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Julia Child's Beef Bourguignon with Walmart Ingredients

Byamazingfoodstv


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Groceries are expensive right now. Will Walmart ruin Julia Child’s Beef Bourguignon recipe, or can budget Walmart groceries really pull off her most famous dish? In this video I make Julia Child’s classic Beef Bourguignon using only Walmart ingredients, including the $10 French wine she actually recommended, to see if it can still taste like a $50 French bistro meal.

I walk you through how to turn an inexpensive chuck roast into tender, flavorful beef using early salting, proper browning, and a few modern tweaks that still respect Julia’s original recipe. You will see why blanching the bacon matters, how to pick a wine that actually works, why you should skip “cooking wine, ” and how to build deep flavor without special equipment or high-end ingredients. If you have ever wanted to try this dish but thought it was too expensive or complicated, this version proves you can make real Beef Bourguignon with simple Walmart groceries.

Download the full recipe here:

Wanna learn how to make Gordon Ramsay’s Beef Wellington with Walmart ingredients? Watch this next:

Main ingredients for this Beef Bourguignon (affiliate links):
Louis Jadot Beaujolais-Village:
All Purpose Flour:
Dried Thyme:
Better Than Bouillon Beef Base:
Tomato Paste:
Bay Leaves:
Diamond Brand Kosher Salt:
Black Peppercorns:
Egg Noodles:
Red Boat Fish Sauce:
Lindt 70% Cacao Dark Chocolate:

Cookware used in this video (affiliate links):
Le Creuset 7 qt. Dutch Oven:
Made In Stainless Clad Saucier:
Made In Stainless Fry Pan:
All Clad 2 qt. Saucepan:
Kobach Titanium Natural Nonstick Pan:

Kitchen equipment (affiliate links):
Butane burner:
Butane Canisters:
Kitchen Tongs:
Wusthof 6-inch Utility Knife:
Wusthof Paring Knife:
Deli Containers:
Spider Strainer:
Misono UX10 Chef’s Knife:
John Boos Work Table:
Cutting Board:
Baking Sheet:
Wire Rack for Baking Sheets:
Measuring Spoons:
Whisk:
Colander:
Measuring Cups:
Anchor Glass Ramekins:
Gray Kunz Sauce Spoons:
Squirt Bottles:
Le Paugeot Pepper Mill:
Kitchen Twine:
Rubbermaid Tupperware:
Handheld Metal Strainer:
Pyrex Glass Bowls:

Music by Epidemic Sound (free 30-day trial, affiliate link):

Timestamps:
0:00 Intro
0:28 The meat: Chuck roast vs. stew meat
1:51 The dry brine: Why salt early?
2:34 The wine: Julia’s $10 recommendation
3:39 Cometeer coffee (sponsor)
5:01 The bacon: Blanching to remove smoke
6:06 The sear: Maillard reaction and browning
10:53 Garnish: Peeling pearl onions trick
12:22 Garnish: Sautéing mushrooms
13:09 Why cook components separately?
13:28 Finishing the sauce and texture
14:49 Side dish 1: Potatoes with parsley
15:35 Side dish 2: Buttered noodles
16:27 Side dish 3: Glazed peas
17:48 Flavor tweaks: Fish sauce and dark chocolate
18:35 Taste test: Did Walmart ruin it?
18:55 Outro

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

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37 Comments

  1. People say you can’t make Julia Child’s Beef Bourguignon with Walmart groceries. This pot ended up tasting like a $50 French bistro dish. 🇫🇷 🍽

    Timeline:
    • Beef Bourguignon ready to serve: 14:22
    • Classic sides (potatoes, noodles, peas): 14:45
    • Modern flavor tweaks you won’t find in Julia’s book: 17:45

    ➤ Watch next: Gordon Ramsay’s Beef Wellington with Walmart ingredients: https://youtu.be/9xzKFPNfSyY

    What “fancy” dish should I try with Walmart ingredients next? Tell me in the comments. 👇

  6. I love the cooking-from-walmart projects you make videos about :3 I hope they reach people who live in food deserts or whatnot. This is so sumptious and I totally didn't know about toasting flour

    I do think it's crazy to say merlot is a good substitute for pinot noir or beaujolais 😉

  7. Hey now…what could make this thanksgiving week even better? An awesome walkthrough for making a delicious winter dish. Mr. Farmer brings the same energy, effort, and polish to video walkthrough for this classic dish. You sir, are awesome! Thanks as always for sharing your knowledge and your well edited instructions. Have a great turkey day Jason!

