Julia Child's Beef Bourguignon with Walmart Ingredients

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.

Start with a 3 lb chuck roast and break it down into chunks along the natural seams.

Trim off large hard chunks of external fat but leave the marbling.

Remove any silver skin by slipping a knife underneath and peeling it away.

Cut the meat into chunks about 2 inches across.

Salt the beef generously on all sides and place it on a wire rack over a baking sheet.

Refrigerate the salted beef for at least 1 hour, preferably overnight.

Choose a dry red wine, ideally a young Pinot Noir from Burgundy, or a decent Merlot or Cotron as substitutes.

For the bacon, choose thick cut bacon and freeze it for 10 to 15 minutes to firm it up before slicing.

Slice the bacon into lardons about a quarter inch thick and an inch and a half long.

Blanch the lardons in simmering water for 5 minutes to remove excess salt and soften the smoke flavor.

Drain the bacon well and dry it thoroughly before setting it aside.

Heat a Dutch oven over medium heat and add 1 tablespoon of olive oil to coat the bottom.

Add the blanched lardons to the pot and cook them slowly until lightly browned and just starting to crisp around the edges.

Use a slotted spoon to transfer the cooked bacon to a plate, leaving the fat in the pot.

Preheat the oven to 450°F.

Pat the beef chunks dry with paper towels if they look damp before browning.

Place the Dutch oven over medium heat and warm the bacon fat.

Brown the beef in batches, ensuring not to overcrowd the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens