I absolutely love your channel! I am a first generation American. Both of my parents are from France and Jewish; my mother is from Marseille and my dad is from Lyon. They were Holocaust survivors. I LOVE to cook French-style. You’ve been my teacher and inspiration since you began your channel. I was born and raised in a French-Jewish neighborhood of New Orleans, but moved to Houston (work related) in 1997. I’m doing my best to keep my family cooking traditions alive. Thanks again’
I made this Bouef Bourguignon yesterday, and this one pot recipe is fantastic! A couple of notes for the next time I make this: - I used a chuck roast, which I cut into 2" cubes and trimmed most of the fat. Meat came out fork-tender, fabulous. - Fresh pearl onions not available, I used frozen which were the size of large marbles - not big enough, many of them kind of disintegrated in the finished dish. Next time I will seek out larger. - I used medium white mushrooms, which I quartered and sometimes halved. Again, smaller pieces kind of disintegrated into the sauce. Next time I will seek out larger ones, or leave medium ones while. - With one hour of cook time left, I opened the pot and layered peel carrots on top - covered and finished cooking, they came out perfect. Introducing to dish any earlier would cause them to be too limp. - I used about a half cup of (toasted) flour on the meat, resulting sauce was very thick but tasty! I'd back off to less flour next time to reduce thickness. - Amazing that with one bottle of wine (I used a French syrah-grenache) the intensity of the beef flavor in this dish. Amazing that this level of intensity can be achieved without beef stock. - Last, as long as you set up your mise en place, the simplicity of preparation of this one pot recipe is fantastic. Thank you Stephane!
Great points thank you. Particularly on the carrots or flour. I actually find that using maizena diluted in madeira wine with a touch of cognac, just before the end of the cooking time, a better option. One recommendation: Bœuf Bourguignon being a traditional dish of Burgundy, you should always use a pinot noir wine, preferably from Bourgogne. Using a Syrah/Grenache will result in a slightly different taste akin to a famous dish from another French region, Provence: "the bœuf en daube." But to get that signature Bœuf Bourguignon taste, it's always Pinot Noir. And never Bordeaux like in this otherwise excellent recipe.
Can't lose a single video of yours, feels strange that people where I live feels fancy when I cook them from what I learned in your videos, thanks for keeping it free steph. Greeting from argentina
...just a note about the chicken fricassée from last week - it was a huge hit!!! Everyone loved it and much to their chagrin, there were no leftovers! LOL!
Love your energy Stephane! I know many people who like to cook at home, but they cannot spend hours in the kitchen. I'm one of them. I followed your recipe but did it in a pressure cooker. The meat and the veggies were done in 20 mins. After that, I just cooked it down until thick for another 10 mins. It tasted amazing. I'll never slave away in front of the stove again. You should do a series on cooking your one-pot recipes in a pressure cooker.
My wife is French and is loving me cooking your meals. Her late mum was a fantastic cook and I'm thankful that I can replicate her meals such as you do. Many thanks.
Excellent stuff. I feel this "one pot wonder" series reflects on how I often cook when it's just me that will be eating. I want an excellent tasting dish without a huge palaver or a ton of washing up. I'll still go full out when entertaining, but as many of these dishes were originally farmhouse favourites you are taking them back to their roots before restaurant chefs got involved. Looking forward to next weeks baeckeoffe, a real hearty winter warmer.
I have been making a lot of versions of boeuf bourguignon in the past years. And your previous version gave me the best ideas to perfect it. Especially with the caramelized onions. It tasts absolutely amazing. Tonight I planned on making it again and now you come up with this video on the same day!! I can't wait to start tonight!! Thanks so much
A chef once advised me to cook everything for several hours, then late in the cooking remove the carrots. They are limp and cooked to death after 2 hours, having given everything they've had to give. Then add several freshly peeled carrots to the mix for the last 30 minutes. They'll be perfectly cooked. It works.
I cook carrots and celery to death, remove, food process to a liquid, stirring back into the pot, adding fresh carrots & celery for the last 30 minutes. Wonderful.
Love your recipes, your channel was a life saver during covid, we tried so many of your recipes and definitely put on some weight but well worth it, thanks for all you do!
My husband made Boeuf bourguignon the old fashioned way in early 1990s. That was the first time I had it, OMG it was heaven. Never forget the Cognac! Thank you for your shows.
I made this last night and it was so good! A few tweaks / notes I have is to use less bacon if you have a greasy type of bacon, add more pearl onions if they're tiny pearls, and season the beef more beforehand (I thought I put a ton of salt and pepper on, but it was too little). I served this with mashed potatoes (chef John's version) and baguette slices 😍
I made this for the first time yesterday and it was fantastic! I used a wonderful fruity Cotes du Rhone wine and the flavors were just amazing! The only thing I will change for next time is when it's done cooking, to carefully remove enough of the meat and then remove most of the excess fat from the sauce. I can't wait to try the leftovers tonight! Thank you, Stephane, for bringing french cooking into our homes in such a brilliant and simple way!
Wow, i love this format! And the recipe is GOLD! I like that you taste the result on camera, i feel a greater connection to the recipe and to the teacher. Thank you for this.
Very very interesting, I’ve made this several times, I rather enjoy the stewed vegetables but I love seeing a more traditional approach. I learned a lot from this video and look forward to this dish evolving next time I make it.
Yay, I am so glad you made this. It is my absolute most favorite French dish! My go to version was one I found from Bon Apetít, about 10 or so years ago; similar but I will try this one. Tha k you!
Thank you for this. I am looking forward to making my first BB. You are a pleasure to watch and listen to…particularly like the tit bits of info from the olden days and your style of presentation!
This looks outstanding! I love one pot dishes. Last night I made veal merrango in one pot, that is the one French dish I can make in about 20 mins., as opposed to several hours :-) (everything simmered for about an hour.) This series is great Stephane. Thank you!
This is great Stéphane! I love how you simplify French cooking. What other things French do you simplify? LOL verbs, etc? lol Merci pour tout de votre aide dans la cuisine!!
This looks great--even as a one pot dish. The use of red wine, tomato sauce, and toasted flour to darken the sauce is terrific. I never think of toasting flour. I know about it, but it's not a technique I've ever used. Always something new to try, eh?
Love the one pot recipe! The beef at the end look good as well! You are making the French cuisine so much easier than it should be. Regarding the one pot Boeuf bourguignon recipe, just want to ask a question, are there any particular reason why do the onion and mushroom first then the lardon but not the opposite around? Since most other recipe use the fat of the lardon to sweat the onion and mushroom. Thank you! Keep up the good work!
I came across yr video..oh my goodness this looks so yummy...I watched a video on this same recipe from an American..and yrs look so much more flavorful and amazing I will definetly make this and I just watched yr lamb orange glaze for Easter looks tasty...well I will back track and watch all yr recipes...thank you for sharing...👍👍👍👍🙏😀
I made this last night and have left overs for tonight oh my goodness it was so good I used fb french pinot n added cognac at end...next I will try the chicken with Riesling and cognac ...thanks again 4 sharing I have quite a list of yr recipes to try....I also have a question if you don't mind answering please...with the alsation dish do I need to seal it with dough or is that optional...? Cheers 👍👍👍😃
This looks wonderful Stephen. I do have a beautiful Dutch oven; however, I would like to try this recipe using my instant pot. What elements of this dish do you believe will be sacrificed by using the instant pot instead of the oven. I live in a very hot climate and to cook something like this in the summer would really heat up the house. Using an instant pot allows me to have these wonderful dishes year-round. I believe I will really enjoy this new series of yours. Wonderful job.
Hello Stephane. I have Venison tenderloin (Backstrap) and also Venison roasts. Could I use this recipe for either, or do you have any suggestions? You have made me a star with your meals. Les
J'ai beaucoup apprécié votre vidéo sur le single pot bourguignon. C'est vraiment rafraîchissant suivre une recette venue de l'origine des choses, alors que tous les "chefs" d'internet viennent avec des propositions autour de qu'ils appellent beef Bourguignon. J'ai toutefois le plus grand respect pour quelques uns, notamment pour le remarquable Jacques Pépin avec sa mémoire de la Bourgogne. Ma question: quoi faire si à la fin de la cuisson on se retrouve avec très peu de sauce? Ajouter quoi et comment faire, selon votre prescription? Merci bien.
Wonderful, Stéphane. I've made BB several times, different ways. Maiden voyage was Julia Child's version (much work, but superb). Several other versions haven't been as good. Still looking for a way to not be in the kitchen all day and yet have worthy result. THIS LOOKS LIKE IT MAY BE IT. THANK YOU.
We love mushrooms! Let the mushrooms be. Power to the mushrooms!
Who also has never used a Leek leaf for wrapping their bouquet garni??? I love this channel...I always learn something new and fabulous!!!
I have never actually and I think it's an excellent idea.
@@adventurer3645 Right!?! Have a wonderful holiday season!
I absolutely love your channel! I am a first generation American. Both of my parents are from France and Jewish; my mother is from Marseille and my dad is from Lyon. They were Holocaust survivors. I LOVE to cook French-style. You’ve been my teacher and inspiration since you began your channel. I was born and raised in a French-Jewish neighborhood of New Orleans, but moved to Houston (work related) in 1997. I’m doing my best to keep my family cooking traditions alive. Thanks again’
I made this Bouef Bourguignon yesterday, and this one pot recipe is fantastic! A couple of notes for the next time I make this:
- I used a chuck roast, which I cut into 2" cubes and trimmed most of the fat. Meat came out fork-tender, fabulous.
- Fresh pearl onions not available, I used frozen which were the size of large marbles - not big enough, many of them kind of disintegrated in the finished dish. Next time I will seek out larger.
- I used medium white mushrooms, which I quartered and sometimes halved. Again, smaller pieces kind of disintegrated into the sauce. Next time I will seek out larger ones, or leave medium ones while.
- With one hour of cook time left, I opened the pot and layered peel carrots on top - covered and finished cooking, they came out perfect. Introducing to dish any earlier would cause them to be too limp.
- I used about a half cup of (toasted) flour on the meat, resulting sauce was very thick but tasty! I'd back off to less flour next time to reduce thickness.
- Amazing that with one bottle of wine (I used a French syrah-grenache) the intensity of the beef flavor in this dish. Amazing that this level of intensity can be achieved without beef stock.
- Last, as long as you set up your mise en place, the simplicity of preparation of this one pot recipe is fantastic. Thank you Stephane!
thanks for the work on making this and the notes 🙂👍
Trimming the fat
2" cubes, that's called Goulasch then
Great points thank you. Particularly on the carrots or flour. I actually find that using maizena diluted in madeira wine with a touch of cognac, just before the end of the cooking time, a better option.
One recommendation: Bœuf Bourguignon being a traditional dish of Burgundy, you should always use a pinot noir wine, preferably from Bourgogne. Using a Syrah/Grenache will result in a slightly different taste akin to a famous dish from another French region, Provence: "the bœuf en daube." But to get that signature Bœuf Bourguignon taste, it's always Pinot Noir. And never Bordeaux like in this otherwise excellent recipe.
I like it when you say "put a little bit of wine, about a bottle", lol! Thanks for the video, I always love your recipes.
😂
Loving these one-pot wonders recipes. Please keep them coming.
FCA, please keep cooking for us and yourself.
I've been following you for years and you produce a great honest cooking channel.
Can't lose a single video of yours, feels strange that people where I live feels fancy when I cook them from what I learned in your videos, thanks for keeping it free steph.
Greeting from argentina
Excellent recipe monsieur! You are my favorite channel when it comes to French cuisine!
...just a note about the chicken fricassée from last week - it was a huge hit!!! Everyone loved it and much to their chagrin, there were no leftovers! LOL!
Npc
Love your energy Stephane! I know many people who like to cook at home, but they cannot spend hours in the kitchen. I'm one of them. I followed your recipe but did it in a pressure cooker. The meat and the veggies were done in 20 mins. After that, I just cooked it down until thick for another 10 mins. It tasted amazing. I'll never slave away in front of the stove again. You should do a series on cooking your one-pot recipes in a pressure cooker.
Fantastic demo on the old method. Love the Madeira tip. Thank you x
My wife is French and is loving me cooking your meals. Her late mum was a fantastic cook and I'm thankful that I can replicate her meals such as you do. Many thanks.
Excellent stuff. I feel this "one pot wonder" series reflects on how I often cook when it's just me that will be eating. I want an excellent tasting dish without a huge palaver or a ton of washing up.
I'll still go full out when entertaining, but as many of these dishes were originally farmhouse favourites you are taking them back to their roots before restaurant chefs got involved.
Looking forward to next weeks baeckeoffe, a real hearty winter warmer.
I have been making a lot of versions of boeuf bourguignon in the past years. And your previous version gave me the best ideas to perfect it. Especially with the caramelized onions. It tasts absolutely amazing. Tonight I planned on making it again and now you come up with this video on the same day!! I can't wait to start tonight!! Thanks so much
A chef once advised me to cook everything for several hours, then late in the cooking remove the carrots. They are limp and cooked to death after 2 hours, having given everything they've had to give. Then add several freshly peeled carrots to the mix for the last 30 minutes. They'll be perfectly cooked. It works.
Good tip
I cook carrots and celery to death, remove, food process to a liquid, stirring back into the pot, adding fresh carrots & celery for the last 30 minutes. Wonderful.
What do you guys do for the onion, i feel like it falls apart and wont look whole and nice
Oh my! I am definitely going to make this instead of the traditional boeuf bourguignon (one of my "go-to" family recipes). Merci!!!
