BOEUF BOURGUINON - Dutch Oven Recipe
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- เผยแพร่เมื่อ 12 ม.ค. 2025
- BOEUF BOURGUINON - Dutch Oven Recipe - The best beef stew you have ever made. Give it a try .. you will not be disappointed.
This is where I order my meat - www.beefensteak...
These are my knives - www.wuesthof.co...
Total cooking time: 4 hours 35 minutes
Preparation time 0 hours 25 minutes
Cooking time 4 hours 10 minutes
Suggested tools USA:
Camp chef Dutch Oven - amzn.to/2haVBtO
Suggested tools GER:
Camp chef Dutch Oven - amzn.to/2hIEekU
Ingredients:
sweet onion - 1 piece
shallot - 2 pieces
red onion - 1 piece
Celery - 8 stalks
Carrots - 4 pieces
Mushrooms - 8 pieces
Garlic cloves - 2 pieces
Red burgundy wine - 700ml
Chuck eye - 1,5 kg
Tomato paste - 2 tablespoons
Cubes dried chicken stock - 2 cubes
Bacon - 200 gram
How To:
04h35m - Start a chimney starter full of briquettes
04h20m - Chop all the vegetables
04h10m - Sear the chuck eye and sweat the onions, garlic and tomato paste
04h00m - Simmer the chuck eye, the carrots, celery in the red wine
02h00m - Crispen up some bacon and add it to the stew together with the mushrooms...and let it simmer some more
00h00m - ... its time to enjoy!!
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Title: It's a dangerous Game 3
Awesome video dude, straight to the point, not 15mins of wasting time. Looks great.
This recipe made me the hero of my household. The girls are obsessed with the flavor. Thank you!!!
I just bought the exact same dutch oven yesterday..just might try your recipe first!
Made this recipie with lamb shoulder and it was absolutly magnificent. Thank you
Awesome.. ... I will be making a pasta sauce with a lamb shoulder soon.. that will be good as well
So, you now gave it the final push 🙀, I have to order my first Dutch Oven! I love Boeuf Bourguignon and this will be my first dish. Thanks for "Dutching" 👍
+Busta Mike you will not be disappointed Mike.. it's an investment for.live... and a good one 👍👍
for how much people is this dish?@@PITMASTERX
Ziet er goed uit! Met kerst krijg ik een Dutch Oven, 2e kerstdag ga ik dit recept maken, dankjewel 😊
Greetings.........i have made it in ordinary stove top cooking utensils but this is exceptional......it must be the length of cooking time....... I will definitely make it soon........Thanks for sharing.......A Merry Christmas to you and your family, in good health above all else.
Wow! That looks fantastic. Something worth trying, that is for sure. Thanks!
+Terry Lyle Thanks Terry... it sure is. You will love it
Looks super tasty! Nice idea with the cooked Bacon, think I should give it a try!
+Sascha Piel Thanks Sascha I am sure you will love it
That looks fire my dude! Gonna try this for sure
looks great and delicious Roel
perfect food for cold days
+Black Eagle Thanks bro... sure is
Thank you 😊. We enjoyed the recepie tonight 🤗
Wow did that look fantastic. Great job.
:D Thanks Chris.. I am very happy with the video
this reminds me of some cajun cooking, looks amazing!! but why chicken bouillan instead of beef bouillan?
My oh my, gottta try this recipe.
Keep it awesome, cheers!
;) yes you do ...hahahah..thanks!
WOW, great job Roel. Merry Christmas
Thanks Victor... merry X-mas 2u2
Using the fat as baking oel is a great idea. The result is fantastic.
Danke Klaus... it really turned out great
Indeed......i always use it when i cook Irish stew......butter is nice, but this is nicer.
I did that last week & it was crazy good!
It really is right Rob
Little fact check: Mushrooms won't dissappear magically, they won't even overcook. Mushrooms are some of the only foods that you can not cook to soft since their cell structures are made up of chitin and not of pectin as in other vegetables
Gee thank you sooo much for that information ... I always added my mushrooms last in fear of just that ... I got my Dutchy as recent as a week ago as I always used "potjies" being South African and all but now I am all for Dutch-oven cooking ...
