What was the beef stew type dish Julie Powell made in Julie & Julia, the movie?

In the movie, Julie & Julia, there was a beef stew Julie Powell made for that newspaper reporter. It was the beef stew she burned the first time and had to make again. Also the book publisher at the end of movie made it too (the one that published Julia Child’s book).

I found a recipe like it in the book, Joy of Cooking.
These are the ingredients for the recipe… French Beef Stew or Boeuf Bourguignonne:
Beef Stew Meat, Dry Red Wine, Olive Oil, Onion, Carrot, Garlic Clove, Bay Leaf, Parsley, Thyme, Black Peppercorns, and Salt.

My questions are… Is Boeuf Bourguignonne the name of the Beef Stew Julie Powell made? and Do the ingredients I listed above resemble the Stew she made?

Thanks!

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3 comments a "What was the beef stew type dish Julie Powell made in Julie & Julia, the movie?"

yup that’s it I think the ingredients are the same

If this is the dish cooked in the oven…it sounds really close. However I think the secret ingredient is bacon, saving the grease to sear the beef in. (this is country cookin as well) I know it has red wine and un coated beef seared in a skillet (because the flour is added later) cooked with veggies and broth and mushrooms., seared onions. That recipe looks real familiar.

I hope to see that show soon.

I love Julia…I watched her every week.

Kat

Yes, you are correct. Boeuf Bourguignonne is the type of stew she made and yes, the ingredients you listed are correct. If you’ve never had this incredible stew it is definitely worth trying. It is also a great stew that can easily be cooked the day before, refrigerated and reheated to serve the next day. The reason why it can burn easily is because it thickens up like most stew recipes. So, it must be simmered on very low heat. My suggestion is to use a heat diffuser if possible. (Note: A heat diffuser is a small flat pan of sorts that goes between the bottom of the pot and the actual burner to prevent the food from burning.)
Also, keep these little tricks/tips in mind:

-Always use the best ingredients & fresh herbs. A little goes a long way. You can taste the difference.

-Just before you are about to serve the stew (any stew really) stir in a 1/4 cube of butter (about 1 T.). It really” ties in everything” together. Enjoy!

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