Binging with Babish: Boeuf Bourguignon from Julie & Julia

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef chuck

🥗Healthier: sirloin

💰Cheaper: round steak

Sirloin is leaner while round steak is more economical.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked pork belly

Turkey bacon reduces fat while maintaining smokiness.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth offers a lighter option.

Cut 3 pounds of chuck roast into 2-inch cubes and season with salt and black pepper.

Cut up bacon and parboil for 2-3 minutes to render out some fat.

Fry the parboiled bacon in a large saute pan with a little vegetable oil until brown and crispy, then remove from the pan.

Brown the beef in the rendered bacon fat and oil, making sure not to overcrowd the pan for a nice crust.

Remove the beef from the pan and add a whole sliced onion and 4-5 peeled and chopped carrots, sauteing until softened.

Deglaze the pan with 3 cups of burgundy wine, scraping up the fond from the bottom.

In a Dutch oven, toss the browned beef with 1/4 cup of all-purpose flour.

Place the Dutch oven in a preheated 400°F oven for about 10 minutes, then toss and return for another 10 minutes.

Add the sautéed vegetables and bacon to the Dutch oven, then top with the deglazed wine and enough beef stock to barely cover the beef and vegetables.

Add 3 crushed cloves of garlic, 1 tablespoon of chopped thyme, 1 bay leaf, and 2 tablespoons of tomato paste, mixing well.

Partially cover the Dutch oven lid, reduce the oven temperature to 325°F, and braise for 3 hours, stirring occasionally.

Prepare pearl onions by covering them with boiling water to make peeling easier, then peel them.

In a hot pan with a little oil, brown the peeled pearl onions, then deglaze with about 1 cup of beef stock and cover to braise for about 45 minutes until soft but retaining their shape.

Saute 8 ounces of halved mushrooms in 2 tablespoons of butter, seasoning with salt and pepper, until completely soft, about 15 minutes.

After 3.5 hours, strain the liquid from the beef into a large saucepan and reduce until thick enough to coat the back of a spoon.

Plate the dish with pieces of beef, carrots, strained onions and bacon, mushrooms, and sauce, garnished with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level: