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Aug 16 2009

Beef Bourguignon – Inspired by Julie & Julia

Published by at 11:25 am under Cooking at Home

Last weekend, we went to watch the movie, Julie & Julia. I’ve been anticipating this movie ever since I saw the previews, only because it’s a movie based on two true stories that revolves around the love of cooking. Julie Powell started a blog to capture her experience of cooking all of Julie Child’s recipes from her famous book, Mastering the Art of French Cooking. It was a very cute movie and I thought Meryl Streep did a fantastic job as Julia Child. After watching it, I was somehow in the mood to make Beef Bourguignon, which Daniel had actually made before in culinary school. But since I’ve never had it, I thought it would be interesting and challenging to cook this popular French dish at home. Due to the lengthy process of preparing this recipe, I have decided to only share a few pictures of the procedure. Please resort to the link below to see all of the steps in its entirety.

The main attraction in this recipe is the beef. Here, we used beef chuck which we cut into small cubes.

The main attraction in this recipe is the beef. Here, we used beef chuck which we cut into small cubes.

Dry the beef in paper towels because it will not brown if it is damp. Add the beef a few pieces at a time and saute until nicely browned on all sides.

Dry the beef in paper towels because it will not brown if it is damp. Add the beef a few pieces at a time and saute until nicely browned on all sides.

This step shows the flour being sprinkled on the beef. We then set it inside a 450-degree oven for 4 minutes, took it out and tossed the meat, and back in the oven it went for 4 minutes. This browns the flour and coves the meat with a light crust.

This step shows the flour being sprinkled on the beef. We then set it inside a 450-degree oven for 4 minutes, took it out and tossed the meat, and back in the oven it went for 4 minutes. This browns the flour and coves the meat with a light crust.

Stir in 3 cups red wine (we used Burgundy) and 2-3 cups of brown beef stock (we used Veal stock). The liquid should be just enough to that the meat is barely covered. Then add some tomato paste, garlic, and herbs, and bring to a simmer on the stove.

Stir in 3 cups red wine (we used Burgundy) and 2-3 cups of brown beef stock (we used Veal stock). The liquid should be just enough so that the meat is barely covered. Then add some tomato paste, garlic, and herbs, and bring to a simmer on the stove. Finally, cover the pot and place in a 325-degree oven for 3 to 4 hours.

While the beef is cooking, prepare the pearl onions with the herb bouquet. In another pan, saute 1 lb of mushrooms.

While the beef is cooking, prepare the pearl onions with the herb bouquet. In another pan, saute 1 lb of mushrooms.

The beef bourguignon is done when the meat is fork tender. Add the mushrooms, pearl onions, and some parsley to finalize the dish. Since it's a French meal, we thought it would be nice to eat it with a French baguette, and of course, a bottle of Cabernet Sauvignon.

The beef bourguignon is done when the meat is fork tender. Add the mushrooms, pearl onions, and some parsley to finalize the dish. Since it's a French meal, we thought it would be nice to eat it with a French baguette, and of course, a bottle of Cabernet Sauvignon.

To view or print-out this recipe, click here: Beef Bourguignon

17 responses so far

17 Responses to “Beef Bourguignon – Inspired by Julie & Julia”

  1. Rick Boyeron 16 Aug 2009 at 11:30 am

    I found your blog on google and read a few of your other posts. I just added you to my Google News Reader. Keep up the good work. Look forward to reading more from you in the future.

  2. JPon 16 Aug 2009 at 1:13 pm

    Classic!

  3. Chef Eon 16 Aug 2009 at 1:31 pm

    Oh Kissy, you did a wonderful job with this…now I want some! Beautiful pics too!

  4. Nicole (Cooking After Five)on 16 Aug 2009 at 3:02 pm

    I saw the movie yesterday and loved it. I had the same craving for Beef Bourguignon as we walked out of the theatre…your version looks great!

  5. Ellie@AlmostBourdainon 16 Aug 2009 at 11:17 pm

    I am anticipating for Julie and Julia. The release date in Australia is 8 October 2009 !! Can’t wait. Beef Bourguignon is such a classic french dish. Yours look really good!

  6. Karenon 17 Aug 2009 at 9:35 am

    I loved the movie too and it definitely made me want to try making this dish! Thanks for the recipe!

  7. The Duo Disheson 17 Aug 2009 at 11:57 am

    Drying the meat…something we learned too. Always works!

  8. Debraon 17 Aug 2009 at 4:43 pm

    Great pics. thanks for sharing.

  9. noobcookon 17 Aug 2009 at 8:13 pm

    What a comforting beef stew. Looks so delish. I can’t wait to see the movie, it sounds great!

  10. Nutmeg Nannyon 18 Aug 2009 at 7:59 am

    Mmmmmm this looks delicious! BTW I loved the movie too:)

  11. Sam@BingeNYCon 19 Aug 2009 at 5:47 pm

    Looks fantastic! I’ve totally been craving this all week, after seeing the movie, but its just TOO hot. I’m making it the minute autumn weather kicks in!

  12. Bizon 20 Aug 2009 at 9:32 am

    My husband would love this dish! I think I’ll wait for the fall – love making comfort food with a chill in the air!

    I am seeing the movie tonight at our high end theater – for $44 per person, you get a 30 minute cooking demonstration, 2 course meal, the movie, and of course the deluxe seating – only 44 seats per theater!

  13. Bettyon 21 Aug 2009 at 11:26 am

    Wonderful,beautiful site-love the pictures -thanks for the great info!!!Betty

  14. Chris and Amyon 22 Aug 2009 at 8:32 am

    Looks awesome! That will go on our “must-try” list for fall!

  15. maggieon 24 Aug 2009 at 4:48 am

    This looks so delicious and hearty. Now I’m craving it and I haven’t even eaten breakfast yet!

  16. Simon Food Favouriteson 05 Nov 2009 at 6:42 pm

    yummo. hope to make it one day too. i’m inspired to try to cook as well after the movie :-)

  17. Moion 18 Mar 2012 at 2:53 am

    WOW am so glad I found your version……am making it today to bring to my parents. UP super early and found your recipe for Beef Bourguignon……

    Wish me luck!

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