julia child vs ina garten | beef bourguignon | Flambaé

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Cut beef chuck into one inch cubes and lay them out on a paper towel to pat dry.

Season the beef cubes with salt and black pepper.

Slice bacon lengthwise and set aside.

Roughly chop 2 cloves of garlic and set aside.

Slice yellow onion lengthwise and set aside.

Cut carrots into one inch rounds and add to the bowl with the onions.

In a Dutch oven, cook the bacon until crispy and the pork fat is rendered out.

Remove the bacon from the pot and set aside.

Brown the beef cubes in batches, ensuring not to overcrowd the pan, until they are not fully cooked.

Remove the beef from the pot and set aside.

Add the onions and carrots to the pot, season with salt and pepper, and cook until the onions are golden brown.

Add the garlic and cook briefly before adding half a cup of cognac.

Carefully ignite the cognac to flambé and let it cook off.

Add the browned beef and bacon back into the pot.

Pour in an entire bottle of red wine and deglaze the pot to incorporate the fond.

Fill the pot with beef broth or water to cover the beef, adding a heaping tablespoon of better than bouillon and tomato paste.

Add thyme and more black pepper to taste.

Turn off the stove and set a timer for 1 hour and 15 minutes for braising.

After braising, taste for seasoning and adjust if necessary.

Prepare a roux with room temperature butter and flour, testing both room temperature and heated methods.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens