Boeuf Bourguignon from Julie & Julia: Child's Recipe

Boeuf Bourguignon from Julie & Julia: Child's Recipe

In Julie & Julia (2009) boeuf bourguignon becomes the central challenge: Julia Child's complex classic recipe from Mastering the Art of French Cooking demands patience and hours at the stove.

History of the dish

Boeuf bourguignon was invented by Burgundy peasants as a way to braise tough meat in local wine. Julia Child popularised the recipe in 1961, making it accessible to American home cooks.

Key ingredients

Beef (shoulder or shin, 5 cm cubes), red wine (Burgundy or Pinot Noir), beef stock, smoked lardons, pearl onions, button mushrooms, carrot, garlic, tomato paste, bay leaf, thyme.

How to cook at home

Pat the beef dry and sear to a dark crust in batches. Cover with wine and stock, braise in the oven for 2.5–3 hours at 160°C. Fry the pearl onions and mushrooms separately and add them 30 minutes before the end.