Julie and Julia Beef Bourguignon Recipe

As a foodie, we’re sure you’ve heard of Julie Child, a woman credited for doing wonders for the popularity of French cooking. In the movie ‘Julie and Julia‘, Child’s genius recipes are brought to life thanks to Julia (Amy Adams) who takes itself upon herself to recreate all of Child’s recipes in ‘Mastering The Art Of French Cooking’. Meanwhile, in the movie Meryl Streep plays the real Julie Child on her culinary adventure.

One scene which stuck with us was when Julia is whipping up a beef bourguignon:

Does that not look delicious? We’re sharing a recipe inspired by this stew; serve it with wild rice or potatoes.

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Beef Bourguignon Recipe

A rich, velvety stew.

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Rating: 5
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Servings

MetricUS Imperial

Ingredients

• 6 slices bacon
• 3 1/2 tbsp extra virgin olive oil
• 3 pounds stewing beef cut into chunks
• 1 large carrot sliced
• 1 large onion sliced
• 1 pinch coarse salt
• 2 tbsp flour
• 3 cups red wine
• 2 1/2 cups beef stock
• 1 tbsp tomato paste
• 2 cloves garlic smashed
• 1/2 tsp thyme
• 1 Bay Leaf crumbled
• 18-20 pearl onions
• 3 1/2 tbsp butter
• 1 herb bouquet (4 sprigs parsley 2 sprigs thyme, 1 bay leaf)
• 1 pound button mushrooms halved

Servings MetricUS Imperial Ingredients 6 slices bacon 3 1/2 tbsp extra virgin olive oil 3 pounds stewing beef cut into chunks 1 large carrot sliced 1 large onion sliced 1 pinch coarse salt 2 tbsp flour 3 cups red wine 2 1/2 cups beef stock 1 tbsp tomato paste 2 cloves garlic smashed 1/2 tsp thyme 1 Bay Leaf crumbled 18-20 pearl onions 3 1/2 tbsp butter 1 herb bouquet (4 sprigs parsley 2 sprigs thyme, 1 bay leaf) 1 pound button mushrooms halved

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat an oven to 450F.
2. Sauté the bacon in a tablespoon of oil until it browns.
3. Remove and serve the oil.
4. Sear the beef until browned.
5. Sauté the sliced onions and carrots in the fat from the beef.
6. Place the sautéed vegetables, beef and bacon to a heavy bottomed pot.
7. Add the salt and pepper and flour.
8. Place the pot in the oven for four minutes.
9. Toss the beef and place back in the oven for 4 minutes.
10. Reduce the oven heat to 325F.
11. Stir in the wine and stock and the tomato paste, garlic and thyme.
12. Cook on the stove until it simmers and then place in the oven for 3-4 hours.
13. An hour before taking the pot out of the oven, sauté the pearl onions in butter until they brown.
14. Add half a cup of beef stock and the herb bouquet and allow the mixture to summer until the liquid evaporates.
15. Sauté the mushrooms in butter.
16. Take the stew out of the oven and add the mushrooms and onions to the pot.
17. Simmer the mixture for 3-5 minutes.
18. Serve and enjoy.