Beth! I made this tonight for a birthday dinner and it was melt in your mouth amazing. Thank you so much. I recieved so many compliments. :) youre the best.
My husband and I have cooked this recipe 3 times so far. We LOVE it. We made it for Halloween this year and decide to make it a Halloween tradition from now on!
Dear Miss Beth!!!!! I made this tonite for my husband and daughter - they absolutely LOVED it- you are so classy and talented! Thank you- I’ve made many of your recipes and have yet to find one we aren’t in awe of❤️.
I can’t remember if I commented already Beth but I made this dish at least 4 times. It’s so perfect and delicious! I am making it right now. Almost done in the oven. Thank you Beth 😘
Aw thanks for that Nathan, you are too kind :) But you know what, I always remember what John Green of ***** said at a speech he gave at VidCon last year. He talked about how TH-cam can be such a numbers game, "how many views, how many subs, etc" and really at the end of the day what's most important is "not how many people see what you are doing, but how much they love what you are doing" and that quote really resonated with me and has really become my guiding principal for this channel. You guys are the most supportive community, and keep me going each week with your love for the videos and recipes, that I would always take that over numbers. Buy hey if a million people wanted to join our little community some day, why yes we would certainly welcome them ha! :) xx
Japanjot Kaur Well as luck would have it, I'm actually launching a new gardening channel :) A new project for the Spring You can subscribe here :) th-cam.com/users/InBethsGarden it will include tips on how to grow all kinds of things! And lots of "garden tours" too :) Stay tuned!
Thanks Beth for this recipe..My Husband bought me two Le Creuset french ovens( I am a lucky girl) for Christmas and I am finally cooking my first recipe with your Beef Bourguignon. It is in the oven as we speak and smells divine. I love your channel and look forward to watching all of your videos I hope you keep on making videos forever!! ha ha!!
Kelly K Aww lucky girl is right! This recipe is so great in a Le Creuset :) Also glad you enjoy the channel and yes I'll always be here sharing recipes so long as there are people to watch them lol! Hope the Beef was a hit! :)
I love peasant food Beth. It really makes any occasion warming. I have made beef bourguignon many times as hubby loves it with some mash but never thought to make it ahead. Thank you so much. Have a lovely safe & happy xmas :)
Oh yes it's even better when you make it ahead because all those flavors have a chance to marry and become even richer too :) And so much less stressful too! Ha! :)
OMG......nothing tastes any better than a delicious beef bourguignon !! Thank you for posting this Beth, it's been a while since I made this dish.....so going to make this over the holidays.
Hi Beth! I made this for our christmas party and its so amazing that everyone loves it and got so much compliments for this recipe and how much everyone enjoyed it.. Thank you so much! Looking forward for more of your wonderful recipe... : )
I made this yesterday and it was fantastic, so flavoursome my family absolutely loved it. I can see that this is going to be a firm favourite in our house.
Once again you have saved me!!! This recipe will knock the socks off everyone! Thank you for sharing this one! You know how I feel about your soups and stews xoxo Happy holidays, Beth.
Ha! Oh yes your friends and family will go nuts for this one Amy :) And if you have a big crowd you can also serve this over sone egg noodles too and that will make the portions go further :) Happy Holidays to you too! Enjoy! :) xx
I'd been looking for a recipe to break in my new dutch oven and I'm so glad i went with this one. I made this tonight for a get together with friends as we watched the season premiere of Game of Thrones and everyone loved it. I'll definitely be making this again. Thanks Beth!!!
Greetings Beth . Love all your recipes Iam so happy I found your channel. I love cooking and entertaining so your recipes and tips come very handy! Because we travel so much I love french food so Iam really enjoying all your videos!!!!! Thank you
Thanks Beth, I made it yesterday and it was a big hit! I forgot to pick up 2 beef broths because I only had some red wine left but I added in water and extra spices and it still came out great! I can't wait to try your next recipe!!! You have really inspired me to try different dishes. :)
I've made a few of your recipes here and there. The few I did for my mom's 60th were a big hit. I been wanting to make this for years and just never got around to it, but decided to make yours for NY dinner and it was a hit! I've been with you since KIN and I'm pleased you have your own channel. I always look forward to your videos and new recipes. Happy New Year to you Beth.
Logan McBride Awww so happy to hear that Logan :) Yes this one is a classic worthy of the holiday table :) I'm so glad you got around to making it, and even happier to hear it was a hit! :) Happy New Year and thanks also for all your support! :)
Beth this one is a classic in my house. But in your recipe there are new things that i would love to try, like the bacon, the mushrooms and the cooking in the ove. It´s perfect when my kids run around the kitchen all day long. Thanks for the recipe and Happy Holidays!!! Patricia.
Hi Beth! Thanks so much for this recipe. I just love and appreciate how you explain and show your way of cooking. You're simply amazing! I made this recipe tonight and it was a hit! One thing I wanted to bring to your attention is that your steps is missing the step to add the 3 cups of beef broth. I'm a big direction follower, so I had to re-watch your video to know when and where to add the beef broth. Just thought you should know. Thanks again and I can not wait to see what you post next! xoxo
Thanks :-) Lamingtons are soft sponge cakes cut into small squarish pieces, then coated with either chocolate sauce or raspberry sauce, then finished with dusting of coconut shavings. I think it originates from Australia. I had them when I was in New Zealand. Let me tell you they are divine :-)
Thank you so much again Beth for the fantastic recipe. I made this recipe for my mom and she has not stopped talking about how good it is! Your recipes are truly the best! Thank you and happy new year!
I have made this stew so many times. It is hard to screw it up! Always a crowd pleaser. Sometimes I sub any red wine I have for pinot noir and it still comes out great.
This is the third of your recipes I have made that is a huge hit at my house! The other two I've made are your banana nut bread and the cod provencal. Thank you! I love having new recipes! Hmmmm, what shall I try my hand at next? 😊
YAY! So glad it was a hit! :) OK you know what you might like, especially this time of year when the weather is chilly? This one! Seriously SO good! HA! th-cam.com/video/eqE-mjbhGqQ/w-d-xo.html Or if you have a slow cooker these are pretty great too! Just made these last week for my kids and they just love them! Great family meal :) th-cam.com/video/T2lxCGJ9ekg/w-d-xo.html hope you enjoy!! :)
Entertaining With Beth thank you for the suggestions! I binge watch your videos because they aren't too long and you do THE BEST job of instructing and making it easy. I live in Colorado so I love to make cold weather recipes. Can't wait to try the two you suggested above!!
Fingers crossed this is the second time I've attempted beef burgundy....I just added the mushrooms and pearl onions. The first time was not great... But your recipe looked so good I had to try it again!!!!! Thank you And Merry Christmas 🎄🎄🎄🎄
Beth this looks absolutely DELICIOUS! I love anything French. Your tips and tricks are always helpful and the explaining of everything makes the recipe so much easier. Oh and can you make a video on how you organize your cutting boards, bakeware, e.t.c.? Thanks, love your recipes.
Hello Beth. Thank you for all your recipes! I appreciate the fact that you make cooking look so easy to do and it has given me courage to try some recipes that I never thought I ever would, including this one! I do have one question: can I use cornstarch instead of flour for both the beef part and at the end to make it thicker?
Hi Beth! Getting excited for Fall! Instant Pots are all the rage right now-do you think I could make this in my IP or is the texture and flavor best achieved in the oven slowly baked? Thanks!
very comforting...I always ask where you purchase your utensils. you have the best ones! I'm sure you got them from either France or Italy...I love the wooden spoon shape.
Ha! Yes can you tell I'm a bit utensil obsessed :) But that spoon I actually got here in the states at Williams Sonoma. It's the best spoon because it's actually not made out of wood but a product called "richlite" so it's dishwasher safe and doesn't harbor bacteria. I just checked their website so I could provide you with a link but it looks like they don't offer it online anymore? But perhaps in their store you may have better luck? :)
TheDecember1212 Oh what a lovely name :) But I must confess I don't know what those are? Ha! Is it a dessert? What country does it originate from? :) Sounds lovely whatever they are :)
omg ive looked all over on youtube for Beef Bourguignon but could not find any recipe that seemed real cozy and delicious, and boom! you released your recipe for it and this looks SO GOOD. do you think you could share your recipe for homemade parisian gnocchi too? :D
Entertaining With Beth Hi Beth, just an update to let you know it was soo good, everyone loved it! It's definately going to be added to my meal list in Winter (Aussie). Thank you :)
***** Oh sure I would just brown it in a skillet first to caramelize on all sides. The flavor will be better and it will lock in the juices. Then cook on the low setting for 6 hours or so or on the high setting for 4 hours. Whichever you have time for :) Enjoy!
Oh sure I love my 5.5qt size! This model has the gold knob which is a snazzy touch for special occasions! amzn.to/2MLdsu6 This size is also perfect for bread making!! SO good and easy! Here's my video for that :) Enjoy! th-cam.com/video/hLrOP8-oF5Q/w-d-xo.html
i love bouef bourguignon! my recipe is slightly different than yours, first i sear off my chuck steaks in batches with duck fat then remove them, then i fry the lardons of bacon, chopped garlic, small whole eschalots, sliced onion and quartered swiss brown mushrooms til lightly coloured. i added the tomato paste afterwards and let it cook for a minute. add the seared beef and bouquet garni (used thyme, rosemary and parsley stalk) then the homemade veal stock, soaked porcini mushrooms (including the liquid to add more flavour) red wine (used pinot noir) stir well and bring to simmer. cook in oven for 2hr/til tender. at the 1,5hr mark, add carrots (i turned my carrots for extra fancy) when it's tender, take out beef, mushrooms, carrots and eschalot and keep it in a warm place. strain the rest and really push through everything, bring it to simmer then put beurre manie a bit by bit til the correct consistency. put the beef etc back and serve with croutes + mashed potato. maybe mine's it's more complicated since i learned this at school (i'm a le cordon bleu student) but i think you should try using eschalot since it's really tasty and sweet :) Merry Christmas and hope you have a great one!
unfortunatelly, my family always sticks to what is known and tried out, when I bring up trying to cook something like that they would be like no, we will have chicken curry instead... I did score with your recipe tho, I made prune crumble and it was delicious. when I made it my family didn't even touch it (as it is not very usual here in the Czech republic) but when I told them they need to heat it up and add a scoop of ice cream they all loved it...
Hello Beth!! This looks so delicious and I would like to give it a try. However, I dont have an oven. Can I possibly let the pot simmer for several hours or does the oven make a difference in the taste? Please advise. Thanks in advance!!!!!
Wow! This looks amazing! Will give it a go in winter (live in New Zealand so we have a hot, summer Xmas) we don't have pearl onions are you able to suggest an alternative please?
Oh sure you could use some shallots instead, but I would throw them in to the pot a lot sooner so they cook down and sweeten. Add them right as you add the stew to the oven, allowing them to cook the full 2 hours. Enjoy! :)
This looks delicious:) I'm in need of a larger deeper pot so I can make a hugs batch of this and serve for a company! I want to make some baked french toast for brunch. How far in advance can I it?
Oh sure when it comes to baked french toast I would make it just one day before, and then bake it the following day. Here's a great recipe for that if you need one :) th-cam.com/video/q6vKpoAQQC0/w-d-xo.html Enjoy!
that is so great!! I've always wanted to make a tradicional beef bourguignon, but I never had the guts to do it, though hahaha just a question, is white button mushroom the same as champignon mushrooms?
Ha! Oh Laura do dive right in, you'll be so impressed with yourself when you pull this one off! It's really easy you can do it! :) Yes those little mushrooms you will also see labeled as "Champignon de Paris" mushrooms or just Paris Mushrooms. All the same thing :) Enjoy!
Entertaining With Beth yeees! I've noticed, I thought it was much harder than this! I just wish it wasn't so freaking hot around here, so I could enjoy a nice stew hahahaha oooh yes good to know, I've always wondered if they were the same ;)
Hey Beth, it is so weird, I looked for frozen pearl onions in 5 different supermarkets where I live east of Dallas and I couldn’t find them! I may need to order them over the internet if possible. I love them in the Coq co van (sp?) but couldn’t find them for that either!
Oh no! Funny enough I have had that issue too, during certain times of the year strangely enough they are hard to find! I have found them pretty regularly at Trader Joes. Have you tried there? Or Green Giant sells them too, and I have found them usually next to the corn in the frozen foods aisle :) . Keep me posted! Because you're right they are so good in the Coq Au Vin and this dish too! :)
Entertaining With Beth It is so weird that I have never been to Trader Joes! They have them in Dallas but I live east of there out in the country so it is an hours drive. Some day I need to make a special trip and see what all the talk is about!
Hello Beth, do you use the all-purpose flour or corn flour to cover the beef ? By the way, I love your raspberry macaron recipe, have made several time already. Thank you
Hi, Beth! I have a question, I like mushrooms but not really in stews. Could I substitute them with small potatoes? Perhaps just put them in a little later so they don't turn to mush?
I just made this for about the fifth time...I just wanted to say that it’s a family favorite here in our house! Thank you for the recipe. 😊
Beth! I made this tonight for a birthday dinner and it was melt in your mouth amazing. Thank you so much. I recieved so many compliments. :) youre the best.
My husband and I have cooked this recipe 3 times so far. We LOVE it. We made it for Halloween this year and decide to make it a Halloween tradition from now on!
How can anyone not be obsessed with you? This looks perfect for a dinner for four in on New Year's Eve. Thanks for the inspiration!
Ha you're too funny :) So glad you liked the video! Yes this would also be amazing for New Year's Eve too! Great idea!
Dear Miss Beth!!!!! I made this tonite for my husband and daughter - they absolutely LOVED it- you are so classy and talented! Thank you- I’ve made many of your recipes and have yet to find one we aren’t in awe of❤️.
Thank you Beth!🌹
I can’t remember if I commented already Beth but I made this dish at least 4 times. It’s so perfect and delicious! I am making it right now. Almost done in the oven. Thank you Beth 😘
You deserve a million subscribers Beth, thank you for the recipe!
Aw thanks for that Nathan, you are too kind :) But you know what, I always remember what John Green of ***** said at a speech he gave at VidCon last year. He talked about how TH-cam can be such a numbers game, "how many views, how many subs, etc" and really at the end of the day what's most important is "not how many people see what you are doing, but how much they love what you are doing" and that quote really resonated with me and has really become my guiding principal for this channel. You guys are the most supportive community, and keep me going each week with your love for the videos and recipes, that I would always take that over numbers. Buy hey if a million people wanted to join our little community some day, why yes we would certainly welcome them ha! :) xx
I love all your videos! Everything is so clear and fast. I love the music as well. Yay Beth! More videos!
And please, I would love to see more of your garden videos. Wish I could have a garden like yours. It would be my own personal paradise!!!!
Japanjot Kaur Well as luck would have it, I'm actually launching a new gardening channel :) A new project for the Spring You can subscribe here :) th-cam.com/users/InBethsGarden it will include tips on how to grow all kinds of things! And lots of "garden tours" too :) Stay tuned!
Best to watch this over Christmas, not when you're rushing to get started with the cooking!
Ha! Yes you can playlist to WATCH LATER! :) It's a great one for the holidays!
Thanks Beth for this recipe..My Husband bought me two Le Creuset french ovens( I am a lucky girl) for Christmas and I am finally cooking my first recipe with your Beef Bourguignon. It is in the oven as we speak and smells divine. I love your channel and look forward to watching all of your videos I hope you keep on making videos forever!! ha ha!!
Kelly K Aww lucky girl is right! This recipe is so great in a Le Creuset :) Also glad you enjoy the channel and yes I'll always be here sharing recipes so long as there are people to watch them lol! Hope the Beef was a hit! :)
I love peasant food Beth. It really makes any occasion warming. I have made beef bourguignon many times as hubby loves it with some mash but never thought to make it ahead. Thank you so much. Have a lovely safe & happy xmas :)
Oh yes it's even better when you make it ahead because all those flavors have a chance to marry and become even richer too :) And so much less stressful too! Ha! :)
I Love all your recipes!! They’re such an inspiration, thank you Beth!🤗❤️
Aww thanks Veronica!! So glad you enjoy!
I really enjoy watching your videos. I like to see how you present your foods for fresh ideas. Thank you for all your hard work.
OMG......nothing tastes any better than a delicious beef bourguignon !! Thank you for posting this Beth, it's been a while since I made this dish.....so going to make this over the holidays.
It's a classic that really feeds the soul this time of year :)
Hi Beth! I made this for our christmas party and its so amazing that everyone loves it and got so much compliments for this recipe and how much everyone enjoyed it.. Thank you so much! Looking forward for more of your wonderful recipe... : )
I made this yesterday and it was fantastic, so flavoursome my family absolutely loved it. I can see that this is going to be a firm favourite in our house.
Once again you have saved me!!! This recipe will knock the socks off everyone!
Thank you for sharing this one! You know how I feel about your soups and stews xoxo
Happy holidays, Beth.
Ha! Oh yes your friends and family will go nuts for this one Amy :) And if you have a big crowd you can also serve this over sone egg noodles too and that will make the portions go further :) Happy Holidays to you too! Enjoy! :) xx
I'd been looking for a recipe to break in my new dutch oven and I'm so glad i went with this one. I made this tonight for a get together with friends as we watched the season premiere of Game of Thrones and everyone loved it. I'll definitely be making this again. Thanks Beth!!!
+Harry Leonard YAY! So glad to hear it was a hit! Sounds like a fun evening! :)
I will make it looks yummy thank you 🙏
this looks yummy going to try this
I just finished preparing it....and its delicious!!!!
I used double of everything.
Thank you for the recipe!
I love it when people respect the fact that some people don't drink! Thank you Beth!! :* :D
I made this so many time because it’s amazing! Today I have it in the oven for tomorrow. Thank you Beth! Happy New Years!
Greetings Beth . Love all your recipes Iam so happy I found your channel. I love cooking and entertaining so your recipes and tips come very handy!
Because we travel so much I love french food so Iam really enjoying all your videos!!!!! Thank you
Beth I keep watching this video and it looks so delicious I'm making it tomorrow, wish me luck!
YAY! Best of luck! Keep me posted on the results :) Hope you enjoy!
Thanks Beth, I made it yesterday and it was a big hit! I forgot to pick up 2 beef broths because I only had some red wine left but I added in water and extra spices and it still came out great! I can't wait to try your next recipe!!! You have really inspired me to try different dishes. :)
YAY! So glad it was a hit :) Yes you'll find trying new recipes really does expand the repertoire! :) Ha! Enjoy!
I've made a few of your recipes here and there. The few I did for my mom's 60th were a big hit.
I been wanting to make this for years and just never got around to it, but decided to make yours for NY dinner and it was a hit!
I've been with you since KIN and I'm pleased you have your own channel. I always look forward to your videos and new recipes.
Happy New Year to you Beth.
Logan McBride Awww so happy to hear that Logan :) Yes this one is a classic worthy of the holiday table :) I'm so glad you got around to making it, and even happier to hear it was a hit! :) Happy New Year and thanks also for all your support! :)
Mmmm looks so yummy! We did this in a slow cooker whilst we went out, so it cooekd for about 6-7 hours. So good!
Yes that is another great way to go! "Set it and forget it" :)
Beth this one is a classic in my house. But in your recipe there are new things that i would love to try, like the bacon, the mushrooms and the cooking in the ove. It´s perfect when my kids run around the kitchen all day long.
Thanks for the recipe and Happy Holidays!!!
Patricia.
I absolutely love all your recepies , they look so good and I always look forward to your videos
Aw thanks Diana so glad you enjoy them! :)
Hi Beth! Thanks so much for this recipe. I just love and appreciate how you explain and show your way of cooking. You're simply amazing! I made this recipe tonight and it was a hit! One thing I wanted to bring to your attention is that your steps is missing the step to add the 3 cups of beef broth. I'm a big direction follower, so I had to re-watch your video to know when and where to add the beef broth. Just thought you should know. Thanks again and I can not wait to see what you post next! xoxo
An incredible recipe that I made, it was amazing Beth and everyone thought I was a French Chef:)
Thanks :-) Lamingtons are soft sponge cakes cut into small squarish pieces, then coated with either chocolate sauce or raspberry sauce, then finished with dusting of coconut shavings. I think it originates from Australia. I had them when I was in New Zealand. Let me tell you they are divine :-)
Japanjot Kaur Oh yum!! That sounds divine! :)
Made this once already and it was amazing! Making it again today!
Thank you so much again Beth for the fantastic recipe. I made this recipe for my mom and she has not stopped talking about how good it is! Your recipes are truly the best! Thank you and happy new year!
Mine just came out of the oven and OMG Beth it is so delicious! Can’t wait for dinner tomorrow 😋
Yay! Bravo! I can’t wait for you to try it! It’s even better the day after IMO let me know how it goes! Enjoy!! :)
I made this for New Year's and it was delicious. Thanks!
I have made this stew so many times. It is hard to screw it up! Always a crowd pleaser. Sometimes I sub any red wine I have for pinot noir and it still comes out great.
Awesome, thank you.
This is the third of your recipes I have made that is a huge hit at my house! The other two I've made are your banana nut bread and the cod provencal. Thank you! I love having new recipes! Hmmmm, what shall I try my hand at next? 😊
YAY! So glad it was a hit! :) OK you know what you might like, especially this time of year when the weather is chilly? This one! Seriously SO good! HA! th-cam.com/video/eqE-mjbhGqQ/w-d-xo.html Or if you have a slow cooker these are pretty great too! Just made these last week for my kids and they just love them! Great family meal :) th-cam.com/video/T2lxCGJ9ekg/w-d-xo.html hope you enjoy!! :)
Entertaining With Beth thank you for the suggestions! I binge watch your videos because they aren't too long and you do THE BEST job of instructing and making it easy. I live in Colorado so I love to make cold weather recipes. Can't wait to try the two you suggested above!!
I like your beef bourguigon the best, you did it right.Good job.
Fingers crossed this is the second time I've attempted beef burgundy....I just added the mushrooms and pearl onions. The first time was not great... But your recipe looked so good I had to try it again!!!!! Thank you And Merry Christmas 🎄🎄🎄🎄
I have made it in the past, but it has been a while, and I think, that I m going to be making it soon, and serve it with Noodles.
Love this recipe! Infact I'm cooking this now for the second time! Can't wait to eat this for dinner!
Aww so glad you enjoy it! A yummy one this time of year as the weather turns cool :) Enjoy!
+Entertaining With Beth Thank you so much for this great recipe!
Rossel's life321 I just made it for the first time and I’m sure I will be making it again because it’s amazingly delicious 😋
I always love your recipes!
I just made Julia Child’s version of this for Valentine’s day and it was amazing
It` looks great!!!!!!!!!!!! Merry Christmas to your family!!!!
Beth this looks absolutely DELICIOUS! I love anything French. Your tips and tricks are always helpful and the explaining of everything makes the recipe so much easier. Oh and can you make a video on how you organize your cutting boards, bakeware, e.t.c.? Thanks, love your recipes.
It looks great. Can't wait to try this on Christmas; and you look great too!! Ready to celebrate.
I always learn something new each time I watch your videos! Thank You =D
Thank you, and Merry Christmas!
Hello Beth. Thank you for all your recipes! I appreciate the fact that you make cooking look so easy to do and it has given me courage to try some recipes that I never thought I ever would, including this one!
I do have one question: can I use cornstarch instead of flour for both the beef part and at the end to make it thicker?
Thanks Beth for your reply..wasnt expecting:) the dish was so delicious!! It is a recipe I will keep and remake over and over!
beautiful broth and delicious tips.could chicken be used in place of beef.thanks for sharing.
Hi Beth! Getting excited for Fall! Instant Pots are all the rage right now-do you think I could make this in my IP or is the texture and flavor best achieved in the oven slowly baked? Thanks!
very comforting...I always ask where you purchase your utensils. you have the best ones! I'm sure you got them from either France or Italy...I love the wooden spoon shape.
Ha! Yes can you tell I'm a bit utensil obsessed :) But that spoon I actually got here in the states at Williams Sonoma. It's the best spoon because it's actually not made out of wood but a product called "richlite" so it's dishwasher safe and doesn't harbor bacteria. I just checked their website so I could provide you with a link but it looks like they don't offer it online anymore? But perhaps in their store you may have better luck? :)
Really amazing Beth!! Can you please show us how to make Lamingtons. The raspberry kind
TheDecember1212 Oh what a lovely name :) But I must confess I don't know what those are? Ha! Is it a dessert? What country does it originate from? :) Sounds lovely whatever they are :)
Woohoo, a savory recipe!
Mmmmmmm.......looks amazing!!!!
omg ive looked all over on youtube for Beef Bourguignon but could not find any recipe that seemed real cozy and delicious, and boom! you released your recipe for it and this looks SO GOOD. do you think you could share your recipe for homemade parisian gnocchi too? :D
Very nice! yum!
Wow finally the measurements of the wine and what kind thank u I will try this one
Looks delicious Beth! I'm going to try this tomorrow. Q, do you have to seal every angle of the beef? Thanks.
No not really, I would do at least 2 sides though :) Enjoy!
Entertaining With Beth Hi Beth, just an update to let you know it was soo good, everyone loved it! It's definately going to be added to my meal list in Winter (Aussie). Thank you :)
YAY! So glad to hear that :) It's one of my faves too!
That looks fantastic!! :)
OH MY GOOOOODNESS! So happy you posted this! I remember asking you many moons ago and here we are! haha (: Definitely making this ASAP! Looks amazing!
NEED. TO. MAKE. THIS.
If I don't have a Dutch oven, could I use the slow cooker? What setting should I use??
***** Oh sure I would just brown it in a skillet first to caramelize on all sides. The flavor will be better and it will lock in the juices. Then cook on the low setting for 6 hours or so or on the high setting for 4 hours. Whichever you have time for :) Enjoy!
Oh my god loved😍
Delicous! Do u know how to make instant noodles?
Hey Beth,
What size is the dutch oven you use? Looks like the perfect size I’m looking for.
Oh sure I love my 5.5qt size! This model has the gold knob which is a snazzy touch for special occasions! amzn.to/2MLdsu6 This size is also perfect for bread making!! SO good and easy! Here's my video for that :) Enjoy! th-cam.com/video/hLrOP8-oF5Q/w-d-xo.html
@@EntertainingWithBeth
Thank you!
By any chance is this something I can make in my slow cooker?
I am obsessed with your channel! I have told so many people about this channel. I describe you as a more realistic version of Martha Stewart! 😆
Awe thanks Chesela! So glad you enjoy the channel and REALLY appreciate the support! :) I like your description ha! Too funny :)
Amazing
excellent job
Are you able to substitute the wine with something else? This looks delicious and I would love to give it a try :)
+Suha Suleiman yup! she said that if you dont drink, you can just double the stock :)
i love bouef bourguignon! my recipe is slightly different than yours, first i sear off my chuck steaks in batches with duck fat then remove them, then i fry the lardons of bacon, chopped garlic, small whole eschalots, sliced onion and quartered swiss brown mushrooms til lightly coloured. i added the tomato paste afterwards and let it cook for a minute. add the seared beef and bouquet garni (used thyme, rosemary and parsley stalk) then the homemade veal stock, soaked porcini mushrooms (including the liquid to add more flavour) red wine (used pinot noir) stir well and bring to simmer. cook in oven for 2hr/til tender. at the 1,5hr mark, add carrots (i turned my carrots for extra fancy) when it's tender, take out beef, mushrooms, carrots and eschalot and keep it in a warm place. strain the rest and really push through everything, bring it to simmer then put beurre manie a bit by bit til the correct consistency. put the beef etc back and serve with croutes + mashed potato. maybe mine's it's more complicated since i learned this at school (i'm a le cordon bleu student) but i think you should try using eschalot since it's really tasty and sweet :) Merry Christmas and hope you have a great one!
LOL! what a great excuse! who doesn't love a quiet house LOL!
Hey Beth,
Would you know if this dish freezes well? I ask because I would love to have this dish available during the weekdays.
Thanks!
unfortunatelly, my family always sticks to what is known and tried out, when I bring up trying to cook something like that they would be like no, we will have chicken curry instead... I did score with your recipe tho, I made prune crumble and it was delicious. when I made it my family didn't even touch it (as it is not very usual here in the Czech republic) but when I told them they need to heat it up and add a scoop of ice cream they all loved it...
Hello Beth!! This looks so delicious and I would like to give it a try. However, I dont have an oven. Can I possibly let the pot simmer for several hours or does the oven make a difference in the taste? Please advise. Thanks in advance!!!!!
Yes you can but make sure to put it in low heat
Wow! This looks amazing! Will give it a go in winter (live in New Zealand so we have a hot, summer Xmas) we don't have pearl onions are you able to suggest an alternative please?
Oh sure you could use some shallots instead, but I would throw them in to the pot a lot sooner so they cook down and sweeten. Add them right as you add the stew to the oven, allowing them to cook the full 2 hours. Enjoy! :)
Hi Beth,
What size is your dutch oven is? My is le creuset 3qt but it seems too small that i can’t put everything in😥
I love this!! Thanks for sharing as usual Beth. Where did you get your goblet glasses? Luv them!!
What can be substitute for red wine? For non alcoholic version
All of the alcohol cooks off.
@@SD-co9xe I don't want to use alcohol at all, that's why I asked. Forbidden in my religion.
@@seemanoor364 she said you can double the broth instead of using wine.
@@SD-co9xe thank you
Drooling 😍😍😍
This looks delicious:) I'm in need of a larger deeper pot so I can make a hugs batch of this and serve for a company!
I want to make some baked french toast for brunch. How far in advance can I it?
Oh sure when it comes to baked french toast I would make it just one day before, and then bake it the following day. Here's a great recipe for that if you need one :) th-cam.com/video/q6vKpoAQQC0/w-d-xo.html Enjoy!
Yours is absolutely the best show
Awe thanks Toni :) That's so sweet of you to say. I so appreciate the support!! :)
Love Your Channel 😊
Hey Beth! Can you use fresh pearl onions instead of frozen?
MsUnicorncake Oh sure! I just hate peeling them LOL! But of course fresh would be delicious too! Enjoy!
that is so great!! I've always wanted to make a tradicional beef bourguignon, but I never had the guts to do it, though hahaha just a question, is white button mushroom the same as champignon mushrooms?
Ha! Oh Laura do dive right in, you'll be so impressed with yourself when you pull this one off! It's really easy you can do it! :) Yes those little mushrooms you will also see labeled as "Champignon de Paris" mushrooms or just Paris Mushrooms. All the same thing :) Enjoy!
Entertaining With Beth yeees! I've noticed, I thought it was much harder than this! I just wish it wasn't so freaking hot around here, so I could enjoy a nice stew hahahaha oooh yes good to know, I've always wondered if they were the same ;)
Hey Beth, it is so weird, I looked for frozen pearl onions in 5 different supermarkets where I live east of Dallas and I couldn’t find them! I may need to order them over the internet if possible. I love them in the Coq co van (sp?) but couldn’t find them for that either!
Oh no! Funny enough I have had that issue too, during certain times of the year strangely enough they are hard to find! I have found them pretty regularly at Trader Joes. Have you tried there? Or Green Giant sells them too, and I have found them usually next to the corn in the frozen foods aisle :) . Keep me posted! Because you're right they are so good in the Coq Au Vin and this dish too! :)
Entertaining With Beth
It is so weird that I have never been to Trader Joes! They have them in Dallas but I live east of there out in the country so it is an hours drive. Some day I need to make a special trip and see what all the talk is about!
Just found your channel ,, you have great recipes !! Had to subscribe
Susan Kang Aww thanks Susan for your sweet comment and for your support! WELCOME to the channel! :)
Could I also use baby carrots? They are about the same size you cut yours right?
The only thing missing in the recipe is potatoes - we love our potatoes! So either I'll add them or serve the stew over mashed potatoes
Do you have a pot roast recipe to share?
Even if you don't drink you can still use wine ... The alcohol is going to evaporate! Even kids can have this dish!
It's not beef bourguignon without the wine
Hello Beth, do you use the all-purpose flour or corn flour to cover the beef ? By the way, I love your raspberry macaron recipe, have made several time already. Thank you
MsDaQuy I use regular flour, but you could use either really :) So glad the macarons have been a hit!
Hi, Beth! I have a question, I like mushrooms but not really in stews. Could I substitute them with small potatoes? Perhaps just put them in a little later so they don't turn to mush?
Yes of course
beth your website doesn't show the recipe anymore :( wanted to make it last night for my dinner