Beef Bourguignon - The Most Comforting Classic French Stew
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- เผยแพร่เมื่อ 22 พ.ค. 2024
- Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1" pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2" cubes
1 large white onion - chopped
2 large carrots - cut into 2" chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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If you can make this one day ahead the flavor will be even better. Also, the fat will rise to the top and you can remove it before reheating. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.
Thanks for having such a good channel!
It’s the best way to get rid of the grease by getting solid and taking it off and reheating and finishing it off.
That's an amazing and simple recipe. Definitely going to do this on our next night to host guests. Do you think a slow cooker for 8 hours would work instead of the 350 oven?
Panettone for this X'mas🎄 please💚🤍❤.
Yesss, it goes for a lot of dishes that it taste better the seccond day. When I make this, I use the excessive fat, trow it in the pan on a high fire, render it out a little and trow it out. And then cook the meat in it's own fat. 😋🤤
Hi ! I’m a professional cook in France (Bretagne) and here we got a secret ingrédient : a small square of dark chocolate in the sauce. Sometimes it helps getting a more « browny » color and also getting a more brilliant sauce.
Awesome vidéo BTW
Merci du conseil.
You are not concerned the classic ingredient of Cognac is omitted here? Just curious
It helps with the winey taste too
@DazzlerC so it will taste of wine? I left a comment but nobody responded. I wasnt sure if the flavor transformed
I tried this and its a great addition. Thanks!
Best compliment I can pay to this channel is that most recipes (like this one) are presented in such a way that I feel I could go out and shop for the ingredients and make the dish almost without having to write down the recipe. That’s invaluable for home cooks!
Yep , spot on !
Beautiful presentation. Looks delicious.
That’s literally what I did.
Well said! This channel and @nothanothercookingshow are my 2 favorite. Very similar presentation style.
There is something about this show and this presenter, that makes it for me at least, very enjoyable and entertaining.
Most cooking shows give orders……..4 spoons of this….(31/2 and you die! 41/2 and your ears turn into frogs etc
But this show, don’t want the thyme,that’s cool!
Love it!!
What I really like about your videos, that you go right to the point from the very start! No long boring intros and explanations what the video is going to be about. It's all in the title! Finally, someone does it the right way! The recipe is great and no useless information. Thumbs up!
Resting stews overnight is real. So many stews, pasta sauces and curries will be nice on the same day you cook them, but exceptional the next.
You’re “show” is the best I’ve ever seen! You show the ingredients and amounts, you talk through it and give us options, and you show the real finished dish! I give you a 10!
Your*
@@JonSnowIIIYour're
Such a favorite. I made this for my 70th birthday party for my friends (I like to cook for my birthday) It was a hit--people don't realize what a wonderful satisfying dish it can be.
i made this....and i love it. One thing i did regarding flouring the beef. I put the flour into a large plastic bag, added the meat and shook it to coat, then patted the pieces as you did in your video. It went faster.
Thanks mate , that solves my problem
I love the way you seamlessly integrate cooking tips into your presentation.
I love the simplicity with which you went about this recipe. Simple yet fancy at the same time
I think I’ll make this for thanksgiving, mainly because it will let me enjoy the family time with the grandkids. I can make it the day before and finish off with the mushrooms and onions before serving. Plus a nice Caesar salad and mashed or roasted potatoes. Appetizers mid-afternoon, perfection.
Just finished this recipe and it came out AWEDOME. Did the overnight in the fridge and served with a caesar salad, sourdough Baguettes, and garlic mashed potatoes. This is my second time trying my hand at this dish, the first recipe I tried didn't even have you put it in the oven! Needless to say it came out terrible that time, but now I know the correct way! Thank you for the awesome recipe!
