Hello All,
I received a dutch oven for X-mas and the movie Julie and Julia and have been dying to make Julia Child's Beef Bourguignon but I would need to make it SBD-Phase1-friendly...
A few "the recipe calls for" questions;
...a whole bottle of red wine, the heat will cook off the alcohol but is that OK to eat?
... quite a bit of bacon, would I completely have to nix that or could I use just a couple pieces to get the flavor going?
... quite a bit of butter to sautee the onions and mushrooms, would EVOO only work?
Should I just find a different recipe altogether?
Any suggestions/ substitution ideas would be welcomed, thanks all!!
I am no expert but...I am pretty sure cooking with wine is ok. Don't some of the recipes in the SBD book even call for it?
As for bacon, I don't think a couple pieces of bacon for flavor will hurt, but some may disagree.
I would sautee with smart balance, but evoo would be fine too. Just use what you need and no more.
Use olive oil, rather than Smart Balance as it is too watery for sauteeing. Yes, the alcohol in the wine will cook off but the grape residue remains. Not a problem if you are on Phase II but not OK for Phase I where fruit is a no-no. I would use a bit of bacon instead of what Julia calls for and limit hwo much of it you eat.
By the way, I've been making that recipe since it first came out in Mastering The Art of French Cooking and it is well worth the effort. It's even better if made one day and eaten the next.
I'd also recommend making it one day and eating it the next, because you can actually skim off some of the fat that rises to the top without sacrificing flavor. Be careful of the meat you use too. I usually buy a lean roast and cut cubes rather than using stew meat, which is very very fatty. I know we are not supposed to worry about fat too much, but if there is an easy way for me to get rid of saturated fat, I do it.
Here you go ... the original. I never use anything but stewing beef, despite the fat. The flavour is very different from regular beef roasts or round steak.
hey, I made this recipe over the holidays, I didn't tamper with it, its perfection and who would want to change Juilia Child's recipe.
take care
Sophie
I am on Phase 1 but may just get in an amazing workout and switch to P2 just for a day to try this recipe... then back to Phase 1!
I have found stew meat that isn't so marbled before... Julia suggests a "chuck tender". " The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid." - http://www.foodsubs.com/MeatBeefChuck.html
Boo!
My Dad is pretty dang smart when it comes to meat cuts, I'll ask him if there is a flavorful, yet lean cut of meat that I can use instead. I'll share what I come up with.
Sorry for getting back to you all so late, planning a wedding and it is takin up all my time!
My father said that chuck roast is used for a reason, it is the best stew meat... he said if I am worried about fat to make something else or eat less of it. True but sad.
Just wanted to post that I did make this, and put it in the slow cooker once I had everything browned and tender. It was great, and will be even better tomorrow.
I am not worried about the fat or richness of this, I use a modified SB, stick pretty close to it, but do keep certain things in my plan, I have to live actually live it. This was great. Thanks ladies.
Julia Child's Beef Bourguignon, SBD-style?
