season to taste, add the herbs, and cover. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
Remove the herbs and set the onions aside. 

Onions stewing
Onions stewing
For the mushrooms, it is important that the mushrooms are very dry and and the oil in the pan must be very hot and you can not pile up the mushrooms on top of each other in the pan. Make sure there is only a few mushrooms in the pan. Now, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
As soon as they have browned lightly, remove from heat.

Mushrooms frying and browning in the pan
Mushrooms frying and browning in the pan

To Finish the Stew:
When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan. 
Braised beef removed from the heat
Braised beef removed from the heat

Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
Distribute the mushrooms and onions over the meat. 

Onions and mushrooms ready to go on top of the meat
Onions and mushrooms ready to go on top of the meat
Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it down to reduce to the right consistency. Taste for seasoning. Pour the sauce over the meat and vegetables. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator. 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

Well, enjoy this one and like Julia Child used to say: Bon appetit :)


  1. Looking really good... i wonder which bread will be great to go with this beautiful Beef Bourguignon - to soak all the beautiful flavours on the gravy.

  2. ooooooooooh, it's really heavenly! maybe because after all the hard work of our chef, i get to eat this delicious meal....tat makes me probably appreciate even more. the shallots are one of my fave here, already well 'caremelised'. i can eat all the shallots just like that i guess!

  3. @ Rose: I do think a kind of baguette / wheat bread might be ideal to sponge up this rich gravy, but then on the other hand side, it's so good, just any bread will do for me personally haha.
    @ Irene: Haha the shallots :) I show you how to make them and then you can serve them like carrots for example? ;)