Julia Child's Boeuf Bourguignon | Jamie & 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.

Jamie introduces the dish and discusses his experience with beef.

Jamie goes to a butcher to buy 3 pounds of beef chuck, explaining the cut and its suitability for stews.

He mentions needing 6 ounces of streaky bacon and explains how to cut it into lardons.

Jamie simmers the bacon in water to render the fat and make it crispy, cooking for 10 minutes before draining.

He preheats the oven to 450°F (232°C).

In a frying pan, he adds oil and sauté the bacon for 3 minutes until slightly browned, then removes it with a slotted spoon.

Jamie cuts the beef chuck into 2-inch cubes, ensuring they are dry to avoid steaming when browning.

He browns the beef in the same frying pan with bacon fat, cooking for 3-4 minutes on each side without overcrowding.

He prepares carrots and onions, peeling and slicing them before adding them to the pan to brown with the beef.

Jamie deglazes the frying pan with Chianti wine, scraping up the browned bits for flavor.

He combines the beef, vegetables, and lardons in a pot, seasoning with salt and pepper.

He adds 3 cubes of beef bouillon dissolved in 400-500 milliliters of water, ensuring the beef is partially submerged.

Jamie adds a tablespoon of tomato paste, half a teaspoon of dried thyme, and 2 cloves of mashed garlic, stirring everything together.

He covers the pot and places it in the oven at 325°F (160°C) for 3-4 hours, mentioning that he can take a break while it cooks.

Jamie prepares small pearl onions by boiling them for 20 seconds, then cooling them to easily peel off the skins.

He heats a braising dish with a tablespoon of oil and 3/4 ounce of butter, waiting for the butter to stop bubbling before adding the onions.

Cooking Techniques

Equipment Needed

Spice Level: