Despite Julia Child having a large collection of signature dishes to choose from, one dish would be the most beloved: beef Bourguignon. Child's version of classic French beef stew is all you can ask for. It features tender, fall-apart beef, and hearty vegetables, simmered in a rich, savory wine broth. Although Child's beef Bourguignon is still a culinary masterpiece, it can be time-consuming by most home cooks.

Ina Garden recently posted an Instagram photo that reconstructed the famous recipe in a tribute to Julia Child. Garten captioned her Instagram photo with the following: "This weekend is Hamptons International Film Festival and it's so exciting to see JULIA, the documentary by Betsy West, and Julie Cohen about Julia Child." In Julia's honor, I made Beef Bourguignon for dinner tonight."

Garden revealed that her beef Burgundy recipe is slightly different than Child's because it takes less time to prepare. Garten also shared time-saving tips for the famous French stew to make sure you don't miss out on your evening plans. Garten explained that her version does not take as long to cook, so you can make dinner on time and go to the movies in no time.

How does the Barefoot Contessa's beef Bourguignon compare to Child's? How does Garten simplify this iconic dish without sacrificing taste? This is how she makes it easy to create this delicious, mouthwatering meal in no time.

Ina Garten's fool-proof method for cooking beef Bourguignon in Less Time

Ina Garten is known for reviving classic recipes with new and exciting twists. Garten is a master of comforting flavors, whether it's mac and cheese grown up with truffle butter and cheesy potatoes with goat cheese. It's not surprising that Garten gravitated to this French-inspired beef stew.

An episode of the Barefoot Contessa featured Garden shows how to make beef Bourguignon. She calls it "beef stew with red wine."

She said that Americans tend to think of French cuisine as a fancy, pinkies-up type of food. "And I love the truly traditional recipes that are country food.

Garten started by cooking bacon in a large Dutch-oven. After cooking the bacon, Garten set it aside and seasoned the chuck beef. She then cut the beef into 1-inch cubes. She then browned the beef in hot oil.

The beef was then placed aside with the bacon. After the bacon was cooked, Garten added the chopped carrots, sliced onion, salt and pepper to the hot oil. The pan was heated for 10 to 15 minutes. After the vegetables had cooked, Garten added the garlic to the pan and stirred for about one minute.

Garten called the next step in beef Bourguignon "the fun part," and it is when he adds cognac. After lighting a match, Garten holds the pan over his flame. Garten explained that the flame burns all of the alcohol, but it leaves behind a beautiful flavor of cognac.

Although the process for making Child's beef Bourguignon is similar, this is where Garten's and Child's recipes diverge. After the mixture has boiled, Garten covered the pot with aluminum foil and baked it in the oven for approximately one hour and fifteen minutes. Garten shared, "Instead of cooking the beef Bourguignon on the stove, as most beef Bourguignons are... I discovered that it tastes better if it is cooked in the oven at 250 degrees for an hour and fifteen minutes.

The Barefoot Contessa also used butter and flour to thicken the sauce after the stew had been removed from the oven. She also added sauteed mushrooms to the stew and frozen onions before serving.

Find More of What You Love

The One Ingredient in a Garden She Said She Would Never Use

Ina Garten once told The Food Network to lose her number

Get rid of that Tupperware!

-----------------------------------

By: Brittany Baxter
Title: Ina Garten Recreated Julia Child’s Beef Bourguignon Recipe But Made It Easier And Faster
Sourced From: www.suggest.com/ina-garten-julia-child-beef-bourguignon-recipe/2618243/
Published Date: Sat, 12 Feb 2022 17:45:00 +0000

Read More