  10. Did this for dinner Saturday, very similar. Root vegetables hardly ever used, it seems, turnips, parsnips, carrots, radish.. cooked as you mentioned, sepperate so not to destroy the texture. The onions and carrots in the bottom were blended with a stick blender for the gravy and i used short rib with a bone. Removed of course, prior to serving.

    Any reason you chose the chuck roast over something with a bone? I've tried several different meats and find myself coming back to something with a bone.. shank, rib and some "are you kidding me?" The flavor is superior. Maybe the collagen adds to the richness of the dish?

    Any thoughts?

  16. God damn, I love this channel. Zero fluff and pure information.

    One question: I've heard that bay leaves are a myth and don't actually add any flavour. Is there any merit to this, in your opinion?

  18. I wish I was your neighbor. 😋. You never disappoint!

    My only "wonderings", you didn't mention which cooking oil you used (even though it was minimal). I personally default to canola but depending on the region origin of the dish, olive oil might be the default… which definitely adds a flavor component.

    Also, butter quality/brand. French butter is definitely a thing. The Irish and the Danes would argue the point. Since you did such an excellent job with the other components at Wal-Mart, I thought you might have mentioned these two main ingredients in a tiny more detail…. but then again, it might have pushed your video length to too long. But I'd watch the extra one minute! Great job!

  19. I will definitely try this version, as it looks delicious, and I like the technique better than others. However, it always pains me when when these cooks recommend throwing out the vegetables. What a waste. Those can easily be blended and used as a base for a fantastic sauce for future use, especially the onions.

  20. Great channel, I’m subscribing. One suggestion, when you pull the beef from oven, what was internal temp of the meat? Would be a good piece of additional info for us that use tech. The more you can add internal temp details in your videos, even better!

  21. Jason … a great launch of your Julia Series, with one of her iconic dishes! Her signature was butter and a kick of salt in everything. To update for the 21 century, can you advise within her dishes how we can stay true to our low sodium and fat goals? May be impossible. It was what makes her dishes mouth-watering, smooth and savoury. But what to serve when entertaining our cardiologist? LOL

  23. 9:41 You mention stock, then jump to recommending Better then Bouillon (a great product, but not a liquid), but I feel like you missed a step. Did you make "stock" from BTB and water, or did you start with a boxed stock and improve it with BTB, or…? I've only ever used BTB to enhance a stock or stew; I've never used it to build a stock from 'scratch'. I'd love a little more detail here.

  24. I've got to watch my sodium, so when pre-salting meat, I have to go easy. Still, it's a step worth doing.

    Generally, I like using Swanson's Unsalted or Reduced-Sodium chicken stock, then augmenting it with a small amount of Better Than Boullion.

    Red Boat fish sauce is a great fridge staple. It's crazy high in sodium but just a few dashes can really boost a dish.

    For anyone fortunate enough to be able to afford it, grass-fed chuck roast is extraordinary. I've only been able to splurge a few times. Leaner but still plenty fatty. A hint more gamey than ordinary beef.

    Still, I love your idea of super-budget recipes. Peas AND potatoes or pasta get my vote as the accompaniment. (With maybe less butter? Don't tell Julia!)

  27. I don't know why but American eggs noodles taste terrible to me. If you can't find Made in Germany egg noodles at Aldi, then making your own egg pasta (Spätzle) is worth the effort when making such a time consuming, regal dish such as Beef Bourguignon.

  34. I love your content Jason, you deftly deliver seemingly complex recipes with your modulated, detailed, and relatable narration. Especially with the "You can get everything you need from Walmart" angle that completely neutralizes the intimidation factor. You have a great quality-over-quantity content niche. Yeah "stew meat" is a profitable offering from meat departments everywhere. I was an uninformed sucker for years, no lie. Also, we have a "Julia Child: A Recipe for Life" exhibit going on at the Minnesota Historical Society that I hope to check out soon!

  37. Some things you could try to improve this recipe. I think you would get slightly better results if the garlic and tomato paste were cooked before dropping them into the braise. This will produce more complex flavor in the garlic and tone down the acidity in raw tomato paste. Using your method, I would add it and mix it in with the flour before putting it in the high-heat oven to brown.

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