Over the weekend the ladies in my family went to the theater to see the movie Julie&Julia! If you are not familiar with the movie it is based on Julie Powell, a 20 something hum drum government worker in New York who came up with the concept to cook her way through her mentor/idol Julia Child’s cookbook Julia Child’s Mastering the Art of French Cooking in a year and blog the whole process! Julie’s new found project was called “the Julie/Julia project” which consisted of 524 recipes in 365 days that was turned into a book in 2005 and recently released movie in 2009!

Before the movie I didn’t know much about the plot but that it was just about Julie and Julia cooking their way through life. But I came out of the movie uplifted and wanting more which is why I highly recommend watching this movie or reading the book! I am placing an order for the book because it is just that good!

Here are the link to pick up your book!

The movie goes back and forth from Julie’s cooking adventures and Julia Child the beloved chef before she was famous and her exploration of learning to cook and finding the best food through Paris and Europe.

Below is Julia’s classic recipe, Beef Bourguignon, which does make its star appearance in the movie too! It’s a wonderful dish, and actually very simple to make–even though the instructions are long.

Beef Bourguignon

Serves 6

For the stew

* 6 ounces bacon, solid chunk
* 1 tablespoon olive oil
* 3 lbs lean stewing beef, cut into 2-inch cubes
* 1 carrot, peeled and sliced
* 1 onion, peeled and sliced
* 1 teaspoon salt
* 1/4 teaspoon pepper, freshly ground
* 2 tablespoons flour
* 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
* 2-3 cups beef stock
* 1 tablespoon tomato paste
* 2 garlic cloves, mashed (you may choose to add more)
* 1 sprig thyme (or 1/2 teaspoon dred thyme)
* 1 bay leaf, preferably fresh

For the braised onions

* 18-24 white pearl onions, peeled
* 1 1/2 tablespoons unsalted butter
* 1 1/2 tablespoons olive oil
* 1/2 cup beef stock
* salt & fresh ground pepper
* 1 bay leaf
* 1 sprig thyme
* 2 sprigs parsley

For the sauteed mushrooms

* 1 lb mushrooms, quartered
* 2 tablespoons unsalted butter
* 1 tablespoon olive oil

Directions
First prepare the bacon: cut off the rind and reserve.
Cut the bacon into lardons about 1/4″ think and 1 1/2″ long.
Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
Drain and dry the lardons and rind and reserve.
Pre-heat the oven to 450°F.
Put the tablespoon of olive oil in a large (9″ – 10″ wide, 3″ deep) fireproof casserole and warm over moderate heat.
Saute the lardons for 2 to 3 minutes to brown lightly.
Remove to a side dish with a slotted spoon.
Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
Once browned, remove to the side plate with the bacon.
In the same oil/fat, saute the onion and the carrot until softened.
Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
Set the uncovered casserole in the oven for four minutes.
Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
Now, lower the heat to 325°F and remove the casserole from the oven.
Add the wine and enough stock so that the meat is barely covered.
Add the tomato paste, garlic and herbs and the bacon rind.
Bring to a simmer on the top of the stove.
Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
The meat is done when a fork pierces it easily.

While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
For the onion, if using frozen, make sure they are defrosted and drained.
Heat the butter and oil in a large skillet and add the onions to the skillet.
Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
Pour in the stock, season to taste, add the herbs, and cover.
Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
Remove the herbs and set the onions aside.

For the mushrooms, heat the butter and oil over high heat in a large skillet.
As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
As soon as they have browned lightly, remove from heat.

To finish the stew:
When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
Distribute the mushrooms and onions over the meat.
Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If the sauce is too thick, add a few tablespoons of stock.
If the sauce is too thin, boil it down to reduce to the right consistency.
Taste for seasoning.
Pour the sauce over the meat and vegetables.
If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.