Usually takes me 3 days to make using eschoffier method, especially the stock
I made the chicken fricassee last week and my family LOVED it! This is on the menu for the upcoming weekend.
Love this channel. Thank you.
Love your recipes, your channel was a life saver during covid, we tried so many of your recipes and definitely put on some weight but well worth it, thanks for all you do!
great to hear and yes the weigh part did happen to me too 😄😄
My husband made Boeuf bourguignon the old fashioned way in early 1990s. That was the first time I had it, OMG it was heaven. Never forget the Cognac! Thank you for your shows.
I made this last night and it was so good! A few tweaks / notes I have is to use less bacon if you have a greasy type of bacon, add more pearl onions if they're tiny pearls, and season the beef more beforehand (I thought I put a ton of salt and pepper on, but it was too little).
I served this with mashed potatoes (chef John's version) and baguette slices 😍
So quick and efficient 😊 neat and accessible! No unnecessary words or movements.
I made this for the first time yesterday and it was fantastic! I used a wonderful fruity Cotes du Rhone wine and the flavors were just amazing! The only thing I will change for next time is when it's done cooking, to carefully remove enough of the meat and then remove most of the excess fat from the sauce. I can't wait to try the leftovers tonight! Thank you, Stephane, for bringing french cooking into our homes in such a brilliant and simple way!
E voila ! Boeuf bourguignon ! mille merci monsieur.
🙂
I love to see you eating at the end… so satisfying lol
😋🙂
An incredibly educational channel and I am so glad I subbed.
Thanks, Chef!
Tried it. Excellent result for so little effort. Stephane is truly the master of the sauces.
Thanks
I like this series. Keep them coming.
I like that you use one cutting board for meat and another for other products.
Great work Stefane - always thought-provoking videos. Thanks.
This guy is excellent. Has a cookbook coming next month which I can’t wait for
Wow, i love this format! And the recipe is GOLD! I like that you taste the result on camera, i feel a greater connection to the recipe and to the teacher. Thank you for this.
I just made this and it is absolutely delicious!!!! Best meat dish I have ever made. Thank you.
Very very interesting, I’ve made this several times, I rather enjoy the stewed vegetables but I love seeing a more traditional approach. I learned a lot from this video and look forward to this dish evolving next time I make it.
Yay, I am so glad you made this. It is my absolute most favorite French dish! My go to version was one I found from Bon Apetít, about 10 or so years ago; similar but I will try this one. Tha k you!
yelp try it out it is quite good 😋😋
So excited to be making this next week! ❤
Thanks!
wow thanks so much for the support 🌈🌈⭐️⭐️🙂🙂
I have made it today for my friends. It was delicieux... ❤
Bro I love these one pot recipes!
You've done it again. Love your style.
thanks 🙂
I love a thick rich sauce or gravy.
Thank you for an honest review. While cooking we need that. Thanks😮
I love your show/channel. Keep it up my friend!
Thank you for this. I am looking forward to making my first BB.
You are a pleasure to watch and listen to…particularly like the tit bits of info from the olden days and your style of presentation!
I would add French bread to dip into the sauce 😋
Following you for the past few years from San Francisco. J’adore les videos et cette version me semble superbe. Merci
merci beaucoup 🙂🙂👍
@@FrenchCookingAcademy by the way, are you also in the US?
Loving your channel,I’ve lot to learn about using wine in my cooking.
Thanks for all the recipes that you are making. Absolutely love all of them
the dish worked perfectly for eight people, with beer from the local butcher.Everyone enjoyed the story of the Madeira.
thanks really happy to hear that
This looks outstanding! I love one pot dishes. Last night I made veal merrango in one pot, that is the one French dish I can make in about 20 mins., as opposed to several hours :-) (everything simmered for about an hour.) This series is great Stephane. Thank you!
thanks and glad you like it 🙂
one pot wonders - this is a great series. thank you!
thanks 🙂
“I’m gonna put a bit of wine… about a bottle” 😂😂😂❤❤❤
thank you my dude!!! looking forward to your book
merci!!!! making this today!!!! in the oven and smells delicious!!!!
I like your recipe is very simple 👍
Thank You Stephane mine is in the oven as I type, smells yummy!
