Chrissy Teigen Just Took 1 of Julia Child’s Most Famous Dishes to Another Level
Chrissy Teigen really likes to spice up classic recipes. The model-turned-media personality has authored two cookbooks. And, she regularly shows off her favorite dishes on her Instagram page and her Cravings blog.
Recently, Teigen shared her take on one of Julia Child’s most famous dishes. To kick it up to another level, Teigen added one specific ingredient.
Beginners in the kitchen can handle Julia Child’s recipe for Beef Bourguignon
Child was America’s first TV chef who became famous in the 1960s for her Mastering the Art of French Cooking cookbook. Many of the recipes were new to American households, and they were definitely delicious. Child’s recipes weren’t always for beginners in the kitchen. But there were a few that newbies could handle.
One of Child’s favorites was for Beef Bourguignon (or as the French call it Boeuf Bourguignon). And according to Kansas.com, Child once touted the dish as “certainly one of the most delicious beef dishes concocted by man.”
The dish is a savory, flavorful meal that’s perfect during the winter. It’s essentially a beefy stew that can be made in advance. It’s also great for reheating because it becomes even more flavorful.
Often served with some good bread to sop up the juices and a side of boiled potatoes, Child’s recipe serves six.
Chrissy Teigen adds a new ingredient and takes the dish to a new level
Child’s recipe for the classic French beef stew is delicious. But for those who love a little kick, Teigen’s take on the dish definitely delivers. Teigen reimagines this dish “with an extra oomph of spice from gochujang, a Korean chile paste.”
On her Cravings blog, Teigen recently shared that she wanted to put a new twist on the dish “to make things a little spicier and interesting.” The former model also changed the name of the dish from Beef Bourguignon to “Beef Bourguinjang.”
“Enter: beef bourguinjang, made with spicy Korean gochujang, aka hot red chile paste, common in stews like kimchi-jjigae and stir-fried rice cakes called tteokbokki. It’s super thick, crimson red, and made of gochugaru (red chile pepper flakes), fermented soybeans (kinda like miso, super umami), salt, and glutinous rice (aka sticky rice),” Teigen explained.
She says that the sticky rice actually adds an underlying sweetness to the paste, which keeps it from being “in your face spicy.”
Teigen advises adding it slowly to your slow-simmered beef stew for an extra depth of flavor, the right amount of spiciness, unami, and a bright red color. She also recommends using a little gochujang in stir-fries, salad dressing, roasted veggies, or anything else that “needs a little more oomph.”
Chrissy Teigen’s recipe for Beef Bourguinjang
Teigen’s recipe for Beef Bourgiunjang serves six to eight people and takes a prep time of about 40 minutes. The cooking time for this dish is three hours and 15 minutes. Preheat the oven to 325 degrees and be sure to set a rack on the lower third of your oven and remove the others to make room for your Dutch Oven.
- 3 pounds beef chuck (cut into 1 ½-inch cubes)
- 1 tablespoon kosher salt, plus more for seasoning
- 4 tablespoons canola oil
- 8 ounces thick-cut bacon, diced
- 1 large onion, finely chopped
- 2 pound carrots (about 4 medium or 6 small), peeled and cut into chunks
- 8 whole peeled garlic cloves
- ¼ cup gochujang (such as Chung Jung One)
- ¼ cup tomato paste
- One 750 ml. bottle dry red wine (such as Pinot Noir)
- 2 cups low-sodium beef stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 tablespoons butter
- 1 pound frozen pearl onions, defrosted
- 1 pound button mushrooms, preferably small (about ½ inch); halved or quartered if larger
- 3 tablespoons flour, plus more as needed
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Teigen explains how to put the dish together on her Cravings with Chrissy Teigen blog.