This is going to be Julie & Julia week here at Active You!
Yours truly attended a private screening of the new Nora Ephron’s movie last Friday with a group of other food bloggers and I think it’s only fair to dedicate this week’s recipes to the French cuisine Julia Child loved so much followed by a review of the movie that I hope you will enjoy.
Julia Child isn’t particularly known here in the UK, but she brought French food to the homes of many Americans both with her book Mastering the Art of French Cooking and her TV shows.
Boeuf Bourguignon is one of her more renowned recipes and one that will be perfect for the upcoming cold weather!
Her recipe calls for around 2 ½ hours of cooking, but I will keep it a little simpler and stick to just 1 hour.
Serves 6
800g of stewing beef chopped into good-sized chunks
100g of hopped streakey bacon
3 tbsp of olive oil
2 large glasses of red wine
3 garlic cloves
2 onions roughly chopped
250g of closed cup mushrooms
2 sprigs fresh thyme
2 dried bay leaves
The leaves of 2 celery stalks
1 tbsp flour
Salt and pepper to taste
In a heavy-bottomed pan brown the beef and bacon in the olive oil; add the onions and mushrooms, sprinkle with the flour, mix and let everything brown a little more for a couple of minutes.
Pour in the red wine and the rest of the ingredients, mix, cover and let simmer on a low heat for an hour.
Purists normally serve this with boiled potatoes, but I don’t mind it with mash potatoes either.
Bon Appetit!
