Boeuf Bourguignon is arguably Julia Child’s most famous recipe, or at least near the top thanks to the movie Julie & Julia. The recipe itself is quite a masterpiece, but certainly not overly difficult or intimidating. I have nothing but love for dear Julia, but after making her version of the classic Beef Stew with Red Wine and Mushrooms about 50 times, I decided to make peace with the fact that there were a few things about it that didn’t wow me. This recipe is very definitely not Julia’s original recipe. It is my own, but I certainly owe my inspiration to her. The first time I made Julia’s Boeuf Bourguignon, it was out of an effort to unwind from a crazy/stressful week. Braising meat is therapeutic, or at least is it for me. I got out of work a little bit early one day, and found myself at the grocery store seeking out the ingredients. Several hours later, my husband was ooh-ing and aah-ing at the results. It was a smashing success. I love an intricate, somewhat fussy recipe more than most people do and even I found Julia’s to be a tad complicated for the everyday home cook who would like to make such a dish more than a few times a year. I have drastically simplified the steps without sacrificing flavor. My favorite way to serve Boeuf Bourguignon is by ladling it over a bowl of boiled baby golden potatoes tossed with a little butter. I hope you enjoy.
This recipe reheats really well. In fact, the flavors are best the second day. My suggestion? Take the time to prepare it the day before, say on a Sunday night, and come home from a long Monday at the office and just set it on the stove to reheat while you make some potatoes. It’s a beautiful thing (even though it’s not much to look at).
Have a great weekend!