Joe's Story: 3 Generations of Chefs and Julia. Joe's mom, better known as Mema, chose this recipe after seeing the Julie & Julia movie. It took three chefs—Mema, Joe, and Joe's son, Michael—to cook Julia Child's famous Boeuf Bourguignon. First, I invested in a 5 qt. iron casserole (the pot needed to be able to go from stove top to.. Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms) Recipe from: "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle, Simone Beck. Serves: 6 people (for 2 people scroll down below this original recipe) Ingredients: A 6 ounce piece chunk bacon. A 9- to 10-inch fireproof casserole 3″ deep.

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1 pound mushrooms, fresh and quartered. Cooking Instructions: Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry. Preheat oven to 450 degrees. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat.. Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside. 3. Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven.