I’m someone who never in my life cooked before, but always enjoyed French cuisine and when I saw this video I thought “I can do this” and also because Stephan explains it so easy. So last Sunday I followed the recipe, invited my daughter and her boyfriend for dinner 🥘 and “voila”, they loved it! Thanks Stephan 🙏
We're in the middle of the Covid 19 epidemic, and my wife and I stocked up on ingredients. Made this Beef Bourguignon today almost exactly as written- including Pinot Noir, smoked bacon, a home made bouquet Garni (tied in cheesecloth), and veal stock made from veal demi-glaze. One deviation, I cooked the bacon first, and then seared the beef in the bacon grease (ala Julia Child). Had to quarter onions to carmelize instead of small onions called for in the recipe, but still tasted fantastic. This is a fantastic recipe, really outrageously good- my wife rated it my best dinner ever. Thanks, Stephane- really, really great recipe.
Greetings from New Orleans. Thank You so much for this dish. My grandmother's family came from Alcase Lorainne and she cooked like this all the time. God I miss her so much and this brought me back to her as if she was standing in front of me right now. Thank you and I am going to cook your recipe this week end.
I just wanted to say thank you for making this dish possible at home. The last (and only) time I have had it was after my daughter was born in 2003. This was even better than that one! My partner says this was by FAR the best tasting roast he's ever had! If anyone is on the fence about trying this recipe, do yourself a favor...DO IT! Even the kids loved it! ♡♡♡♡
We just tried your recipe this evening. It was excellent and your directions are easy to follow - particularly great when you are unskilled in the kitchen like I am. I followed your instructions exactly and the results were great - I only added an additional side, small carrots also caramelized just like the small onions - it worked well too. Thank you for sharing this recipe. We will definitely enjoy this again. Regards Jeannette
Wow! At last, I've found me a Frenchman, (chef) whom I can fall in love with as he teaches me how to cook French Cuisine with ease in the comfort of my own kitchen. Thanks chef. An eager student...
Thank you! I just made my very first boeuf bourgingioun. I'm from sweden and good wine is a bit on the expensive side for ingredients. I made this as a thanks to my friends for letting me stay with them an it was very much worth the money and effort. This is an awsome video tutorial. Ps. My friend squealed like a 5yo when the wine caught on fire. She's in her 30s
Bonjour Stephane, This is the first time making or eating this dish. Even went out and bought a Dutch oven! My family has turns cooking the Sunday dinner and this was my choice for yesterday. It was such a BIG HIT! I placed my laptop on the kitchen table and followed your instructions step-by-step. Then brought all the separate ingredients to my mother's house, where my cousin was also joining us. They absolutely LOVED IT!!!! My husband took a video of me serving it and the guests reactions, plus I took a few photos of my cooking it step by step. I would love to send you the video and photos if you would like...Merci beaucoup pour cette video! Linda
I automatically enjoy any cooking video that makes me go "Huh... I've never heard of that before." this case being the toasting of the flour in the oven before assembling the full stew. Thank you for sharing, chef!
I followed this recipe exactly and it turned out amazingly well! My roommates were blown away by the sauce, especially. Thanks for such easy to follow and delicious recipes!
From America, thank you so much for your spectacular videos. You are an EXCELLENT teacher and a superb chef / ambassador of French cuisine. I look forward to more videos and to keep watching and trying new recipes in the future!!
This chap is my new go to guy on the net for great dishes. Always explains clearly yet intelligently. I learn many things i did not directly come for. He does not dumb things down yet makes more complicated dishes accessible. I always learn something i can use, ie the paper lid was nice on the onions, and his take on things is fresh. I also appreciate his set ways, ie bit strict for me re 'mise en place' and other such tricks which obviously better chefs live by.
My mom made this for us today and it elevated her roast game to a new level. She wanted me to let everyone know that if you dont have veal stock, to use dried porcini mushrooms and Star mushroom bouillon to make your own stock. It certainly was a flavorful substitute! Thanks for the recipe
Your dish looks so French. The way your serving it is has all the rich elegance without effort that is so unique to the French approach to life. I'm referring to the way you assembled the components together like you just whipped it up at a moments notice. LOL. Each element being a work of art.
This might be the best cooking channel I encountered to. It is all about the dish and correct execution, without all those massive chefs egos mixing with the recepies, and their philosophies, and their personal twists, and creative platings which are presented as something of a big significance which is simply not the case. Fundaments and details are what is important to the taste.
Am I the only one having a problem with the audio and video being out of sync? When I start the video, the audio is already 1 minute and 21 seconds along, so I'm hearing everything almost a minute and a half before it happens on the screen, and the audio ends 1 minute and 21 seconds before the video ends. This is the only video I'm having a problem with, but no one else has mentioned this in the comments. Is it just me, or has something happened to the video on RUclips's end since the last comment was left? Otherwise, it's a great video, as usual. I've made bœuf bourguignon once before, using a slightly different recipe, but I'm looking forward to making this one. Everything I've made from this channel has turned out magnificently. (The anchoïade was outstanding!) Thanks!
We made this tonight and were delighted with the results. A couple of variations imposed by American groceries: our button mushrooms still have stems, and our pearl onions are only a bit over 1 cm in width. I used shallots that were about the size you used on the video, and I bought two packs of mushrooms to have enough after the stems were removed. These stems and the shallot cuttings I added to the beef stock during reduction for the flavor. Excellent result!
Toklineman congratulations and well done . I love that you adapted the recipe with the product you had available where you live because that is really what it takes sometimes to get things done. And you have just made an absolute classic . So thanks to you trying that recipe 😀😀
Great recipe Stephane. Tried it and went really well. As many have already said your channel is underrated, there should be a lot more subscribers, please keep going it's quality stuff here. Would be great if you can share more beef stew recipe.
naipete thanks a lot I will keep this in mind I want to so many recipes but have so little time because of work . I hope in the future I can spend more time on the channel doing recipes.
