So today I totally caught my 7yr old daughter saying "Hi guys I'm Laura Vitale, & on this episode of Laura In The Kitchen, i am going to show you how to make a peanut butter & jelly sandwich". I died laughing... she loves you guys.
Since this is a recipe for Beef Bourguignon I was so glad you made the statement "If you don't want to use the wine, make another recipe." The wine is what makes this dish what it is. If someone does not like the taste of the wine, they won't like this dish because the wine is concentrated and the flavor more intense. I'm gonna give it a go.... for sure
Hi Laura, so I have a small suggestion for a video for LITK that I wanted to comment about. Could you, perhaps, do a "back to school" lunch/meal edition for all of us students out there. A lot of us have to pack our own lunches/have our parents make our lunches that consist of things like...lunchables, fruit, PB & Jelly sandwiches and the typical mumbo jumbo. Maybe you could do different lunch/meals idea for different school periods. Like lunch ideas for College Students, elementary school students, etc :). I know some things are just standard for packing lunches but I know you could come up with ideas that are a bit more tastier/simple/delicious. Thanks. God Bless! By the way the Beef Bourguignon looks so warm, cozy, and delicious ( especially on a chilly day).
I’ve never seen your episodes but after watching this I’ll definitely be watching! I love this recipe and you have a great/really likeable personality.
Wow!! I just made this last night and my boyfriend and I loved it. Only difference is I used to full bottle of wine, used 1/3 of basil tomato sauce, made my own beef broth, and used a regular onion at the end. I am in korea so I have to improvise lol. But truly delicious!
My husband says he doesn't like foods cooked with wine but I AM going to cook this on the sly and see what he says,looks amazing.Thank you Laura and Joe.
Half the fun of watching your videos is the excitement you get from getting near the end result. Love the recipe - its definitely do-able and not intimidating at all to make! Yum!
That's when I realize how lucky I am to be French: my Mom used to make the most amazing Boeuf Bourguignon ever :) Still, that's a nice take on this French classic, Laura!
I know you said no substitutions, but I'm a rebel, so I used sherry and bourbon-'cause that's what I had- and it still was the most delicious stew I've had in many years (the other I ate at a little hostel in the Sierra Madre, after hiking all day- you know how food tastes so much better when you are starving). So, no regrets, this is a keeper!
This looks so good. I looove cooking with wine ... Takes your food to a whole new level ... Do you have a recipe for Coq au vin Laura?! Wish you'd share Xoxo :)
When I was in France my host mother made bœuf bourgignon all the time and I absolutely loved it. I never had the recipe though, till now! Thanks, Laura :)
I had this once, but with the Julia Child's recipe. It was similar but we had an herb bouquet and could have probably only did half the wine because it definitely was sweet. Thanks for the tips! I shall reattempt this again.
This looks yummy! I would love to see your recipe (if you make it of course) for Genovese (sp?). My sister's husband's family is Italian and this was a classic dish that his mom would prepare. I make her version of it, but would be interested to see how you make it. Thanks!
laura, i love beef bourguignon, and this looks great! but, you completely skipped the part about how you did the mushrooms, and what the onions are. plus, you only showed adding in the browned beef, but although you mentioned the bacon, you didn't show that. i do realize this was one of the recipes you filmed during your marathon filming session before your trip to florida and then the flower show, but it's not as complete as your recipes usually are. thank you, and hugggs to both you and joe
true i agree she skipped the mushrooms part..id love to know how she did the mushroom and didnt she also put that white thing along with the mushroom? what are those?? water sherry?
High Laura, This is my first "go to" for recipes. Not only are they delicious, but your presentation is so clear and unpretentious. Also you make the whole process so simple to follow. Thank you.
Great recipe! Laura - If you tend to like dishes like this, you should investigate the Portuguese pot roast recipe, "Alcatra à moda da Terceira". It uses many of the same ingredients, but utilizes additional spices like allspice, cloves, juniper berries, etc. You'll love it!
Wow this looks grrrrrrrrrrreatttttttt! I can't wait to try this recipe. Thank you, Laura. I agree totally that with some recipes there is just no substitution. I think I heard Paula Deen once state that it's important when trying a recipe for the first time to follow it to a "T" I tried Pinot Noir for the first time last week and loved it. I was a bit disappointed that I could not subscribe to Club W, because I live in PA, but we do have some very fine wineries around here so I keep my eyes and ears open for what is best and then I try them. I love your tips as well on how to store cooked portions. I have been following since December and my hubby and I have enjoyed a lot of your recipes and have even shed some pounds while eating great food. We are empty nesters so we don't need a lot but just the same we are getting a lot out of following your vlogs and trying out the recipes. Have a blessed week! :)
Oh yeah and one more thing...I sauteed some chopped bacon just this past Sunday for my side brussel sprouts. It was a challenge to keep from munching on them while they sat aside on the counter.(LOL)
Very good recipe, Laura ! I'm french, you should also check out a dish called "Daube Provencale", it is very similar but there are a few differences, and it's divine ! Amongst other things, the wine is different, there are olives... I hope you will like it!! :)
sedano!!!! and wine from BOURGOGNE not other and let marinate one night whith all the ingredients !!! great recipe laura! avec des tagliatelle un délice!! amicalement
This looks so yummy!!! Laura, what is the size of that large pot you are cooking in? I have a few in the same color, but mine are smaller. I'd love to get my hands on this size so I can use it to cook bigger meals when friends and family come over.
