@@CowboyKentRollins she also invented shark repellent for the United States during World War 2 and served in the predecessor to the CIA during the war.
Julia Child? We never missed her. Never watched her, never missed her. We didn't get her in in Oz. Saw her chuck away stuff that should have gone in the stock pot in that clip. Looked like a hissy fit.
My son has never had interest in learning to cook. He started watching your videos and bought your newest cookbook when it came out. Thanks so much for making cooking exciting for the young and old! He loves the recipes and has fun cooking now!
You guys are killing me! Here's the real deal. www.cia.gov/news-information/featured-story-archive/2007-featured-story-archive/julia-child.html God bless you, Julia!
I grew up watching both Julia and Justin. I started cooking at 5 years old and still love to cook today. Both of these icons were my role models for cooking right along side of my mother and grandmother.
I pulled out my dutch oven and made this for my family this past Sunday afternoon - it was so very good! It was a beautiful day to cook outdoors and we had a great time.
My mom was a Julia Child devotee and Beef Bourguigon was for years her go-to buffet style meal for dinner party guests. She always served with rice and broccoli and it was deeelish. I’m definitely going to try out your version this weekend, yum!
I'm boondockin right now and watching his videos will help me eat well. Its not like the old west , but it's giving me a good idea of what it's like when you can't have fresh meat and milk. Respect to the cowboys and cowgirls. Thanks Kent and Shannon, keep those recipes coming. God bless you and your family and our soldiers abroad. Also Merry Christmas. 😀👨🍳🎅🤶
Growing up I watched many cooking shows with my family, Julia Child, The Frugal Gourmet, Justin Wilson, Yan can cook, and NONE of them are as enjoyable as watching you cook. So glad I found your channel.
Kent, I made this recipe last night. (I tried hard to stick to the recipe. Yep. Chuck roast it is! And I had no idea Pearl Onions were so hard to find either. But I got 'em). I had to use the oven to heat/cook using a dutch over since it's raining outside (and the land lord would probably freak-out if I started a fire on the wooden patio.) I did have to make two changes....(1) I used 1 large white onion instead of 2 (because I forgot the 2nd one.) (2) For the final cooking, it baked all night at 220F. I JUST finished the 1st bowl (at 7:30am Saturday morning.) All I can say is WOW! Fantastic recipe! If ANY viewers are on the fence about this recipe and/or procedure, get off the fence and GO FOR IT. It's a lot easier to make than it looks like on the screen. This recipe is so good, you'll hurt yourself eating wayyyy toooo much of it in 1 sitting. Thanks Kent! I'm subscribed.
Just made this over the weekend and it was outstanding! The bacon really adds another level and yes, the cut of meat does make a difference. Only gets better over the next two days when you reheat it. Thanks again and cook on Kent!
Kent /wife and the doggies. Have a blessed happy Christmas and thank you for these recipes especially this one because it’s my favorite! God bless and happy trails folks🍁😌
Absolutely perfect Kent, and I love that you say ‘taters’ just like my mother’s Herefordshire England family. I can recall being at an Aunties house when I was a kid, and when Sunday lunch was ready, shouting out of the kitchen door at us “come on in yer dinners ready, I’ve strained the taters”. Happy memories!