I've never seen Boeuf Bourguignon presented so well. It was difficult to find on restaurant menus when I was travelling in France and I thought it was because the chef couldnt present it fancily enough!
This is easily the best beef bourguignon recipe on the Internet...believe me, I looked at a lot of them....this one's beautiful...and that's despite the absolutely pointless, 100% inconsequential "flambais" of a liquid.:) Don't get me wrong: I WILL try and light the wine on fire, when I boil it the next time. But I'm 99.9% sure it won't work, and even if it does, it's not gonna make any difference whatsoever when it comes to the quality of the food. P.S. Your channel is amazing. Absolutely gorgeous. Your personality and your choice of topics are the perfect combination. I'm halfway through watching every single video you posted.
You can't flambe a wine, literally impossible since not enough alcohol. Wanna get rid of the alcohol beyond reducing on the stove? Leave the lid a bit open on the dutch oven.
Have you seen Marco Pierre whites recipe? I think I still like it bit better and I mean he doesnt have 3 Michelen stars and 5 knives and forks for no reason
@@jklindersreduce the wine a bit longer. Alcohol evaporates at a lower temperature than water, so it's literally up to the time you have. I think the only reason you can flambe It IS that you're already getting Rid of It, you're not burning the liquid alcohol but the one that just evaporated....so its kind of cheating and useless 😅😅😅
@@EroticOnion23 i think there's a trick. He's not flambeing the wine. I think he's burning the evaporated alcohol.... kind of like a gas lighter. That's why he does It when it's almost boiling. 😅😅😅
The technique of this recipe, over all the others on RUclips, is old school fabulous! Many just throw everything in the pot, like an American stew, which is not rock star worthy for a special occasion. My mother used this method, bringing elements together at the end, when the perfect cook on each is achieved. TOTALLY WORTH THE TIME TO MAKE THIS. An "Uptown Rustic" masterpiece.
I agree, I just made the Julia Child recipe and it was the first time that I made a roast or a stew with the vegetables on the side as "garnishments". The contrast in texture and flavors from the onions and mushrooms each cooked separately from the stew was truly a new and delicious experience. Like you said, 100% worth the time and effort!
Really nice recipe and very well made video. Thanks for making it available to us all on RUclips ! When I make Boef Bourgignon I'm too lazy to take the meat up and filter the sauce, I simply serve the entire dish with the mirepoix included. Best regards, Claus from Copenhagen, Denmark
Amazing! Thank you so much for sharing this recipe :) I did this recipe for a sunday lunch for my family here in Brazil and was sp delicius! Everybood loved it.
Ordered a Dutch Oven from Le Creuset and wanted to make this dish to break the oven in. Will post results when I'm done. Really enjoy learning from the videos on this channel. One recipe a week. Hats off to the Chef. Merci!
looks very good. My grandmother is from Metz, France, she's gone now RIP my grandma but she made beef burgundy for us a lot actually. I'm going to make it this sunday but i'll serve how she served it. She would put it over rice or egg noodles. Awesome dish! Definitely a comfort food that reminds me of home.
certainstrength this is a very simple recipe tbh and it's a much lazier version then what I used to make in a professional kitchen and even then it's simple and easy to make
When I make this dish; after searing the meat at the start, in the same pan (once meat is removed) I sauté the bacon in the pan…. And then with all the flavoured juices left in the pan I add the Pinot. The Pinot reduces but gets so much additional flavour. Then the beef stock goes in, the vegetables + seared meat and I let it marinate overnight. The slow cooking is done the next day; and the flavor is simply outstanding.
Oh my!! What a fantastic recipe. I have watched several videos from other chef's... but, this one... is the best!!! Well done!! I can't wait to try it tonight :)
I am cooking this today. I had my butcher cut the meat into 50g chunks, she also cures her own bacon, Waitrose supplied the Pinot Noir (Ville Blanche £8.99) No small onions so I hope the caramelise a couple of onions cut into quarters. I could have used large pickled onions but I didn't want to risk getting too much pickle flavour. Kitchen is cleared down and all is ready - Andiamo!
seems just like coq au vin, but instead of chicken you use beef. Definitely not a bad thing! I always like adding some rosemary to mine, tastes so good
OMG I tried the pearl onions the way you did them for the first time and WOW makes so much difference. Thanks man, I love your videos. I love getting new ideas for recipes. Please keep up the good work
my mum used to cook beef bourguignon when i was a boy 30 years ago and it was the most delicious thing she cooked, the sweet shallots, the wine, god it was great. off all the great food i've watched you cook, this is the one i need to learn. it never even occured to me until i saw this i could make it myself
This is a somewhat "deconstructed" version of Boeuf bourguignon. I haven't tried it but I will as it seems to hit most of what a BB is and it does seem organized a bit better ( hence simpler) than the traditional method.
I followed your recipe , to the letter, and it turned out better than fabulously delicious. The meat was tender, beyond description and the sauce was better than anything we’ve experienced in even the best of French restaurants. All my guests were ecstatic with the richness and flavors of this dish. Each step in the prep and cooking were easy to accomplish but the timing for cooking the bacon, mushrooms, and parsley sauce and the final assembly for each guest’s plate needed careful attention. So, bravo to you and your recipe.
really glad you went through all the effort for trying the complete dish well done 😀 that’s a great motivating feed back for me . and yes cooking yourself sometimes yield results that are better than some restaurant at least now you know how a boeuf bourguignon taste like . happy new year🎉🎉
The French Cooking Academy I'm lucky that they are foodies and like to try everything. I focused more on the other ingredients and went light on the sauce when I served them
The French Cooking Academy I also use wine in my beef stews, and they like it. They don't know what the taste of wine is per se, as they've never had it on its own, but I've always put it in stews.
