Julia Child's Boeuf Bourguignon from 1961 | Retro Recipes Kitchen

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.

Grab a heavy bottomed cast iron skillet.

Cook 6 ounces of bacon until browned.

Begin to brown the thick cut beef in the hot fat.

Transfer the beef and bacon into a bowl.

Add several teaspoons of flour to the beef and bacon mixture.

Put the beef in a dutch oven pot and season.

Place the pot in a 450 degree oven for several minutes.

Deglaze the pan with some wine.

Transfer the deglazed mixture to the dutch oven along with red wine and stock that just covers the beef.

Mix in some tomato paste, crushed garlic, and a bouquet garni.

Prepare a cartouche by folding parchment paper in half, then corner to corner several times, trimming the tip and top to fit the pot.

Place the cartouche over the pot to keep the braising liquid closer to the meats.

Return the pot to the oven for three hours.

Blanch pearl onions in hot water to remove the skin.

Saute mushrooms with a little butter and some sprigs of thyme.

Remove the beef to another dish.

Add a beurre manié (butter flour mixture) to thicken the sauce.

Add the pearl onions and mushrooms back into the pot.

Cooking Techniques

Equipment Needed

Spice Level: