Beef Bourguignon existed long before Julia Child, but she’s the reason most of us picture it the way we do today.
In this episode, we explore how Julia Child helped popularize and codify the now-iconic version of boeuf bourguignon, complete with stew beef, carrots, bacon, pearl onions, and mushrooms. Her recipe shaped what the world considers “classic.”
We also question a few of those now-standard steps. Are pearl onions essential? Is marinating really necessary in a stew that cooks for hours in wine?
If you love French food history and want to understand how one cookbook changed everything, this one’s for you.