Boeuf Bourguignon | The French Chef Season 7 | Julia Child

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.

Cut beef into large chunks about 2-1/2 to 3 inches long and 2 inches high and deep.

Use a piece of chuck for the stew, cutting off excess fat and separating into solid pieces.

For 6 people, use 3-1/2 to 4 pounds of beef.

Cut bacon into 1/4 inch thick slices, then into pieces about 1/4 inch by 1 inch to 1-1/2 inches.

Simmer bacon in 2 quarts of water for 10 minutes to remove smoky taste, then drain.

Sauté the bacon in a pan to render the oil, then set aside to drain.

Dry the beef chunks before browning them in the rendered bacon fat.

Brown the beef in batches in a no-stick pan, ensuring the oil is hot and not crowding the pan.

After browning, transfer the beef to a casserole.

Deglaze the pan with a little red wine or beef stock, then add this to the casserole with the browned beef.

Pour in 3 cups of red wine and about 2 cups of beef stock to cover the meat.

Cooking Techniques

Equipment Needed

Spice Level: