In the wake of

Julia Child

Author: Matthieu Deneuve


(Boeuf Bourguignon)

When a food comes to life on the movie screen, deliciously

fi nding its way to the hungry eyes, we can be

certain that the food we are craving for is a sensational

recipe. Further, if the cooking of this wonderful recipe can be

seen on the big screen by Meryl Streep as her own interpretation

of Julia Child, the queen of the kitchen, for dessert we can wait

for an Oscar for sure. This fall, please let the Butler guide you to

explore and taste perhaps one of the autumn season’s most delicious

French dishes, the Beouf Bourguignon, a Burgundian beef

stew by Julia Child..

Having said even just the name, Boeuf Bourguignon fi lls our

mouths with the burgundy taste, but the sight of the lavish ingredients

also guarantees that we will have a heavenly harmony of

taste after its preparation.

In fact, this dish was introduced to the world by the popular fi lm

Julie & Julia. What made it even more popular and a favourite of

housewives, is the fact that its preparation is rather time-consuming

than diffi cult. Furthermore, wines have a more signifi cant

role in the fall season and thanks to the rainy weather the forests

overrun by tasteful mushrooms, however, the recipe’s main secret

lies in the premium quality ingredients.



• 1.5 kg beef leg

• 25 dkg bacon

• 50 dkg mushrooms

• 40 ml olive oil

• 3 medium carrots

• 3 onions

• 3 gloves of garlic

• 1 tablespoon white fl our

• 2 tablespoons condensed tomatoes

• 7 dl dry red wine (Burgundy)

• 4 bay leaves

• 2 sprigs of parsley green

• 1 branch of rosemary

• 1 kg of potatoes

• 2 branches of thyme

• salt and pepper for taste


Cut the beef into larger cubes. Slice the carrots into smaller

pieces, peel and chop the onions.

Put it all in a large pot, and pour the red wine into it, also,

add the bay leaf, parsley, rosemary, thyme.

Allow to set overnight.

At the time of preparation, take out the pieces of beef and

place them on a kitchen paper towel to dry them off. Then,

fry the meat in a pan on some olive oil until nicely browned

on all sides. Sauté them in smaller portions and leave some

space between the pieces.

Fry the sliced bacon strips and sliced mushrooms, then set


Drain the marinade and the wine. Stir the vegetables in the

same pan a little, for about 4-5 minutes, then add the tomato

paste, sprinkle the top with fl our, add a little wine and

cook for a few minutes.

Place the meats in a baking dish with a lid, pour over the

steamed vegetables, and add salt and pepper. Pour over the

rosemary, thyme, parsley and bay leaf with the wine. It is

recommended for the spices to be tied.

Put the baking dish into an oven at 150 ° C and bake

it for 3-4 hours. It can be stirred in every hour, but it

is not required. When it is ready, add the pre-toasted

bacon and mushrooms.

For sides, the stew goes perfectly with smashed or

crispy baked potatoes. Aside a classic buttery smashed

potato garnish, we would like to share a tasteful

baked potato recipe.

Peel the potatoes, cook them whole in salted water,

approximately for 10 minutes, then drain them.

Place them in an oiled baking sheet, grease with olive

oil and salt them. Bake at 180 ° C for 20 minutes,

then remove, press a little with a wooden spoon on

top and smear with a little balsamic vinegar-rosemary


For the marinade, chop the rosemary (1 branch) fi –

nely and mix with 2 tablespoons of balsamic vinegar,

smear on top of the potatoes and return to the

oven for another 10-15 minutes, leaving until nice

golden brown. It gets crispy on the outside, porridge

on the inside.