Binging with Babish: Bachelor Chow from Futurama

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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