I made this ultra delicious dish using the exact same ingredients which I searched out methodically before starting. I followed the instructions to the letter And It turned out amazing - - my husband loved it but I was too pooped to eat because it took 4 and a 1/2 hours to make.
Great recipe, easy to follow with great results. Next time I will definitely use low sodium broth. I lost my taste for mushrooms, so will substitute with roast baby carrot or other root veggie. And will use substitute bacon for garnish as well. I flambe the wine as suggested and it made a huge difference in taste. The pearl onions took a long time to cook, but loved the contrast in taste with the meat and gravey. The oven heat at 420 f cooked too hot, so i turned down to 325 to keep from boiling. In 2023, this meal cost just under $40, and that is with cheap wine and chuck roast and other ingredients from Walmart! Thank you for this recipe!
Lighting the wine will not do anything. Wine has too low an alcohol content to light on fire. Since alcohol boils at a lower temperature than water, it is evaporating and that is why it can be lit on fire. So, the alcohol content is already being released and it is not removing any additional alcohol. Either way it still looks cool.
It works in deeper pans or pots. A layer of alcohol vapor settles on top of liquid and you can light it. Usually it flash burns though. It’s why I like to use stronger liquor like brandy, cognac, or whiskey to cook off the alcohol. It’s way more of a spectacle.
True red blooded American here,.....but I love everything French,..French food,...French women,...French art,..French architecture,..French music,....thanks for videos.
Ooooohhh!!!!! That's got to be illegal! The more I watch your videos, the more I realize French food is the best in the world. I cant wait to have this, along with a baguette right out of the oven and finished with a creme broulet(spelling OK?). I watch these all day at work (nice job, huh?) and I want to learn French besides. Vive La France!!!!!!!
@3:40 I believe the phrase "we sear because we want to keep all the meat juice inside" belongs to 19th century folklore, it is not what actually happens. The sear does not create an impenetrable barrier for liquid, not by any stretch of the imagination.
Just finished making this recipe! WOW!!! Amazing. So rich and delicious. I've had several bourgignons, but this was amazing! Merci beaucoup pour la recette!
Damn it! Having 'found' you only today, I think I'm about to spend far too much time on here . . . and I'm trying to lose weight too. I've decided I definitely need more burners than I presently have (this means a new cooking range). If I'm going to have a new cooking range, this means (and there's no escaping it) a new kitchen. I don't exaggerate when I say, if I'm going to have a new kitchen, the bathroom/s need remodelling/upgrading too. You know where it's going, don't you? The French Cooking Academy is causing me to build a new house - something I've been procrastinating about for years. Should I ask you to get out of my life and leave me alone, please?
I can hardly wait to taste this. I have some questions: Is there a reason why the stock and the wine are reduced separately before uniting them in the dutch oven? Since the purpose of sweating the onion and carrot is just to salvage the fond from the bottom and sides of the pan, why not deglaze the pan with a little of the wine immediately after removing the beef? Then add the stock and the remainder of the wine, and reduce them together before adding the carrot, onion, browned beef, etc.?
Searing meat "seals in the juices" is the biggest untruth in cooking history. You have the Maillard effect for flavor, but no food scientist Ever says it seals in juices.
Pete 952 I don’t get why anyone who cooks would think this. If searing seals in the juices, then why are my steaks dripping the whole time I’m grilling?
@@juliankirby9880 you're exactly right, although during the cooking process there's lots going on. The heat is breaking down cell walls, releasing moisture, which near the surface can expand into the meat forcing more moisture out. Fat is being liquefied. It gets complicated. Several University studies weighed steaks and cooked them many different ways, sear first then slow cook. Slow cook, then hot sear etc. They found no weight saving (moisture) was retained better by any of the cooking methods.
I use this recepie except i boil the bacon first, followed by skimming the foam to reduce the salt and smokyness, then i take it out of the water and put it in the pot with the beef and all the rest before i cook it in the oven.
Yup; cook with the bacon in, just chuck in cold wine and stock, bring to a boil and chuck in oven. Only mushrooms and onions fried separate and chuck them in at the end as well. Serve from pot. Good enough for Julia Child, good enough for me.
Ok, definitely not a "lazy" version but, what about all that carrot, onions and garlic you cooked with the meat? You just throw it away or use it in another dish? I'd eat those along with everything else, of course.
I made this recipe last night. At 6:45, you say to reduce the oven temp to 200c (420f) and braise for 2-hrs. This seemed to be a very hot temp to me, but I did it anyway. At two hours, there was almost no liquid left in the pot (same brand of pot as you use here) and the meat was dried and shrunken (I had neglected to check the fluid level). Did you mean to say, reduced the heat to 220f for 2 to 2.5 hours? I also may have reduced both the stock and wine too much. That aside, I was able to recover by making the stock/wine gravy again and introducing it to the meat in the pot. The dish was nonetheless very delicious and the family loved it! I am amazed I was able to mercilessly torture your recipe and still had it come out a hit!
Dear French Chef, I simply wanted to convey that I made this recipe-and while I did decide to marinade the beef in a bit of wine for no other reason than my curiosity, that overall it was absolutely delightful and a great personal introduction for myself to beef bourguignon. Every ingredient was a fine accompaniment, and not only did it very much impress my significant other but that of her co-workers when she brought left overs for lunch. They inquired if I had a pintrest in response to the dishes execution but we instead forwarded them to your channel. Thank you and keep up the great tutelage!
Drew Palacio oh thanks for that it's great to hear. I was actually re watching the video yesterday and wondering to myself if the video actually made enough sense to be followed, I guess it answers my question. Is instragram a popular thing to have you think?
Dear Chef, While I do not use instagram or pinterist I do believe it would be fruitful to your enterprise as you could capitalize highly on your presentations by way of the many foodies that subscribe .
I made this on Saturday - hands down one of the best recipes ever. I stole what little leftovers there was for myself :) I'm trying the 30 cloves of garlic this week!
Wonderful unassuming charming Chef Stephane scores once again! He knows when to turn the camera off and on and always keeps the steps as simple as possible while respecting classic French cooking making delicieux dishes.....it doesn't hurt that he's young and cute either!
I love this recipe, im about to start my Beef Bourguignon, since i have a lot of time for dinner, ill marinade on wine before cooking just to make it more flavor it. thanks for sharing this beautiful classic french dish with us.
So far I have watched a couple of different videos teaching this dish but this recipe seems the best to me. Will try it out soon. One dish but the cooking method is vastly different . What a surprise!
I have made this recipe for tonight’s dinner, it is simply yummy! Very hearty and delicious, our tummies are so happy:) and my house smells amazing. Great recipe!! Thanks chef Stephane.
Chapeau bas! I just made dinner using this recipe and it was the best thing I made and ate at home. Period. Keep up the good work Stephane! I will definitely try out more of your recipes and I'm waiting for more videos.
DJ V hi there co granulation on making that recipe it's a real french classic you just added to you recipes for home 😋😄👨🏻🍳 well done and thanks for watching
Hi there, great comment. it really made me laugh :o) and you right actually, looking back at the video and the title is quite funny as there are quite a few steps involved. but yeah. let say that to make it the more simple, you can actually put all the garnish straight in the sauce and then serve.
I’m someone who never in my life cooked before, but always enjoyed French cuisine and when I saw this video I thought “I can do this” and also because Stephan explains it so easy. So last Sunday I followed the recipe, invited my daughter and her boyfriend for dinner 🥘 and “voila”, they loved it! Thanks Stephan 🙏
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We're in the middle of the Covid 19 epidemic, and my wife and I stocked up on ingredients. Made this Beef Bourguignon today almost exactly as written- including Pinot Noir, smoked bacon, a home made bouquet Garni (tied in cheesecloth), and veal stock made from veal demi-glaze. One deviation, I cooked the bacon first, and then seared the beef in the bacon grease (ala Julia Child). Had to quarter onions to carmelize instead of small onions called for in the recipe, but still tasted fantastic. This is a fantastic recipe, really outrageously good- my wife rated it my best dinner ever. Thanks, Stephane- really, really great recipe.
Hiwatt Marshall, congrats!
Hiwatt, Follow his B.B. with his Normandy Apple Tart. You and your wife will be transported.
Hiwatt Marshall - Purchase frozen pearl onions.
@redhead sticky Ha!!
white privileged
Greetings from New Orleans. Thank You so much for this dish. My grandmother's family came from Alcase Lorainne and she cooked like this all the time. God I miss her so much and this brought me back to her as if she was standing in front of me right now. Thank you and I am going to cook your recipe this week end.
Paul K - Love from Alsace 😘
He's playing "Ave Maria" while preparing his table in the end.
That's this level of being humble, that i can never reach!
When you don´t feel like cooking you make beef bourgignon. When I don´t feel like cooking - I toast a sandwich
A Andersson lol!
:)
A Andersson 😂😂😂😂. That is 100% American. 😆😆
pure gold. my hat off to you
A Andersson And when you are alone, with time on your hands, you make your hand busy - fapfapfapfapfap!
I just wanted to say thank you for making this dish possible at home. The last (and only) time I have had it was after my daughter was born in 2003. This was even better than that one! My partner says this was by FAR the best tasting roast he's ever had!
If anyone is on the fence about trying this recipe, do yourself a favor...DO IT! Even the kids loved it!
♡♡♡♡
We just tried your recipe this evening. It was excellent and your directions are easy to follow - particularly great when you are unskilled in the kitchen like I am. I followed your instructions exactly and the results were great - I only added an additional side, small carrots also caramelized just like the small onions - it worked well too.
Thank you for sharing this recipe. We will definitely enjoy this again. Regards Jeannette
Thanks for the great comment Jeannette I love when people try the recipes. well done. so glad it went well
Jeannette Nielsen i
Wow! At last, I've found me a Frenchman, (chef) whom I can fall in love with as he teaches me how to cook French Cuisine with ease in the comfort of my own kitchen. Thanks chef. An eager student...
Evelyn Hawkins I am so amazed people really still enjoy giving a go at french Cooking it's great 😀😋👨🏻🍳 thank you
Thank you! I just made my very first boeuf bourgingioun. I'm from sweden and good wine is a bit on the expensive side for ingredients. I made this as a thanks to my friends for letting me stay with them an it was very much worth the money and effort. This is an awsome video tutorial.
Ps. My friend squealed like a 5yo when the wine caught on fire. She's in her 30s
Bonjour Stephane, This is the first time making or eating this dish. Even went out and bought a Dutch oven! My family has turns cooking the Sunday dinner and this was my choice for yesterday. It was such a BIG HIT! I placed my laptop on the kitchen table and followed your instructions step-by-step. Then brought all the separate ingredients to my mother's house, where my cousin was also joining us. They absolutely LOVED IT!!!! My husband took a video of me serving it and the guests reactions, plus I took a few photos of my cooking it step by step. I would love to send you the video and photos if you would like...Merci beaucoup pour cette video! Linda
I automatically enjoy any cooking video that makes me go "Huh... I've never heard of that before." this case being the toasting of the flour in the oven before assembling the full stew. Thank you for sharing, chef!
I followed this recipe exactly and it turned out amazingly well! My roommates were blown away by the sauce, especially. Thanks for such easy to follow and delicious recipes!
From America, thank you so much for your spectacular videos. You are an EXCELLENT teacher and a superb chef / ambassador of French cuisine. I look forward to more videos and to keep watching and trying new recipes in the future!!
This chap is my new go to guy on the net for great dishes. Always explains clearly yet intelligently. I learn many things i did not directly come for. He does not dumb things down yet makes more complicated dishes accessible. I always learn something i can use, ie the paper lid was nice on the onions, and his take on things is fresh. I also appreciate his set ways, ie bit strict for me re 'mise en place' and other such tricks which obviously better chefs live by.
T Ryan thanks Ryan really good to hear people still got patience to cook french food 😀😋👨🏻🍳
My mom made this for us today and it elevated her roast game to a new level. She wanted me to let everyone know that if you dont have veal stock, to use dried porcini mushrooms and Star mushroom bouillon to make your own stock. It certainly was a flavorful substitute! Thanks for the recipe
I dont even eat beef ! But man ! This had me drooling !
If you don't eat beef, you can do a similar thing with chicken. Look up Coq au vin.
That's what I call my "cooking wine." It's wine that I drink, while I cook.
Suzy Green ...tchin-tchin to good cooking !
One for the pot, one for the cook
While we wait, we hydrate duu - stalekracker
Im cooking this today second time now was lovely
I made this today, OMG the plates were clean going back into the kitchen, everyone loved it.
Your dish looks so French. The way your serving it is has all the rich elegance without effort that is so unique to the French approach to life. I'm referring to the way you assembled the components together like you just whipped it up at a moments notice. LOL. Each element being a work of art.
This might be the best cooking channel I encountered to. It is all about the dish and correct execution, without all those massive chefs egos mixing with the recepies, and their philosophies, and their personal twists, and creative platings which are presented as something of a big significance which is simply not the case. Fundaments and details are what is important to the taste.
Exactly!
Am I the only one having a problem with the audio and video being out of sync? When I start the video, the audio is already 1 minute and 21 seconds along, so I'm hearing everything almost a minute and a half before it happens on the screen, and the audio ends 1 minute and 21 seconds before the video ends. This is the only video I'm having a problem with, but no one else has mentioned this in the comments. Is it just me, or has something happened to the video on RUclips's end since the last comment was left? Otherwise, it's a great video, as usual. I've made bœuf bourguignon once before, using a slightly different recipe, but I'm looking forward to making this one. Everything I've made from this channel has turned out magnificently. (The anchoïade was outstanding!) Thanks!
I have the same problem.. so weird..
yes seems a recent problem, can't get it to play in sync
We made this tonight and were delighted with the results. A couple of variations imposed by American groceries: our button mushrooms still have stems, and our pearl onions are only a bit over 1 cm in width. I used shallots that were about the size you used on the video, and I bought two packs of mushrooms to have enough after the stems were removed. These stems and the shallot cuttings I added to the beef stock during reduction for the flavor. Excellent result!
Toklineman congratulations and well done . I love that you adapted the recipe with the product you had available where you live because that is really what it takes sometimes to get things done. And you have just made an absolute classic . So thanks to you trying that recipe 😀😀
Great recipe Stephane. Tried it and went really well. As many have already said your channel is underrated, there should be a lot more subscribers, please keep going it's quality stuff here. Would be great if you can share more beef stew recipe.
naipete thanks a lot I will keep this in mind I want to so many recipes but have so little time because of work . I hope in the future I can spend more time on the channel doing recipes.
I've never seen Boeuf Bourguignon presented so well. It was difficult to find on restaurant menus when I was travelling in France and I thought it was because the chef couldnt present it fancily enough!
This is easily the best beef bourguignon recipe on the Internet...believe me, I looked at a lot of them....this one's beautiful...and that's despite the absolutely pointless, 100% inconsequential "flambais" of a liquid.:)
Don't get me wrong: I WILL try and light the wine on fire, when I boil it the next time. But I'm 99.9% sure it won't work, and even if it does, it's not gonna make any difference whatsoever when it comes to the quality of the food.
P.S. Your channel is amazing. Absolutely gorgeous. Your personality and your choice of topics are the perfect combination. I'm halfway through watching every single video you posted.
Worked every time I did it. If you have guests who drive it could be nice to not get them drunk while still getting the flavour of the wine in there.
You can't flambe a wine, literally impossible since not enough alcohol. Wanna get rid of the alcohol beyond reducing on the stove? Leave the lid a bit open on the dutch oven.
Have you seen Marco Pierre whites recipe? I think I still like it bit better and I mean he doesnt have 3 Michelen stars and 5 knives and forks for no reason
@@jklindersreduce the wine a bit longer. Alcohol evaporates at a lower temperature than water, so it's literally up to the time you have.
I think the only reason you can flambe It IS that you're already getting Rid of It, you're not burning the liquid alcohol but the one that just evaporated....so its kind of cheating and useless 😅😅😅
@@EroticOnion23 i think there's a trick. He's not flambeing the wine. I think he's burning the evaporated alcohol.... kind of like a gas lighter. That's why he does It when it's almost boiling. 😅😅😅
The technique of this recipe, over all the others on RUclips, is old school fabulous!
Many just throw everything in the pot, like an American stew, which is not rock star worthy for a special occasion.
My mother used this method, bringing elements together at the end, when the perfect cook on each is achieved.
TOTALLY WORTH THE TIME TO MAKE THIS. An "Uptown Rustic" masterpiece.
