What dish was Julia Child's personal favorite?

"beef bourguignon" (Julia Child recipe). This chilled leek and potato soup, which is well-known as one of Julia Child's favorites, is startlingly straightforward.

Julia Child drank what type of red wine?

Wine from Sauterne was a favorite of Julia Child's. French cookbooks and Julia Child's enthusiasm for cooking made her the first celebrity chef to dominate television. However, there is one aspect of Child that is frequently disregarded and for which we believe a toast should be made: her passion for wine.

How is bourguignon sauce made?

(Recipe by Julia Child) People frequently inquired about sauce bourguignonne, sometimes known as "Burgundy sauce" (French pronunciation: [sos bui]). consists of a foundation of red wine, onions or shallots, a bouquet garni (parsley, thyme, and bay leaf), reduced, filtered, and some espagnole sauce.

Which of Julia Child's recipes is most well-known

Child's most infamous recipe is without a doubt this hearty beef stew from the pages of "Mastering the Art of French cooking."

What dish is Julia Child's specialty?

The meals that Julia Child is most famous for are coq au vin, French onion soup, and beef bourguignon. Child prepared beef bourguignon in one of "The French Chef's" very first programs. Over time, the dish—which takes more than six hours to prepare—would come to be almost completely associated with Child.

Amazing Beef Bourguignon (Julia child recipe)

Description

Julia Child’s beef bourguignon is a fantastic family meal thanks to its delicate, fall-apart meat pieces cooked in a thick red wine gravy.

Ingredients

Scale

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (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

Instructions

Preheat the oven to 350°F/175°C.

In a large dutch oven or heavy-bottomed pot, heat the oil. Over medium heat, cook the bacon for about 3 minutes, or until crisp and browned. Transfer to a big dish with a slotted spoon and set aside.
Pat dry the meat; fry in batches in the hot oil/bacon grease until browned on both sides. Transfer to a plate with the bacon.
Sauté the carrots and diced onions in the remaining bacon fat until softened (approximately 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Remove any excess fat (approximately 1 tablespoon should be left in the pan) and return the bacon and beef to the saucepan; season with 1/2 teaspoon coarse salt and 1/4 teaspoon powdered pepper. To brown, sprinkle with flour, mix well, and heat for 4-5 minutes.
Add the pearl onions, wine, and just enough stock to cover the meat. After that, stir in the tomato paste, bullion, and herbs. On the burner, bring to a simmer.
Cover and place in the bottom third of the oven for 2 to 3 hours, or until the meat is fall-apart tender (adjust the heat so that the liquid simmers very slowly).
Prepare your mushrooms in the last 5 minutes of cooking time:
In a medium-sized skillet/pan, melt the butter over medium heat. When the foam has subsided, add the remaining 2 garlic cloves and simmer for 30 seconds, or until fragrant, before adding the mushrooms. Cook for about 5 minutes, shaking the pan every now and then to coat with the butter. If desired, season with salt and pepper. Set aside once they’ve browned.
Place a colander on top of a big saucepan (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully strain the contents into a sieve (you want to collect the sauce only). Remove the herbs.
Replace the meat mixture in the dutch oven or saucepan. Place the mushrooms on top of the meat.
Remove any fat from the sauce and continue to cook for a minute or two, skimming off any further fat that rises to the surface.
You should have about 2 1/2 cups of sauce left over, thick enough to lightly cover the back of a spoon.
If the sauce is overly thick, thin it out with a few tablespoons of stock. If the sauce is too thin, boil it for about 10 minutes over medium heat, or until reduced to the desired consistency.
Season to taste with salt and pepper, if preferred. Over the meat and vegetables, pour the sauce.
If serving immediately, heat through the beef bourguignon for 2 to 3 minutes.
Serve with mashed potatoes, rice, or noodles and garnished with parsley.
Allow the dish to cool completely before covering and refrigerating it the next day.
Remove from the refrigerator at least an hour before serving to allow for warming. Heat over medium-low heat for about 10 minutes, basting the meat and veggies with the sauce.

