Boeuf Bourguignon from Julie and Julia: Julia Child's Recipe

Boeuf Bourguignon from Julie and Julia: Julia Child's Recipe

Julie and Julia (2009) is the film about a woman who cooked all 524 recipes from Julia Child's book in one year. Boeuf bourguignon is the most famous dish in that book, a genuine masterpiece of French classicism.

History and origin

Julia Child wrote 'Mastering the Art of French Cooking' in 1961, transforming American cooking forever. Boeuf bourguignon is a peasant dish of Burgundy that Child elevated to haute cuisine with her signature explanations of the 'why' behind each step.

Key ingredients

Child's boeuf bourguignon: beef chuck cut into cubes, marinated in Burgundy wine (Pinot Noir), shallots, button mushrooms, carrot, tomato paste, thyme and bay leaf. Braise in the oven at 160°C for 3 hours.

How to cook at home

The key in Child's recipe is to dry the beef thoroughly before browning and to fry it in small batches over high heat. Wet meat will not brown — it will steam. The caramelisation of the meat is the flavour foundation of the whole dish.

This recipe will transport you to the atmosphere of your favourite film or series right at your dining table.