I agree, I just made the Julia Child recipe and it was the first time that I made a roast or a stew with the vegetables on the side as "garnishments". The contrast in texture and flavors from the onions and mushrooms each cooked separately from the stew was truly a new and delicious experience. Like you said, 100% worth the time and effort!
Really nice recipe and very well made video. Thanks for making it available to us all on RUclips ! When I make Boef Bourgignon I'm too lazy to take the meat up and filter the sauce, I simply serve the entire dish with the mirepoix included. Best regards, Claus from Copenhagen, Denmark
I am on a renal diet and adapting these some of these techniques for low sodium, potassium and phosphorus has given me motivation!!
Amazing! Thank you so much for sharing this recipe :) I did this recipe for a sunday lunch for my family here in Brazil and was sp delicius! Everybood loved it.
Ordered a Dutch Oven from Le Creuset and wanted to make this dish to break the oven in. Will post results when I'm done. Really enjoy learning from the videos on this channel. One recipe a week. Hats off to the Chef. Merci!
I cook this kind of recipe with pork ribs and chiken. Both are delicious, but pork ribs were amazing.
looks very good. My grandmother is from Metz, France, she's gone now RIP my grandma but she made beef burgundy for us a lot actually. I'm going to make it this sunday but i'll serve how she served it. She would put it over rice or egg noodles. Awesome dish! Definitely a comfort food that reminds me of home.
This is the lazy version?! I seems the american and french definition of "lazy" are wildly different.
Lol I know right?
Is that news to anyone?
Sorry for stating the obvious.
Of course... French cuisine is the best and the most refined... so for us this recipe is a lazy lunch...;-).
certainstrength this is a very simple recipe tbh and it's a much lazier version then what I used to make in a professional kitchen and even then it's simple and easy to make
Go watch the cooking in Russia youtube guy on his version...its probably another 3 hours more to cook
When I make this dish; after searing the meat at the start, in the same pan (once meat is removed) I sauté the bacon in the pan…. And then with all the flavoured juices left in the pan I add the Pinot. The Pinot reduces but gets so much additional flavour.
Then the beef stock goes in, the vegetables + seared meat and I let it marinate overnight.
The slow cooking is done the next day; and the flavor is simply outstanding.
Oh my!! What a fantastic recipe. I have watched several videos from other chef's... but, this one... is the best!!! Well done!! I can't wait to try it tonight :)
I am cooking this today. I had my butcher cut the meat into 50g chunks, she also cures her own bacon, Waitrose supplied the Pinot Noir (Ville Blanche £8.99) No small onions so I hope the caramelise a couple of onions cut into quarters. I could have used large pickled onions but I didn't want to risk getting too much pickle flavour. Kitchen is cleared down and all is ready - Andiamo!
seems just like coq au vin, but instead of chicken you use beef. Definitely not a bad thing! I always like adding some rosemary to mine, tastes so good
exactly right it is very similair, I need to get around making that coq au vin recipe. oh geez so many recipes so little time :o(
OMG I tried the pearl onions the way you did them for the first time and WOW makes so much difference. Thanks man, I love your videos. I love getting new ideas for recipes. Please keep up the good work
I made this too. Very tasty. The bacon, onions and mushrooms really top off this dish. magnifique!
What the French call a lazy dish on a Sunday not being fancy- I make instant noodles and I feel fancy if I eat it with chopsticks.
Deede Chai you gave me an idea, the meat and gravy would be amazing over some fettuccine. Yum
my mum used to cook beef bourguignon when i was a boy 30 years ago and it was the most delicious thing she cooked, the sweet shallots, the wine, god it was great. off all the great food i've watched you cook, this is the one i need to learn. it never even occured to me until i saw this i could make it myself
This is a somewhat "deconstructed" version of Boeuf bourguignon. I haven't tried it but I will as it seems to hit most of what a BB is and it does seem organized a bit better ( hence simpler) than the traditional method.
Boeuf Bourguignon is one of my favorite French classics. I'm doing this today evening and can't wait for the taste!
One of my favorite French dishes. Second only to Cassoulet.
I followed your recipe , to the letter, and it turned out better than fabulously delicious. The meat was tender, beyond description and the sauce was better than anything we’ve experienced in even the best of French restaurants. All my guests were ecstatic with the richness and flavors of this dish. Each step in the prep and cooking were easy to accomplish but the timing for cooking the bacon, mushrooms, and parsley sauce and the final assembly for each guest’s plate needed careful attention. So, bravo to you and your recipe.
really glad you went through all the effort for trying the complete dish well done 😀 that’s a great motivating feed back for me . and yes cooking yourself sometimes yield results that are better than some restaurant at least now you know how a boeuf bourguignon taste like . happy new year🎉🎉
Great simple recipe, Gracias ¡ My kids love it
Great to hear fernando was it not to much wine taste for the kids?
The French Cooking Academy I'm lucky that they are foodies and like to try everything. I focused more on the other ingredients and went light on the sauce when I served them
The French Cooking Academy I also use wine in my beef stews, and they like it. They don't know what the taste of wine is per se, as they've never had it on its own, but I've always put it in stews.
I made this ultra delicious dish using the exact same ingredients which I searched out methodically before starting. I followed the instructions to the letter And It turned out amazing - - my husband loved it but I was too pooped to eat because it took 4 and a 1/2 hours to make.
I love how he says "en?" every few sentences. How French.
Hein 😉
@@maximec.2217 haha, je crois que tu as raison!