*God I love southern people... I'm from Maryland and admire all southerners like this guy I watched this guy whenever I was out in the field when I was stationed overseas, I appreciate you man* 🇺🇲💪🏽💜
I have made 15 to 20 of his recipes and the simpler the better ,This is now on my list I made sparkling taters to start and took to a feed for friend , everyone asked how to make it . This man helped make me the cook I am. I bought six pounds of his red river ranch seasoning and use it almost everyday. Thank you Kent and Shannon as you make my family happy and full
Hi, again, Sir. So, here we go again. Once again you have hit that "back home" button with this video,, with an extra twist you might enjoy. First off, this was a common, hearty cold weather dish in our family's homes (the butcher folks) and I think we're pretty much right in line with how you make it but we do like some celery in the mix, just to round out the flavors, texture and color profiles but that's definitely a personal choice. As for wines, if available where you are, you and your viewers might try a cabernet from the Livermore valley in California. (I used to play in those vineyards as a kid, looking for tarantulas). It's right next to the Napa valley with wines every bit as good (some better) and are decidedly much less expensive without the "Napa" moniker. A bottle of cabernet, such as "Bay Bridge," can be had for around $3 compared to a $10-$12 bottle from the higher priced neighbors. Very sturdy in body and drinks and cooks great. By the way, Ms Childs would tell you that all the "good stuff" that develops at the bottom of the pan, which you then deglaze, is called "fond." :) I know this because... Back in the 70s, when my then-to-be wife was still a "family friend," her older brother-in-law's family were the owners of a very successful, international shipping company and they had us over for a holiday meal one year. We walked in the house, made our rounds to say hello and realized we heard a familiar voice coming from the kitchen. "Come, let me introduce you..." he said, with his thick, Norwegian accent. And just who do you think was standing at the stove, cooking dinner? Yup... Ms Childs, herself. She was a "family friend" whom he had met several times previously at some of the high society functions in San Francisco. She was a funny, witty and very "frankly spoken" lady. :) To say she could work magic in the kitchen is an understatement but the stories she could tell were even more so. Those are memories that I'll always treasure. She worked with and was very close to chef Jaques Pepin. There's nothing in French cooking they couldn't do. It was one of my favorite shows, too. :)
Kent - you've made my day!!! Just made this two weeks ago using Julia Child's recipe - it's a family favorite. Your dish is going to be on the Christmas table for sure!!!!!
Anybody who appreciates Julia Child is okay in my book. She was a great, smart, and funny lady, and an amazing teacher. I still love watching her shows.
You know, this is actually one of my mama's favorite dishes, and this video has given me a bit of inspiration to try and cook it for her. Thanks for uploading, Mr.Kent, sir!
Glad you loved Julia as much as I did. Learned a lot from her (and Justin) growing up, and still learning from you (and others) after decades of passionate practice.
This was probably my favorite episode... the montage of you working intercut with Julia was really cool! Good editing. I will be making this recipe as soon as chuck roasts go on sale at my grocery store!
I heard it told that Julia Child once said "I always cook with wine, and sometimes I even put it in the food" I don't know if she ever really said that, but I've always loved the line. Enjoyed the video Mr. Rollins Merry Christmas to you and the family.
Thank you for this video! I try to tell my friends how to make this (Julia is a favorite of mine for a very long time.) Folks need to use the right beef and not afraid to properly cut up meat! Your update of this fine recipe will be a sure fire winner! Rusty says hi to Duke and the Beag!
I made this yesterday and it was absolutely fantastic! I followed the recipe to the letter, except that I also added a fresh green hatch chili for extra zing. Out of this world! It's a keeper! Thank you, Kent!
I have made this on several occasions. Just an outstanding dish, Great comfort food. The wine really adds a great layer of flavor I would never have realized. Kent is awesome. Hello from South East Florida.
I love making beef stew and this looks WONDERFUL! I can’t wait to try it with the pearl onions. I just got a new cast iron skillet and so I’m about to watch your video on how to season it properly. Thanks for a wonderful channel!!! Love and respect from Indiana
That stew sure looks like it can bring life back to your body. I'm definitely doing that for winter. Thanks for sharing, Mr. Rollins and i wish you a merry christmas
Sir, you fixed it up and put a grand saddle on an iconic Julia Chilid recipe. I would love to watch you cook in person. Sending positive energy and many blessings you and Shannon's way.
So we had it for dinner last week and we went back for seconds and id our own little happy dances. that's one amazingly good recipe.thanks to Julia and Ken for the recipe and Shannon and the quality control department for ensuring good videos and good food lives here
There have been so many wonderful cooks on PBS through the years. Thanks for bringing that tradition to RUclips with a wagon out in the middle of nowhere!
👍 Fantastic Kent, fantastic. That stew looks so delicious. I can't spell, let alone pronounce that French word so, that French beef stew I saw on Kent Rollins' channel. I finally bought myself a propane stove like yours for the patio but, the cold, damp chill penetrates to my core. Not too much fun at my age. Thanks again Kent and Shannon, Beag and Duke for sharing another wonderful and informative video receipe. Stan
@@szymonmaraszewski1514 Thank you kindly for your help with the pronunciation of that word. I made it through high school before a foreign language was required for graduating. I barely made it through my English classes let alone a foreign language. Anyway, I thank you for your help. No matter how a person looks at that pot of beef stew, or by whatever name they call it, from here, it looks scrumptious. All that's needed, IMO, is a nice slice of buttered cornbread. Stan
@@CowboyKentRollins I'd love to have that opportunity Kent, as long as you and Bertha brewed it up. Thanks a lot for all you and Shannon do for us out here. Stan
Hey Kent. I'm not good at cooking and I never watch cooking shows but there's something about watching you that amazes the me. I just can't watch enough. Thank you so much for everyone of your videos.
I love the way you cook I grew up cooking this way my mom was a cook for a flouting log camps in Alaska in 70s and 80s but she cooked for all 10 of her kids before that her and my aunt had a restaurant in 50s tell she followed my dad to logging camps and in late 80 in oregon my aunt and her open a new restaurant when she came back. RIP mom and auntie. My aunt was born 1918 and my mom 1936 so Im sure they watched Julia childs to I know they had her cook book.
You are a awesome chef and charismatic host of your channel Kent Rollins. God bless you and your family. You, Shannon and the dogs make a one of a kind team.
Kent this cowboy twist really brings back memories of watching PBS as a kid too. There is more that unites us city kids and you cowboys than divides us. Long live the memory of Julia Child!
Sirens in the background, and he's just dancing along! 🤣 This is another reason why I'm fixin' to order some RRR seasonings! If the flavor can still make you dance during an emergency...🤣🤠🇺🇸
The seasonings are amazing. I found out how easy they are to make too. No I won't tell you and no I won't make them myself because this man deserves our money. Also try the sparkling taters recipe Those were shockingly good
Sir, I watch your whole videos with a smile on my face. You have no idea how you have changed the way I cook and how much motivation I get from you. God bless you.
Thanks, not that I need it, but I find the typical, pointless American awkwardness and generally refusal to pronounce any other language at least close to what it's supposed to be rather silly and annoying. Although in most cases there even exist easy equivalences which they don't see because "hurdur, other language, no likey". And it hardly exists on the same scale in most European countries (accent or incompetence still don't equal that mulish, childish refusal).
BFKC you’re talking to back to back world war champions - speak respectfully or go crawl back into that crap hole you call home. Listen to ANY French pronunciation (including Julia Child’s within this very video) of the name of this dish and you will hear burg-n-yawn.
Wonderful and touching video! Julia would have been honored and enjoyed preparing and eating your amazing Cowboy version of this French classic with you.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I'm a classically trained chef of 20 years and man does this man understand food in a way that cannot be easily taught
Thanks for watching
Yes he does! It's all cooked with care and a lot of love. People who make amazing food love to cook for people. It makes them feel good and it shows.
Nuka Girl My first cousin graduated from the CIA, the Culinary Institute of America. Where were you trained?? 🤔 🤔 🤔
LOL, THAT'S BECAUSE HE'S A BAPTIST LOL!
U have the nack or not. All in the Detals,good cook or not, thats it
“That lady, she had something in common. She cooked from the heart”
That about says it all...
Great lay she was
Haha! Kent, the spelling correction has a sense of humor!
@@CowboyKentRollins she also invented shark repellent for the United States during World War 2 and served in the predecessor to the CIA during the war.
@@CowboyKentRollins Yes she sure was!! Great video and I think she would of liked it too!!
I cook from the testicals.
I've done it. I've found the most wholesome channel on RUclips.
Thanks for watching Anders for watching be sure and share the food and the videos
Cowboy Kent Rollins: weird question but do you have guns
@@MrClean-gd5pu I can probably imagine he dose
@@Raxcsdecoon i was wandering because down south i almost went to jail for haveing a 12guage and a colt 45 python
Define wholesome ...??
Everyone who loves food owes a big thanks to Julia.
Agree. A truly skilled woman that passed into legend.
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And Red wine
Julia Child? We never missed her. Never watched her, never missed her. We didn't get her in in Oz.
Saw her chuck away stuff that should have gone in the stock pot in that clip. Looked like a hissy fit.
Granted she could have ground or simmered those scraps, but she was aiming her shows at urban housewives 60 years ago not modern foodies.
"We goin pair this with some wine. What kind? Whatever they had on sale I can promise you that" this guy is lit
I swear that got me too
That was funny as all get out!!
this paired with the dance had me subscribe lol
My son has never had interest in learning to cook. He started watching your videos and bought your newest cookbook when it came out. Thanks so much for making cooking exciting for the young and old! He loves the recipes and has fun cooking now!
Your welcome!
Kent Rollins is the Fred Rogers, or Bob Ross, of American Frontier cooking. A national treasure. This man can teach a thing or two about humility.
...now lets add some happy mushrooms to our happy stew
I also watched her with my mom ( God rest her soul ) back in the 70's. 😁
Thanks Mark for watching
She was a handsome woman
You guys are killing me! Here's the real deal. www.cia.gov/news-information/featured-story-archive/2007-featured-story-archive/julia-child.html
God bless you, Julia!
I grew up watching both Julia and Justin. I started cooking at 5 years old and still love to cook today. Both of these icons were my role models for cooking right along side of my mother and grandmother.
I pulled out my dutch oven and made this for my family this past Sunday afternoon - it was so very good! It was a beautiful day to cook outdoors and we had a great time.
Never thought I'd see a cowboy make the most famous dish from my home region,very nice work still !
Well it's a delicious dish if love is put into it
I love how you go into details of how to use the trivet and the coals to cook a meal properly outside.
Kent you’re the Julia Child of cowboys. This looks good even on video.
Thanks for watching
@@CowboyKentRollins If Julia was still alive she would have you as a guest on her show.
Hear, hear. The Chuck wagon champion. The cowboy gourmet. The king of cattle drive grub hehe
@@davidduma7615 Julia certainly would have had him on. Her show was fun. I miss the old cooking shows but Cowboy Kent scratches my itch. Great cook.
The Justin Wilson reference is priceless. Julia, Justin, and Kent. Great instruction and entertainment. I garroonnteee!!!
I miss Justin I do
My man Kent killing it again....I'd do anything to eat what this man cooks just once
Thanks Daniel for watching
So would I, it would be fun! Special vacation time!
I love the simple twist to this classy classic Beef Bourguignon! Keep on cookin' cowboy!
Thanks for watching
You forgot the YAAAH-HOOOs.
And those fancy dance steps are hard to put into intelligible text.
@@gmoops8986 Don't tempt me to try it!
Yes !! A recipe from my country ! Kisses from France !!
Thanks for watching
My mom was a Julia Child devotee and Beef Bourguigon was for years her go-to buffet style meal for dinner party guests. She always served with rice and broccoli and it was deeelish. I’m definitely going to try out your version this weekend, yum!
Hope you enjoy
Well thank you Kent. I grew up watching Julia Child's reruns and I do believe your excitement and enthusiasm would have been greatly appreciated
Thanks Travis for watching
this man needs to be in Red Dead Redemption 3.
Tell them to holler I'm ready
Shawn Thompson I co sign this! Twice!!
Too epic
An Easter egg to get some type of power up or something when you eat his food
AND A BEAG AT THE CAMP
You bet!
Bad weather weekends in front of Julia and Justin!
And here I am years later watching you, and others!
So much class in this video. Classic French Cuisine, Julia Childs, Justin Wilson, Can-Can Dancing...you took out all the stops! Well done!
Thanks Russ
Can-Can? I thought that was a Jig !
"Quality Control" = The doggies! I love this man!
