Julia’s Boeuf Bourguignon

by Gwen on December 31, 2010 · 6 comments

Julia Child's Mastering the Art of French Cooking

The final post of 2010!  Hopefully everyone has been enjoying their holiday vacation.  We spent a wonderful Christmas back home in Pennsylvania and received some incredibly thoughtful gifts.  The pinnacle of which for me was a vintage set of Julia Child’s Mastering the Art of French Cooking Volumes 1 and 2.  Based on the publication dates, the books were likely part of the first edition boxed set when Volume 2 was released in 1970.  The books belonged to a dear family friend and I feel truly honored that they have passed into my care.

So of course the first thing I did when I got home was rush out to buy the ingredients to make Julia’s most famous dish, Boeuf Bourguignon.  I made a point of staying as true to the recipe as possible.  As such, rather than posting the recipe myself, here is a link to where Knopf (the publisher) has provided PDF files for the original recipe, as well as for the sauteed mushrooms and braised pearl onion components of the dish.

http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/

Now you may recall, dear reader, that about a year ago I posted a recipe for Beef Burgundy.  So I did have some expectation for how this dish would taste.  But despite the fact that these two recipes have a nearly identical ingredient list, the flavor, texture and elegance of Julia’s version cannot be matched.  It really is worth the time (4+ hours) and mighty stack of dishes in the sink.  This is one of those meals where you won’t even hear your guest’s delighted raves and kind compliments as you’ll be too involved with savoring your own plate.  And on that note, on to the photos!

the nicely browned beef

the nicely browned beef

browning the carrots and onions in the drippings

browning the carrots and onions in the drippings

the beef beginning its long simmer in the wine and stock

the beef beginning its long simmer in the wine and stock

browning the non-crowded mushrooms in batches, while the beef is in the oven

browning the non-crowded mushrooms in batches, while the beef is in the oven

the brown-braised onions, also cooked separately

the brown-braised onions, also cooked separately

the final dish coming together, after straining and skimming the sauce

the final dish coming together, after straining and skimming the sauce

for side dishes I provided a wild arugula salad, steamed peas, and crusty french bread

for side dishes I provided a wild arugula salad, steamed peas, and crusty french bread

also some lovely parsley coated boiled potatoes

also some lovely parsley coated boiled potatoes

nate's beautifully composed plate (he suggested I copyright it Studio N8)

nate's beautifully composed plate (he suggested I copyright it Studio N8)

and one final shot of this heavenly dish!  bon appetit!

and one final shot of this heavenly dish! bon appetit!

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