This is great Stéphane! I love how you simplify French cooking. What other things French do you simplify? LOL verbs, etc? lol Merci pour tout de votre aide dans la cuisine!!
i think i stick to cooking 🙂🙂
It tasted very yummy too. Thank you for the recipe Stephane, can't wait for the next one.
thanks for making it 🙂🙂
I love your channel your a great teacher, I really like your gray hairs coming in real nice, now I don't feel like the only one getting old by myself😃
i know the feeling 🙂🙂
This is on my top 5 list of delicious foods
This looks great--even as a one pot dish. The use of red wine, tomato sauce, and toasted flour to darken the sauce is terrific. I never think of toasting flour. I know about it, but it's not a technique I've ever used. Always something new to try, eh?
yes it’s great for brown ragouts
I loved the dish today. Thank you very much.
The Madeira trick will be wonderful! 👍
One of my favorite meals.
definitely try this next winter.
Yes! 🎉I’m cooking this right now!
Looks delicious.
Might have to make this one! Looks pretty darn yum.
Just made it today. It came out awesome
That looks amazing ❤ yummy 😋
Looks fantastic! Can't wait to see next week's dish without mushrooms haha
SUPER!!!! 😋😋😋😋😋😋Grande Chef!!!!
Looks lovely!! 😍
Looks fabulous
Love the one pot recipe! The beef at the end look good as well! You are making the French cuisine so much easier than it should be.
Regarding the one pot Boeuf bourguignon recipe, just want to ask a question, are there any particular reason why do the onion and mushroom first then the lardon but not the opposite around? Since most other recipe use the fat of the lardon to sweat the onion and mushroom. Thank you! Keep up the good work!
Great
I came across yr video..oh my goodness this looks so yummy...I watched a video on this same recipe from an American..and yrs look so much more flavorful and amazing I will definetly make this and I just watched yr lamb orange glaze for Easter looks tasty...well I will back track and watch all yr recipes...thank you for sharing...👍👍👍👍🙏😀
thanks for watching 🙂👍
I made this last night and have left overs for tonight oh my goodness it was so good I used fb french pinot n added cognac at end...next I will try the chicken with Riesling and cognac ...thanks again 4 sharing I have quite a list of yr recipes to try....I also have a question if you don't mind answering please...with the alsation dish do I need to seal it with dough or is that optional...? Cheers 👍👍👍😃
"I'm going to add a bit of wine...about a bottle" - That's m'boy! 🤪
Looks so good! Cheers, Stephane! 👍👍✌️
This is awesome, cuts down on so much time cooking the bourguignon…this will be my go to recipe instead of Ms Child.
I love when you taste test on camera 😂 your face tells us how delicious the food is ❤
Thank you❤
Great video. Will be making this soon.
This looks wonderful Stephen. I do have a beautiful Dutch oven; however, I would like to try this recipe using my instant pot. What elements of this dish do you believe will be sacrificed by using the instant pot instead of the oven. I live in a very hot climate and to cook something like this in the summer would really heat up the house. Using an instant pot allows me to have these wonderful dishes year-round. I believe I will really enjoy this new series of yours. Wonderful job.
Fantastic recipe
thanks 🙂👍
This just makes me want to go to your home at once and eat the whole thing in one go 😋😋😋😋😋
Looks really great! I am going to try making this for dinner tomorrow 😊
let me know what you think once you tried it
That look fantastic
On my list next week!
Ive been wanting to cook different foods. Someone told me to look up French cuisines. Im like ok. Boom im trying this tomorrow.
Et boum! Super.
Best thing ever
You never disappoint me Steph 😋😋
thanks 🙂🙂
I've been making stews, sauces, casseroles, and soups a day or two in advance. It's the easiest way to elevate the flavor.
Hello Stephane. I have Venison tenderloin (Backstrap) and also Venison roasts. Could I use this recipe for either, or do you have any suggestions? You have made me a star with your meals. Les
The Madeira soaked bacon is a neat trick.
J'ai beaucoup apprécié votre vidéo sur le single pot bourguignon. C'est vraiment rafraîchissant suivre une recette venue de l'origine des choses, alors que tous les "chefs" d'internet viennent avec des propositions autour de qu'ils appellent beef Bourguignon. J'ai toutefois le plus grand respect pour quelques uns, notamment pour le remarquable Jacques Pépin avec sa mémoire de la Bourgogne.
Ma question: quoi faire si à la fin de la cuisson on se retrouve avec très peu de sauce? Ajouter quoi et comment faire, selon votre prescription?
Merci bien.
Wonderful, Stéphane. I've made BB several times, different ways. Maiden voyage was Julia Child's version (much work, but superb). Several other versions haven't been as good. Still looking for a way to not be in the kitchen all day and yet have worthy result. THIS LOOKS LIKE IT MAY BE IT. THANK YOU.
yes it is definetly worth trying 🙂🙂👍
Merci beaucoup !