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On Tonight’s Menu: The Julia Child Beef Bourguignon Recipe

August 16, 2009 By 4 Comments

Two of our best friends are visiting from Ohio this weekend and so we decided to try the now-famous Julia Child beef bourguignon recipe from Mastering the Art of French Cooking.  After seeing the movie Julie & Julia last Sunday with my mom, everyone thought it would be fun to give it a go.

We found that the Julia Child beef bourguignon recipe was being given away for free by the publisher of her magnum opus, so I thought I’d share them with you here.  It sounds magnificent and, given that I’ve been away from New York for so long, I’m hoping it really does live up to expectations.  (Although the Midwest is close to my heart, it lacks the culinary indulgences of the east and west coasts.)

This is going to be a welcome distraction from all of the site launches, the books, and the general business of growing a company from a start-up to empire.  My parents are going to stop by later tonight to partake in the gastronomical experiment.  If it’s as good as we think it will be, I’m going to rush out and buy a copy of the book.  Giving this recipe away was a brilliant move by Knopf, the publishing house.

Adobe PDF download Click Here to Download the Julia Child Beef Bourguignon Recipe

Julia Child Beef Bourguignon Recipe

Tonight, we will be making the Julia Child beef bourguignon recipe showcased in the film Julia & Julie.

*Please note that the publisher of Mastering the Art of French Cooking included two auxiliary recipes called for in the beef bourguignon recipe.  These are the sauteed mushrooms and brown-braised onions, both of which they have included in the PDF download.  Show your appreciation to them by purchasing a copy of Mrs. Child’s cookbook!

I’ll update this post later and let you all know how it went.  My expectations are high.  In the meantime, as dinner is prepared, I’ve got work to do.

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Update: We had the beef bourguignon with boiled, buttered red potatoes and green peas with iced tea and it was awesome.  That woman knew exactly what she was doing.  It really is a great accomplishment.  We are going to figure out how to try several of the recipes in Mastering the Art of French Cooking.  I’ve already got a pretty good idea of what the next installment of dinner at Kennon Hall will be.

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  • Canadian Biker

    I randomly happened upon this website as I was looking for a Beef Bourguignon recipe to make for family and friends on this first wintry day of 2010, and have spent a most enjoyable bit of time watching the sun rise and reading your blogs. You are certainly very astute in your financial observations, as evidenced by your personal situation, and I thank you for publishing both your thoughts and Julia’s recipe – hopefully my dinner will turn out as well as yours did!

    Wishing you a great 2010,

    Karin Brose

    • http://www.joshuakennon.com Joshua Kennon

      Thank you for taking the time to write, Karin. I’m glad you like the site. There’s really no grand plan to what I write (most of the time, I get worked up about something and it’s 3 or 4 in the morning so I can’t just call up my friends and talk about it without being rude so I turn it into a blog).

      I hope your dinner turned out well. The recipe was great, but you should check out the beef braised in beer one I posted last week. It was amazing – more family food than something you’d serve on gold-rimmed china, if that makes sense. It was just good in the sense that food should be good. The all time favorite around here, though, is chicken simmered in cream and onions (I haven’t written about it yet). We’ve made it 4 or 5 times. It was so good, my brother had Aaron teach him how to make it so he could enjoy it at home! If you have the time, definitely try those two, as well.

  • Courtney

    How exciting! So glad to hear it was wonderful, as it should be! Julia’s 100th birthday will be this August, and I think I’d like to have a similar gathering to cook this recipe! Thank you for sharing!

    • Joshua Kennon

      When we first started making her recipes, I didn’t know much about Julia but I’ve fallen completely in love with her life’s work. The chicken simmered in cream sauce is especially wonderful over white rice or potatoes so make sure to try that one, too! A lot of my family liked the beer-braised beef, as well. All are in her Magnum Opus, and if you don’t have a copy of Mastering the Art of French Cooking, I think it’s under $20; worth every penny.