@Edgar Joel what does that have to do with anything?
@@theblobfish9614 try watching the video before implicitly criticising someone's comment
@@user-ym7zz2ww3r what comment am i referencing?
Superlicious! Merry Christmas Roel!
Thanks Sal.. Merry X-mas 2u2
How do we make that bacon? It looks yummy!!!
Nom nom Drooling goodness right there
hahhaahha thanks
Awesome cook!
+toyotakurtis Thanks!!👍
That looks great!
Thank you for this upload. Bœuf Bourguignon is certainly an adventure in taste. However, with lock-down alcohol (wine) is unavailable. What can I use in the place of Red Wine please? Thank you kindly.
I'd use beef stock
@@mamalook14 MIGHTY KIND OF YOU. Thank you sooo much for the hint. That is most useful and it just shows one can learn something new every day. Blessings 💖
Thanks for posting
that is beautiful Roel!
Thanks Michael
I will make this today Chef, as it looks fantastic! I will be using Le Crueset Dutch oven in the traditional oven. I am wondering what temperature is best? Thank you
looks amazing but wheres the salt???
Ive been looking for an excuse to breakout my dutch oven thanks!
Gotta love this way of cooking
Thanks for the tip about the tomato paste. I made this once and it was sour. I assumed the wine made it sour and never made it again. This time I will brown the paste before adding the meat and wine.
Yes... otherwise.. you can add a bit brown sugar to sweeten it. Always use a good wine, it makes all the difference
You need a full bodied wine for this recipe
uzeust73 I used the same type of wine I use in Hunter's chicken, Cabernet Savignon
Pitmaster X...Can you please tell me how many liters is your Dutch Oven? Mine is about 12 liters and I'm new to this type of cooking. I can't figure out why I have to much liquid left in my DO even after many hours of cooking. I don't know what I'm doing wrong? Any suggestions would be great help. Thanks!
OUTSTANDING! Love the thumbnail - I was forced to click!
+GQue BBQ Thanks Jay... this tastes so good...
looks delicious ! I would like potatoes as a side dish .
More recipes with Dutch oven please !
Sure you got it... any requests?
@@PITMASTERX Coq Au Vin!!!!!!
^^ idk if it's a dutch pun intended but we say "Bourguignon" here it's France, it's an area north of Lyon. Probleme of traditional boeuf bourguignon is the meat is boiled so the flavor goes into the soup :)
hahahah... spellimg is not my strong suit..I'll change that. It tastes so good..thanks to the Frenchies to come up with this recipe :D
;) not the best we invented but with a good BBQ twist could be awesome ! Merry Christmas to you and your family Joel
You didn’t add any seasonings ?
Do you lose your seasoning from cooking with wine and acidic stuff in it?
At which temperature was this Cook and with how many brikettes?
Hello in France we write it boeuf bourguignon from the region Bourgogne
Merci... just changed it.. thanks for letting me know, my spelling is not that great
Ha ha....true, but what is a "g" between friends.......Merry Christmas to all the nice people in France!
Merry christmas to everyone in the world
A "g" is nothing between friends but I am a fundamentalist of the spelling and I'm sad of what the french language turns to.
uzeust73 Agreed.....there is no forgiveness for a person whose native language is French to misspell words however, a non French person can be forgiven. My friend, you haven't seen what happened to the English and the Greek languages, both of which i know. Words are being deliberately spelled differently for the sake of modernity. My views are pretty much the same as yours but our views will not change anything.
Is dit ook te maken in de keuken op het gas voorneus ? Ziet er echt heerlijk uit! 😍
if i do not use the dutch oven on hot coals but on a regular gas stove. do i Have to simmer it for a little while longer? sincr there are no hot coals on the lit?
It has similar cooking times, but make sure you have plenty of time. Where you can always keep it hot until you are ready to eat, you will not be able to speed up the process.
Pitmaster X thank you. i just ate the whole pot with the familie. awsome recipe:)
Nice... glad you get to enjoy it... and thanks for leaving me a comment 👍
@Tom what setting did you cook it on the stove?
When are of going to start renting out your services at garden bbqs?
+Jack Donbavand hahahah... not going to happen lol...
Jaja..... ziet er weer super uit en zal ongetwijfeld gesmaakt hebben ! :-)
+gmshowtruck dank je... ja was echt super lekker
Simple!
Cheers!
Cheers!
Thanks Chef. I like how you configured this dish with the meat in big hunks. You could plate this up with the meat on a big pile of mash and the veggies on the side and maybe thicken up the pan juices a bit and ladle over top. Add a glass of Nuit St. Georges 1964. Civilized!
Hahahah... you got the spirit Robert!!! sounds good!
Pitmaster.....@chef.....ben je helemaal gek geworden?....zit hier te stuiteren voor mn tv.......hahahaaa....🏆
wou Roel ziet er weer verrukkelijk uit 👍
Dank je ... was ook weer een lekker potje eten.
Nice one Wanna try it myself! What is the dutch name for that meat?
+Thom Lens als je hem in het engels Google op beefensteak.nl dan vind je hem.
BEdankt voor je antwoord. had ik gedaan dan kom ik uit bij de Chuck Roast :) beefensteak.nl/steak-roasts/chuck-eye-steak/usa-grain-fed-chuck-roast/
dacht wel dat het het zelfde was maar denk even voor de zekerheid vragen kan geen kwaat :)
Dat is hem Thom. Ik had iets van rond de 2 kilo
Super👍 ga ik die bestellen😋
Dat zal smaken Thom👍 succes!
awesome!:)
Thanks Jason!!
In South Africa we don't call it a Dutch oven it's called a potjiekos pot and people all over the country cook food this way every weekend or we braai.
I know Leroy.. I have one for my braai as well. I need to get it out. Do you have a really good potjekos recipe?
Pitmaster X to be honest with you I cook potjiekos very often but I unfortunately don't have a recipe for you. I usually just cook on the fly with what I have available or most of my recipes are in my head lol. What I can suggest to you is to Google a potjiekos recipe there are literally 1000s available on the Internet and then choose one which you think you would like. I really hope to see a video about this soon.
with that plate you dont need a side very nice video
..nope veggies are already in there... you just need a spoon ..thanks Munir
Hi Chef. Looks fantastic. Do I need to cook the alcohol out of the wine uncovered before I put in the meat and veggies or does it matter?
Thanks Robert... the lcohol will have been completely gone after this long cook. So no need to cook it uncovered.
I always like hearing the background music. lol
Hahaha.. hope you like the food as well :D
It's the best . Keep it up Sir
Omg 😍😍😍
What? No spice? Sorry to be blunt but it is true that Northern Europeans do not use any spice in their food?
It is still amazing without the bacon tho?
This is the best Boeuf Bourguinon I've ever had. I just added flour at the end to thicken it up.
Oh man. In the words of BBQ Pit Boys, "You smell that!?" My mind is playing tricks on me. I literally was fantasizing that I smelled and tasted it. The brain is a strange organ.
Hahaha it does doesn't it... sometimes.. you really can
Pitmaster X Its the brain. Gotta be. See something "in your face" like that, and the brain "remembers" or "invents" a delusion that you can literally just TASTE/SMELL it. It's crazy.
Great video!
The format is pretty cool and straightforward. It changes.
But here's the part from the proud French that I am (sorry BTW).
Ouch! The mistakes!!
There's absolutely no tomato in a boeuf bourguignon ! Never ever! That's the basic mistake.
Plus the piece of meat should not shred after cooking, like Brisket or Round. It should really be high collagen pieces of meat.
You nailed the rest though.
Yeah, bro... do the Anaconda... BOEUF BOURGUINON is true an amazing classic recipe... I do it regular... absolute great stuff, man.
+Cremantus Thanks...yeah..gotta keep practicing that Anaconda hahha 😁
He definitely burned his mouth at the end there
Dutch oven Dutchman lol
Waarom praat je Engels je bent toch Nederlands?
NO!!!!!!! NOT THE TOMATO!!!!!!! NO!!!!!!!!!!