Julia Child’s classic boeuf bourguignon

The legendary Burgundian beef stew and a few culinary tricks

I didn’t watch the movie for the first time anymore Julie & Julia – he is so beautiful and cozy to me. This time, the inspiration was stronger than the desire to just sit on the sofa, so I decided to recreate that real, classic Julia Child Boeuf Bourguignon from her very first 1963 in the kitchen. television shows.

I have made various variations of this stew, but this Burgundian beef stew based on the original French recipe has brought a number of interesting culinary discoveries. First of all, it’s relatively low in ingredients – you won’t find the carrots or bacon that we often see in more modern versions. However, the taste is incredibly rich, and the meat just melts in your mouth.

Here are some very good lessons from Julia that are worth keeping in mind for any cook.

Julia Child’s 4 tricks for the perfect stew

1. Draining the meat: The beef MUST be perfectly dried with a paper towel before cooking. If the surface of the meat is moist, when thrown into the fat, it will simply begin to cook in its own juices instead of roasting. We need a nice, dark crust.
2. Butter protection: Even when the recipe says to fry in butter, you should always add a splash of oil at the same time. The oil raises the burning temperature and prevents the butter from burning. It is also important to wait until the butter is well heated and its foam subsides – this is a sign that the water has evaporated and the meat can be added.
3. No pepper in the beginning: Julia does not add salt or pepper at the beginning of liquid stewing. Simmering pepper for a long time can add bitterness to the sauce, so it is better to save the spices for the very end.
4. Cross on onions: So that the small bulbs do not fall apart during stewing and do not come out in rings, after cutting the roots, you need to cut a small cross with a knife.

Ingredients for Burgundy Beef Stew

Here’s what you’ll need for this hearty French classic:

• beef: 1 kg (it is best to choose shoulder or neck)
• dry red wine: 1/2 bottle
• beef broth: about 375 ml
• garlic: 2-3 lobes
• tomato sauce: 1 tbsp. spoon
• spices: thyme, a few bay leaves
• small bulbs: about 15 pcs.
• Pilgrims: 300 gr
• butter: 60-70 g (for frying and thickening the sauce)
• oil: 1-2 tbsp. spoons
• flour: for thickening the sauce

Culinary term: The mixture of butter and flour used to thicken the sauce is called in French cuisine beurre manié (ball of butter). The proportion is simple: 1 tbsp. flour + 1 tbsp. of softened butter ideally thickens 250 ml of liquid.

Cooking process: step by step

The production process consists of several stages, but most of the time the stew will simply spend quietly in the oven.

Stage 1: Stew the beef

Fry the beef, cut into large pieces and well drained, in portions in a heated mixture of butter and oil, until nicely browned on all sides. Put the meat in a stewpan, pour red wine, beef broth, stir in a spoonful of tomato sauce, press in the garlic, add the thyme and throw in the bay leaves. Cover and roast in an oven preheated to 160°C for 3-4 hours until the beef is completely tender. Do not forget to check that the liquid has not evaporated, and if this happens, add more wine or water, and then pour the broth carefully, because when the broth evaporates, the salt remains and there is a risk that the beef and the sauce will be oversalted.

Stage 2: Preparation of accessories

While the meat is stewing, prepare the mushrooms and onions. Cut the onions crosswise, put them in a small pot, fill them with water (so that they are half covered), add a spoonful of butter, a pinch of salt and cook for about 15 minutes. Cut the champignons and fry briefly in very hot butter with a splash of oil. Fry for a short time – they should rise and brown, but in no case should they be able to release their juices.

Stage 3: Thickening the sauce and serving

Remove the beef from the pot and set aside temporarily. Strain the remaining liquid, put it on the fire and thicken it ready beurre manié (butter and flour mixture) until you have a perfectly silky sauce. Return the beef to the prepared sauce, add the overturned onions and fried mushrooms. Stir gently for a few minutes to allow the flavors to meld. At this stage, stop braising to keep the texture of the vegetables. Taste and only now, if necessary, add salt and freshly ground pepper.

The result is definitely worth every minute of waiting. Bon Appétit!