They have great jobs
I'm boondockin right now and watching his videos will help me eat well. Its not like the old west , but it's giving me a good idea of what it's like when you can't have fresh meat and milk. Respect to the cowboys and cowgirls. Thanks Kent and Shannon, keep those recipes coming. God bless you and your family and our soldiers abroad. Also Merry Christmas. 😀👨🍳🎅🤶
Thanks for watching Mark and God bless you and Merry Christmas
I grew up watching Julia with my grandmother. Made me a lifelong fan of cooking shows and cooking!
Great lady she was
This one almost brought tears to my eyes...
how can anyone dislike this man?? he's so genuine and wholesome
Thanks for wathcing
Growing up I watched many cooking shows with my family, Julia Child, The Frugal Gourmet, Justin Wilson, Yan can cook, and NONE of them are as enjoyable as watching you cook. So glad I found your channel.
Kent,
I made this recipe last night. (I tried hard to stick to the recipe. Yep. Chuck roast it is! And I had no idea Pearl Onions were so hard to find either. But I got 'em). I had to use the oven to heat/cook using a dutch over since it's raining outside (and the land lord would probably freak-out if I started a fire on the wooden patio.)
I did have to make two changes....(1) I used 1 large white onion instead of 2 (because I forgot the 2nd one.) (2) For the final cooking, it baked all night at 220F.
I JUST finished the 1st bowl (at 7:30am Saturday morning.) All I can say is WOW! Fantastic recipe!
If ANY viewers are on the fence about this recipe and/or procedure, get off the fence and GO FOR IT. It's a lot easier to make than it looks like on the screen. This recipe is so good, you'll hurt yourself eating wayyyy toooo much of it in 1 sitting.
Thanks Kent! I'm subscribed.
Just made this over the weekend and it was outstanding! The bacon really adds another level and yes, the cut of meat does make a difference. Only gets better over the next two days when you reheat it. Thanks again and cook on Kent!
For sure if there is any left, Thanks so much for watching
This Dish is sooo comfy and warm during winter!! I make this alot! Beef eaters dream in a bowl right here!
Sure some good eating
Kent /wife and the doggies. Have a blessed happy Christmas and thank you for these recipes especially this one because it’s my favorite! God bless and happy trails folks🍁😌
Merry Christmas to you and God bless you as well
Hats off to you and Julia for bringing back a classic with a new cowboy twist.
I would have loved to have got to cook with her
She was an Amazing human being ! I use to watch her as a kid. Such a kind person!!!
Great lady
Absolutely perfect Kent, and I love that you say ‘taters’ just like my mother’s Herefordshire England family. I can recall being at an Aunties house when I was a kid, and when Sunday lunch was ready, shouting out of the kitchen door at us “come on in yer dinners ready, I’ve strained the taters”. Happy memories!
Please give this man a Cooking Channel or Food Network show!
*God I love southern people... I'm from Maryland and admire all southerners like this guy I watched this guy whenever I was out in the field when I was stationed overseas, I appreciate you man* 🇺🇲💪🏽💜
Thank you sir
i truly love watching your recipes. I am a homesick Texan, living in Venezuela...and listening to you is like listening to my daddy. God Bless!
Thanks Carol for watching and God bless you
I have made 15 to 20 of his recipes and the simpler the better ,This is now on my list
I made sparkling taters to start and took to a feed for friend , everyone asked how to make it .
This man helped make me the cook I am.
I bought six pounds of his red river ranch seasoning and use it almost everyday.
Thank you Kent and Shannon as you make my family happy and full
Thanks for watching and glad you are enjoying the spices
I nezver thought it was possible to cook beef bourguignon this way, without a kitchen. That's incredible.
Hi, again, Sir. So, here we go again.
Once again you have hit that "back home" button with this video,, with an extra twist you might enjoy.
First off, this was a common, hearty cold weather dish in our family's homes (the butcher folks) and I think we're pretty much right in line with how you make it but we do like some celery in the mix, just to round out the flavors, texture and color profiles but that's definitely a personal choice.
As for wines, if available where you are, you and your viewers might try a cabernet from the Livermore valley in California. (I used to play in those vineyards as a kid, looking for tarantulas). It's right next to the Napa valley with wines every bit as good (some better) and are decidedly much less expensive without the "Napa" moniker.
