"STEP 1: I start by preheating the oven to 450ºF. Next, I chop six ounces of pre-sliced bacon into what Julia calls lardons - small sticks about ¼-inch thick. Then I start working with the beef, which is where the dish can potentially get expensive. Thankfully, this is not the time for a New York strip! At my grocery store, I was on the lookout for three pounds of chuck roast, a fattier cut of meat, and often the cheapest at the butcher counter. If you can't find the chuck roast cut into two-inch squares, you can always ask your butcher to do it for you - a great way to cut back on time."
"STEP 6: I transfer the baking dish, uncovered, to the center rack of the hot oven for four minutes, then I lightly toss the meat and vegetables to combine before transferring back to the oven for four more minutes. I love this part of the recipe - it cooks the flour and creates a light crust around the meat. It feels superfluous, but I really taste the difference when I skip this step."
Beef Bourguignon appears as a central dish in the 2008 film Julie & Julia, where Julie, a thirty-something in Brooklyn played by Amy Adams, spends a year cooking through Julia Child's Mastering the Art of French Cooking. The 1961 publication of Mastering the Art of French Cooking: Volume 1 popularized French cuisine in America and made Julia Child a household name, elevating dishes like Beef Bourguignon. The recipe begins by preheating the oven to 450°F and chopping bacon into lardons, then calls for three pounds of chuck roast cut into two-inch squares and includes brief oven roasting to form a light crust.
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