The best Boeuf Bourguignon

It's my second try of Julia Child's Boeuf Bourguignon, and it turned out perfect! A little trick to brown the beef, since to use the kitchen towel to dry the fresh beef is not good enough to brown it, unless you pour lots of oil, but I hate fat, so the first time I failed to brown them, because the blood keep coming out from the meat. So this time made a little difference, I used the boiled water to quickly boil the meat, as soon as the skin of beef changes colors (turns to gray), then take them out, 4 pieces each time, so outside the surface has been sealed, but the juice still been locked inside, thus the beef still remains tender and juice inside. Also this time I didn't add bacon, because I am so afraid of fat, maybe next time I will try, if I can find some really good bacon. Delicious!