Binging with Babish: Bachelor Chow from Futurama
Binging with Babish: Bachelor Chow from Futurama is a hard French recipe that serves 4. 450 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 35 min | Cook: 27 hrs 43 min | Total: 28 hrs 48 min
Cost: $56.74 total, $14.19 per serving
Ingredients
- 4 lb Beef Chuck Roast (Trim excess fat and connective tissue, then cut into 2‑inch cubes)
- 1 lb Salt Pork (Diced; provides rendered fat for the base)
- 2 tbsp Unsalted Butter (Room temperature, cut into pieces)
- 0.5 tsp Kosher Salt (For seasoning the beef cubes)
- 0.5 tsp Freshly Ground Black Pepper (For seasoning the beef cubes)
- 2 large Onion (Roughly chopped)
- 4 Carrot (Medium, roughly chopped)
- 4 Celery Stalk (Roughly chopped)
- 1 tbsp Tomato Paste (Adds depth and color)
- 1 tsp Anchovy Paste (Umami boost, not fishy)
- 0.33 cup All‑Purpose Flour (Creates a roux to thicken the stock)
- 4 cup Homemade Beef Stock (Made from the rendered trimmings, water, and aromatics)
- 2 Bay Leaf (Whole)
- 2 sprig Fresh Thyme (Leaves stripped)
- 2 sprig Fresh Rosemary (Leaves stripped)
- 1 handful Fresh Parsley (Roughly chopped)
- 0.5 tsp Whole Black Peppercorns (Adds subtle spice)
- 0.5 oz Dried Porcini Mushrooms (Optional, rehydrated with stock)
- 1 head Garlic (Peel and crush)
- 1 bottle Red Burgundy Wine (Cheap Burgundy, about 750 ml)
Instructions
Trim and Cube Beef
Trim excess fat and connective tissue from the 4‑lb chuck roast, then cut the meat into roughly 2‑inch cubes.
Time: PT15M
Render Fat with Salt Pork
Place the trimmed beef trimmings, 1 lb diced salt pork, and 2 tbsp butter in a large wide roasting pan. Roast in a pre‑heated 500°F oven for 20 minutes until the fat is rendered and the pieces are browned.
Time: PT20M
Temperature: 500°F
Season Beef Cubes
Toss the beef cubes with ½ tsp kosher salt and ½ tsp freshly ground black pepper. Let them sit at room temperature while the trimmings roast.
Time: PT10M
Sauté Mirepoix
Transfer the rendered fat from the roasting pan to the stovetop. Add the roughly chopped onions, carrots, and celery. Sauté over medium‑high heat for about 5 minutes until lightly caramelized.
Time: PT5M
Temperature: medium‑high
Add Tomato and Anchovy Paste
Stir in 1 tbsp tomato paste and 1 tsp anchovy paste. Cook for 1 minute, allowing the pastes to caramelize and deepen the flavor.
Time: PT1M
Temperature: medium‑high
Create the Roux
Sprinkle ⅓ cup all‑purpose flour over the vegetables. Cook, stirring constantly, for 1‑2 minutes until the raw flour smell disappears.
Time: PT2M
Temperature: medium‑high
Incorporate Beef Stock
Gradually whisk in 4 cups homemade beef stock, adding a little at a time to prevent clumping. Bring the mixture to a gentle simmer.
Time: PT5M
Combine Aromatics and Beef, Then Braise
Return the browned beef trimmings to the pan. Add the bay leaves, thyme, rosemary, parsley, whole peppercorns, optional porcini mushrooms, the crushed garlic head, and the entire bottle of Burgundy wine. Nestle the seasoned beef cubes into the liquid, ensuring they are about three‑quarters submerged. Transfer the pan to a 325°F oven and braise for 3 hours, flipping the cubes at the 1.5‑hour mark for even browning.
Time: PT3H
Temperature: 325°F
Separate Beef and Liquid
Remove the pan from the oven. Using a slotted spoon, transfer the beef cubes to a bowl and refrigerate. Strain the remaining liquid and aromatics through a fine mesh sieve into another container; refrigerate separately.
Time: PT10M
Cool and Solidify Fat
Place the strained liquid in the refrigerator. As it chills, the rendered fat will solidify into a distinct layer that can be easily removed.
Time: PT5M
Freeze‑Dry Beef Cubes and Gravy
Spread the chilled beef cubes on the freeze‑dryer's trays in a single layer. Place the skimmed gravy in shallow pans. Run the vacuum chamber freeze dryer for a 24‑hour cycle at –50°F under vacuum, then gently warm to finish drying.
Time: PT24H
Package the Freeze‑Dried Product
Once fully dried, crush the beef cubes into fine powder if desired, or keep them as bite‑size nuggets. Place the meat and powdered gravy together in a Mylar storage bag, seal tightly, and label.
Time: PT5M
Rehydrate and Serve
When ready to eat, pour the freeze‑dried beef and gravy into a bowl. Add boiling water just enough to cover, stir, and let sit for 10 minutes until fully reconstituted. Give a final stir, adjust seasoning if needed, and serve.
Time: PT10M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Contains meat, Not vegetarian, Gluten‑containing, Dairy‑containing, High protein
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Beef Chuck Roast: Beef stew meat, Grass‑fed beef chuck
- Instead of Salt Pork: Bacon, Pancetta
- Instead of Unsalted Butter: Margarine
- Instead of Kosher Salt: Sea salt
- Instead of Tomato Paste: Crushed tomatoes
- Instead of Anchovy Paste: Finely minced anchovies
- Instead of All‑Purpose Flour: Bread flour
- Instead of Homemade Beef Stock: Store‑bought beef broth
- Instead of Fresh Thyme: Dried thyme (1/2 tsp)
- Instead of Fresh Rosemary: Dried rosemary (1/2 tsp)
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Dried Porcini Mushrooms: Dried shiitake mushrooms
- Instead of Garlic: Garlic cloves (12)
- Instead of Red Burgundy Wine: Pinot Noir, Beef‑flavored red wine
Equipment Needed
- Large Wide Roasting Pan
- Oven
- Stovetop
- Mixing Bowls
- Chef's Knife
- Cutting Board
- Tongs
- Fine Mesh Sieve (optional)
- Vacuum Chamber Freeze Dryer
- Mylar Storage Bag
- Measuring Cups and Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Trimming and cubing the beef ensures even cooking and removes excess connective tissue.
- Rendering the salt pork and butter creates a flavorful fat base for sautéing.
- Making a proper roux prevents a raw flour taste and thickens the sauce.
- Braising at a low, steady 325°F for three hours develops deep, tender meat.
- Freeze‑drying the cooked beef and gravy preserves flavor and creates the kibble texture.
Chef Tips from the Video
- Use a high‑quality Burgundy; the wine’s acidity balances the richness of the beef.
- Adding a splash of balsamic vinegar at the end of the braise brightens the flavor.
- If you don’t have a freeze dryer, you can dehydrate the meat at 135°F for 12‑14 hours, then grind into powder, though texture will differ.
Troubleshooting
The roux forms lumps.
Whisk continuously while adding the flour and ensure the fat is hot enough before sprinkling the flour.
Beef remains tough after braising.
Check that the oven temperature is accurate; a low, steady 325°F is essential. If needed, extend braising time by 30‑45 minutes.
Gravy is too thin after rehydration.
Add a little extra freeze‑dried gravy powder or let the mixture sit a few minutes longer to thicken.
Freeze‑dried meat sticks together.
Spread the cubes in a single layer on the trays and ensure they are fully dry before packaging.
Storage
Refrigerator: Separate beef cubes and gravy for up to 3 days before freeze‑drying.
Freezer: Freeze‑dried portions can be stored in Mylar bags for up to 2 years if kept airtight.
Room temperature: Properly sealed freeze‑dried Bachelor Chow can last 20‑25 years at room temperature.
