The French Chef with Julia Child Season 7 Episode 16

Ep 16. The French Chef: Boeuf Bourguignon (1971)

  • TV-G
  • January 1, 1971
  • 28 min

The French Chef with Julia Child season 7 episode 16, titled "The French Chef: Boeuf Bourguignon," originally aired in 1971 and is a classic episode from the series. In this episode, Julia Child walks viewers through how to make the quintessential French dish, Boeuf Bourguignon.

As always, Julia starts the episode with a brief introduction and explanation of the dish she will be preparing. She explains that Boeuf Bourguignon is a traditional French stew consisting of beef, vegetables, and red wine. She notes that the dish takes some time to prepare, but assures viewers that it is well worth the effort.

Julia begins by meticulously trimming and cubing the beef chuck roast, which is the star of the dish. She emphasizes the importance of taking the time to remove any excess fat and cutting the beef into even-sized cubes. The beef is then seasoned with salt and pepper and browned in a Dutch oven over high heat. Julia explains that this step is crucial for developing the rich, complex flavor of the stew.

Once the beef is browned, Julia adds a variety of vegetables, including onions, carrots, and celery, to the pot. She explains that these vegetables will add sweetness and depth to the dish, as well as help to thicken the stew. She also adds garlic, bay leaves, thyme, and tomato paste to the pot, which provide additional layers of flavor.

Next, Julia adds a generous amount of red wine to the pot. She notes that the wine should be a full-bodied, dry red, such as a Burgundy or Bordeaux. She explains that the wine will deglaze the pan and help to break down the tough fibers in the beef, resulting in a tender and flavorful stew.

The stew is then simmered for several hours, allowing the flavors to meld together and the beef to become fall-apart tender. Julia notes that the stew can be made up to two days in advance, which makes it a perfect dish for entertaining.

Finally, Julia serves the Boeuf Bourguignon with a side of mashed potatoes, which she explains are the perfect accompaniment to soak up the delicious sauce. She takes a generous helping of the stew onto a plate and garnishes it with fresh parsley.

Throughout the episode, Julia provides helpful tips and tricks, such as how to properly trim beef and how to deglaze a pan, which make the dish much less intimidating to make at home. She also shares her infectious enthusiasm for French cooking, which is a hallmark of The French Chef series.

Overall, The French Chef: Boeuf Bourguignon is a classic episode that captures Julia Child at her best. Her passion for French cooking and dedication to teaching viewers the ins and outs of classic dishes is on full display. Anyone who loves French cuisine or wants to learn how to make Boeuf Bourguignon at home will find this episode both entertaining and informative.

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Watch The French Chef with Julia Child - The French Chef: Boeuf Bourguignon (1971) (s7 e16) Online - Watch online anytime: Buy, Rent
The French Chef with Julia Child, Season 7 Episode 16, is available to watch and stream on PBS. You can also buy, rent The French Chef with Julia Child on demand at Amazon Prime, Amazon online.
  • First Aired
    January 1, 1971
  • Content Rating
    TV-G
  • Runtime
    28 min
  • Language
    English
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