Great recipe, easy to follow with great results. Next time I will definitely use low sodium broth. I lost my taste for mushrooms, so will substitute with roast baby carrot or other root veggie. And will use substitute bacon for garnish as well. I flambe the wine as suggested and it made a huge difference in taste. The pearl onions took a long time to cook, but loved the contrast in taste with the meat and gravey. The oven heat at 420 f cooked too hot, so i turned down to 325 to keep from boiling. In 2023, this meal cost just under $40, and that is with cheap wine and chuck roast and other ingredients from Walmart! Thank you for this recipe!
I did this with moose meat. Mmmm mmm delicious
First time doing this dish and it was aaaaamazing!!! Paired it with the tartiflette (with camambert cheese) and everyone loved it!
Lighting the wine will not do anything. Wine has too low an alcohol content to light on fire. Since alcohol boils at a lower temperature than water, it is evaporating and that is why it can be lit on fire. So, the alcohol content is already being released and it is not removing any additional alcohol. Either way it still looks cool.
I've seen wine lit up - I think it has to be boiling first, the fumes are what get lit, otherwise normally your right.
It works in deeper pans or pots. A layer of alcohol vapor settles on top of liquid and you can light it. Usually it flash burns though. It’s why I like to use stronger liquor like brandy, cognac, or whiskey to cook off the alcohol. It’s way more of a spectacle.
I have the same color Le Cruset pots! (Marseille) That’s my favorite color! Never regretted buying them! They’re fantastic!
True red blooded American here,.....but I love everything French,..French food,...French women,...French art,..French architecture,..French music,....thanks for videos.
Greg Brock thanks Greg it 's nice to have your support. Keep posted for more French food video
French fries....
Ooooohhh!!!!! That's got to be illegal! The more I watch your videos, the more I realize French food is the best in the world. I cant wait to have this, along with a baguette right out of the oven and finished with a creme broulet(spelling OK?). I watch these all day at work (nice job, huh?) and I want to learn French besides. Vive La France!!!!!!!
axiomist - It's crème brûlée (burnt cream). Love from France 😘
axiomist - You are right. Check out his braised beef shanks!
"Supermarket bouquet garni"
In North America, we have El Paso taco seasonings in our supermarkets, not bouquet garni.
Lol 😂 so true!
use two bay leaves and some twigs Thyme works even better than the teabag when it comes to flavor ;)
There is bouquet garni at Whole Foods supermarkets in North America.
I like it that you started printing the ingredients at the beginning while you're introducing the recipe. Way to go, viewer-friendly
Oh man, but you should have scraped the sides of the pan into the sauce.. It's not burned, it's the best taste!
Wanna bet he did just that? I'm French. I know.
Thanx for the inspiration- my family and our guests loved it!!!
great to hear that 🙂 thanks for giving a go at the recipe
@3:40 I believe the phrase "we sear because we want to keep all the meat juice inside" belongs to 19th century folklore, it is not what actually happens.
The sear does not create an impenetrable barrier for liquid, not by any stretch of the imagination.
More like the 20th Century Folklore. It was the advent of Molecular Gastronomy that dispelled this myth & proved it false
And still people keep repeating it over and over, even chefs who should know better. This myth is really hard to debunk it seems.
Just finished making this recipe! WOW!!! Amazing. So rich and delicious. I've had several bourgignons, but this was amazing! Merci beaucoup pour la recette!
Fantastic! So nice to see these beautiful recipes that I can make at home. Thank you, chef!❤️
Oh thanks for showing us this, i always think French recipes are too complicated, but your explanations make everything a lot easier.
Damn it! Having 'found' you only today, I think I'm about to spend far too much time on here . . . and I'm trying to lose weight too.
I've decided I definitely need more burners than I presently have (this means a new cooking range). If I'm going to have a new cooking range, this means (and there's no escaping it) a new kitchen.
I don't exaggerate when I say, if I'm going to have a new kitchen, the bathroom/s need remodelling/upgrading too.
You know where it's going, don't you?
The French Cooking Academy is causing me to build a new house - something I've been procrastinating about for years.
Should I ask you to get out of my life and leave me alone, please?
I cooked this according to this recipe with some slight variation . My french boyfriend said it was mighty good.
I can hardly wait to taste this. I have some questions:
Is there a reason why the stock and the wine are reduced separately before uniting them in the dutch oven?
Since the purpose of sweating the onion and carrot is just to salvage the fond from the bottom and sides of the pan, why not deglaze the pan with a little of the wine immediately after removing the beef? Then add the stock and the remainder of the wine, and reduce them together before adding the carrot, onion, browned beef, etc.?
Robert Wilks are you a chef?do you know more than him,if not shut the fuck up ,follow the recipe or do it the way you like it ,but “shut the fuck up “
@@chileyork Jesus fuck he was just asking a very reasonable question
@@chileyork haha it appears you need some comfort food perhaps...
Great question @robertwilks !
@@chileyork How's that divorce going? Jeesh.
i love french food
oh that looks better than my Grandmas, sorry Gran. thanks for sharing I will make this one ;-)
its great little family dish, a bit heavy tough, so recommended for winter times
An absolutely terrific recipe! I tried a lot of beef stews in the past - this beats them all! And the onions! OMG, it was a feast! Please more!!!
really happy you liked it!😋😋👨🏻🍳
Man, it's midnight and this stuff is making me _extremely_ hungry!
the munchies the munchies.... for me sometimes I have got these fresh country crunchy bread craving at night
Thank you for sharing your recipe. When I made it for my family, they were astonished at how delicious it was, and honestly, I was as well.
Searing meat "seals in the juices" is the biggest untruth in cooking history. You have the Maillard effect for flavor, but no food scientist Ever says it seals in juices.
Pete 952 I don’t get why anyone who cooks would think this. If searing seals in the juices, then why are my steaks dripping the whole time I’m grilling?
@@juliankirby9880 you're exactly right, although during the cooking process there's lots going on. The heat is breaking down cell walls, releasing moisture, which near the surface can expand into the meat forcing more moisture out. Fat is being liquefied. It gets complicated.
Several University studies weighed steaks and cooked them many different ways, sear first then slow cook. Slow cook, then hot sear etc. They found no weight saving (moisture) was retained better by any of the cooking methods.
Pete 952 exactly!
Wowza! Best bourgignon ever. Took a while for those onions to simmer down to caramal but it was worth the wait. Chuck never tasted so good. Merci.
came for the recipe, stayed for the hot french accent
I'm going to give this one a try. Looks pretty easy to make actually.
And for the even lazier man: you cook everything in the same pot.
And the laziest man gets his woman to do all the cooking!! :D LOL.
I use this recepie except i boil the bacon first, followed by skimming the foam to reduce the salt and smokyness, then i take it out of the water and put it in the pot with the beef and all the rest before i cook it in the oven.
@@Midgert89 thanks for the tip, if you only have "smoked bacon", it'll be good to get rid of that "woodsy" flavor profile!
Truly a king move👌🏻
Yup; cook with the bacon in, just chuck in cold wine and stock, bring to a boil and chuck in oven. Only mushrooms and onions fried separate and chuck them in at the end as well. Serve from pot.
Good enough for Julia Child, good enough for me.
He can hear his hunger right after the beef was cooked, love it!
Merci beacoup Chef!
Thanks to you for watching :0)
Saruman The White
A new power is rising; its victory is at hand.
Very nice stew for Sunday Dinner . ……….thank you.
Ok, definitely not a "lazy" version but, what about all that carrot, onions and garlic you cooked with the meat?
You just throw it away or use it in another dish?
I'd eat those along with everything else, of course.
I made this recipe last night. At 6:45, you say to reduce the oven temp to 200c (420f) and braise for 2-hrs. This seemed to be a very hot temp to me, but I did it anyway. At two hours, there was almost no liquid left in the pot (same brand of pot as you use here) and the meat was dried and shrunken (I had neglected to check the fluid level). Did you mean to say, reduced the heat to 220f for 2 to 2.5 hours? I also may have reduced both the stock and wine too much. That aside, I was able to recover by making the stock/wine gravy again and introducing it to the meat in the pot. The dish was nonetheless very delicious and the family loved it! I am amazed I was able to mercilessly torture your recipe and still had it come out a hit!
You cannot properly cook French cuisine without a generous glass of wine by your side!
Dear French Chef,
I simply wanted to convey that I made this recipe-and while I did decide to marinade the beef in a bit of wine for no other reason than my curiosity, that overall it was absolutely delightful and a great personal introduction for myself to beef bourguignon.
Every ingredient was a fine accompaniment, and not only did it very much impress my significant other but that of her co-workers when she brought left overs for lunch. They inquired if I had a pintrest in response to the dishes execution but we instead forwarded them to your channel.
Thank you and keep up the great tutelage!
Drew Palacio oh thanks for that it's great to hear. I was actually re watching the video yesterday and wondering to myself if the video actually made enough sense to be followed, I guess it answers my question. Is instragram a popular thing to have you think?
Dear Chef,
While I do not use instagram or pinterist I do believe it would be fruitful to your enterprise as you could capitalize highly on your presentations by way of the many foodies that subscribe .
What? No butter?
I swore I saw butter in this video
Good lord this looks amazingly delicious and I want it.
I've made this twice. Making again tonight. Delicious.
A perfect mise en place .
I made this on Saturday - hands down one of the best recipes ever. I stole what little leftovers there was for myself :) I'm trying the 30 cloves of garlic this week!
happy to hear you made that typical french dish well done 😀👨🏻🍳👨🏻🍳
A perfect traditional french dish
I’m making this tonight! Thank you so much! I’m completely obsessed!
Wonderful unassuming charming Chef Stephane scores once again! He knows when to turn the camera off and on and always keeps the steps as simple as possible while respecting classic French cooking making delicieux dishes.....it doesn't hurt that he's young and cute either!
By far the best bœuf bourguignon recipe on RUclips. Well explained, authentic, to the point. Bravo Stéphane!
thanks
I love this recipe, im about to start my Beef Bourguignon, since i have a lot of time for dinner, ill marinade on wine before cooking just to make it more flavor it. thanks for sharing this beautiful classic french dish with us.
So far I have watched a couple of different videos teaching this dish but this recipe seems the best to me. Will try it out soon. One dish but the cooking method is vastly different . What a surprise!
🙂
I have made this recipe for tonight’s dinner, it is simply yummy! Very hearty and delicious, our tummies are so happy:) and my house smells amazing. Great recipe!! Thanks chef Stephane.
It looks super delicious
Another one of your recipes I will try out camping. Thank you for making it so easy to understand how to make . Plus it looks so good.
Chapeau bas!
I just made dinner using this recipe and it was the best thing I made and ate at home. Period.
Keep up the good work Stephane! I will definitely try out more of your recipes and I'm waiting for more videos.
DJ V hi there co granulation on making that recipe it's a real french classic you just added to you recipes for home 😋😄👨🏻🍳 well done and thanks for watching
I have a culinary degree from France and I am loving this.
Made this last night and boy howdy was it GOOD! Prep is easy, couldn't find pearl onions so I used shallots. Do yourself a favour and make this recipe
Glad to see this was the 'simple' version. Don't want to imagine what the full version is.
Hi there, great comment. it really made me laugh :o) and you right actually, looking back at the video and the title is quite funny as there are quite a few steps involved. but yeah. let say that to make it the more simple, you can actually put all the garnish straight in the sauce and then serve.