Beef Bourguignon prepared according to the recipe prominently featured in the motion picture Julie and Julia (photo by Kenn Stearns)
If you’ve not seen the motion picture Julie and Julia it’s highly likely that boeuf bourguignon holds no special meaning. For the rest of us, boeuf bourguignon is one of Julia Child’s signature dishes. We recently received a shipment of wine from Bouchaine Winery in Napa Valley that included a delightful Pinot Noir accompanied by an attractive nuisance: the original Julia Child recipe for Boeuf Bourguignon. This evening my spousal unit decided it was a time to follow in Julia’s footsteps and the game was afoot.
The recipe relies on auxiliary recipes for sautéed mushrooms and brown-braised onions. She used almost an entire bottle of Pinot Noir. There were some issues surrounding boiling the bacon. Consultations were held with chefs. The better the meat, the better the stew. Rump pot roast is preferred but other cuts such as chuck pot roast or sirloin tip work well too. For hours the odors emanating from the kitchen would make a strong man whimper.
In the end, we selected a a delightful Siduri 2007 Keefer Ranch Pinot Noir from Russian River Valley to accompany the boeuf bourguignon. The meal was a little slice of heaven. So while our children celebrate Spring Break without us, we raise a glass in their honor and savored the moment. Cheers!
Check out this site to review more detailed information that may assist in revealing the significance of Julia Child’s Boeuf Bourguignon recipe. They do a much better job of detailing the recipe.