Memory. When I was 19, I was a chef’s assistant during a 6-9 dinner hour in a place called St. Michael’s Alley in Palo Alto, CA…(a long time ago). We had a different two choice entrée menu each night. Boeuf Bourguignon was one of the choices, and a customer favorite, once a week. It’s been so long that I don’t remember the exact ingredients we used, but I absolutely agree that pearl onions should be part of the party. BB has always been a favorite of mine since that moment in my past…especially over mashed potatoes. Nice job!
French/English native Queens and LI New Yorker here. Thank you! I need more of this, the Shepherds Pie and that Ratatouille dish. Love the Italian New York recipes but when the fam comes over from France and England I want to be able to showcase an NYC spin on the classics for them and easily accessible ingredients.
You were specific about ingredients without being too precious and brought me along the whole process in a truly pleasant way. Subscribed. My wife will be happy.
I LOVE how you put the recipes in the description box! Thank you for the added effort. Always a thumbs up.
I made your Beef Bourguinon for dinner about two weeks ago. OMG!!!!!! that was the best tasting beef stew my wife and I have ever had. The directions were very easy to follow and the and the results were incredible. I didn't have all the ingredients, so I made do with what I had. I put quartered potatoes in the sauce for the last 30 minutes and with the carrots it made a whole meal. I had a can of diced Portobello mushrooms that I put in at the last 10 minutes of cooking. When I make it next time, I will have all the proper ingredients and it will likely be even better. Thank you for these videos, it makes the steps easier and your explanations are just right. Don't change anything.
What a beautiful rich looking dish!! Gorgeous!!! And I LOVE the idea of adding the separately prepared pearl onions and mushrooms. They would both be cooked to death otherwise. When Tara gives a 10, I take it seriously because she gives a very good, and fair critique! Bravo!
Can't wait to make this in the upcoming fall weather :D
I make it a couple of times a year. I do it in a slow cooker. Trust me it’s divine.
I made this for Sunday dinner. It was delicious!! I wouldn't have attempted to make it without your video. When I was watching it, I thought - I can do this. And I did! Thank you!
Browning the mushrooms and preparing the pearl onions in advance is a massive time saver. I make mine days in advance and throw in the freezer. Then thaw and stir them into the stew when they are room temperature and the stew is done. Saves so much time.... I also use short ribs instead of chuck (you will have to skim the excess fat off the top)... Everyone LOVES short ribs. Low and slow in the oven and serve with Parmesan mashed potatoes. This is such a HIT for Christmas.
I have been watching your videos for a while now and enjoy your channel. Beef Bourguignon is an all time favorite of mine so I'm glad you did it. I cooked it for my daughters in Beziers France about 10 years ago and had a great experience while shopping for the meat. I went to a market stall and was served by the matriarch of the family, I asked her, in my Scottish accented French what cut she recommended for the dish, at first she was totally professional but when asked for some poitrine fumee she became very animated and we had a great conversation. She recommended marinating the beef in wine between 12 and 48 hours. When the shopping was over and we were saying goodbye she suddenly said, 'wait, wait' and went behind the scenes coming back seconds later with a piece of pigskin which she told me to add just before oven time to better the sauce. We had a great meal.
Thanks for the great story, love it!
Europeans make Europe great, so sad to see what's happening
The carrots are my favorite part too. I make this a few times a year, but I can't eat onions or garlic, so I add chunks of celery and a little more tomato paste. I also start the de-glazing with a little balsamic vinegar, when that cooks out, add the wine. Always with mashed potatoes!
My tip for cooking mushrooms in stews is cook them very first because you can deepen their colour and flavour, and then add your onions, carrots etc.
For Boeuf Bourguignon I do the champignons seperate and add them short before serving. Carrots, onions, celery & parsley roots can stand the long procedure much better and still retain their flavour.
Mushrooms and small onions are not a part of the dish per se rather used as a garnish for an additional layer of flavor. Ergo should be cooked separately and added last before serving. I did check few other recipes and it is one thing remains the same in all of them.
by the way the mushrooms have connection with what in this context, I think they shall be added at the end. Becauze they will soak to much and change the taste of the food. Is not what appecarnce, is what the expert have experienced. Is one to be a specataor and other thing to taste it, live it on your own. So...dont teach anyone what they ve been trough, theuir own experiences. Is it clear enogh now ? No one knows better than the one who taste it.
It doest matter, if you have skills than enjoy your kitchen and good luck with your business parteners. If your partener is satisfied than who am I to comment your cooking style@@allfields
Les champions et les petit oignons rendent beaucoup d'eau, de ce fait vous aller décoller tous les sucres du fond de la marmite et ce n'est pas ça que l'on veut. On veut les garder pour tout ce qui cuit longtemps et surtout pour épaissir notre sauce. 😉
My wife and I made this recipe for the first time yesterday. I eating some now and it is truly out of this world fantastic. Thank you James. We are also huge peposo fans, both making and eating.
Beef Bourguignon is the best thing you can make on every channel. But this is one of the best I've seen. The way you browned the beef, just great. Also extra kudos for adding the mushrooms later, that you don't see too much, and it is the best thing to do. Will soon be on the menu here in Germany.
I was wondering about adding the mushrooms later. I made this via Chef JP's method recently and I am going to work on it tonight again. Having pondered this a while today, I like that idea. You cook the mushrooms to get the water out, why put them in a bath to soak up moisture all over again? Trying it his way this time.
I've learned so much from watching your videos. Your attention to detail and expertise in the kitchen is truly inspiring. 👌🔥😋
I was really glad he talked about cooking the flour before adding the liquids. Not something you see every youtube chef mention but it's an easy, reliable way to deepen your flavours. Same with "toasting" your tomato paste a bit
@@BigboiiTone Exactly right. Saying or showing the same points that make a professional chef popular👌👌
Thank you for taking the mystery out of cooking! Sometimes people demonstrate dishes and make it seem so complicated that you dont want to even give it a try. This, on the other hand, simplified the whole thing and made this into a dish all of us can try.
For those wondering the oven needs to be at 180 degrees celsius good luck.
Can’t wait to try this especially this season with some homemade bread! Delicious
Chef John would say "You are the owner of your Bourguignon........." Can't wait to make this.
I appreciate the little real life details you include like remembering to adjust your oven racks for big Dutch oven and wiping off the grease spatter before putting it in the oven to get baked on 😊
I saved this to my "Must Cook" TH-cam video list, and I have watched twice so far (full watches, beginning to end). I plan on watching a few more times until I really get all the parts. This looks like its going to be my favorite dish of all time.
I love a good “stew” and building the flavours is so important. Whether you include the pearl onions and mushrooms or not flouring the beef is such an important step. This looks marvellous and I look forward to making it. A really good beef bourgeon recipe is a must. Thanks Jim and family. 🇨🇦🇨🇦
I remember when I first heard of this dish. The three were hiding a dog and the landlord discovered it's food but Jack told Mr. Roper it was Beef Bourguignon. Mr. Roper loved it!
Admiration from Taiwan! Thank you for the recipe. It works just fine across the Pacific.
I made this today. I always follow new recipes to the T, the first time I make them, before I end up altering them, to serve my taste better, later on. That won’t be the case with this meal. The way it is prepared in this video is absolutely perfect. Incredible meal! I had my parents over and served it for dinner. We all agree this is one of the best meals, not only that I have prepared, but that we have enjoyed anywhere. Five stars, for sure!
I take the lid off for the last 30 mins or so, you get a bit of a browning and more intense flavor. Try it. Great vid!
Also, I love how you get specific about process, and order of operation. Tips like pat the flour into the meat, how to heat your pan, etc. Thanks!
As french who loves Cook and eat a good boeuf bourguignon i can say it looks delicious. The way you cook it is how we get a ton of flavour and like your wife says at the end, the meat is supposed to be tender enough to be cut with a fork bt not too much too. Great job.
