John Amidon you can’t do that because the high acidity in the tomato paste causes an amoglobic reaction with the carrots when heated and I have no idea what I’m talking about
I make this but add to it everyday where I am from the local name for this practice is hunter’s stew. Also by doing this you can say how old the stew is based on the day you first cooked the ingredients together. I got to just over a year before. Again you do this by simply adding more ingredients to the stew everyday cooking/recooking the ingredients together and you never have to worry about it going bad. I think a restaurant in South Korea has done this for almost fifty years now. That is a bit extreme for me. Also, I tend to use venison depending on how the fall hunt goes each year. I only use one type of meat usually per each batch of stew. Sometimes I’ll mix beef in with the rest and sometimes I use beef on its own. Also, it is important to know you do not need to have the best quality cuts of beef/meat for this. The long cooking process and according to others the wine itself helps tenderize the beef to the point where it almost melts away in your mouth with a whole lot of flavour! Cheers!!!
I have to say...this video must be rated "R" for ridiculously mouth watering. Great close up of the meat...I need a napkin now...Recipe is great too...
Try letting the meat marinate the day before in wine preferably Burgundy or pinot noir grape variety or chardonnay with minced onions. Use fresh mushrooms, it will change your life, for a good dish you need good product.
This recipe has become a new favorite. I’ve made it twice now in as many weeks. I made it a couple days ahead, since the stew tastes even better when it’s had time to rest in the fridge.
I prefer double the carrots and potatoes and 2/3 the meat compared to the portions in this recipe. I add 1 cup peas and sometimes 1 cup corn occasionally. Try cherry tomatoes in place of tomato paste for a less acidic flavor. Also, try adding celery for personal tastes. There are so many ways to vary this basic dish. Finally, dipping bread in the sauce after eating a large bowl of this is the best desert......
I'm attempting this tomorrow! They didn't put cooking times, but I pretty much get it from past stew cooking experiences. God Damn, it looks amazing! Is anybody else's mouth watering right now?
This is based on Julia Child's recipe, and she put it in the oven at 325 for 3 hrs. You can stove-top it in about half the time, or slow cooker it for about 6 hrs.
That’s a Chasseur pot. It’s extremely similar to Staub (my preferred brand)...way better than La Creuset...they have metal handles not plastic and at least with the Staub, it doesn’t stain and get utensil marking like La Creuset because it’s black inside not light ceramic. Staub is amazing. Great investment.
My wife makes this dish so well, that I feel like I need to take the day off as if it where a holiday. This is my soul food.
there are so many talented cooks on youtube. so glad i found this channel!
Just when I thought you were done, you added mushrooms. UNBELIEVABLE!! I could survive the winter on that and coffee. THX
This is exactly how I like cooking videos.....just good cooking ..perfect ❤️
Whoever makes this weekly, please accept me into your family 😂
👏🏽👏🏽👏🏽 I do agree
Byron 😂😂
🙂
100% . And I all of a sudden like mushrooms
This is the most beautiful step by step, recipe. Kuddos to the Cafe Delites!
0% talk
100% clear instruction
👍
Where did the bacon come into play?? Did I miss it?
I just cooked it, it tastes superb!!!!!.. As for the bacon, I added back with the mushrooms.. :D
I love the music , execution of the cooking , angle of the camera , straight to the point W/O the blah blah ,so I subscribed and liked
Ya! Me too.
I had this years ago. It is so good. Drink a glass of wine, now it's really good.
Try carmelizing the tomato paste with the onion and carrot...... :)
Right
And deglazing the pan with the red wine!
Yeah, I thought about it too 👍
so true👌🏼
John Amidon you can’t do that because the high acidity in the tomato paste causes an amoglobic reaction with the carrots when heated and I have no idea what I’m talking about
This was one of my first dishes I made in culinary school now I work in a 5 star hotel
Congratulations ; )
Tristan Mundree start a catering company. Make more money.
Tristan Mundree me too is the first dish i meak befor shcool académie with thé cheef Alain Ducasse
So how does this recipe look?
I make this but add to it everyday where I am from the local name for this practice is hunter’s stew. Also by doing this you can say how old the stew is based on the day you first cooked the ingredients together. I got to just over a year before. Again you do this by simply adding more ingredients to the stew everyday cooking/recooking the ingredients together and you never have to worry about it going bad. I think a restaurant in South Korea has done this for almost fifty years now. That is a bit extreme for me. Also, I tend to use venison depending on how the fall hunt goes each year. I only use one type of meat usually per each batch of stew. Sometimes I’ll mix beef in with the rest and sometimes I use beef on its own. Also, it is important to know you do not need to have the best quality cuts of beef/meat for this. The long cooking process and according to others the wine itself helps tenderize the beef to the point where it almost melts away in your mouth with a whole lot of flavour! Cheers!!!
i was legit waiting for the "OHH YESSS" but i than i realize wong channel
I have to say...this video must be rated "R" for ridiculously mouth watering. Great close up of the meat...I need a napkin now...Recipe is great too...
Perfect. No talking, "chefs" or gratuitous BS/lame jokes.
Just excellent video, to the point.
Subscribed button hit.
TY very much.
Nice cooking, nice editing, this video is pure poetry.
And we Say : " Merci la France 🇫🇷 "
That extra care in separating the stock.... A+++++++
Do you know the reason why they did that? I want to make this but I'm contemplating if that step is necessary
Try letting the meat marinate the day before in wine preferably Burgundy or pinot noir grape variety or chardonnay with minced onions. Use fresh mushrooms, it will change your life, for a good dish you need good product.
I simply loved this dish, it is gorgeous
This is great new highly efficient cooking channel so glad discovered!
I like how clean you are. Also, looks delicious.
I just watched Julia&Julia movie, now I wanna make this on Friday 💚💚💚💚💚
Looks so good, I had to subscribe, very nice video
I made this as well but I added a little red potatoes and celery.
I just made it !! This recipe is 😉 yummmmmmmmm
We just had this Tonight My husband and I 🥰 love it ...i did not put wine as i am pregnant 🤰 but still good.thank you for sharing the recipe
ar Gee it cooks out the wine ... u can substitute a cooking wine instead
My mom makes this every year for christmas dinner 😋
Address please 🤣
Meal of the Godz.... What a satisfying video... Excellent
Made with tender loving care ❤ looks so delicious. 😋
Made your recipe totdat and it's a great succes. My family loved it 💕 thanks for sharing. I will be making it many times.
A cooking video without someone opening their big YAPPER! Love it.
Good classic beef Bourguignon; I also add about 2 tablespoons of sugar and it makes it even more delicious
Great video, great music, food looks delicious.....you have a new subscriber 🥂
Wow.. My new favorite cooking channel! I love the quality, the style, and straightforward approach. Thank you!
I love the music. Food looks delicious
This recipe has become a new favorite. I’ve made it twice now in as many weeks. I made it a couple days ahead, since the stew tastes even better when it’s had time to rest in the fridge.
I prefer double the carrots and potatoes and 2/3 the meat compared to the portions in this recipe.
I add 1 cup peas and sometimes 1 cup corn occasionally.
Try cherry tomatoes in place of tomato paste for a less acidic flavor.
Also, try adding celery for personal tastes.
There are so many ways to vary this basic dish.
Finally, dipping bread in the sauce after eating a large bowl of this is the best desert......
I'm attempting this tomorrow! They didn't put cooking times, but I pretty much get it from past stew cooking experiences. God Damn, it looks amazing! Is anybody else's mouth watering right now?
Pro editing and camera work!
This looks delicious! Can’t wait to try this too! Thank you for sharing, love the video :)
Damm! One of my favorite comfort dish.
I just made it for a family lunch and it tasted amazing! Everybody loved it!
Ceci est une bonne adaptation et facile à exécuter! Beau travail! Great vidéo 😍
What kind of beef do you recommend?
Life sucks, I'm watching that amazing food recipe while eating a pot a noodle !
I like any beef dishes with gravy..i am gonna try this
great recipe, great music
This is the family's recipe of the year for 2019.. yumyum!!
I gained 10 pounds watching this video. So yummy 😋 🤤
Looks and smells delicious!
how long has the beef to cook?
2 hours is perfect makes it fall apart lol
tzetter in the description there’s the instructions
This is based on Julia Child's recipe, and she put it in the oven at 325 for 3 hrs. You can stove-top it in about half the time, or slow cooker it for about 6 hrs.
Beyond perfection....thank you from Greece
Oh man. I just ate dinner and made a horrible beef stew yesterday. I will try this next. looks so good.
Can't wait to try this, it looks absolutely incredible, thanks for posting the video!😊
This food is visually so satisfying just imagine how it would taste!
Excelente receita , estou fazendo agora
E aproveitando esse vinho maravilhoso.
Parabéns. 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👍👍👍👍👍👍👍👍🙋♂️
Seriously looks great n easy to make🤤🤤🤤
I am watching this video 5 days after of my two jaw surgery and i want to eat all of that right the hellll now 😱😱😱😱
I seriously love all ur recipes
Looks delicious
Look amazing and delicious 😋 ❤️❤️
Very nicely done, what time should I be over for supper ? Great video as well.
Came for the food, stayed for the music
My mother made wonderful Beef Bourguignon, but never served it over mashed potatoes. Always egg noodles.
Best production value I've ever seen on YewChewbs
It’s easy and delicious.i do it in a pressure cooker.
Making now. Adding some thyme and caramalising the pearlonions in butter + honey, then steaming them in 1/2 cup wine. This is my first try 😃
metteby excellent idea!
This is best of the best recipe ever
IT looks great i have just made this this morning and its staying in the slow cooker allday,i cant wait for teatime
It is so easy to leave in the slow cooker all day...
You got me at 🥓
I watched the clip that you cook. Of you make the appetite the most in other clips I've watched..🥰
I want to make this!
⭐️⭐️⭐️⭐️⭐️ Simple, well done and one of the best video presentations to go with it.
I’m going to make this tomorrow, sounds and looks good. Haven’t made it in awhile-and look-a le creuset pot 💚
That’s a Chasseur pot. It’s extremely similar to Staub (my preferred brand)...way better than La Creuset...they have metal handles not plastic and at least with the Staub, it doesn’t stain and get utensil marking like La Creuset because it’s black inside not light ceramic. Staub is amazing. Great investment.
Stacy Steele Did you make it? I made it tonight and it was excellent
So good. Just wondering, could I freeze leftovers that's if there are any?
Yes, I make a regular batch that serves 4 and freeze the rest in bags when I don't feel like cooking.
lol dude
of course you can!!
we have a similar dish in the philippines, its called beef mechado..
This looks yummy , great video
It appears like goulash, bud with a twist. Very very very good 👍!!!
Love the music!
Best cooking video ever,Well ✅
Looks incredibly delicious!
My favorite meal!!! Looks amazing🇺🇸🇺🇸🇺🇸🇺🇸
Wow did any 1 just get hungry the mash threw me for a loop great job
Yum. Looks amazing. I like the whole mushrooms. Was that served on mashed potatoes? Egad!
That's sinfully well done!
I want some of that...with a glass of wine
Great dish
I looked at this and subscribed immediately. 😋😋😋👍
Bonne continuation 👍👍👍👍
Any Red wine will be OK? Or is it a special type.
You are killing me ova here! Looks delicious! Thank you for the video!
Looks incredible
looks very nice.
Wow I have to make this!!! Yum
What happened to the bacon ??
I use Guinness stout instead of red wine. 😁 Delicious
Alaj Saint Marco Pierre White does too.
Thanks a lot you made me hungry and it’s only 4:42am