A bottle of cabernet, such as "Bay Bridge," can be had for around $3 compared to a $10-$12 bottle from the higher priced neighbors. Very sturdy in body and drinks and cooks great.
By the way, Ms Childs would tell you that all the "good stuff" that develops at the bottom of the pan, which you then deglaze, is called "fond." :) I know this because...
Back in the 70s, when my then-to-be wife was still a "family friend," her older brother-in-law's family were the owners of a very successful, international shipping company and they had us over for a holiday meal one year.
We walked in the house, made our rounds to say hello and realized we heard a familiar voice coming from the kitchen. "Come, let me introduce you..." he said, with his thick, Norwegian accent. And just who do you think was standing at the stove, cooking dinner? Yup... Ms Childs, herself. She was a "family friend" whom he had met several times previously at some of the high society functions in San Francisco.
She was a funny, witty and very "frankly spoken" lady. :) To say she could work magic in the kitchen is an understatement but the stories she could tell were even more so. Those are memories that I'll always treasure.
She worked with and was very close to chef Jaques Pepin. There's nothing in French cooking they couldn't do. It was one of my favorite shows, too. :)
Kent - you've made my day!!! Just made this two weeks ago using Julia Child's recipe - it's a family favorite. Your dish is going to be on the Christmas table for sure!!!!!
Thanks MIchael for watching
Anybody who appreciates Julia Child is okay in my book. She was a great, smart, and funny lady, and an amazing teacher. I still love watching her shows.
Would have loved to have cooked with her
Even tho I’m a young dog, but Justin Wilson was my biggest inspiration to start cooking, loved him and love your videos as well.
I miss Justin I do
These videos are just so wholesome ♥️ it feels like my late grandpa Rene is there hanging out with you cooking!
Thanks for watching
You know, this is actually one of my mama's favorite dishes, and this video has given me a bit of inspiration to try and cook it for her. Thanks for uploading, Mr.Kent, sir!
Hope yall both enjoy
Wow, haven’t had this in years. Hope y’all had a great thanksgiving!!! As always God Bless y’all!!!
We did Toby and you as well I hope, Thanks for watching and God bless you as well
Awesome to see another KOC on here enjoying some great cooking! MEMENTO MORI ! VIVAT JESUS!
Glad you loved Julia as much as I did. Learned a lot from her (and Justin) growing up, and still learning from you (and others) after decades of passionate practice.
Thanks for watching
Kent, I love your videos. You explain stuff so clearly ! Greetings from London, UK 🇬🇧
Omg I love me some cowboy Kent. He's amazing and his cooking is so good.
Thank you for watching
Cowboy Kent Rollins 😍😍😍😍😍😍
This was probably my favorite episode... the montage of you working intercut with Julia was really cool! Good editing. I will be making this recipe as soon as chuck roasts go on sale at my grocery store!
Love that joke about the pearl onion necklace for your wife.
Lute Dawson how old are you?
@
My damn wife, am I right?
Heh. Gross.
Who knew you could make a pearl necklace joke that was G rated?
Your respect of Justin Wilson and Julia Child is wonderful! Takes me back to when both were in PBS
Cowboy, my Mother is addicted to your chili, and I thank you! We bought 33 lbs of beef to make sure she'll be fed despite inflation. God bless!
I heard it told that Julia Child once said "I always cook with wine, and sometimes I even put it in the food" I don't know if she ever really said that, but I've always loved the line.
Enjoyed the video Mr. Rollins Merry Christmas to you and the family.
"More Butter!!" was another, and she's right. Whenever I'm making an omelet I usually think of that.
Thanks for watching and Merry Christmas to you
I thought that was a W.C. Fields quote
@@phoff5850 After looking it up, seems both Julia and WC get credit for it, whoever said it first, I still find it funny, thanks for the reply.
Thank you for this video! I try to tell my friends how to make this (Julia is a favorite of mine for a very long time.) Folks need to use the right beef and not afraid to properly cut up meat! Your update of this fine recipe will be a sure fire winner! Rusty says hi to Duke and the Beag!
Thanks for watching EJ and give Rusty a pat on the head for us
I love this ! made it 3 times since I watched this ! AMAZING !
I made this yesterday and it was absolutely fantastic!
I followed the recipe to the letter, except that I also added a fresh green hatch chili for extra zing. Out of this world! It's a keeper!
Thank you, Kent!
It is fine dining it is
I have made this on several occasions. Just an outstanding dish, Great comfort food. The wine really adds a great layer of flavor I would never have realized. Kent is awesome. Hello from South East Florida.
"over mashed taters" is what we are talkin' about, it's simply the best and most fillin' ...
I love making beef stew and this looks WONDERFUL! I can’t wait to try it with the pearl onions. I just got a new cast iron skillet and so I’m about to watch your video on how to season it properly. Thanks for a wonderful channel!!! Love and respect from Indiana
That stew sure looks like it can bring life back to your body.
I'm definitely doing that for winter.
Thanks for sharing, Mr. Rollins and i wish you a merry christmas
Thanks for watching and Merry Christmas to you
Sir, you fixed it up and put a grand saddle on an iconic Julia Chilid recipe. I would love to watch you cook in person.
Sending positive energy and many blessings you and Shannon's way.
Thanks so much for watching
So we had it for dinner last week and we went back for seconds and id our own little happy dances. that's one amazingly good recipe.thanks to Julia and Ken for the recipe and Shannon and the quality control department for ensuring good videos and good food lives here
So glad yall enjoyed
Just found my next winter stew recipe. 👍 looks excellent my friend! Can't wait to make it!
Thanks for watching and hope you enjoy
This guy is cool AF! I bet he's chill to talk with too!
One of my favorite recipes! Love seeing you make this one.
Thanks Danny for watching
I love a good pot of Beef Bourguinon! And I love that you show some love to Julia and still make it your own!
Thanks Gavin for watching
There have been so many wonderful cooks on PBS through the years. Thanks for bringing that tradition to RUclips with a wagon out in the middle of nowhere!
👍 Fantastic Kent, fantastic. That stew looks so delicious. I can't spell, let alone pronounce that French word so, that French beef stew I saw on Kent Rollins' channel.
I finally bought myself a propane stove like yours for the patio but, the cold, damp chill penetrates to my core. Not too much fun at my age.
Thanks again Kent and Shannon, Beag and Duke for sharing another wonderful and informative video receipe.
Stan
Thanks my friend for watching and hope you and yours are well, someday me and you going to sit and visit and drink some coffee
you pronounce it like boor-geen-yong :-) with "'g" like in "garry" not like "gin"
@@szymonmaraszewski1514 Thank you kindly for your help with the pronunciation of that word. I made it through high school before a foreign language was required for graduating. I barely made it through my English classes let alone a foreign language.
Anyway, I thank you for your help. No matter how a person looks at that pot of beef stew, or by whatever name they call it, from here, it looks scrumptious. All that's needed, IMO, is a nice slice of buttered cornbread.
Stan
@@CowboyKentRollins I'd love to have that opportunity Kent, as long as you and Bertha brewed it up.
Thanks a lot for all you and Shannon do for us out here.
Stan
I'm old and a little tired, but I never let that stop me. I grill no matter the weather, that's why God invented Gore-Tex!
Loved the can-can. 😆 I grew up watching Julia. She’s responsible for my love of cooking. I think you gave her recipe a good cowboy nod. Yum!
Thanks Jean for watching
Kent, that's the best tasting stew I've only seen!
Fine dining it is
Hey Kent. I'm not good at cooking and I never watch cooking shows but there's something about watching you that amazes the me. I just can't watch enough. Thank you so much for everyone of your videos.
I love the way you cook I grew up cooking this way my mom was a cook for a flouting log camps in Alaska in 70s and 80s but she cooked for all 10 of her kids before that her and my aunt had a restaurant in 50s tell she followed my dad to logging camps and in late 80 in oregon my aunt and her open a new restaurant when she came back. RIP mom and auntie. My aunt was born 1918 and my mom 1936 so Im sure they watched Julia childs to I know they had her cook book.
