Beouf Bourguignon a la Julia Child

After seeing the movie Julie and Juliain the theater yesterday, and watching the classic Boeuf Bourguignon made three times, I decided it was time for me to tackle the dish. Over the years I have eyed the two page recipe in my copy of Mastering The Art of French Cooking,considering the myriad steps to the finished product. The steps aren’t difficult; there are just more than two pages of them. I have always passed it over thinking I didn’t have enough time.

Today, the movie scenes of people moaning in delight over the taste of the Boeuf Bourguignon was fresh in my mind, making me wonder if it truly is as wonderful as depicted. I had an open day and had plenty of energy, so there was no backing out. I went to the grocery store in the morning, and picked out a nice cut of beef, a bottle of red wine, some fresh onions, parsley, carrots, and mushrooms, then hurried home to begin the magic.

Although the recipe says to cook the mushrooms and onions after the beef is in the oven, I decided to cook them first, to give them my full attention. I added a sprig of lavender from the garden to the bouquet garni for the onions. I oohed and ahed in amazement as the mushrooms cooked just the way Julia Child said they would. The smell of the onions and mushrooms cooking in butter and beef stock was divine.

Next, I browned the beef after drying it, just as the recipe says you must, and I cooked the carrots and more onions in the pan. I poured the wine over the beef, only taking a tiny sip for myself. Into the oven the casserole went, and I began my first round of kitchen clean-up.

All in all, the Boeuf Bourguignon took about 6 hours to prepare, and about 15 minutes to eat.

Were the actors exaggerating about the taste in the movie? Not a bit.

Will I make it again? Maybe for a holiday dinner when I cook all day anyway.

Was it worth the effort? Definitely.

It was the most incredibly satisfying beef stew my family and I have ever eaten. Julia Child really knew what she was doing.