Ode to Julia Child: The Story Behind Her Boeuf Bourguignon Recipe

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Today, August 15, 2012, would have been Julia Child’s 100th birthday. Julia Child transformed how Americans cook and helped create the era of celebrity chefs, but she is personally inspiring to me for different reasons.

Julia began her career as an advertising copywriter in New York City, then served with the Office of Strategic Services (OSS) during World War II, where she met her future husband, Paul Child. She didn’t pursue the culinary career that made her famous until later in life: her landmark cookbook Mastering the Art of French Cooking was published when she was 49, and her television career began in her 50s. Her story is a powerful reminder that creative reinvention can happen at any age.

After years following a conventional corporate path, I stepped back from that world to spend time at home with my children. That change opened the door to a creative side of myself I barely knew existed. Gardening, cooking, and food and nature photography have become meaningful outlets. I have no ambition to become a TV chef, but Julia’s example—changing course and succeeding creatively later in life—gives me hope and encouragement.

A few weeks ago I decided to make Julia’s Boeuf Bourguignon exactly as written, more as a personal challenge than blog material, so I didn’t photograph the process. I did take a few shots of the finished dish to document the success. The result was outstanding—rich, deep, and utterly delicious.

The version here is only slightly adapted and is essentially already a paleo-friendly recipe. I omitted the flour to make it gluten-free and simplified a couple of steps. I also adjusted the bacon quantity and type for convenience (and because I love bacon). The omitted flour would have thickened the sauce, but the dish remained luxurious and flavorful without it. This is an excellent recipe to make ahead: it tastes even better the next day.

This recipe is adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Alfred A. Knopf, 1961).

Boeuf Bourguignon Recipe (Gluten-Free)

Ingredients

• 8 ounces slab bacon (nitrate/nitrite-free, pasture-raised if possible)
• 3 tablespoons olive oil or lard
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• Salt and pepper
• 3 cups red wine (one bottle), young and full-bodied (Beaujolais, Côtes du Rhône, or Burgundy)
• 2 1/2 to 3 1/2 cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves garlic, mashed
• 1/2 teaspoon thyme
• 1 bay leaf, crumbled

Instructions

1. Cut the bacon into 1/4″ thick by 1-1/2″ long pieces.
2. Blanch the bacon: bring 1-1/2 quarts of water to a boil, reduce heat, and simmer the bacon 10 minutes. Remove with a slotted spoon, discard the liquid, and pat the bacon dry.
3. In a flameproof casserole, sauté the bacon in 1 tablespoon of olive oil (or lard) over moderate heat 2–3 minutes until lightly browned. Remove with a slotted spoon.
4. Preheat the oven to 325°F.
5. Pat the beef cubes dry with paper towels. Heat the remaining bacon fat in the casserole until almost smoking. Brown the beef in batches (up to four cubes at a time) so each cube browns on all sides. Remove browned beef to rest with the bacon. Plan for 4–5 batches, about 8–10 minutes per batch.
6. In the same fat, sauté the sliced onion and carrot about 5 minutes until slightly browned.
7. Return the beef and bacon to the casserole. Toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
8. Pour in the bottle of red wine and 2–3 cups of beef stock—just enough to barely cover the meat.
9. Stir in the tomato paste, mashed garlic, thyme, and crumbled bay leaf. Bring to a gentle simmer on the stovetop.
10. Cover the casserole and place it in the lower third of the preheated oven. Adjust heat so the liquid simmers very slowly for about 3 hours. The meat is done when a fork pierces it easily.

Brown Braised Onions and Mushrooms

Ingredients

• 18–24 small white boiling onions
• 3 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 1/2 cup beef stock
• Herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 teaspoon thyme, tied in cheesecloth
• 1 pound fresh mushrooms, quartered

Instructions

1. About an hour before the meat finishes, prepare the onions and mushrooms. Make the herb bouquet by tying the parsley, bay leaf, and thyme in a small square of cheesecloth.
2. Heat 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in a skillet until bubbling.
3. Add the boiling onions and sauté over moderate heat about 10 minutes, turning so they brown evenly without breaking their skins.
4. Add 1/2 cup beef stock, the herb bouquet, and salt and pepper to taste.
5. Cover and simmer slowly 40–50 minutes, swirling occasionally, until the onions are tender but hold their shape and the liquid has evaporated. Discard the herb bouquet and set the onions aside.
6. Wipe out the skillet. Heat 2 tablespoons butter with 1 tablespoon olive oil over high heat. When bubbling subsides, add the quartered mushrooms and toss for 4–5 minutes until lightly browned. Remove from heat.

Final Assembly

1. After 3–4 hours in the oven the beef should be very tender. Pour the casserole contents through a sieve set over a saucepan, reserving the sauce. Wipe out the casserole and return the beef and bacon to it; arrange the cooked onions and mushrooms on top. Discard the cooked carrots and any solids left in the sieve.
2. Skim fat from the sauce in the saucepan with a wide, shallow spoon. Simmer the sauce 1–2 minutes, skimming additional fat as it rises. You should have about 2 1/2 cups of sauce with a consistency similar to heavy cream. If it’s too thin, boil it down quickly; if too thick, add a few tablespoons of stock. Taste and adjust seasoning with salt and pepper.
3. Pour the sauce over the meat and vegetables. Cover and simmer 2–3 minutes, basting the meat and vegetables with the sauce several times.
4. Serve directly from the casserole or arrange the stew on a platter with sides of vegetables and a garnish of parsley if desired.

Bon Appétit, Julia!

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