BEEF BOURGUIGNON (French Beef Stew)
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- Get Surfshark VPN at Surfshark.deals/lagerstrom - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Beef Bourguignon or Beef Burgundy is the ultimate slow cooked beef stew. My version still takes time, but includes a few simple tricks to make this dish a bit more approachable for the home cook.
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RECIPE
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▪5-6lb or 2 1/2kg beef chuck roast
▪1 large onion
▪5 large carrots
▪2 celery stalks
▪1 head of garlic, cut in half
▪A few sprigs of thyme
▪2 bay leaves
▪750ml/1 bottle dry red wine (i’m using pinot noir)
▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock
▪25g or 1 3/4Tbsp tomato paste
▪42g or 1.5oz demi glace
▪230g or 1c water (to scrape fond from sheet tray)
▪4 packets or 1oz total? of powdered gelatine
▪1/2kg or 1lb of cremini mushrooms
▪6 small-medium yukon gold potatoes, peeled
▪57g or 4 Tbsp ( ½ stick) butter
▪Salt
▪Olive oil
Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven.
Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace.
With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely.
After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat.
Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened.
Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid.
Roughly chop carrots and mushrooms.
When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes.
Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid.
When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more.
Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning.
Serve beef, carrots, mushrooms and sauce over smashed potatoes.
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HOW TO MAKE FANCY POTATO PUREE: • STEAKHOUSE AT HOME, No...
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#beefbourguignon #braisedandglazed #beefburgundy
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whenever I do a Boeuf Bourguignon for my french son , I use 2 bottles of pinot noir ... one goes in the pot , the other helps me watch it slowly cook .... beautiful dish
Ha ha. Love it. 🤣
It should be a wine from bourguignon, hence where the name comes from. 😊
As a french man I can testify this is the traditional way of cooking around here.
@@Tezorus stop confirm your words. I am a cook with several diplomas. tradition does not do it like that, you encourage poor foreigners to say "I made a real French Burgundian" when yes it looks like the visual at 95%, but the way done on this video will not give the real taste , for 1 meat not marinated for 24 hours, 2 wine not flambéed = acidity in the end and the reduction and in addition Burgundy wine anyway, 3 meat not "singer" the final texture and the cooking is totally different and the sauce too, and yet another thing which in the end will give and I think a very good dish. But not the beef bourguignon recognized and learned in our schools and our French establishments, there are still plenty of details to say to really make this dish in tradition I just put 2 3 points. I know that all French people have their own recipe and personal way of doing things, but this recipe, sorry, is not made as you say "we do like that too in France, French words" . j'ai écrit en anglais pour bien me faire comprendre de tous surtout ;-)
@@bou-boune7802 I was talking about the wine drinking joke, not the recipe itself.
"Would I drink it? Would I have to?" Cracking me up man!!!
I'll tell you how great this video is: A few days ago my husband said, "Hey, that beef with wine stuff you made was really good...why don't you make it again?: "What?" says I. He reiterates. I realize what's going on. "Honey, I didn't make it. We watched Brian' make it on TH-cam." It took me about 10 minutes to convince him he hadn't eaten it. Yet.
Hahahahahaaha amazing
you are single and have many cats.
@@joshjones718 lmao come on man
@@alexisdetocqueville9964 what? i'd bet money on it lol
@@joshjones718 nah dude Peg is a MILF
Adam shouting out one of my fav foodtubers makes this a blessed day to be alive
Adam shouted me out?
@@BrianLagerstrom th-cam.com/video/p53xab3c3tg/w-d-xo.html
I love the "quick taste for seasoning" and then puts the wooden spoon entirely in his mouth. And then his face at the end! Perfect!
THIS EXACTLY
Yes, the most massive pile of mashed taters in one bite! I do the same...Great video.
In Thomas Kellers master class he tips the container up to the point of pouring, then pauses to let the liquid settle, then begins pouring. I’ve been doing it ever since and it definitely prevents spillage.
it literally bounced out of the dutch oven, the lip wasn't the issue
@@johncspine2787 So far I've only liked Thomas Keller's cooking series. The others, meh.
I find paying attention to what I'm doing works. :)
The spilling was my favorite part!
the Master of E46-Maintanance, Godfather of sreten is into good cooking? :D Amazing.
Home Chefs, this is my tip for you. If you don't have Demi, use oyster sauce instead. It adds the color, sheen, thickness, sweetness and umami as well. Just don't go crazy with it.
Genius
Nice thinking sire
That’s spot on
Big brain
Mhhhm “oyster 🦪 sauce” 😩
Congrats on the shout-out from Adam. Our boy is making the big time!
That's why I'm here-- very worthy shoutout on Adam's part. I almost immediately subscribed to Brian. I just checked his channel out. This dude is solid. Great stuff.
I saw Adam's video and was like wow they made the same dish, haha. It was quite the compliment.
I was thinking of Adam, seeing this.
@@goattactics For an incompetent cook like myself, Adam's is a little more approachable. But I can see its acknowledged debt to this version, which does look to be also achievable by a home cook more skilled than myself.
I loved his style of cooking immediately, especially after watching him make the mashed potatoes. But who is Adam??
Man, I know you come from a professional chef background and I see these comments all over your videos but you really do make all the recipes very approachable for the home cook while still making it challenging to expand our skills. I really like that you also do more complicated things because i love going above and beyond in the kitchen, but you always offer an alley for people that might be overwhelmed. You and Lorn are doing a great job! I always click on y'all's videos and if you're ever in Austin hit me up!
So kind of you, Matthew. Thanks, man. Will do!
Très bon recite
Can you fill me in on his chef background? Im new to his channel and keep asking him in the comments and on his instagram and he hasnt responded
@@sosa3559 he’s mentioned being a baker then working in restaurants. On his potato salad recipe someone comments working with him is St. Louis so it seems he’s more than a hobbiest with a TH-cam channel ripping off Kenji. Definitely one of the best doing it on TH-cam right now. Every recipe I’ve tried is legit.
@@sosa3559 I his "About" page he writes: "Hi! I'm professional chef, baker, and home gardener, Brian Lagerstrom". Good enough for me!
Your like the more practical version of Weisman. I like it
Thanks for watching
Thanks, Brian. Made this for my dad’s birthday, and he absolutely loved it. I added the leeks, shallots, parsley and peppercorns from Thomas Keller’s version, but stuck to the rest of yours-gelatin, cheese cloth and all.
One thing I noticed was the timing on the day-of was a little tricky to figure out based on the video and instructions (when each ingredient gets added to the reduction and how long the whole thing actually reduces), but I went back to look at the clock on your oven, which gave me a better idea. Adding a running timer to future videos would be a big help. Just an idea.
Regardless, thanks again. It was delicious. Good call-it definitely didn’t need the bacon or onions. Lastly, my dad’s assessment: “if this kills me right now, I’m fine with that.”
great quote - cheers
☺️
Hey Bri, this was so delicious. My family kept asking questions about the dish as it progressed. And they looked worried, but day two, the smell started to win them over. They absolutely loved it. Thank you.
Hey Brian, you're so awesome man. Your videos have the perfect balance of length (short but not rushed), aesthetics (clean but not bothering to be pitch-perfect), content (heaps of relevant pro tips on every step without dwelling on them), and entertainment (you're naturally charismatic, you can afford to make fun of yourself). In the end, it's very a pleasant experience because it's all about good food & good fun, it feels light and authentic. It's a perfect fit for a home cook like me. And I am looking forward to trying this recipe. Cheers!
I grew up in the 70s and my mother made Beef Burgundy in a very 1970s sort of way. It's a favorite childhood memory, but her method was (let's say) too approachable (Campbell's Golden Mushroom soup as a base??). Your method is a lot more Pro. With colder weather coming, I'm looking forward to this.
Haha classic mom way. I have had stew made with soup many times
70s? So with cigarettes?
@@hellfish2309 lol
I've made beef bourguignon before, but the suggestion of the demi glace and being able to see the process from start to finish made a massive difference. I just made this for my family today to start the Holiday season (along with fresh rustic bread) and we were all thrilled. Thank you for this. We loved it
Where did you buy the demi glace?
Just made this for my girlfriend and this recipe was absolutely EPIC (she shouted you out on IG!). Best bourguignon we’ve ever had. It took two days but absolutely worth it. Thanks for the inspiration, Brian!
Just braised for the first time a couple of weeks ago. I am ready for this one! Thanks for your efforts and making these videos. Cooking is a magical thing.
I just realized how good you are... I find your videos very entertaining and inspiring. I've been cooking for 18 years and recently got burned out and had to leave the field for my sanity. You just made me want to cook again for myself this time.
Thanks for watching. I myself got burnt out and had to leave the industry
Now I do it for myself and the internet at home. Glad you found the channel
Right there with you dude. I almost grew to hate cooking anything after a while, but Bri has really reinvigorated my love of cooking good food at home.
Hey !
French viewer here !
My father made this just last week and I actually was raise in burgundy 😉
I'm really surprise that you don't use flour, beaucause I feel this is a key part !
The traditionnal way you drench the raw beef in flour then give a first roast in a pan. This allow the beef to roast and the flour to get golden, so when you but the beef in the sauce to cook it allow the sauce to thicken 😊
I actually never never heard of gélatine in a boeuf bourguignon and I find this very strange ^^
Aside from that you recipe seems on point ! 👍👍👍
If you what to go traditional go with the flour and it's not that much effort 😁
Bonjour de France 😘🇫🇷
The gelatin is a shortcut for using cheap store bought stock. Homemade stock have a lot more gelatin than industrial made.
J'ai scroll les commentaires en espérant trouver un Français demander pourquoi il foutait de la gélatine dans son bœuf bourguignon, j'étais abasourdi
@@xRayyZenn on est d'accord en tant que français c'est choquant 😅
The entire recipe is kindda weird in a specifically American way. Americans love this semi-ready made crap. And it's not even making cooking the dish easier. Like why do you need faux demi-glace, stock and gelatin? Why not regular old beef shanks? They have all the collagen you will ever need for this...
@@StanislavG. Beef Shanks are not readily available in a common American super market.
I was intrigued by Beef Burg since I first saw this video 2 years ago. It looked a bit intense so I kept it on the "one day" shelf. Well, this holiday season, I was itching to make something nice. I decided to make this one. When wifey saw me watching this again, she asked me "why don't we just make beef stew like usual." I persisted. We made it together and it was hands down the best meal we have ever made in 20 years together. The flavour is indescribable. There is a richness that I have never experienced outside of a fancy wedding dinner or expensive restaurant. There is a pronounced butter note that I can't figure out where it comes from (since there is no butter in the recipe), I'm guessing these are all flavours that are hidden in the demi-glace / stock / gelatin? that only reveal themselves once heavily reduced. Either way, we were both blown away. And it was just as good the next day reheated. We have another half vacuum sealed and ready for sous-vide reheating when we are craving it. Thanks for another great recipe, and for the time you put into making these great videos. Always an inspiration. UPDATE: The sous-vide batch was barely edible. The meat was so so so dry, I was very surprsed. (It didn't go to waste). But I'll have to research that ...
What is sous vide batch?? Lol
@@jeane.duffyartsmart7659 I vacuumed-sealed half of the meal, froze it, and reheated it in the vacuum bag in boiling water. This is a terrible idea and didn't work at all. I learned that boiling water is not how you sous-vide, and the recipe probably should be tailored to sous-vide if you want to do this. If you can't tell by now, I have no idea what I'm doing.
This looks amazing! Chef John is normally my go-to for a lot of recipes but I find myself making a lot of your recipes now too. Made the chicken tortilla soup last night and it was awesome. My youngest even gobbled it up and he's a picky one. Keep up the good work, great channel.
I used your recipe for Thanksgiving and it was AMAZING. ♥️ I brought some over to my dad (who is chronically unimpressed when it comes to other people's cooking, since he's a great cook) and he said it was fantastic. I've made beef bourguignon a few times in the past with more time-efficient recipes, but after this I'm never going back. It's so worth the time investment. 🥺 Thank you for sharing this!
Awesome! So glad you went for it!!!!!!!
Nawwwww 🙃
this is a very good recipe, i want to tell those who may not have access to all of these that you can still make a good Beef bourguignon without all of them, you dont have to have a cheese cloth, you dont have to have demi glace, and honestly the veggies become very tasty after being cooked for that long, i would recommend just cooking it 3 hours straight up and if you really really want to get rid of the fat you could take out the meat pieces first, put them in a separate bowl, then put the dutch oven in the fridge, it will be easier to get rid of the fat but if i'm honest there usually really isn't that much fat so i don't even bother taking it out.
it's just a reminder that you don't have to stick to a recipe to make good food, use recipes to inspire and teach yourself new techniques rather than stick to it as gospel.
@@johncspine2787 absolutely agreed that one must first follow the rules before breaking them especially when cooking, i simply want those who may be afraid to try it to not be, so they arent discouraged
This video is a perfect example of what a cooking video should be. Something amazing one can realistically make with the time we have. Subbed.
You make such wonderful dishes approachable to people like me: that love great food, but have no professional training in culinary magic.
Thank-you for breaking things down, and making steps easy to follow! Each time I have a long holiday weekend, I go back to videos of yours I’ve liked, and just take it slow, step by step. And it works. With much thanks and gratitude, I’m so glad I lucked into your channel!
This transports me back to my memere's kitchen, I can smell it from here. I've made bourguinon a few times over the years and it has been pretty good but it was an inordinate amount of work compared to this; you make this very simple to follow and I'm going to 100% try your method. Thanks as always Bri
I made this for my family for christmas! It was amazing!
I did a trial run a few weeks before and the sauce did not thicken as nicely as the second time. I had to simmer the sauce on day 2 for an hour (instead of 45 min.) Before I added the carrots in. I realize this might have been due to my Dutch oven being thinner and taller than yours. Also, the second time I made it I was more careful about removing the fat.
Christmas dinner the sauce was PERFECT the meat tender and flavorful, perfect all around. Everyone felt satisfied and loved.
THANK you for making chef-worthy meals approachable to us regular people!!
I have been able to find nice fresh pearl onions at our local grocery stores in the last quarter of a year and I will say that adding those make this even better. If you see them, do yourself a favor and buy them, the sweetness of them was just amazing. I cut the root end off of each, flash boil them for a min and then shock them in cold water which allows you to pinch them right out of their skins and then saute them in the same pan i do the mushrooms in right afterwards. I think the extra 10-20 mins is super worth it if you can find them. Making this for my mom this weekend and i cant wait to share it. Best part of cooking for me is seeing people enjoy it! Thanks Brian!
I really like the oven searing move. Definitely doing that. I dislike browning tons of beef in small batches in a pot on the stove. This is definitely going to up my desire to make this more often at home. Thanks Brian. Great recipe/video. Super useful and will definitely be making this soon.
Doing it now . Mine was watery
It's wrong
Brian, I made this for a dinner party on Sunday night and it was a big hit! One of my guests had dental surgery a week before and I really wanted the beef to be super tender - and your techniques really worked. I had to watch it about 40 times, stopping every 30 seconds 😄. I must say seeing you eat the giant mouthful of demi glace made me laugh each time. Looking forward to making more great food with your guidance.
Brian, I owe you many thanks. I am 56 and have been married to my wife for 35 years. Its only a minor exaggeration to say that I have eaten maybe a dozen meals {B,L, or D} in my home that wasn't prepared by me. I have never earned living cooking but am considered a heck of a cook for a long time. I started watching cooking shows with my mom while in grade school When Kerr was the Galloping Gourmet and Smith was frugal to Brown and Viestad to Garten and Bayless My wife although, has always loved my cooking she has never shown any interest in doing it or any cooking shows...Until you came along.You and your wife managed to do what no one else could. She has become quite interested in the processes and she helps in the kitchen now. She enjoys watching your videos and simply adores your wife. I enjoy cooking again. Thank you. Excellent fast narration, real-world anecdotes, integrity, and tips. Nice mix of restaurant favorites and comfort foods. Bravo my friend. I made your bolognese meat sauce for lasagna recently. Everyone was gaga over it. My sister said it was the best dish I have EVER made in my life. Thank You for your informative and very entertaining videos. Wishing you and your good wife all the best.
Hey there, so glad to hear that you’re both getting into the kitchen. And a big thank you to you both for watching from me and Lorn.
Are used this recipe to make beef burgundy for Sunday dinner this week, and it turned out fantastic! This is the easiest hi technique, French dish that I have ever tried, and it turned out great. Thanks, Brian!
This guy taught me how to make homemade noodles and a Vodka Sauce. F'n amazing!
Now, he gets a shout from our boy Ragusea. Nicely done! 🤙🏼🤙🏼
Yeah, pasta la vodka is probably most underrated recipe here. It is really tasty and easy to make
Good God this is amazing! I couldn’t find demi-glace so subbed in some “Better than Bullion” paste. Was a hit with the whole family. It also reheats very well for another dinner or lunches during the week. Amazing!
Made this, it turned out fantastic! Thanks for making these videos, they have helped me out so much!
I love the fact that not only are the recipes great but the video is entertaining and I actually laugh-out-loud at points in most of them! Keep up the good work sir!
Finally!! I’ve been waiting for this one since day one of this channel!! I CANNOT wait to bust this out this weekend!!
Woo woo!
If you put the mirepoix in the cheesecloth instead of the meat you can just wring it out to extract the liquids and eliminate the pouring and spilling as well as having to wash the Chinoise.
Nice thinking! I've updated my translation of the recipe to include that step.
Thanks!
I watched this weeks ago and saved it to make on Thanksgiving. Step one day one complete. My kitchen smells divine. Will update tomorrow, day two, step two.
After watching several other videos here for this recipe, THIS ONE seems to be the most intense and thought through with the best appearing outcome. 🤤
Just made this the other night. Your recipe and directions were totally spot on and the dish blew our minds! Thank you so much!
thank you adam ragusea for introducing me to another awesome chef. im already planning to test out my new dutch oven with this.
Thanks to Adam! Glad you found the channel
Killing it again Bri! That looks amazing and you really make me think I can do it too! Thanks
BL - Love the deliberate and purposeful plating of all of your dishes, from the Tuna Salad Sandwich to the Beef Burgundy. Pro move that completes the cooking process “in my opinion”.
This was absolutely delicious and worth the wait. Just beautiful.
Just want to say thanks for answering a question I've had for the last 15 years. I always wondered if demi glace was good by itself. TIL that it is not. I've never made it/had it myself so thanks for taking one for the team!
As a French person Ive never seen it done this way, beef bourguignon shouldn’t have that many steps and is done all in the one container like a Dutch oven, like you said it is a braised dish not a roast.
That looks beautiful! Thank you
Simple ingredients becoming a masterpiece. You also did it masterfully. Thanks mate!
I was thinking "wow that looks nice to eat" and then you went ahead and actually ate on the spoon the absolute mad man @3:29
came here from another video and man does that look good; both the editing in this vid and the actual food
i think i found one of my new fav foodtubers
Thanks for watching
Great job,looks delicious. Thank you
Great video and made easy to follow.
LUV the idea of searing the meat in the oven, all at once - as someone who makes bourguignon often, can't believe I never thought to do this. Thanks for the tip!
Finished making this last night. It was amazing. I had such a hard time finding the demi glace, even the Whole Foods didn't have it, but I did find it eventually. And yes, I licked it to see what it tastes like plain. That bite you took must've been gnarly.
Edit: in the world of weird coincidences, the only 'like' for this comment happened just now, 2 months later, AS I AM MAKING THIS FOR THE SECOND TIME. Freaky!
Did your sauce actually thicken at all at the end? Mine didn't which was a bit disappointing
Did you bloom the gelatin?
@@BrianLagerstrom I only let it sit for a couple minutes. I guess I should've let it sit longer before adding it to the pot
Amazon sells demiglace and we got it delivered same day.
@@CJ-jf9pz few mg of xanthan gum or a few tbsp of flour slurry will thicken the sauce beautifully, but flour tends to take away beef flavor a bit, so xanthan gum is ideal.
I never fail to learn watching your channel. You are very good showing and telling us your viewers what and why you’re doing what ever it is you’re preparing. Very educational.
Really nice , thank you for going to the trouble of making your videos.
From Missouri
Brian, thanks for your pot roast video. Your recipe is absolutely brilliant. We had this as our Christmas dinner today. Thank you and Merry Christmas to your family.
“Let’s eat this thiiing.”
- Chef Julia Child
What a wonderful thought - Bri and Julia in the kitchen at the same time! What a blast that would be!
OMG! This looks soooo good! I must make this! Thank you Brian…you’re brilliant ❤️. I’m picky about my carrots too 👍🏻
Haha gotta be thick
i'm watching this video and keep saying "wow" and my wife is looking at me like i have 3 heads. i will be making this one
Dude this would be my death row final dinner... Absolutely perfect. I use the gelatin packet hack when I make chicken soup and didn't boil the whole bird.
Glad I found your channel; you're fun to watch and I learn a lot - I'm making this meal for the family this weekend!
Julia Child: "I love cooking with wine. Sometimes I even put it on the food."
When you spilled stuff I instantly gained confidence in myself. Thanks for keeping it real. I am going to make this for my family for Christmas.
YES! I was hoping you had Beef Bourguignon. Love this for Christmas and New Years. Rich, comforting, beautiful, impressive. You’re wonderful, Brian, absolutely enjoy your channel. ♥️ Merry Christmas!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Looks great, definitely gonna have to make this winter
Hey ragusea recommended this one :) aside from coq au vin this is my favourite dish and yours looks amazing
we've been making prime rib for Christmas for 10 years...until now! day 1 cooking done, it's in the fridge cooling. can't wait to finish it off tomorrow. this is our 3rd one of your recipes. you ROCK! keep it up!
Thanks Brian, great technique!
Thank you for sharing. Amazing skills!
"I spilled it again. It's on the floor now"
I feel seen.
As a flemish Belgian, we have a variation of this dish made with beer (and mustard and a specific kind of syrup), wikipedia says it is called 'carbonade flamande' on the english wiki, which is actually the french name??.. (in flanders we speak dutch and call it 'stoofvlees' which literally means stewed meat) This with french (but actually belgian) fries is like a national dish we eat a lot here and you can get it in practically any restaurant/bistro or friterie. I've never seen it done with first putting the meat in the oven (I'm sure for big batches it is the best/only way), but that looks super handy, I'll have to try that. Other than that, really good video in many aspects, really enjoy your content in general, thanks!
"Carbonade flamande"(basically "Flemish Carbonade") is originating from Northern France which was part of the County of Flanders until 1790. There is a small difference between "stoofvlees" and the original recipe which is that "Carbonade Flamande" uses cassonade sugar when Stoofvlees usually uses syrup from Liège/Luik. I also cook it a lot during fall/winter.
These comments are my favorite in cooking channels. So informative and interesting. (Except when they turn into a war of "where X thing originates from" 😂)
Served this tonight and it was a massive hit! Kids and parents loved it!! Thank you
I thought that searing the meat in the oven was a bad idea, and that it would cause a mess and a burned sheet pan. Boy was I wrong. It's great! The meat was perfectly browned, the fond was not burned at all, it was a beautiful medium brown, it was very easily deglazed from the sheet pan, and the pan almost washed itself. And it only took about 15 minutes, on it's own, while I was free to do other things. This has got to be one of the best cooking ideas I've seen in a long time. Brilliant!
Happy that your channel came across your feed. I'm impressed with how you explain and how you make this accessible to the home cook (especially those wanting to stretch for an awesome version). Definitely earned a sub!
Thanks for the sub Joe, glad your here
This looks incredible, definitely going to try this
edit -- please make beef stroganoff sometime! I'm fairly happy with my "recipe" but I'd love to see how you make it
I’m a little scarred on the stroganoff from childhood but it’s a worthy challenge!
@@BrianLagerstrom I'd love to see this too!
@@BrianLagerstrom Crème fraîche stroganoff is the way to go. Also I forgot where I saw this but I used lemon instead of mustard and it added a nice acidic pop to the dish that I didn’t get from the mustard. If that made any sense lol
@@BrianLagerstrom Toy with different things instead of Sour Cream for the creamy part. I use greek yogurt. It helps in my opinion.
I'm not a particularly prolific cook. I just enjoy watching these videos for entertainment.
The fussiest, silliest bouef bourguignon video on YT, and you still had to cheat at the end with gelatin. This is a simple, hearty dish, which does not need to be screwed with.
If Adam Ragusea watches this man, I watch this man.
Arguably the BEST boeuf bourguignon I’ve made in a hot second. The cooking TH-cam titans better watch out because your recipes literally transcend the cooking experience for amateur cooks. #BangerRecipe
Made this last night, and it was bangin'!! Thanks, Brian :)
Awesome, I can't wait to try it out. Thanks so much. 🇫🇷👍
Yo, great vid! I saw your vid on easy breads as well. Adam sent me here!
This is a wine-based stew, but that's not a French Boeuf Bourguignon.
- The veg we cook in the wine are the ones we eat (mushroom is the only exception, a lot of people cook them on the side so they have more browning, or don't have any altogether). We don't "get more that we add at the end". Boeuf bourguignon is a country-side, poor people's dish (wine is dirt cheap in France), we would not waste the vegs, plus they get the flavour of the sauce, and the right consistency. Nothing more unappealing than tasteless, water-boiled carrots.
- We cook the meat in the pot, not outside. Often we add bacon (lardons) to add more fat and help with the browning of the meat.
- We thicken the sauce with flour (you coat the beef with flour before cooking it), not by removing everything and cooking it down. This is an overcomplicated, restaurant style method, which removes the rustic tradition of the dish.
- Why do you remove the fat???????? That's where the best flavour is 😢Nothing as un-French as to remove butter from a preparation 😢
- The colour is wrong (I guess because of all the add-ons and the reduction), it is not supposed to be black like that, more of a dark brown with a hint of purpleish (the red wine cooking gives that colour, the flour makes it the tiniest bit lighter)
- Why on earth do you even use gelatin/?
- Most people use a stove to make it. A one-pot type of cooking on a stove.
- The beef chunks are way too big.
This "boeuf bourguignon" is an adapted, restaurant-style recipe, but would not have all the flavour from the original.
What you do, and it is simpler:
- Cook some diced bacon* (we call them lardons, which are thick streaky bacon, cut in dice. Avoid smoked or cured if possible, too strong) in butter (oil works, but flavour is less strong). Do not use shortcut, you need the fat. Remove from pot.
- Cook some mushrooms till they are brown (cut in quarters). Remove from pot.
- Dip the beef (already diced, no big chunks like that please) in flour, brown them in the pot. Add butter if necessary.
- Add back the bacon and mushrooms, carrots, onion**, garlic cloves (peeled but intact please), celeri (or not, up to you), bouquet garni***.
- Cover in wine, maybe 2-3cm more than the veg + meat. Rule of thumb, a STRONG (13-14%) red wine with slight berry-like flavours works best****.
- Make sure you scrape the bottom of the pan, where the beef browned. You want that flavour, plus it thickens the sauce at the end.
- Cook on low heat (with lid on) for 3-4 hours (absolute minimum), on a gas stove. If you have a low quality electric, it is sometimes better to use the oven so that the bottom of the pan doesn't burn, but the absolute best is low heat on gas. 2 ways of doing the cooking, either you do in one time for as long as you can (if you want to eat the same day), or you cook 3-4h the first day, and 2-3 the next. Flavour are better when it is started the day before, but it is not always possible. Again, bourguignon is a family-style, country-side dish, we are not sophisticated people in the province.
- For the potatoes (in the bourguignon itself), best to use are small new potatoes (the ones a bit bigger than the thumb), that you either shove in the stew for about an hour to cook, or (better) you roast them in butter to brown then add them to the stew 10-20min to finish cooking. If you don't have those, any potato cut in chunks will do. Peeling is optional, if you are using the roasting in butter method, they taste better with skin on.
- Don't remove the fat 😢😢😢😢😢😢 Mix it in the sauce when reheating the bourguignon. Seriously, why would you do that?
- Serve with mashed potatoes, roast vegs or tagliatelles, it is really up to you (mash maybe a bit more traditional, but you have not lived until you have some tagliatelle with the leftover sauce the next day).
- Don't use the adds-on (gelatine, beef glaze) that an American chef recommends. Sure they add more beefy flavour (which is not the point of bourguignon), but if you have done it right (i.e. cooked for a very long time), you really do not need them, and the black colour is unappealing (to little French me at least).
* The bacon/lardons is sometimes cooked the next day/at the end, and added after. Up to you, but added at the end it does not blend the flavours properly IMHO
** In France, we also serve butter-roasted pearl onions with the bourguignon. These are hard to find in some places, so they can be replaced by regular onions. The regular onions are cooked with the carrots, the pearl onions are usually added towards the end.
*** Thyme + bay leaves tied with cooking string, you don't want too many loose leaves. If you find premade ones, they often have sage, rosemary or marjoram in them, that's fine. One note, Southern French Thyme is different than what is in the picture, it is dryer and way stronger in flavour
**** Doesn't have to be great wine, outside of France I use cheap goon bags and they work remarkably well, as long as they don't have vinegar-like acidity. They have strong tanins/flavours you want (and that give the colour). Pinot noir is a big wine type in Burgundy, but we have others (gamay), and most wines in France are blends, not single-grape.
I have read that carrots are not used in a "traditional" recipe.
I also heard no tomato products are used, no tomato paste, or any other tomato products.
Also, no celery. Is any of that true?
Thank you.
@@graken14 : Tomato, yes we usually don't put any in it. Celery, it is up to taste, it is more for a salty typ eof taste. I don't put it either, but some people do, I don't know if it is more or less traditional. Carrots, I have always put, so does my family. Thing is with celery+carrots+celery, it is used in many French stews and dishes as the flavour base (mirepoix)
@@noonook9261 thank you.
I use pancetta because unsmoked bacon is impossible to find here, and pancetta is not smoked. I add browned pearl onions at the end. But, what onions are best to cook with the meat. ... yellow onions, shallots or some other type? also, do you use or recommend cloves? I've seen a few recipes that use cloves. As for garlic, I use 2-3 cloves, peeled and intact.
Thank you.
Thank you for sharing this recipe with instructions. Would using shallots instead of onions be acceptable, or would it change the results too much? Thank you.
This is the perfect recipe for the holidays! So delish… 😋
I made it. Amazing. Just amazing. Thanks.
I just made this today and it was unreal! The sauce has so much flavor. I had to omit the demi-glaze because I didn’t find it at my grocery store but it was still delicious.
So glad it hit! Thanks for making it
Couldn't you put the Mirepoix in the cheesecloth, that way you don't have to strain the entire thing? Just a thought to maybe help make it easier and not spill lol. Looks delicious!
I wondered the same thing!
wow pure art!
Stunning
Adam Ragusea sent me here!
That was nice of him. I love his vids. Thanks for watching
i came from Adam Ragusea
Welcome. Hope you liked the vid
omg that looks awesome. gonna have to try it.
That looks absolutely delicious 🤤
It can be made a lot simpler.
Adam Ragusea sent me here.
Tell him thanks. Welcome
@@BrianLagerstrom Sure will!
Omg that looks scrumptious
Wow, beautiful result!
Well done! What an interesting preparation of Beef bourguignon; The gelatin is definitely an interesting touch to add extra umami to the dish. I personally prefer the Child methodology which is classic as it is true to the original French version. While the Child method is time consuming, it is worth it when you take the time to do it right. No pearl onions or lardons is sacrilege IMO 😂.
This is great, Bri! Now, as a cheaper alternative to (expensive) red wines of Burgundy, try decent Oregon Pinot Noir in your recipe & serve it to your guests as well for them to enjoy even more this classic meal! Cheers! 🍷😋🍴
That would pair well with our bottle of 13yr bourbon finished for 28 months in Oregon Pinot Noir barrel, and bottled at a whopping 125 proof.
Looks amazing.
Looks so good, need to make it! thanks for sharing!