Julia Child's Boeuf Bourguignon

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes From Mastering the Art of French Cooking Volume 1. Child recommends serving this dish "in a casserole, or on a platter surrounded with steamed rice, risotto, or potato balls sautéed in butter", and also states that "buttered green peas or beans could accompany it, and a good red Bordeaux wine". She also points out that this is a dish that benefits from a day in the refrigerator.

Cuisine: France · categories: Difficult recipes; French recipes; Recipes; Recipes using bacon; Recipes using bay leaf; Recipes using beef; Recipes using beef broth and stock; Recipes using butter; Recipes using carrot; Recipes using mushroom; Recipes using wheat flour; Recipes without cooking time; Recipes without servings

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