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Like many Julie & Julia fans, I couldn’t wait for the weather to start getting cold so I could make Julia Child’s Beef Bourguignon. Although It took me 2 days to cook the dish, including a small mishap where I took Julia’s directions for “small onions” a little too literally and bought extremely small yellow onions in place of pearl onions, the meal turned out well. The beef turned out extremely tender (perfect for those with grandma teeth) and I balanced the meal out with baked swiss chard and a baguette from Le Pain Quotidien. Overall, I would make this again, perhaps on a weekend next time and throw in more veggies. It’s the perfect hearty meal to serve on an autumn day.
The Julia Child recipe for Beef Bourguignon can be found in pdf format below from the Knopf website:
