BEEF BOURGUIGNON is julia child's best recipe (& I'll show you how to make it)

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.

Preheat the oven to 450°F.

Cut the chuck roast into smaller 2-inch chunks.

Process garlic, carrots, and onions for later use.

Sauté 6 oz of bacon in 1 tsp of olive oil over moderate heat until browned, then reserve the fat.

Dry the beef chunks with paper towels to ensure they brown properly.

Brown the beef in the reserved bacon fat, a couple pieces at a time, until dark.

Remove the beef and set aside, then sauté the sliced onions and carrots in the same fat for a couple of minutes.

Pour out the excess fat from the pan and return the vegetables to the bowl with the bacon and beef.

Return the beef and bacon to the casserole, toss with salt and pepper, and sprinkle with flour to coat lightly.

Place the Dutch oven in the preheated oven for 4 minutes, then stir and return for another 4 minutes to brown the flour and cover the meat with a light crust.

After 8 minutes, reduce the oven temperature to 325°F.

Stir in 3 cups of red wine and enough beef stock to barely cover the meat.

Add 1 tbsp of tomato paste, garlic, thyme, and 2 bay leaves, then stir and bring to a gentle simmer on the stove.

Cover the casserole and place it in the oven for 2.5 to 3 hours until the meat is fork tender.

While the beef is cooking, prepare sautéed mushrooms in a 10-inch enameled skillet with 2 tbsp of butter and 1 tbsp of olive oil.

Ensure the butter is foaming and hot before adding the mushrooms, then sauté for 4 to 5 minutes, tossing and shaking the pan to avoid steaming.

Remove the mushrooms from heat when lightly browned and set aside for another shift if needed.

Once the beef is tender, pour the contents of the casserole into a sieve set over a saucepan.

Cooking Techniques

Equipment Needed

Spice Level: