Discovering the Joy of Cooking: Boeuf Bourguignon in Julie and Julia (2009)
Julie and Julia is a delightful film that tells the story of two women who share a love for food and cooking. The film interweaves the story of Julia Child, a legendary American chef, and Julie Powell, a young blogger who sets out to cook every recipe in Child’s cookbook, “Mastering the Art of French Cooking.” One of the most iconic dishes featured in the film is boeuf bourguignon, a classic French beef stew.
Boeuf bourguignon is a hearty and comforting dish that is perfect for a cozy night in or a special occasion. The dish consists of tender beef, slowly cooked in red wine with vegetables and herbs, resulting in a rich and flavorful stew. The boeuf bourguignon scene in “Julie and Julia” is a celebration of the art of cooking and the joy of sharing food with loved ones.
In the film, we see Julie struggling to perfect her boeuf bourguignon recipe, while at the same time, we learn about the history and preparation of the dish from Julia Child herself. Through their shared love of food and cooking, Julie and Julia both discover a passion for creating and sharing delicious meals.
The boeuf bourguignon scene in “Julie and Julia” is a reminder that food is not just about nourishment but also about joy and connection. Cooking can be a creative and fulfilling experience that brings people together and creates memories that last a lifetime.
If you’re inspired to try making boeuf bourguignon yourself, don’t be intimidated by the dish’s reputation. With patience, attention to detail, and a little bit of love, anyone can master this classic French dish. So why not invite some friends or family over, pour a glass of red wine, and get cooking?
In conclusion, the boeuf bourguignon scene in “Julie and Julia” is a celebration of the art of cooking and the joy of sharing food with loved ones. This classic French dish is a testament to the power of good food to bring people together and create lasting memories. So whether you’re a seasoned home cook or a novice in the kitchen, give boeuf bourguignon a try and discover the magic of this delicious and comforting dish.
How to make a super Boeuf BourguignonCourse: MainDifficulty: **
When Julie Powell (Amy Adams) attempts to make Julia Child’s recipe for boeuf bourguignon in “Julie and Julia,” she falls asleep and burns it to a crisp. That’s reason enough for her to call in sick the next day and remake this wonderful dish. Try our no-fail version of this classic French stew.
3 tablespoons olive oil
8 ounces button mushrooms (trimmed), quartered if large
3 pounds boneless beef rump roast, cut into 1-inch pieces
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
1 tablespoon tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine
2 cups low-sodium chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 ounces pearl onions, peeled
1 tablespoon butter, cut into pieces
2 tablespoons fresh parsley, chopped (optional)
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to the pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch, if needed); transfer to plate. Pour off all but 1 tablespoon of fat from the pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, for 30 seconds. Add flour and cook, stirring, for 30 seconds.
- Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook for 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before the end of cooking. Stir butter into the stew and serve topped with parsley, if desired.
- This is a great recipe and one of my husband’s favourites. It’s very easy to make, but you do need to check it a few times to make sure the liquid doesn’t burn off, especially if you half the recipe.