My God that looks so good, I'm drooling.
Watched Julia Child myownself as a little boy. And Martin Yang, Jacques Pepin, Graham Kerr too!
Justin Wilson name-drop! I guar-on-tee.
I miss him I do
@@CowboyKentRollins is there anywhere we can read about your experience with Justin? Justin, Julia, and Cowboy Kent ❤️❤️❤️
Mama and I used to watch Mr. "I guar-on-tee".
Mr Wilson taught me to cook rice perfectly every time! Loved his show!
Never expected to find you here lol. Right on
You are a awesome chef and charismatic host of your channel Kent Rollins. God bless you and your family. You, Shannon and the dogs make a one of a kind team.
Kent this cowboy twist really brings back memories of watching PBS as a kid too. There is more that unites us city kids and you cowboys than divides us. Long live the memory of Julia Child!
On the way to 1mm yeah buddy! It’s been fun to watch you grow. You should have a little disclaimer to not watch when hungry lol
Thanks for watching
Cowboy Kent Rollins you know it! Have been here since the beginning
I'm watching this in bed around 9am and had serious hunger pangs afterwards 😅
Love your channel and your personality! ❤️❤️❤️
Love the shout out to Justin Wilson I used to like watching him
I miss him I do
Kent, you ARE the epitome of a "Cowboy"! Excellent video and really like your calm demeanor.
Thanks for watching
Another excellent instructional video, and a great tribute to Julia Child. I salute you, sir.
5:20 - "being watched by quality control", now that's just hilarious.
Another great video Cowboy Kent!
Thanks for watching John, they have good jobs
Sirens in the background, and he's just dancing along! 🤣
This is another reason why I'm fixin' to order some RRR seasonings! If the flavor can still make you dance during an emergency...🤣🤠🇺🇸
Thanks Nick for watching
The seasonings are amazing. I found out how easy they are to make too.
No I won't tell you and no I won't make them myself because this man deserves our money.
Also try the sparkling taters recipe
Those were shockingly good
For anyone who wants to walk down memory lane Julia Child 's old shows are on YT.
I love your personality when you cook. You throw in some humor and accent into it. Very fun and wholesome :)
Sir, I watch your whole videos with a smile on my face. You have no idea how you have changed the way I cook and how much motivation I get from you. God bless you.
For those still tongue tied about what the dish is called, it’s beef burg-n-yawn.
Nate Price boof
Thanks, not that I need it, but I find the typical, pointless American awkwardness and generally refusal to pronounce any other language at least close to what it's supposed to be rather silly and annoying. Although in most cases there even exist easy equivalences which they don't see because "hurdur, other language, no likey". And it hardly exists on the same scale in most European countries (accent or incompetence still don't equal that mulish, childish refusal).
BFKC you’re talking to back to back world war champions - speak respectfully or go crawl back into that crap hole you call home.
Listen to ANY French pronunciation (including Julia Child’s within this very video) of the name of this dish and you will hear burg-n-yawn.
@@misadventureswithcaudaequi64 lol butthurt much, stop living on the coattails of better man from the past.
Lol😂
Now I want beef stew I haven't had any in a while..
Wanderer same
Good cooking’s good cooking whether it’s from France or the ranch.
Thanks for watching
"Change it just a little, cowboy it up, put a new saddle on it, and we're gonna fix it our way!"
Mr.Rollins, your channel is pure quality!
Thanks Pedro for watching
I'm gonna do my variation on this for my Dad's 83rd birthday. Thank you sir. God bless you and keep you safe. 🤠 🇺🇲
Been looking forward to this. Love you guys and the doggies and horses too. 🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂
Thanks for watching
Man your cooking videos make me so hungry!
Thanks for watching
"What kind of Wine do we pair with this?
Whatever they had on sale today"
A good, true man, good cooking and some good American spirit. Doesn't get much better. Could use more of these things in these troubling days lately.
Wonderful and touching video! Julia would have been honored and enjoyed preparing and eating your amazing Cowboy version of this French classic with you.
I make mine with roasted potatoes. Looks good.