Comments on: Mad Housewife Boeuf Bourguignon

By: Courtney

Courtney — Mon, 28 Dec 2009 20:52:38 +0000

Pearl onion trick:

Drop them in boiling water for 3 min then put them in cold water
cut the ends off and pinch them out of their skins. They’ll shoot right out – my 5 year old son loved doing this part as well as the slicing of the mushrooms, well, and the sauteeing and pretty much everything except I did not let him get near the beef during the browning part.

My boeuf is in the oven right now and my mushrooms and onions are done. I can’t wait to see how it all turns out!

By: Vicky

Vicky — Tue, 08 Dec 2009 08:58:50 +0000

After having watched Julie & Julia – I couldnt wait to try Julia Childs recipes and esp the boeuf bourguignon. It was one of the most challenging recipes Ive ever tried but definitly the most fun and the results were amazing! Since Ive also tried making ton a la provence and some gratin dishes which were absolutely amazing as well.. although it def calls for a LOT of butter! This may be a silly question but is there any trick to peeling those small pearl onions? It took me ages and made my eyes water so much!

By: The Cinnamon Quill » Blog Archive » Boeuf Bourguignon, sans boeuf

The Cinnamon Quill » Blog Archive » Boeuf Bourguignon, sans boeuf — Fri, 09 Oct 2009 00:22:44 +0000

[...] quite easy to come by a lot of Julia’s recipes these days, and I have many sites to credit for schooling [...]

By: Libby

Libby — Mon, 17 Aug 2009 20:45:07 +0000

I’m going to see the movie tomorrow night… can’t WAIT!. I remember my Mother making this boeuf, but of course, never considered the pots she had to deal with! Congratulations…

By: LavishChic

LavishChic — Fri, 14 Aug 2009 21:54:50 +0000

Well, this recipe really is about the beef- but if you want to make a vegetarian stew, I would marinate extra firm tofu in tamari sauce before cooking, and creating your stock using vegatable juice and light soy sauce.

By: Susan

Susan — Thu, 13 Aug 2009 18:52:02 +0000

I make this, but all in pot as well. It is really alot simpler without all the sieving, straining and stirring. !
I haven’t gone to see the move yet, but I saw the reviews weren’t good. Did anyone else see it?

By: Michael

Michael — Wed, 12 Aug 2009 17:28:37 +0000

I hate to tell you now, but Boeuf Bourguignon can be easily done in one pot. Just cook everything in your enameled dutch oven next time! (Which is how it’s done in the movie.) After you’re done with the beef, throw the mushrooms in the pot, brown them, set them aside, and throw them in at the last 20 minutes of cooking. Which will be much more like making Coq au Vin from Mastering the art of French Cooking Vol 1.

By: CinnamonQuill

CinnamonQuill — Wed, 12 Aug 2009 01:05:02 +0000

I’ve been so curious about this recipe! Now I just have to figure out how to make a vegetarian variation. Ideas? So homey looking though, and I’m sure it is delectable.
Patti comments: well, since the idea of the recipe is really all about beef, I wouldn’t try to change it to vegetarian. Luckily there are a bazillion vegetarian recipes out there, too.

By: Julieta Cadenas

Julieta Cadenas — Tue, 11 Aug 2009 16:04:16 +0000

I hate to say it but that is one of the reasons I stopped making some of her recipes..too many pots! Things have gotten much simpler these days with the same results. All my grandmother’s recipes are like that too. I’ll have to sit down one day and see if i can simplify to make them more appealing. In the fall (too hot now in FL) i am going to post my boeuf which i think is as good or better and much less work! Kudos to you for making it…