What’s so great about your channel is you make dishes “do-able”! Thank you for teaching home cooks how to make wonderful dishes that we might have passed over because they seemed difficult. We will be making this beautiful dish😋
Went ahead and bought a cast iron pot after watching this video! Made the food and it was great! Very easy to follow the instruction and not too complicated cooking methods! 👌
finally someone that talks as they work...looks amazing too, can't wait to try.
We made it today and let me tell you it was a hit. Turned out better than I thought. Thanks. Your instructions did indeed make it simple. Just wow!
Looks fantastic. Now I'm hungry. And loved the Chef Jean-Pierre reference.
This beef bourguignon looks amazing!! I have made Julia Childs recipe and now will be making yours. Lovely to see your wife in the video with you!
Which one did you like more
This is such an awesome video because you explain all the little practical "cooking" tips as it goes - like adding water when it looks too dry, or add a bit more oil - which is usually not in a printed recipe, so this was amazing for a beginner cook like me!
This looks fantastic! You are such an absolute joy to watch and love your recipe tutorials and videos. Tara and your children are a joy also. Thank you for your time and recipes. I will definitely try this one.
This really is the best home cook version of this recipe, and pretty much the way that I made it. Great job!
I made this after watching you and it was soooo savory!!! It was pure heaven. I even followed your plan of adding the mushrooms and onions after. It was so delicious, that before I added the onions, I gave some to my little pups.....they loved it too!
So direct, clear, and to the point. An incredible amount of information per minute - and always throwing in the best tips along the way. So cool. Thanks and bon appetite!
It goes really well with Paperdelle egg noodles as well. When I make it, we usually have one night with mashed potatoes, wait a couple of nights and have the leftovers with Paperdelle. Delizioso! Great video! Thank you!
at my parents house we add potatoes to Cook in the sauce by the end of the cooking. if we have leftover stew without potatoes we eat it with tagliatelles
This recipe, right here, is one of the best stews my husband and I have ever had! Absolutely delicious!!
This is the first video I've watch of this channel, while theres a couple steps where I'm like, but brahh why, the confidence and objectives with the dish and the focusing on what cooking actually does to change ingredients as the recipe. That's great, had a blast watching this process
I made this recipe and followed exactly everything he did… and wow, 10/10. That was beautiful! Thank you for sharing.
Really appreciate these recipes. I'm a cooking newbie and every time other recipes to say use beef, pork, chicken, etc. I never know what type/cut to use. I love that you actually give a descriptor and also your reasoning and alternatives.
4:00
Well, I'm pretty high so it might take an hour or so.
Made this tonight for the family! WOW! My picky daughter was first in line for seconds. Such a tasty and hearty dish. Definitely going in the family cook book.
maaan i like how you do the over view of what youre using in the recipe and why before cooking it. its REALLY helpful and answers questions at the same time. i dont even know if others are doing it but hats off thanks again!
I made this for my husband’s birthday this past Thursday and he absolutely loved it. It was even better over the next day or two after the flavors further melded, which is one of the best things about stews and soups.
You got another subscriber! This is the dish that inspired me to be a Chef, and its still one of my favorites of all time. Such a good delivery explaining it. Hello to all y'all folks on here and hope y'all are well. Cant wait to binge the rest of your videos!
My mother made Julie Child’s recipe for Christmas Eve dinner for many years. It was a great source of pride that a farm girl from Minnesota could master such a “classy” recipe! I’ll be making this easier version this fall, & I agree with Tara: more 🥕!
Then try Coco Vin' another excellent dish.
Funny it's considered classy these days, it originated as French peasant food from people who could only afford tough cuts of meat and cheap wine.
@@Toastybees don't underestimate European peasants, you'll find recipes of this type all over the continent. The reason is that the wine and slow cooking softens the meat, so even tough meats will taste great and soft like any premium cuts. The Portuguese have a recipe like this that started from the Napoleonic Wars, people were left with nothing to eat except old goats so they basically made a stew out of that meat that was rarely consumed, using wine to soften the meat from one day to another, after cooking the meat is really soft. That dish is nowadays very expensive at restaurants. In times of need people just come up with creative ways to beat hunger.
Just made this myself with a slight twist. I added red pepper flakes for heat and some Dijon mustard to lighten it up with a little zip. Absolutely out of this world. I served it over some herbed mashed potatoes and I don't think I made enough. Thanks for the inspiration.
Followed the instructions almost exactly as shown and it turned out absolutely delicious! My family loved it and I'll definitely add this to our meal rotation. Thanks!
I made it tweaked the recipe a little bit for my family, they loved it it’s a great recipe thanks for all the hard work you do getting these recipes out. This is the second or third of your recipes I have made and they all came out great.
Aww. This brings back special memories for me. In my 20s my beloved French Canadian grandma taught me this dish!! The Dutch oven is a must too!! My former husband loved it. While I can't eat meat I used pork instead. Your dish looks very good and you make everything look so easy!!!
I made this tonight and it turned out amazing. Thanks for sharing this recipe and video.
Always enjoy your videos. So easy to follow and results are amazing. Thank you!
Wow! I made this tonight and it was DELICIOUS! Thank you for sharing this recipe. It’s a keeper!
Thank you so much for sharing this recipe and it looks so delicious 😋 I can just taste it!
I made this for my family on my daughters 3rd birthday party. Everyone loved it!
And special mention for the way you explain details in your recepie. Gives me the confidence and space to express myself at the same time!
Amazing result indeed, thanks for the tutorial
I love beef bourguignon, and this looks like a great yet easy recipe! I will definitely be making this!
I'm familiar with this style of stew and techniques behind it. I still watch your videos even if it's something I know how to do. It's just really nice to see someone cooking well. And your style of presenting the recipe is my favourite part anyway
Wow. The best instruction I have seen for this amazing dish....It will bring a smile to ANYONE having a rough day!!
Will be make this luscious recipe for sure over the holidays. It has always been one of my very favs to enjoy at a small French bread shop/cafe near me. They serve it on a mound of mashed potatoes, slices of fresh French bread, and when I'm done, that bowl is almost licked clean. Thanks so much for sharing!
Looks awesome! An added bonus to the video would be to include your adorable son's view of the dish to get his opinion.
Love the whole technique. I learned id you want to brown a veg (carrots, zuchini etc) always do so before onions- they release too much liquid then nothing will brown right. Great job and I will definitely make this dish this fall/winter. ❤
I simply enjoy EVERYTHING about what you cook and how you cook!!! Amazing in every way.
What a wonderfull video. I preffer this style of recipie demonstration to anything else I've seen anywhere. Thank you so much for this wholesome and usefull video.
I love Beef Bourguignon but you should absolutely make a Beef & Guinness stew, absolutely delicious I know I’m biased but I am Irish after all!
We have a beef and Guinness stew recipe up on the website, but no video yet. That will be coming up in the next few months.
Maybe it’s just me that does this but I deglaze the pot in intervals so the ‘brown bits’ stay brown and tasty and not black and burnt. Pour off glaze and collect it so you can add back the liquid back later so you don’t lose flavor. Better pure flavor.
Not just you
Not just you at all, that's a great way to really condense and deepen the flavor of the dish.
I also always scrape the sides to get that fond too.
I just made this today. Came out excellent. Really easy to put together. Thank you.
This is the best Beouf Bourguignon recipe I have tried for a home cook. It splits the difference between being technical but easy to execute and pretty damn close to the real deal. I just made it and it turned out mind blowingly well. Thanks for all the great recipes - keep em coming!!!
Chefs always make a big deal about getting the fond bits because of its flavour, which is right of course. But they never advise to scrape the "fond" from the sides after cooking, and I find that a bit weird. I always scrape down the sticky bits on the side and reabsorb them into the sauce/gravy/curry/stew and it seems a normal and natural thing to do! Hope Sip and Feast reads this and replies
In this case I would not scrape that fond because if left alone it will act as a further magnet for all flavors of the layers you keep adding then will grow more complex and add even more flavor when absorbed into the liquid.
Haven't seen you in a while. I agree with Tara, this looks super delicious. I've had Boeuf Burginon in the French restaurant in Epcot, and this looks even better. Can't wait to make it.
Beautiful,of course all your recipes are simply superb. Thank you so much ❤
I just love this recipe!! I already made this twice within a month. My family love it. Thank you for an amazing recipe.
Watching your show, I miss my childhood on Long Island, all my New Yorker Italian-American buddies, and the delicious food their parents would make. You're getting big... gonna break a mil subs soon, guaranteed. Keep it up!
Definitely a very respectable recipe for this classic dish! Lots of good tips & techniques that ensure flavor and success!
I’ve been making this for many years (decades!) so mine has evolved to just how my husband and I like it. I start with bacon too instead of lardons (heck, I’m American, of course I prefer bacon!) and it’s all about the browning, or as you say, the four letter f word.
I make great fond. That’s what I love about it. It’s more than “brown bits” - it’s the protein and sugars under slow & low
heat that create the caramelization. I think of fond as the “caramel.”
I love this channel! Aside from the classy talent in the kitchen, the respect and appreciation from your family adds a perfect dynamic to this channel. Keep up the great work! I pray my beef bourguignon turns out as well as yours tonight!
Thanks, James. I tried this for the first time and followed your version to a tee. Success!
I just finished eating this. made it entirely off of your recipe, and it was unreal good. such a good video, def subscribing and thank you so much for this. delicious !!!!
I make it once a month for my family. The method I use is very similar to yours, but I really like your mushroom/onion procedure as I am the only one in my family that hates mushrooms and I usually spend half my time eating, chucking them out of my bowl into my wife's. My family also likes it served over wide egg noodles. An easy option.
Well being a sauced beef recipe basically, you can serve this over whatever you prefer. Mashed potatoes, roasted potatoes, noodles or even white rice.
@@admontblanc Yes sir, my point exactly.
I made this recipe this weekend. ABSOLUTELY AMAZING! Thank you for the video and recipe. I have made to of your recipes now and they were both amazing and easy to make thanks to your videos.
So glad you did this. I've been looking at beef stew in the slow cooker recipes. Will definitely make this!
One of the most delicious meals I've ever made! Not a single drop of gravy left on any plate (even the kids) 😃. Thanks for the straight forward and concise recipe - was simple to follow but did take a long time, so my advice to anyone making this is don't underestimate how long it takes to get this meal done (especially if you are having it with mashed potatoes, salad, a vegetable, etc). It was a lot of work but I did get to lick every spoon and enjoy all the leftover brown bits in the pot (chef's bonus). I used fresh pearl onions which was a giant pain - had already bought them since the ingredient list didn't specify that frozen was an option, but I would definitely go with frozen next time. No big deal. Also, I had bought some beef stew meat and it was cubed a little small for this recipe... so a lot of extra time dredging and browning. Next time, I'll get the chuck roasts and cut them into larger pieces. The browning did make everything super tasty though. Well worth the effort. Thanks again!
Yeah this is a recipe for holiday food, those days you really have the time to prepare a meal for the whole family. For any other day a normal beef stew is more manageable.
Mmmmm...okay this is definitely on the menu for Sunday dinner this weekend. I think I'll even whip up some fresh baguettes to go along with this. Looks fantastic!
Update: Made this and it was FANTASTIC. My husband wants the leftovers for dinner again tonight, lol. So I'm making some rice and we're having it again. Sooooo delicious.
good to hear thanks for sharing@@crystalrowan
I love love this recipe!!! My family love it also. Thank you.
The caramelized bits in the bottom of the pan after roasting or sautéing food is called "fond".