Julia Child changed American cooking with a single recipe, and this is it. I've made Julia's boeuf bourguignon many times, and I've adapted it with some ingredients that are more readily available now than when she first published Mastering the Art of French Cooking. The recipe takes some time — great for a weekend afternoon — but it really does have a big yum! factor.

See Also

Butter-Roasted Chicken

Hamburger with Wine Sauce - Bifteck Haché a la Lyonnaise

Smothered Beef Brisket