This pan she has is from Lodge cookware. They make it in 3 quart, 4.5 quart, 6 quart and 7.5 quart. I am assuming her's is either 6 or 7.5. I have also been wondering this same exact thing! I'm in love with this pot in blue and must have it, not sure what size I will pick yet though. So far Target and Amazon have the best online prices I've seen. Hope this is helpful. :)
Thank you Annie! This is helpful. Mine are Le Creuset, but I don't mind mixing brands if the quality is good. Thanks again. Gonna check these Lodge folks out. :-)
Laura, I don't even know what to say. That dish speaks for itself! I so cannot wait to make this for a special occasion!! ...I say as I am munching on one of your chewy brownies ;) Sending you two love!!
Could you possibly make a school lunch? I really want to start packing lunch, but I'm buying salads from Walmart and I want something easy and quick to make for lunch. Thanks a lot, Laura! :)
Ok. Kinda offbeat question. Your pot you cooked this in. You've used it before and it looks pristine inside whereas mine discolored a bit inside even though it soaked. Do you have a trick for keeping the inside of your pot white (ish)?
Hi Laura, I've com crossed the recipe that requires to marinade the beef in the wine with herbs over night. Then separate the meat n the rest, browning the meat. Have you tried that?
Hi laura!!! I have tried many of your recipes and my husband and I love them! But my husband is lactose intolerant. And he doesn't like mushrooms. I was wondering if you could come up with a new recipe that excludes cheese or cream or the like and mushrooms? It would be greatly appreciated! Thanks for this channel and keep up the good work!
What about if u replace the wine with cherry juice to get the sweetness and a little vinegar to get the acidity? There are websites that tell u how u can replace each and every kind of alcoholic drink. Especially that in the end the components of wines are usually fruits and acid. Please correct me if I’m wrong.
looks and sounds delicious.. although I dont usually cook with alcohol, (not opposed to it just never have done it) I'd really like to try this. Im sure my husband wont mind a trip to the liquor store.
hi Laura, I have a real hard challenge for you, I was wondering if you could make Filipino food like lumpia, Balotand And Etc. thanks I really hope you can do this. Thanks Tony
By the Laura I was in Austria a few years ago, our bus stopped at a restaurant and they had Hungarian Goulash on the menu. It was the best Goulash I have ever tasted. Can you imagine an Austrian restaurant making a Hungarian dish and that too, most fabulous. Lol
even though laura said i'm better off doing a different recipe if i absolutely don't drink alcohol, i'm gonna try it anyway. i'll find a substitute somehow. lol.that's how much i love laura's recipes.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
So today I totally caught my 7yr old daughter saying "Hi guys I'm Laura Vitale, & on this episode of Laura In The Kitchen, i am going to show you how to make a peanut butter & jelly sandwich". I died laughing... she loves you guys.
Since this is a recipe for Beef Bourguignon I was so glad you made the statement "If you don't want to use the wine, make another recipe." The wine is what makes this dish what it is. If someone does not like the taste of the wine, they won't like this dish because the wine is concentrated and the flavor more intense. I'm gonna give it a go.... for sure
I love how she says, If you don't want the alcohol Just make a 'different Dish'!!!!..Thank you!
I like one of the responses that if alcohol is the problem, it evaporates in cooking. So, my Muslim friend, just cook and enjoy.
@@FLLOVERUSA no thank you :) we'll stick with the no wine version, or make a different dish!
I admire the way you cooked this dish. You made it simple yet very elegant. Thanks Laura. God bless you!
Made this tonight for friends..we were all AMAZED. the beef is SO tender and depth of flavour is amazing.....
I find it so amusing how you and chef John from foodwishes compliment each other at almost the same moment haha !
I love Chef John too he's so funny.
We can thank Julia Child for introducing this to America
Julia is the reigning Queen for sure! Everyone's sweet inspiration in one way or another.
Thanks to Julia for introducing this to the world. Gonna attempt this for the family tomorrow night. Hope all goes to plan. 😬
Hi Laura, so I have a small suggestion for a video for LITK that I wanted to comment about. Could you, perhaps, do a "back to school" lunch/meal edition for all of us students out there. A lot of us have to pack our own lunches/have our parents make our lunches that consist of things like...lunchables, fruit, PB & Jelly sandwiches and the typical mumbo jumbo. Maybe you could do different lunch/meals idea for different school periods. Like lunch ideas for College Students, elementary school students, etc :). I know some things are just standard for packing lunches but I know you could come up with ideas that are a bit more tastier/simple/delicious. Thanks. God Bless! By the way the Beef Bourguignon looks so warm, cozy, and delicious ( especially on a chilly day).
