julia child recipes

This Beef Bourguignon is a classic French beef stew recipe adapted from Julia Child. This Beef Bourguignon is so much more than just a beef stew, it's comforting and heavenly and a must try!

Beef Bourguignon

olive oil

bacon (thick cut, chopped)

beef

onion

carrot

lb pearl onions (peeled)

salt (or

½ tsp pepper (ground,

garlic (minced)

mushrooms

tbsp all-purpose flour

red wine

beef broth (low sodium

tomato paste

bay leaf

thyme

Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.

Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.

Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.

Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.

Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.

Preheat the oven to 325 F degrees while you're bringing the stew to a boil.

Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.

Serve over cooked noodles or creamy mashed potatoes.

https://content.jwplatform.com/videos/yTSc08Xh.mp4

Julia Child's Zucchini and Rice Gratin (Tian de Courgettes au Riz)

lbs zucchini

white rice

onions,

olive oil, divided

garlic cloves,

all-purpose flour

milk,

Parmesan cheese,

salt and black pepper,

Preheat oven to 325°F and grease a 2-quart baking dish with butter or oil.

Wash zucchini and trim ends. Cut in half lengthwise, then grate and place in a large bowl.

In a large skillet over medium heat, heat 3 tablespoons oil. Cook onions until translucent, 8-10 minutes. Raise heat and continue cooking until lightly browned.

Add garlic and cook 1 minute more. Add rice and sauté for 2 minutes. Season liberally with salt and pepper.

Add rice mixture to zucchini along with 1/2 cup milk. Set aside 2 tablespoons of cheese and add remainder to zucchini mixture. Adjust seasoning as needed and stir to combine.

Transfer to baking dish and cover tightly with foil. Bake until rice is cooked but not mushy, about 50 minutes. Remove foil, drizzle top with remaining olive oil and sprinkle on remaining cheese.

Bake, uncovered, until crispy and golden brown, 10-15 more minutes. Can broil 1-2 minutes for additional color. Enjoy!

Note: Julia's original recipe calls for salting and draining the zucchini, and then adding the reserved liquid, as well as parboiling the rice. This is a simplified version, but it tastes just as wonderful!

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