In 1963, when Julia Child made her public television debut onThe French Chef, there was one recipe that she wanted to teach the American public to make: boeuf bourguignon. Onthe very first episodeof Child’s long-running cooking show, Child made the iconic beef stew with red wine. While Child didn’t originate the recipe, her version has become the de facto version for many American cooks—or at least those with enough time to try it.Child’s recipe cooks slowlyfor more than three hours, not including active prep time. But there’s good news for those without the free time for this cooking project: Ina Garten justshared her versionof Child’s recipe, and her dish slashes the cook time nearly in half. OnceGarten’s Beef Bourguignongets going, the recipe needs just an hour and 15 minutes in the oven before you can finish the sauce and dig into dinner.Getty Images / Taylor Hill / BachrachLike Child’s recipe, Garten starts with some bacon for lots of flavor, then sears cubes of beef chuck with salt and pepper. She then adds in her veggies, including yellow onions, garlic and carrots, plus a dash of cognac. Once the alcohol in the cognac has burned off, Garten adds enough red wine and beef broth to cover the beef and allows the dish to cook ina lidded Dutch ovenfor over an hour at 250°F.Once the beef and veggies are fork-tender, Garten puts the Dutch oven back on the stovetop and adds butter, flour and sautéed mushrooms to the pot for a rich and flavorful sauce. She brings the pot up to a boil, then simmers the sauce for 15 minutes. The result is a tender, flavorful stew that Garten suggests serving with slices of garlic bread.Commenters were quick to chime in with their favorite pairings with this recipe, like a fresh baguette and a glass of cabernet. Others said they love Julia Child’s recipe but had to admit that Garten’s is just as delicious and much easier to make. In response, Garten herself wrote back to explain why she developed her own version of beef bourguignon. “I actually think that the beef was tougher when Julia was writing her books, and I realized the dish was better if it cooked for much less time,” Garten wrote.In her caption, Garten explained that she decided to make the stew for dinner that night because she was heading to seeJulia, a new documentary about Julia Child’s life, from the directors of the filmRBG. Garten herself appears in the documentary alongside lots of other culinary luminaries, including Jacques Pépin and José Andrés.If beef stew still seems a little out of reach for dinner tonight, don’t worry—we havesome other comforting dinner recipesthat are sure to satisfy any cozy cravings.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
In 1963, when Julia Child made her public television debut onThe French Chef, there was one recipe that she wanted to teach the American public to make: boeuf bourguignon. Onthe very first episodeof Child’s long-running cooking show, Child made the iconic beef stew with red wine. While Child didn’t originate the recipe, her version has become the de facto version for many American cooks—or at least those with enough time to try it.Child’s recipe cooks slowlyfor more than three hours, not including active prep time. But there’s good news for those without the free time for this cooking project: Ina Garten justshared her versionof Child’s recipe, and her dish slashes the cook time nearly in half. OnceGarten’s Beef Bourguignongets going, the recipe needs just an hour and 15 minutes in the oven before you can finish the sauce and dig into dinner.Getty Images / Taylor Hill / BachrachLike Child’s recipe, Garten starts with some bacon for lots of flavor, then sears cubes of beef chuck with salt and pepper. She then adds in her veggies, including yellow onions, garlic and carrots, plus a dash of cognac. Once the alcohol in the cognac has burned off, Garten adds enough red wine and beef broth to cover the beef and allows the dish to cook ina lidded Dutch ovenfor over an hour at 250°F.Once the beef and veggies are fork-tender, Garten puts the Dutch oven back on the stovetop and adds butter, flour and sautéed mushrooms to the pot for a rich and flavorful sauce. She brings the pot up to a boil, then simmers the sauce for 15 minutes. The result is a tender, flavorful stew that Garten suggests serving with slices of garlic bread.Commenters were quick to chime in with their favorite pairings with this recipe, like a fresh baguette and a glass of cabernet. Others said they love Julia Child’s recipe but had to admit that Garten’s is just as delicious and much easier to make. In response, Garten herself wrote back to explain why she developed her own version of beef bourguignon. “I actually think that the beef was tougher when Julia was writing her books, and I realized the dish was better if it cooked for much less time,” Garten wrote.In her caption, Garten explained that she decided to make the stew for dinner that night because she was heading to seeJulia, a new documentary about Julia Child’s life, from the directors of the filmRBG. Garten herself appears in the documentary alongside lots of other culinary luminaries, including Jacques Pépin and José Andrés.If beef stew still seems a little out of reach for dinner tonight, don’t worry—we havesome other comforting dinner recipesthat are sure to satisfy any cozy cravings.
In 1963, when Julia Child made her public television debut onThe French Chef, there was one recipe that she wanted to teach the American public to make: boeuf bourguignon. Onthe very first episodeof Child’s long-running cooking show, Child made the iconic beef stew with red wine. While Child didn’t originate the recipe, her version has become the de facto version for many American cooks—or at least those with enough time to try it.
Child’s recipe cooks slowlyfor more than three hours, not including active prep time. But there’s good news for those without the free time for this cooking project: Ina Garten justshared her versionof Child’s recipe, and her dish slashes the cook time nearly in half. OnceGarten’s Beef Bourguignongets going, the recipe needs just an hour and 15 minutes in the oven before you can finish the sauce and dig into dinner.
Getty Images / Taylor Hill / Bachrach
Like Child’s recipe, Garten starts with some bacon for lots of flavor, then sears cubes of beef chuck with salt and pepper. She then adds in her veggies, including yellow onions, garlic and carrots, plus a dash of cognac. Once the alcohol in the cognac has burned off, Garten adds enough red wine and beef broth to cover the beef and allows the dish to cook ina lidded Dutch ovenfor over an hour at 250°F.
Once the beef and veggies are fork-tender, Garten puts the Dutch oven back on the stovetop and adds butter, flour and sautéed mushrooms to the pot for a rich and flavorful sauce. She brings the pot up to a boil, then simmers the sauce for 15 minutes. The result is a tender, flavorful stew that Garten suggests serving with slices of garlic bread.
Commenters were quick to chime in with their favorite pairings with this recipe, like a fresh baguette and a glass of cabernet. Others said they love Julia Child’s recipe but had to admit that Garten’s is just as delicious and much easier to make. In response, Garten herself wrote back to explain why she developed her own version of beef bourguignon. “I actually think that the beef was tougher when Julia was writing her books, and I realized the dish was better if it cooked for much less time,” Garten wrote.
In her caption, Garten explained that she decided to make the stew for dinner that night because she was heading to seeJulia, a new documentary about Julia Child’s life, from the directors of the filmRBG. Garten herself appears in the documentary alongside lots of other culinary luminaries, including Jacques Pépin and José Andrés.
If beef stew still seems a little out of reach for dinner tonight, don’t worry—we havesome other comforting dinner recipesthat are sure to satisfy any cozy cravings.
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