I have always been intimidated by Boeuf Bourguignon . I’ve seen it served in many restaurants and have had it myself on several occasions. Any time I see it I think of Julia Child and of her version of this dish. It looks amazing but I’ve always heard it was very time consuming.
When I found out the theme for this week’s Sunday Supper is celebrating Julia Child’s 100th Birthday I immediately knew that I had to tackle the Boeuf Bourguignon. PBS Food is also celebrating Julia Child’s 100th birthday and you can follow along with their hashtag #CookforJulia.
I couldn’t wait to get started and as I began cooking the movie Julie and Julia kept running through my head. My mom and I went to see it in the theater a few years back and really enjoyed it. Making the Boeuf Bourguignon proved to be time consuming but not difficult. The scent while it was in the oven was scrumptious. I could smell the red wine, beef, and vegetables melding together. I wasn’t sure how more then 2 cups of red wine were going to turn into a sauce of sorts but did it ever!
I’ll leave you with one of my favorite quotes from Julia Child and one that had a lot of impact on me. “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”-Julia Child, My Life in France.
1. Preheat the oven to 450 degrees.
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