Notes

STOVE TOP BOURGUIGNON BEEF:

Sauté the bacon in 1 tablespoon of oil in a large dutch oven or heavy-bottomed pot over medium heat for about 3 minutes, or until crisp and browned. Transfer to a big dish with a slotted spoon and set aside.
Pat dry the meat; fry in batches in the hot oil/bacon grease until browned on both sides. Transfer to a plate with the bacon.
Sauté the carrots and diced onions in the remaining bacon fat until softened (approximately 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Return the bacon and meat to the pot and season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. To brown, sprinkle with flour, mix well, and heat for 4-5 minutes.
Add the pearl onions, wine, and just enough stock to cover the meat. After that, stir in the tomato paste, bullion, and herbs. Bring to a boil, then reduce to a low heat and cook for 1 1/2 to 2 hours, stirring regularly, until the meat falls apart.
Prepare your mushrooms in the last 5 minutes of cooking time: In a medium-sized skillet/pan, melt the butter over medium heat. When the foam has subsided, add the remaining 2 garlic cloves and simmer for 30 seconds, or until fragrant, before adding the mushrooms. Cook for about 5 minutes, shaking the pan every now and then to coat with the butter. If desired, season with salt and pepper.
Add the browned mushrooms to the pot and continue to cook for 3 to 5 minutes, stirring regularly, to blend.
Serve with mashed potatoes, rice, or noodles and garnished with parsley.

BEEF BOURGUIGNON INSTANT POT / PRESSURE COOKER:

Set the Instant Pot or Cooker to SEAR mode (or use a pan on the stove over medium heat of you wish). In 1 tablespoon of oil, cook the bacon until crisp and browned. Set aside and remove using a slotted spoon.
Pat dry the beef with a paper towel and sear in batches in the oil/bacon grease until browned on all sides.
Replace the bacon in the pot. Season with 1/4 teaspoon ground pepper and 1/2 teaspoon coarse salt. Sprinkle with flour, mix well, and brown for another 4-5 minutes on SEAR.
Combine the onions, pearl onions, carrots, wine, 2 cups stock, tomato paste, 4 cloves chopped garlic, bullion, and herbs in a mixing bowl. Stir well, then cover and secure the lid. Press To stop the Sauté feature, press Keep Warm/Cancel and then switch to MANUAL mode. Select HIGH PRESSURE for 30 minutes of cooking time.
Allow the pressure to naturally relax for 8-10 minutes after cooking. Allow any remaining steam to escape by opening the valve (for Instant Pot, turn the valve from sealing to venting to release the pressure).
Prepare your buttered mushrooms (OPTIONAL — can add them straight in without cooking in butter if wanted) while the steam is releasing: In a medium-sized skillet/pan, melt the butter over medium heat. Cook until the remaining 2 garlic cloves are fragrant (approximately 30 seconds), then add the mushrooms. Cook for about 5 minutes, shaking the pan every now and then to coat with the butter. If desired, season with salt and pepper. Place aside.
Return the Instant Pot or cooker to the SEAR (or SAUTE) mode, stir well, and leave the sauce to thicken for another 5-10 minutes, uncovered.
Serve with buttered mushrooms, parsley, and mashed potatoes, rice, or noodles.

BEEF BOURGUIGNON IN SLOW COOKER:

Sauté the bacon in 1 tablespoon of oil in a large pan or skillet over medium heat for about 3 minutes, or until crisp and browned. Pour into a 6 quart (litre) slow cooker bowl.
Pat dry the beef with a paper towel and sear in batches in the oil/bacon grease until browned on all sides. Add the onions (both types) and carrots to the slow cooker bowl with the bacon. Toss with 1/2 teaspoon coarse salt and 1/4 teaspoon black pepper to taste.
Allow the red wine to simmer in the pan or skillet for 4-5 minutes before whisking in the flour until it is free of lumps. Allow to reduce and thicken slightly before adding 2 cups of stock, tomato paste, garlic, bullion, and herbs to the slow cooker.
To incorporate all of the components, thoroughly mix them together. Cook for 6 hours on high or 8 hours on low, or until the beef is coming apart and tender.
Prepare your mushrooms in the last 5 minutes of cooking time: In a medium-sized skillet/pan, melt the butter over medium heat. Cook until the remaining 2 garlic cloves are fragrant (approximately 30 seconds), then add the mushrooms. Cook for about 5 minutes, shaking the pan every now and then to coat with the butter. If desired, season with salt and pepper. Mix them into the sauce before serving the Beef Bourguignon.
Serve with mashed potatoes, rice, or noodles and garnished with fresh parley.

Category: Main Course
Method: Slow Cooker, Instant Pot/Pressure Cooker,
Cuisine: American

Nutrition

Serving Size: 6-8
Calories: 673kcal
Sugar: 7g
Sodium: 620mg
Fat: 32g
Saturated Fat: 11g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 56g
Cholesterol: 169mg

Keywords: Beef, Bourguignon