There's a video of Anthony Bourdain talking about making beef bourguignon and he said he would never waste a good bottle of wine on a meal like that, he'd probably opt for a cheap ass Yugoslavian wine and nobody would tell the difference. I'm inclined to agree with him. I love this dish, and I've made it several times. I've used expensive wines, and I've used inexpensive wines. Honestly, I could not tell the difference. It is such a satisfying meal though - I never grew tired of it. Wonderful video. Thank you.
The price of a bottle of wine is not connected to the taste. There are good (very drinkable) and bad wines both high and reasonably priced. Any decent wine made from the same varieties of grapes. I'd have to agree that cooking with bottles of wine $30 or higher is a waste.
Use a potato ricer, mix with an absurd amount of butter, then push that mixture through a sieve. Then season to taste to get the smoothest and creamiest mash of your life.
It also crossed my mind to make this for my birthday, which is also in the summer! Only difference is that you actually followed through! I love making this dish for Christmas dinner
I did enjoy watching and listening to you cook. Simple things like having a pan big enough and adding that beautifully chopped mirepoix make do much difference. I’d like to dine at your table, simple,good food cooked with love and care.
You can definitely do it. Give it a go. Make it for someone to show them you love them. The methods needed are very easy...if you can use a knife to chop and stir with a spoon and follow directions, you can do it...I promise you. If you are a total disaster in the kitchen....I recommend that you do the sautéeing and deglazing on the stove in a wide pan and then move everything into a crock pot for 2 hours so the meat/veg won't burn on the bottom. But it will be the best thing you've ever made.
Well the crock pot is definitely suks too there are people that doesn't know how to cook old fashion way the right way instead they use the crock pot that been lazy. Are you lazy?
@@hectorzuleta4114 some people are elderly, weak hands, less hand strength, arthritis, disabled, physically challenged, NOT 😢 lazy. It is about empowering people to cook.😊
Not a disaster in kitchen, maybe disabled, elderly, physiczlly challenged. I know a few people with some o c these issues. Lets empower people to cook😊
I spent a spring in Dijon a few years back and i miss the food so much 😭 You should try and make Œufs en meurette as well, that was a Burgundian dish I think I liked even more than Bœuf bourguignon!
I made this over the Summer my hubs, my son, & I lived w/ my IL's almost once a week. After 2 months, my Dad Duane accused me of his putting on almost 15 lbs! 😂 I never added the wine bcs I can't tolerate it, instead I used ½ chicken/⅓ beef broth & Better Than Veg Bouillion as the liquid. My response was to say, Thank you, & no one said to serve yourself 2nds! ❤ Love him dearly, & love that he loved my cooking so much. My hubs' whole family did. Thank you, Julia Child!! She was/continues to be an inspiring to me. ❤
My husband has been home 3 weeks from a 3 week hospital stay then 3 weeks in a physical rehab unit of the VA following a fall and compartment syndrome. He HATED the hospital and VA food and he lost 28 lbs in the 6 weeks he was gone. In the 3 weeks he's been home, despite the fact that his stomach shrunk so he only eats half the amount he did before his fall, he's put on 10 lbs. I love to cook and I bake our own breads. Julia Child, was a favorite, and i have so many really good cook books, but since the internet, my skill had jumped 10 fold! A few internet chefs I love have taught me so much. I love having all the recipe choices, hints, and explain nation of foods and how to prepare them at my finger tips! I've broadened my tastes so much, experiment with veggies and styles of preparation I had never even heard of 40 years ago when I first set up house. Now I'm going to try this recipe but with the broth suggestions as we don't drink, and don't care fir the flavor of wine. Bon Apétít!
@@fernandovazquezcueto9606 she's putting sofrito and tomato paste in her bourguignon, that's not french, that's italian. Also, Burgundy is not cooking wine, it's a wine for special occasion. It's like using Dom Pérignon millésimé to make mimosas.
She's American. It's to be expected. Most Americans know nothing about the world beyond their own culture (other American cultures included), and are raised to think that the world revolves around them.
@@tonylam4549Do you know that America has 50 different states- most of which, are larger than your ENTIRE country. Calling people "Americans" is as unspecific as you could possibly be. I could say something about "Europeans", or "Africans"- and it would make as much sense as your absurd generalisation. Foolishness.
@@maynardtrendle820 Most non-Americans know that the US has 50 states. You didn't have to point that out. People who aren't Americans actually know stuff about the world beyond our borders and cultures. Also, the intention WAS to generalise, hence the very general term used here - "Americans", implying that my claim is made about Americans from all 50 states. Hope I cleared that up for you. You're welcome.
@@maynardtrendle820 If you fall into the category of "most Americans" as used in my first comment, then I can see why you're offended. Stupid people don't know that they are stupid. I've met Americans who don't fall into this category, but they are a rare breed. Fortunately, they'd agree that most Americans are indeed ignorant about the world and other cultures.
Interesting twist to a cardinal French recipe by adding bacon (???). Perhaps in a delirious moment what we call “lardons” but bacon definitely puts an American mark on a traditional boeuf bourguignon. I will definitely try it with bacon!
Unfortunately, I’m allergic to wine 🍷 even if it’s cooked off…I get hives & swell for 2 days or so-is there substitute for wine that I can use? I really love this dish but every time I eat it, hives & itchiness galore😢 Pls help!
I HAD THIS IN PARIS WAS LITERALLYTHE BEST FOOD IVE EVER HAD SAME WITH DUBLIN PARIS WAS BETTER LITERALLY A HAM AND CHEESE SANDWICH WAS BETTER THAN ANYTHING IN THE US
"beef bourguignon" means literally beef cooked in burgundy wine. To make it without wine would be like making a PB&J without peanut butter. Your best bet is just to find an alcohol free beef stew recipe.
Julia Child‘s would roll over in the grave. He cut the beef way too small, and then the way you’re adding all the ingredients Lordy Lordy look pretty read the freaking book, and Bourdain would even come close of eating what you deserved.
I like it relatively big chunk of meat but when you cook those tiny petit little pieces of meat it doesn't convince me, by the way they gonna end up disintegrating after spending time in the Dutch oven.
That's what I'm doing for dinner on Monday, I guess. I would do it tomorrow, but the liquor stores are closed tomorrow, and I live in Utah where that's the only place to buy wine.
I absolutely love making this, however I absolutely CANNOT enjoy the deliciousness of the dish as I am violently, dangerously allergic to it!! The last time I did, I ended up admitted to the hospital for a week!! It's the tannins in the wine I tell you...😜😱
Too red. Don't know if it is just the lighting or too much tomato paste, the lack of flour when browning the meat or that the bones weren't roasted enough when making the stock, but you are missing some brown notes which are a huge part of the flavour.
@@OzyMandias359 Don't need to, there are tons of good videos made about the dish. However I did use to prepare about 150 portions weekly for a few years whenever it went on the winter menu. Granted, it is a lot easier in a restaurant setting where you always have a pot of beef bones on the boil, but getting that rich dark brown is an important part of the dish. Talk to me once you have peeled 1000 pearl onions weekly for three months.
Sorry, lost me with onions, leeks and whole bottle of wine. Lost me well before that, I guess with cooking the bacon AFTER the beef; should be the other way around to be able to use the bacon fat to cook the beef without using extra oil.
you can say bourguignon but not bœuf? and its not a stew its a braised dish. There is a difference. Just like deep fried and stirred fried. so if you dont wanna call it a burgundy wine braised beef, then call it by its proper name. Coz i'm sure you dont go to McD and order a meatpatty sandwich with cheese, do you?
![[Live] : ONE 168 วันนี้!! "โจนาธาน vs ซุปเปอร์เล็ก"](http://i.ytimg.com/vi/0jIN65KgJsI/mqdefault.jpg)
There's a video of Anthony Bourdain talking about making beef bourguignon and he said he would never waste a good bottle of wine on a meal like that, he'd probably opt for a cheap ass Yugoslavian wine and nobody would tell the difference. I'm inclined to agree with him. I love this dish, and I've made it several times. I've used expensive wines, and I've used inexpensive wines. Honestly, I could not tell the difference. It is such a satisfying meal though - I never grew tired of it. Wonderful video. Thank you.
The price of a bottle of wine is not connected to the taste. There are good (very drinkable) and bad wines both high and reasonably priced. Any decent wine made from the same varieties of grapes.
I'd have to agree that cooking with bottles of wine $30 or higher is a waste.
those mash potato fluff with stew look delightful
Ikr!! I’d get that at a restaurant just for the potatoes 😊
Use a potato ricer, mix with an absurd amount of butter, then push that mixture through a sieve. Then season to taste to get the smoothest and creamiest mash of your life.
It also crossed my mind to make this for my birthday, which is also in the summer! Only difference is that you actually followed through! I love making this dish for Christmas dinner
I admire how seasoned your dutch oven is. You cook a lot!!
Those pearl onions are so darling❤
I did enjoy watching and listening to you cook. Simple things like having a pan big enough and adding that beautifully chopped mirepoix make do much difference. I’d like to dine at your table, simple,good food cooked with love and care.
Love it. I broil my pearl onions and mushrooms , just toss them in alittle oil first.
You can definitely do it. Give it a go. Make it for someone to show them you love them. The methods needed are very easy...if you can use a knife to chop and stir with a spoon and follow directions, you can do it...I promise you.
If you are a total disaster in the kitchen....I recommend that you do the sautéeing and deglazing on the stove in a wide pan and then move everything into a crock pot for 2 hours so the meat/veg won't burn on the bottom. But it will be the best thing you've ever made.
Well the crock pot is definitely suks too there are people that doesn't know how to cook old fashion way the right way instead they use the crock pot that been lazy. Are you lazy?
@@hectorzuleta4114 some people are elderly, weak hands, less hand strength, arthritis, disabled, physically challenged, NOT 😢 lazy.
It is about empowering people to cook.😊
Not a disaster in kitchen, maybe disabled, elderly, physiczlly challenged. I know a few people with some o c these issues. Lets empower people to cook😊
He's just mad because no woman wants to spend hours & hours cooking for him. 😅😅
@@hectorzuleta4114there is no "right" way in cooking.
There are only lots of options and you choose which you take.
Australia here. Dead of June, hey? Perfect 🎉
Oh yeah, this is YOUR winter! Perfect!❤
I spent a spring in Dijon a few years back and i miss the food so much 😭 You should try and make Œufs en meurette as well, that was a Burgundian dish I think I liked even more than Bœuf bourguignon!
I made this over the Summer my hubs, my son, & I lived w/ my IL's almost once a week. After 2 months, my Dad Duane accused me of his putting on almost 15 lbs! 😂 I never added the wine bcs I can't tolerate it, instead I used ½ chicken/⅓ beef broth & Better Than Veg Bouillion as the liquid. My response was to say, Thank you, & no one said to serve yourself 2nds! ❤ Love him dearly, & love that he loved my cooking so much. My hubs' whole family did.
Thank you, Julia Child!! She was/continues to be an inspiring to me. ❤
My husband has been home 3 weeks from a 3 week hospital stay then 3 weeks in a physical rehab unit of the VA following a fall and compartment syndrome. He HATED the hospital and VA food and he lost 28 lbs in the 6 weeks he was gone. In the 3 weeks he's been home, despite the fact that his stomach shrunk so he only eats half the amount he did before his fall, he's put on 10 lbs. I love to cook and I bake our own breads. Julia Child, was a favorite, and i have so many really good cook books, but since the internet, my skill had jumped 10 fold! A few internet chefs I love have taught me so much. I love having all the recipe choices, hints, and explain nation of foods and how to prepare them at my finger tips! I've broadened my tastes so much, experiment with veggies and styles of preparation I had never even heard of 40 years ago when I first set up house. Now I'm going to try this recipe but with the broth suggestions as we don't drink, and don't care fir the flavor of wine. Bon Apétít!
Love how the video cuts off before the end of the explanation
Looks incredible.
I made this once before I need to make this again
Looks amazing
Looks so tasty and rich I can almost taste it. Saved 😊
This looks so good!
😋
Delicious, but you don’t have to use Burgundy, in spite of the stew’s name. Just use a hearty red.
Amaze balls
Where do you find those pearl onions at? I can only every find pickled ones for cocktails
Answer this !!!!
Try the frozen section
@@philipsdeb didn't find them unfortunately.
Absolutely lovely work. I love French food and this has me super hungry. Happy Belated Birthday to you!!
Nothing is french about her recipe.
@@auto_math What do you mean? It’s not much different from a traditional bœuf bourguignon recipe
@@fernandovazquezcueto9606 she's putting sofrito and tomato paste in her bourguignon, that's not french, that's italian. Also, Burgundy is not cooking wine, it's a wine for special occasion. It's like using Dom Pérignon millésimé to make mimosas.
In the world is an overstatement
Beef Rendang is.mynfavoirite
She's American. It's to be expected. Most Americans know nothing about the world beyond their own culture (other American cultures included), and are raised to think that the world revolves around them.
@@tonylam4549Do you know that America has 50 different states- most of which, are larger than your ENTIRE country. Calling people "Americans" is as unspecific as you could possibly be. I could say something about "Europeans", or "Africans"- and it would make as much sense as your absurd generalisation. Foolishness.
@@maynardtrendle820 Most non-Americans know that the US has 50 states. You didn't have to point that out. People who aren't Americans actually know stuff about the world beyond our borders and cultures.
Also, the intention WAS to generalise, hence the very general term used here - "Americans", implying that my claim is made about Americans from all 50 states.
Hope I cleared that up for you. You're welcome.
@@maynardtrendle820 If you fall into the category of "most Americans" as used in my first comment, then I can see why you're offended. Stupid people don't know that they are stupid.
I've met Americans who don't fall into this category, but they are a rare breed. Fortunately, they'd agree that most Americans are indeed ignorant about the world and other cultures.
It’s also Superman’s favorite dish.
"Two words, beef borguignon"
Only reason why I'm here ✌🏼😗🔥✨
I knew someone was gonna bring that up.
Use a cartouche when putting in the oven! Looks delicious!
You killed this 🔥🔥🔥
Love this dish! I start with bacon and sear my beef with the bacon fat
It's awesome if you like onion, because between the leeks, diced and pearl there's a lot of onion in the recipe.
Mmmmmmmm! Tre bien
Why it cut off?
Ive never eaten anything made with wine, but that looks pretty good.
Although i have no idea if it makes the food alcoholic.
No. All the alcohol is cooked and vaporized away as you cook it. The wine is to add flavours, acidity to tenderize and keep the meat juicy.
Interesting twist to a cardinal French recipe by adding bacon (???). Perhaps in a delirious moment what we call “lardons” but bacon definitely puts an American mark on a traditional boeuf bourguignon. I will definitely try it with bacon!
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Unfortunately, I’m allergic to wine 🍷 even if it’s cooked off…I get hives & swell for 2 days or so-is there substitute for wine that I can use? I really love this dish but every time I eat it, hives & itchiness galore😢 Pls help!
Some combination of grape juice, vinegar and maybe green tea or uva ursi tea for tannins?
I love half videos...
Can I substitute the alcohol
In the heat of summer...
Between this and lamb curry, which taste better?
Both are good, lamb curry is less rich thats all
If it’s good enough for Superman, it’s good enough for anybody.
I do the same with roladen
I HAD THIS IN PARIS WAS LITERALLYTHE BEST FOOD IVE EVER HAD SAME WITH DUBLIN
PARIS WAS BETTER
LITERALLY A HAM AND CHEESE SANDWICH WAS BETTER THAN ANYTHING IN THE US
what could be used as an alternative for the wine? looks delicious!!
"beef bourguignon" means literally beef cooked in burgundy wine. To make it without wine would be like making a PB&J without peanut butter. Your best bet is just to find an alcohol free beef stew recipe.
@@ArtemisScribe okay thank you !!
Looks and sounds great but I've never ever had mushrooms get mushy even after over 6 hours of cooking.
Bourdain, Childs and of course you..😊
Forgot the flour to make a slight roux before adding the wine and beef back in
I always like it without mushrooms over egg noodles
Adding that muxh liquid is not deglazing.
You need a mr.clean magic eraser to clean the outside od your dutch oven
Julia Child‘s would roll over in the grave. He cut the beef way too small, and then the way you’re adding all the ingredients Lordy Lordy look pretty read the freaking book, and Bourdain would even come close of eating what you deserved.
Um, no flour on the beef?
I like it relatively big chunk of meat but when you cook those tiny petit little pieces of meat it doesn't convince me, by the way they gonna end up disintegrating after spending time in the Dutch oven.
Drool
:D :D :D never heard of it!
I'll crawl back under the rock to my goulash stew.
Happy birthday!!!🎉
Sear it all at once in the oven. Much easier.
Irish Beef stew🤔🤔🇮🇪🇮🇪
Is there anything I can substitute the mushrooms with?
Yeah, literally whatever you want
You should let it set for 24 hours in your fridge, then take the grease off.
I stopped cooking with alcohol 3 years ago when I got sober but this one might’ve convinced me to get a bottle of burgundy soon
Don't!!!
The alcohol will all evaporate off.
Works great with venison
Is it halal?
Hahahaha, I do the same thing for my birthday at the end of July in Georgia
That's what I'm doing for dinner on Monday, I guess. I would do it tomorrow, but the liquor stores are closed tomorrow, and I live in Utah where that's the only place to buy wine.
But what is 'the dead of June? The dead of winter makes sense as an idiom, but June is in summer in North America?
Don’t skip the name. Say it freaking right and honor the French fathers that brought us modern day plebes this deliciousness.
The dead of June ? surely its the dead of winter the HEIGHT of summer lol
You got some on your eye lids
I have the same le cruset pot.
This is a winter food .
Im sorry but the most famous beef dish in the while world is goulash!
Thought those pearl onions were corn and was about to have a conniption
The addition of pearl onions is a stroke of genius.
It's traditional, and it sure is genius. It's that final touch.
It's the normal traditionnal way... if you don't have shallots or pearl onions, don't call it a boeuf Bourguignon.
I absolutely love making this, however I absolutely CANNOT enjoy the deliciousness of the dish as I am violently, dangerously allergic to it!! The last time I did, I ended up admitted to the hospital for a week!! It's the tannins in the wine I tell you...😜😱
Loose the mushrooms and wine and add guinness
And you'll be on to a winner
Its actually pronounce beef bouyeynourjsnzhssyennn
"in the world". lol
My sister-in-law beat the crap out of that recipe 🥰
This would taste so much better if you didn't use red wine.
Why'd the bacon look like mushrooms? Looks good tho. Jobs a good'n👍
Can we get the recipe for those potatoes though? ❤
Don't use any beef part, it need one that can handle long time cooking
But what about the beef stock
Too red. Don't know if it is just the lighting or too much tomato paste, the lack of flour when browning the meat or that the bones weren't roasted enough when making the stock, but you are missing some brown notes which are a huge part of the flavour.
When is your video coming out?
@@OzyMandias359 Don't need to, there are tons of good videos made about the dish. However I did use to prepare about 150 portions weekly for a few years whenever it went on the winter menu. Granted, it is a lot easier in a restaurant setting where you always have a pot of beef bones on the boil, but getting that rich dark brown is an important part of the dish. Talk to me once you have peeled 1000 pearl onions weekly for three months.
You need some mashed potatoes with that😊😊
Do you have the recipe posted somewhere?
What part of this you did not understand?
I want that minus mushrooms
Sorry, lost me with onions, leeks and whole bottle of wine. Lost me well before that, I guess with cooking the bacon AFTER the beef; should be the other way around to be able to use the bacon fat to cook the beef without using extra oil.
Most famous beef stew dish in the world?
Nihari - hold my cup
Julia Child never made the original recipe..she adjusted it.. making it American..not French!
you can say bourguignon but not bœuf? and its not a stew its a braised dish. There is a difference. Just like deep fried and stirred fried. so if you dont wanna call it a burgundy wine braised beef, then call it by its proper name. Coz i'm sure you dont go to McD and order a meatpatty sandwich with cheese, do you?
The outside of the casserole pan looks filthy.
Why don't you offer to scrub it?. Lmao
@@susankeith326 why don’t you say something sensible?
@@susankeith326 why don’t you go lick it?
IT IS NOT SUMMER IN JUNE.
Those "chunks" of meat look very very tiny.
It's wildly underappreciated. It's an orgasm in your mouth when done right. People today........I still have some hope, but.......
I love it when Americans try and pronounce ‘foreign’ words. Say Worcestershire Sauce for me ! 😂
Nooo it’s the most famous for some. Other people have never heard of it
Personally i would fry bacon first and remove ot and sear the beef in its fst
It just beef stew people!!!! Come on!
In the world? In the West maybe. I love how even cuisine is so ethnocentric. Like...it's famous where I am therefore it must be famous everywhere.
this is the most random boeuf bourguignon i've ever seen
cut the vocal crunch please