Last weekend I went to see Julie & Julia. What a wonderful film! Meryl Streep is so brilliant that there were times when it felt as though I was actually Julia Child on screen.
I loved that both Julie and Julia were making boeuf bourguignonne in the film. This is one of my favorites—so much so that I actually used it in my last book, With This Ring. In the scene when Brent goes to Leslie’s place to return her wedding dress, Hannah has made boeuf bourguignonne for dinner.
I have always used the recipe in The Joy of Cooking by Irma S. Rombauer and Marion Rambauer Becker. This has been my go-to cookbook for years. I used my old edition so much, it fell apart. After numerous repairs with scotch tape and elastic bands, it finally had to be retired. Several years ago, my family gave me a new copy for Christmas.
I’m a little embarrassed to say I do not own a copy of Julia Child’s Mastering the Art of French Cooking, and that must change. And when I do get a copy, the first thing I’ll try is Julia’s version of boeuf bourguignonne.
Until next time,