Last week, Jess attempted one of Julia Child’s signature dishes: boeuf bourguignon. In case you’d like to follow in her footsteps, we are a sharing a PDF of the recipe from Mastering the Art of French Cooking.
Click on the thumbnail for the complete recipe.
Edit: A reader pointed out that the above bourguignon recipe relies on auxiliary recipes for sautéed mushrooms and brown-braised onions. You may download PDFs of these recipes below.
Another edit: A reader asked for the “list of cuts” to which the boeuf bourguignon recipe refers. Here is the text from “CUTS FOR STEWING”:
The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on 1 pound of boneless meat, trimmed of fat, for 2 people; 3 if the rest of the menu is large.
First choice: Rump Pot Roast—Pointe de Culotte, or Aiguillette de Rumstek
Other choices: Chuck Pot Roast—Paleron, or Macreuse à Pot-au-feu
Sirloin Tip—Tranche Grasse
Top Round—Tende de Tranche
Bottom Round—Gîte à la Noix