I have made Julia's Boeuf Bourguignon and it is magnifique! I'm glad you really followed all the steps - it does make a difference and the end result is soooo worth it! BTW I always make the variation with the mushrooms and pearl onions too - adds to the prep time but I love it so it is worth it to me.

Now you have me craving it... come on cooler weather!

Alexa

Yep...I have made it many many times, I just call it the way to make beef stew.......but more often I short cut a bit, I use less bacon, so I don't have to defat the gravy, and I add onions and mushrooms directly to the pot without sauteing first.

Good for you Nancy!!!
I saw a few shows of Julia as well, but she didn't inspire me like she does many others.

Until.....I saw Julie and Julia. I just loved that show.....as did hubby. I should try my hand at her borguignon....

Yes, last autumn/winter it was my go-to recipe for company dinners. Have not met anyone who does not love it. Last week, I talked to one of hubby's friends I cooked it for and he is still raving about it. Of course, he does not cook and subsists on tv dinners, so he would probably love anything home-cooked. :o)

I love her Bavarian cream recipe. I once made a variation of it with super-ripe bananas that were almost mush, they were so far gone. It made the greatest mousse any of us had ever had. It was like the most decadent banana ice cream, only much, much better!

In the instructions she states they tried all the "quickie" methods for making a Bavarian cream, and all of them were judged failures. It is essential to follow all the steps she takes.

The timing on when to fold in the whipped cream is the trickiest part. You have to keep checking the cream until it's just right. One time I left it too long and by the time I went to fold in the whipped cream, the mixture had set. The taste was good, but the light airy texture was ruined.

The other recipe that is amazing is her casserole roasted duck with turnips. I hate turnips, but they are absolutely phenomenal made this way.

I have another recipe of Julia's for Beef Burgundy/Bourginon which is made from slices of beef tenderloin. Although I like her Boeuf Bourguignon, I prefer the one made with tenderloin. Great dinner party recipe.

~Ann