Beef Bourguignon - Full Version by Julia Child

Julia Child's Beef Bourguignon, including all the essential elements to recreate the recipe exactly as she described in Mastering the Art of French Cooking

Julia Child (1912–2004) was an American chef, author, and television personality, famous for introducing French cuisine to the United States. Her book Mastering the Art of French Cooking (1961), co-written with Simone Beck and Louisette Bertholle, made French cuisine accessible to Americans. She also hosted the television show The French Chef starting in 1963, where she demonstrated how to cook with enthusiasm and simplicity. With her relaxed approach and charisma, Julia Child influenced several generations of chefs and remains a global culinary icon.

Beef Bourguignon - Full Version by Julia Child

Ingredients:

• Meat:

  • 1.5 kg of beef (preferably chuck or round), cut into 5 cm pieces.

• Garnish:

  • 150 g of bacon lardons.
  • 2 carrots, cut into rounds.
  • 1 onion, roughly chopped.
  • 2 garlic cloves, crushed.

• Liquids:

  • 1 bottle (750 ml) of red Burgundy wine (or another full-bodied red wine).
  • 500 ml of beef broth.
  • 2 tablespoons of brandy (optional, but recommended for added richness).

• Spices and herbs:

  • 1 bouquet garni (thyme, bay leaves, parsley).
  • 1 tablespoon of tomato paste.
  • Salt and pepper.

• Flour:

  • 2 tablespoons of flour (to thicken the sauce).

• Garnish sauté:

  • 20 g of butter.
  • 200 g of fresh mushrooms, sliced.
  • 12 small pearl onions, peeled.
  • 1 tablespoon of olive oil.

Preparation:

1. Prepare the meat:

• Brown the meat: Cut the beef into approximately 5 cm pieces. In a large Dutch oven, heat a bit of olive oil. Add the beef in small batches to avoid boiling, and brown well on all sides. Remove and set aside.
• Brown the bacon: In the same pot, add the bacon lardons and cook until well browned. Remove and set aside.

2. Sauté the vegetables:

• Prepare the vegetables: Add the carrot rounds and chopped onion to the pot and sauté them in the cooking fat for about 5 to 7 minutes, until slightly browned. Add the crushed garlic and cook for an additional 2 minutes.

3. Deglaze and prepare the sauce:

• Add the flour: Return the meat and bacon to the pot. Sprinkle with flour, mix well, and cook for about 3 minutes to cook the flour. This will help thicken the sauce later.
• Deglaze: Add the red wine to deglaze the pot, scraping up the flavorful bits. Then, add the beef broth and tomato paste. Mix well.

4. Slow cooking:

• Add herbs and spices: Add the bouquet garni, salt, pepper, and brandy (if desired). Bring to a boil.
• Simmer: Reduce the heat to low and let it simmer, covered, for 2 to 3 hours. The meat should become very tender and easily shred. Stir occasionally to prevent the meat from sticking to the bottom of the pot.

5. Prepare the garnish:

• Sauté the mushrooms and pearl onions: In a separate pan, melt 20 g of butter and add 1 tablespoon of olive oil. Sauté the mushrooms and pearl onions until well browned, about 10 minutes.
• Set aside the garnish: Once the mushrooms and onions are browned, remove them from the heat and set aside.

6. Finish the dish:

• Incorporate the garnish: Once the meat is cooked and tender, add the sautéed mushrooms and pearl onions to the pot. Stir gently so everything is well coated with the sauce. Let it simmer over low heat for another 10 minutes to allow the flavors to meld and everything to be heated through.

7. Serve:

• Remove the bouquet garni: Before serving, remove the bouquet garni. Adjust seasoning with salt and pepper if necessary.
• Accompany: Serve hot, accompanied by mashed potatoes, pasta, or fresh bread to soak up the sauce.

Additional Tips:

• Resting the dish: Beef Bourguignon is even better the next day. Let it rest in the refrigerator after cooking so the flavors can blend. Reheat gently before serving.
• Brandy: Although brandy is not strictly necessary, it adds richness to the dish, making it even more flavorful. You can also flambé the meat with brandy before starting the cooking process.
• Variation: Some modern recipes add potatoes or small vegetables, but this is not traditional. The classic accompaniment remains rice or bread to soak up the sauce.

The result:

You will have a succulent Beef Bourguignon with tender pieces of meat, a rich and flavorful sauce, and perfectly cooked vegetables. It’s a dish that requires time and attention, but the result is absolutely delicious and will transport you to French culinary traditions.

By following Julia Child's precise steps, you’ll end up with a dish worthy of the great tables of French cuisine.

1. Her culinary journey: Julia Child discovered her passion for cooking in the 1940s after studying at the Le Cordon Bleu cooking school in Paris and working with chefs to perfect her skills.

2. Her groundbreaking book: Co-authored with Simone Beck and Louisette Bertholle, Mastering the Art of French Cooking (1961) introduced French cuisine in an accessible and detailed way to Americans, becoming an instant success.

3. Her TV show: The French Chef (1963) made Julia Child a celebrity, making French cooking accessible, fun, and sophisticated for a wide audience.

4. A unique style: With her relaxed approach, Julia encouraged mistakes as part of the cooking process and offered practical advice with humor, making her highly appreciated and accessible.

5. Her lasting legacy: Julia Child influenced multiple generations of chefs, inspiring figures like Bobby Flay and Jacques Pépin, and her impact was celebrated in the film Julie & Julia (2009).

6. Her cultural impact: She played a key role in elevating French cuisine in the United States and around the world, becoming a lasting source of inspiration even after her death in 2004.

7. Awards and honors: Julia Child received numerous accolades, including the prestigious Legion of Honor, for her influence on gastronomy and French cuisine.

In summary, Julia Child changed American cooking by making French cuisine accessible, marking the culinary history of the 20th century with her warm approach, humor, and expertise.