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15 simplified Julia Child recipes to celebrate her birthday in style


Boeuf Bourguignon

Here’s a shortcut way to make this classic French beef stew. Start by browning 3 pounds of beef chuck cut into 2-inch cubes. Then add 1 sliced onion, 1 sliced carrot, a few strips of sliced bacon and a bay leaf. When browned, deglaze with 3 cups of Burgundy wine (or any other full-bodied red), and add 2 cups beef stock, 1 tablespoon tomato paste, 2 mashed garlic cloves and ½ teaspoon thyme. Cook on low so that it gently simmers for about 3 hours. You can also add a can of mushrooms at the end, and serve over mashed potatoes, rice or noodles.

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VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!


  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!