Make-Ahead Tips
- Prepare the beef stock a day ahead and chill; it deepens flavor.
- You can braise the beef cubes in advance, then freeze‑dry them later.
- Portion the freeze‑dried meat and gravy into individual Mylar packets for easy serving.
Frequently Asked Questions
What is the cultural significance and history of Boeuf Bourguignon in French cuisine?
Boeuf Bourguignon is a classic French stew from the Burgundy region, traditionally made with beef braised in red wine, onions, carrots, and herbs. It exemplifies the French technique of slow cooking tough cuts to achieve tender, flavorful meat, and is a staple of rustic French home cooking.
How does the Bachelor Chow version of Boeuf Bourguignon differ from the traditional French recipe?
The Bachelor Chow adaptation keeps the core braising method and ingredients but transforms the final dish into a freeze‑dried kibble that can be rehydrated like dog food. The texture changes from a stew to a powder‑coated bite, and the presentation mimics the futuristic dog‑food bowl from Futurama.
What traditional regional variations of Boeuf Bourguignon exist within French cuisine?
While the classic Burgundy version uses red wine, some regions substitute local wines or add mushrooms and pearl onions. In Alsace, a splash of brandy may be added, and in the Loire Valley, a lighter white wine version called Boeuf à la Loire is sometimes prepared.
What occasions or celebrations is Boeuf Bourguignon traditionally associated with in French culture?
Boeuf Bourguignon is often served for family gatherings, holiday meals such as Christmas or New Year's, and as a comforting winter dish. Its slow‑cooked nature makes it ideal for leisurely weekend cooking and communal dining.
What other French dishes pair well with the Bachelor Chow version of Boeuf Bourguignon?
Traditional pairings include crusty French baguette, buttered potatoes, or a simple green salad with vinaigrette. For a Futurama twist, serve alongside a side of “Space Ramen” or a futuristic‑styled vegetable medley.
What makes Boeuf Bourguignon special or unique in French cuisine?
Its uniqueness lies in the combination of braising beef in wine with aromatics, creating deep, layered flavors. The technique of cooking low and slow transforms a tough cut into melt‑in‑the‑mouth meat, showcasing French mastery of flavor development.
How has the concept of freeze‑drying food, as used for Bachelor Chow, evolved in modern culinary practice?
Freeze‑drying began as a preservation method for space travel and military rations. Today, chefs use it to create lightweight, shelf‑stable ingredients, intensify flavors, and produce novel textures—like the powder‑coated beef cubes in this Bachelor Chow recipe.
What are the most common mistakes to avoid when making Boeuf Bourguignon Bachelor Chow at home?
Common errors include over‑cooking the roux, which can taste bitter; not rendering enough fat before sautéing the mirepoix; and under‑seasoning the beef before the long braise. Additionally, insufficient drying time in the freeze dryer will leave moisture that spoils the final product.
Why does this Boeuf Bourguignon Bachelor Chow recipe use a 500°F initial roast for the trimmings instead of a lower temperature?
The high‑heat 500°F roast quickly renders fat and creates deep caramelized fond, which serves as a flavorful base for sautéing the mirepoix. A lower temperature would not develop the same level of Maillard reaction, resulting in a flatter sauce.
Can I make Boeuf Bourguignon Bachelor Chow ahead of time and how should I store it?
Yes. After braising, separate the beef and liquid, then freeze‑dry them. Store the freeze‑dried portions in airtight Mylar bags at room temperature. Rehydrate with boiling water when ready to eat.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and pop culture, often adding a culinary twist or deep‑dive into technique while maintaining an entertaining, high‑production style.
How does the YouTube channel Binging with Babish's approach to French cooking differ from other French cooking channels?
Binging with Babish blends pop‑culture references with classic French techniques, presenting dishes like Boeuf Bourguignon in a humorous, narrative format. Unlike traditional French channels that focus solely on technique, Babish adds storytelling and modern twists such as freeze‑drying.
Last updated: September 6, 2026
