Boeuf Bourguignon Recipe

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.

Welcome to the cooking session for Boeuf Bourguignon.

Introduce the dish as a classic French beef stew made popular by Julia Child.

Explain the difference between braised and stewed meat, noting that braised meat is partially covered with liquid.

Cut the boneless chuck roast into large 2-3 inch chunks, trimming off excess fat but leaving some for flavor.

Do not salt the beef before browning to avoid making it too salty during the braising process.

Heat a heavy-bottomed sauté pan over high heat until very hot.

Add olive oil to the pan and brown the beef chunks in batches, ensuring they are well-seared on all sides.

Once browned, remove the beef from the pan and set aside.

Discuss the importance of using chuck roast for its fat content and flavor compared to leaner cuts.

Mention that the recipe does not include a mirepoix (onion, carrot, celery) or dredging in flour, which is different from traditional beef stew methods.

Explain that the dish is a peasant recipe, historically made with less desirable cuts of meat that require slow cooking to become tender.

Cooking Techniques

Equipment Needed

Spice Level: