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It's a common dish in our house when the cold weather comes. I don't find it all that cumbersome to make (on weekends, anyway.) Have a nice Rhone Valley wine like Gigondas with it along with some crusty bread.
It's my go-to recipe for beef stew. The only thing I do differently is to use pancetta instead of boiling bacon for lardons (frankly, I think Julia would have too if pancetta had been widely available in the 50s!)
thank you everyone I will give it a go. sounds wonderful
Let us know how you do channeling your "Inner Julia" I know you will be imitating Julia Child's voice while making it(even if it is only in your own head)
My wife occasionally makes that stew...I know it's very time-consuming to prepare but I'm willing to eat it as often as she's willing to make it. It is soooo good! And with some hot, crusty garlic bread for dipping, it can't be beat. Oh, and it's even better the next day as leftovers!
Has anybody tried this ridiculously complicated recipe? I'm wondering if it is worth all the trouble and time.
Also I thought some younger cooks might enjoy seeing some old Julia tapes. She really was a hoot on TV. This clip I believe is rather old because it is about the movie Julia and Me. I understand Julia was really ticked about this young girl trying to cook her way thru Julia's book and even refused to correspond in any way with her. She died shortly thereafter.
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Julia Child's Beef Bourguignon
