Julia Child's Boeuf Bourguignon | Jamie & Julia

Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia. Today I make her most famous and well known french dish, Boeuf Bourguignon.

Follow Me Here:

__________________________________________________
Recipe:
1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) chuck steak or stewing beef cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter

[christineschaefer]

For months I have been wanting to make this for my husband. I haven't made it. He sadly passed away yesterday. He always loved my cooking, but just another example of don't do tomorrow something beautiful you can do today. I love you Bryan.

[memahselfni]

I made this as the main course at a Christmas dinner I put on Sunday for some friends I consider family. I have never made a dish that required so much effort, but when I tried it I almost cried. I have never had something so delectable much less been the one to cook it. It was my first Julia Child recipe I've tried. I'm still thinking about it and wishing I had more♥️

[jenniferswenyargallagher]

My Mom made this for my Dad every wedding anniversary for 58 years. She would serve it in front of their fireplace on a table beautifully set with candles. Just for the two of them. My Mom was a fantastic cook. They were married in 1964. I miss them. My Mom and Dad made everything beautiful. Thank you sharing this recipe.

[johnryan]

Hey, whole animal butcher and CIA grad here. So the reason the butchers were probably confused is because 'chuck' isn't just a cut of meat, it's what we call a 'primal'. Its literally a 1/8th section of an entire steer from the fourth rib up through the neck. Within the chuck you have: chuck eye (pot roast), flat iron, brisket, ranch steaks, denver steaks, bistro fillet, the front leg, and about 30lbs of neck meat usually used for ground beef or stew. A primal is the first cut made on an entire animal once its split down the spine into two sides and is only made to make the section more manageable for the butcher. There are 4 primals, 2 of each per animal as there are two sides to every steer, the: chuck, rib, loin, and round. Each one weighs between 50-200 lbs.

So what Julia was most likely talking about was chuckeye. Its the continuation of the ribeye muscle up into the front shoulder (think of the long line of muscle that runs parallel to your spine all the way down you back) That line of muscle starts as the chuckeye at the front of the animal, changes into ribeye by the 5th rib to the 12th rib, then lastly changes again into NY strips before ending at the hip. It's traditionally one of the best slow cooking meats as its has a good fat to lean ratio and a good flavor. Personally I think that denver steak works better as it has beefier taste and similar fat content.

[jillnott]

I remember when I was younger watching Julia Childs on TV and as I’ve grown I never had her cookbook until I came across your channel. I’ve binge watched all your episodes and ordered my 1st book the other day. Today I went out with my grocery list in hand and made this dish for dinner tonight. I have to say OMG if most her dishes taste this good, I will be in Heaven! So thank you Jamie and Julia because if it wasn’t for your channel I would of never bought and made this dish!

[carolynhurwick]

You're a man after my own heart. I've cooked a lot of Julia's food through the years, but I like your style...I swear a lot while cooking, drop food on the floor and sometimes do steps out of sequence ...but the important part is that it turns out terrific! Love that Julia and appreciate

[brianfrank]

I’ve made Julia’s boeuf bourguignon several times and tried different red wines and I found that Chianti give it the best flavor. Excellent choice and great job!!!!

[SonGoku-vtlu]

Couple tips- 1. Yes, you need to add the beef to the Dutch oven with about a 1/4 cup of flour and then roast dry at 325f for 15-20 minutes. This thickens the stew while also removing the raw flour taste. 2. Any dish you’re cooking with beef in it- SEASON THE BEEF WITH LOTS OF SALT AND PEPPER BEFORE SEARING. The meat needs salt and pepper to engage in reverse osmosis and get the inside seasoned. This also helps achieve a better sear. 3. NEVER move the meat in your pan when you’re searing. Let it sit there without touching it until it’s time to flip (4-5 minutes on high heat for a sear).

Lastly, a secret tip- add about 2 tablespoons of fresh honey during the last hour of roasting. Helps make the beef more tender and cut some of the acidity of the sauce.

[kennethkauzlaric]

Thank you for doing her "Beef Bourguignon" This one of her most iconic dishes, beside the "French Onion Soup". When I started cooking, this was one of the first recipes I made. I still make it to this day.

[MSUki]

Wow...you were left unable to clearly think after you ate those first few bites. Any dish where one is left speechless is definitely worth a shot of trying to make...even if it takes an entire day to do it. Great job, Jamie! The dish looked melt in your mouth delicious!

[MrJackBroady]

Jamie: "i don't know how to cook" also Jamie: has over £1000 of Le Creuset cookware

[cindy]

If you ever try this recipe again, one thing that you can change up is brown the chuck in the Dutch oven few pieces at a time cause you don’t want to crowd the bottom of the pan and then when you put everything back you’ve got all of the fond at the bottom that will add some more flavour to the dish

[ltkell]

Always, always read through a recipe b4 starting! This was the 1st thing my grandma taught me when I started cooking at 9 yrs old. Both, my grandma & nanny were fantastic cooks! But my nanny (French) was an absolutely amazing cook, so proud she inspired me to continue cooking authentic French cuisine & my hubby has been grateful for the past 25+ years!! Simple to do, it's the techniques of some that takes practice

[IrishAnnie]

I made this a month ago and it took me all day. My husband said it was the best thing I’ve ever made. It was rich, velvety and so savory.

[pamelacoles]

I’ve made this as my beef stew with variations for my whole life … I’m 80! The technique becomes second nature and it doesn’t seem difficult! So delicious! Happy cooking!

[TheRMD]

Top tip. When asked to add three cups of wine for this recipe ((full bodied recommended btw) add only two, but then add one cup of ruby red port. It really elevated the recipe.

[EDWRFle]

Mint flavored bourguignon. You know as a French man and French chef watching you cook and fumble makes me happy you are at least trying to learn how to cook. Keep up the good work man I am a fan.

[Murphis]

Back in the 70’s we used to try to out cook each other for fun. I grew up watching Julia. She was my best teacher along with the galloping gourmet and an older guy teaching New Orleans style cooking. Oh my God was it good. Even went to Commanders Palace in Orleans for a jazz brunch. Love those days. Keep it up it gets easier. No matter where you go the best ever dish like this was in a hole in the wall in Buffalo Wy. They used home grown Angus beef. It was heaven.

[alicetwain]

Looking at you cooking the recipes exactly as Child wrote them I am constantly blow away by how much the processes could be simplified without renouncing any of the flavor.

[xlucky]

I asked my mom to make this for me one year in my teens for my birthday, not realizing how much actually went into it. Hands down still one of, if not the best, food I've ever eaten. And she followed the same recipe as yours, sans mushrooms, at least big pieces because I didn't like them at the time. I just got a Dutch oven as an anniversary gift and can't wait to try making it myself!
Love your videos, man. Fun to see someone faff about while trying to cook as much as I do, while still managing to make some absolute bangers a lot of the time.