Julia Child’s Boeuf Bourguignon

[zinemama]

After seeing Julie and Julia (for the second time) I am determined to make the Boeuf Bourguignon. I have never eaten it and I have never developed such a craving just from seeing food on the screen. I am a woman obsessed. I've never bought beef in my life (though I eat it occasionally when out) but no matter.

So here's my question, for anyone who has made this dish: Can it be done without the bacon? Pork won't enter this house, non-negotiable. Will it taste ok without? Is there anything else I can add to give it another punch of flavor?

[tinybutterfly]

I've never made it or eaten it, but I make a lentil dish that calls for bacon and when we had a vegetarian guest, I left the bacon out and it tasted just the same to me. I couldn't tell any difference.

That said...you might try beef fat? Maybe it is the fat in the bacon that would add a bit of richness and flavor to the dish, so possibly beef fat would do something similar?

[laura-belle]

I've made it w/o bacon and it works fine. Just add a bit of extra fat .

[serenbat]

Will it taste ok without?

sure, but it will not even come close to the taste with the pork added- totally different taste, if you don't do pork, you won't know what you are missing

[Kelilah]

I sometimes add turkey bacon and a pinch of smoked salt to recipes that call for bacon. No one's ever called me out on it. I don't do pork either (I'm Jewish) but I don't really miss it in these dishes.

[JessicaS]

Turkey bacon is the easiest to find but you might be able to get a hold of beef or lamb bacon.

[zinemama]

Ah, turkey bacon! That ought to do it. Thanks everyone!

[JessicaS]

Turkey bacon won't have the fat, you'll probably want to add a bit.

[lil_earthmomma]

Originally Posted by abimommy

Turkey bacon won't have the fat, you'll probably want to add a bit.

And a dash of liquid smoke!

[zinemama]

Originally Posted by abimommy

Turkey bacon won't have the fat, you'll probably want to add a bit.

You mean, some extra olive oil or something? (Mon Dieu, what am I saying?! Butter, I mean.)

[lil_earthmomma]

Originally Posted by zinemama

You mean, some extra olive oil or something? (Mon Dieu, what am I saying?! Butter, I mean.)

mon dieu indeed!

In all seriousness I would definitely go with butter.

[tinybutterfly]

Oh, butter is a great idea!

I LOVED that movie and the book!

Good luck!

[noobmom]

Personally, I'd just leave the bacon out before using turkey bacon.

Real bacon=deliciousness
Turkey bacon=salty,weird,overly-processed food

Are you going to use a real Burgundy (not something you buy the grocery store)? I imagine that will be more of a taste factor than whether or not you use bacon.

[Liquesce]

Two words: duck prosciutto.

[umsami]

I actually found beef bacon at my local Publix (grocery store chain). It's very fatty compared to Turkey bacon, so I think it might work better.

You might want to check out this version too:

http://www.nytimes.com/2009/08/26/dining/26fren.html


Julia's recipe is for the restaurant chef, whereas the recipe above is for the French home cook.

[BettinaAuSucre]

I make it all the time at home...and usually use pork fat, so something comparable i would use would be lard. sounds gross but you really dont use much. it has a similar quality to it, and a TINY amount of liquid smoke. Dont forget the red wine! It's one of my favorite dishes to make for company. with mashed leek potatoes, fantastique!