Cooking, Dinner, Meat, Recipes

Boeuf Bourguignon

April 8, 2013

I finally did it. I made Boeuf Bourguignon. But not any Boeuf Bourguignon….it was Julia Child’s world famous recipe.

Boeuf bourguinon Header

Going into the whole thing I was anxious, to say the least. If you’ve heard of Julia Child then you know about her most famous dish and I wanted it to be just as good as everyone proclaimed it to be. We even went out and  invested in a 20kg cast iron pot that barely fit into our oven.

I was Julia Child and my mom was my assistant, Louisette Bertholle and together we created one of the best meals I’ve ever had. Even my brother, who admittedly loves meat said this was among the best things he’s had {insert happy face here}. Who knew that something that looks like a gooey mess simmering in a pot for 5 hours would actually become something delicious?

Words really can’t describe how good this stew is. It may have been the bottle of wine I added to the stew {I minor adaptation I did to the recipe} or the tender meat that practically melted on my tongue. Let’s just say the overall composition can not be outdone.

Boeuf bourguinon

I knew that the stew had to be done by 6pm on Saturday so I started cooking at noon that day. I even did “research” by watching Julia’s original demonstration which I found on Youtube {it’s quite funny, you should watch it}. It made the whole cooking process even more fun. I kept talking like Julia and said things like: "I think these wooden spatulas are awfully helpful".

All it takes is some prep time requiring 30 minutes of full concentration whilst you’re peeling onion and chopping carrots and then you’re free of hassle and dishwashing for the rest of the afternoon. You might have to peak into the oven once or twice to check if the stew is simmering but really that’s it. It’s one of those recipes where the outcome is in no relation to the work you put in.

Boeuf Bourguinon

For the original recipe from the book click here. It will link to a PDF document provided by Knopf {the publisher of the book} and you can try it out yourself. I doubled the recipe and if I may give you one piece of advice: you should too! Leftovers taste even better!

“Bon Appetit!”

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  • Reply Kathryn April 8, 2013 at 10:07 am

    This looks amazing! My grandmother used to make boeuf bourguignon for lunch on a Sunday but I have to say, this version looks like it would beat her’s hands down! Can’t wait to try it!

    • Reply Antonia April 9, 2013 at 4:41 am

      Haha!! Thank you. I hope you try it!

  • Reply Bec April 8, 2013 at 10:58 pm

    This looks absolutely fantastic. I really want to try it one day, but it just looks so complicated. This really looks brilliant though!

    • Reply Antonia April 9, 2013 at 4:43 am

      That’s what I thought too, but it really isn’t complicated at all. If you decide to try it, make sure to read the recipe a couple of times so you don’t miss any of the steps. But really, it practically cooks itself!!

  • Reply Meghan@cleaneatsfastfeets April 9, 2013 at 1:30 am

    It sounds like a fun kitchen experiment with a happy ending. Did you see the Julia movie? It was really good; I thoroughly enjoyed it.

    • Reply Antonia April 9, 2013 at 4:44 am

      Of course I did and I loved it! That’s why I was scared of making this because this dish didn’t go so well for Julie! So glad I had more luck 🙂

  • Reply Emily @ Hungry Delights April 9, 2013 at 3:21 am

    Wow it looks so amazing! I can imagine eating this on a cold winters evening. It sounds like you enjoyed yourself (even though it sounds very time consuming!)

    • Reply Antonia April 9, 2013 at 4:45 am

      This would definitely be perfect on cold winter days (as they still are here 😉 ) The time you spend cooking is totally worth the result though!

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