Julia Childs cooked Boeuf Bourguignon in the 1940’s.
Having watched Julie & Julia on DVD again last night, the pain of watching this dish being prepared led me to spend an hour ‘Googling-to-within-an-inch-of-my-life’ into the early hours of the morning, wondering if there was a way to replicate this dish in anyway while still keeping within my allotted ration quota.
As I type, the Boeuf Bourguignon, a la Julia Childs, a la wartime rationing (cheap stewing beef instead of sirloin, standard onions instead of pearl and NO mushrooms!) is smelling wonderful and my Mac Book Air is holding up well under the excessive saliva bath it is receiving.
The recipe is not quite authentic Julia Childs but essentially it is pretty much the same.
Please come back later and I’ll share the recipe and photographs with you…
7.29 pm precisely – Nom, Nom, NOM!!!! This is fantastic! Who would think that big chunks of stewing beef could be so melt in the mouth. I am still noming…Nom, Nom, NOM!!
My adapted recipe coming shortly…
Click here for the original Julia Child’s Beef Bourguignon recipe
Beef Bourguignon 1940’s Ration Style
- 1 lb to 1.5 lbs of stewing steak
- 4 large carrots
- 2-3 rashers of thick bacon
- butter for frying
- 2 onions cut into 6 pieces each
- 1 cup of red wine (that you like the taste of)
- 1 cup of beef stock
- 1 dessert spoon of tomato paste or drain all the liquid from a large can of tomatoes
- herbs such as bay leaf, rosemary, thyme and parsley
- salt and pepper
- pinch sugar