Boeuf Bourguignon | The French Chef Season 1 | Julia Child

beef

🥗Healthier: lean beef

💰Cheaper: beef chuck

Lean beef has less fat, while beef chuck is more affordable.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options provide flavor without alcohol, grape juice is budget-friendly.

Welcome to The French Chef, today we're making boeuf bourguignon.

For this recipe, we need 3 pounds of beef chuck, cut into pieces.

Dry the meat thoroughly with paper towels to ensure it browns properly.

Heat light olive oil in a pan until hot, but not smoking.

Brown the beef in batches for about 4-5 minutes, ensuring not to crowd the pan.

Transfer the browned beef to a casserole dish.

Deglaze the pan with 3 cups of red wine, scraping up the brown bits.

Add 2 cups of beef stock to the wine, just enough to barely cover the meat.

Add 1 tablespoon of tomato paste, 1/2 teaspoon of thyme, and 1 bay leaf to the mixture.

Crush 1 clove of garlic into the pot using a garlic press.

Taste the mixture and add about 1/2 teaspoon of salt, being careful not to oversalt.

Bring the mixture to a simmer before placing it in the oven.

Cook in a preheated oven at 325°F for 3-4 hours until the beef is tender.

Cooking Techniques

Equipment Needed

Spice Level: