ClevelanDish

A Guide to Dining, Eating and Cooking in Cleveland, Ohio

Recipe Report: Julia Child’s Boeuf Bourguignon February 16, 2011

Filed under: Celebrity Chefs,Dinner,Food Ideas,Recipes and Preparations — jenniferferf @ 10:15 pm

Winter in Cleveland is cold.  Cold enough for desperate measures.

And on a very chilly winter Saturday recently I was driven to cook – specifically Julia Child’s Boeuf Bourguignon.  Simple, really.

Step 1:  Saute onions and carrots in butter (more butter than you would think is necessary, really).

Step 2:  Pat meat (top sirloin) dry with paper towels and saute with the veggies until the meat is browned.

Step 3:  Cover the beef and vegetables with beef stock and wine, add a little thyme and a bay leaf, and simmer it until it falls apart – at least two hours or so.

Serve over rice, or gnocchi, or boiled potatoes.  Just as Julia intended!

Knopf has kindly made a PDF of Julia’s recipe available on its website.

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