I’ve never seen your episodes but after watching this I’ll definitely be watching! I love this recipe and you have a great/really likeable personality.
I just made this tonight and it was AMAZING!!!
Wow!! I just made this last night and my boyfriend and I loved it. Only difference is I used to full bottle of wine, used 1/3 of basil tomato sauce, made my own beef broth, and used a regular onion at the end. I am in korea so I have to improvise lol. But truly delicious!
I'm not a drinker but I love this dish. All the alcohol is cooked off anyway so you're left with lovely grape juice concentrate pretty much.
My husband says he doesn't like foods cooked with wine but I AM going to cook this on the sly and see what he says,looks amazing.Thank you Laura and Joe.
3 years later..... here I am!! Lovinnn her recipes !!!👌🏽⭐️⭐️⭐️💚💜
CONGRATS ON 1MILLION SUBSCRIBERS!!
I have become addicted to Laura.
My fave French dish
Been wanting to attempt this dish. Yours looks like the perfect recipe!
Thank you.
Beef Bourguignon is one of my favorite dishes, i have never tried to make it myself. Thanks for the recipe :)
What a beautiful dish!!! Fantastic!!
Making this right now and my house smells soooo good!!! Thanks Laura! xo
I love how you are so enthusiastic about your cooking :D
This was making my mouth water!! So trying this sometime!
Half the fun of watching your videos is the excitement you get from getting near the end result. Love the recipe - its definitely do-able and not intimidating at all to make! Yum!
That's when I realize how lucky I am to be French: my Mom used to make the most amazing Boeuf Bourguignon ever :) Still, that's a nice take on this French classic, Laura!
I am definitely making this soon . Looks so delish!
I know you said no substitutions, but I'm a rebel, so I used sherry and bourbon-'cause that's what I had- and it still was the most delicious stew I've had in many years (the other I ate at a little hostel in the Sierra Madre, after hiking all day- you know how food tastes so much better when you are starving). So, no regrets, this is a keeper!
LORENA CONCEPCION You used me!!!?!
This looks so good. I looove cooking with wine ... Takes your food to a whole new level ... Do you have a recipe for Coq au vin Laura?! Wish you'd share Xoxo :)
you always make my mouth water! Keep it up Laura!
Thank you Laura !!! I like your recipes, very well explained.
When I was in France my host mother made bœuf bourgignon all the time and I absolutely loved it. I never had the recipe though, till now! Thanks, Laura :)
Making this right now. It is simmering as I type! Laura, I can taste your vocabulary! I cant wait to eat!
I had this once, but with the Julia Child's recipe. It was similar but we had an herb bouquet and could have probably only did half the wine because it definitely was sweet. Thanks for the tips! I shall reattempt this again.
mmmmmMmmmm I'm going to have to make this next week. Can't wait for the weather to get colder in Cali so I can enjoy a bowl of this
As I remember, this dish was a one appeared in the movie "Julie and Julia". Wanna watch the movie agian :)
made this last night for my family it was devoured, thanks so much ;)
your eye makeup is so pretty laura! and yummy recipe as always :)
this is my kind of meal! looks so good! i dont know when ill make this but i will make this dish for some occasion.
This looks yummy! I would love to see your recipe (if you make it of course) for Genovese (sp?). My sister's husband's family is Italian and this was a classic dish that his mom would prepare. I make her version of it, but would be interested to see how you make it. Thanks!
I’m cooking mine in the oven, loved your recipe, thank you.
Hi Laura I am going to help my wife make this receipt today. I will let you know how it turns out... Aloha
I made this for dinner tonight and the family absolutely loved it! Thank you for sharing these delicious recipes with us! :D
laura, i love beef bourguignon, and this looks great!
but, you completely skipped the part about how you did the mushrooms, and what the onions are. plus, you only showed adding in the browned beef, but although you mentioned the bacon, you didn't show that.
i do realize this was one of the recipes you filmed during your marathon filming session before your trip to florida and then the flower show, but it's not as complete as your recipes usually are.
thank you, and hugggs to both you and joe
the bacon was under the beef, If you watch again you will see that she placed her browned beef on top of her bacon pces
true i agree she skipped the mushrooms part..id love to know how she did the mushroom and didnt she also put that white thing along with the mushroom? what are those?? water sherry?
mushroom,wine,bacon,pearl onions I can imagine how good it tastes.
I love how she always says "NOW"
beau knows88
Thank u Laura!!!!! Love everything u make!
Omg I'm drooling looked SOO good
Should I use cognac or brandy? Just can't decide.....
High Laura, This is my first "go to" for recipes. Not only are they delicious, but your presentation is so clear and unpretentious. Also you make the whole process so simple to follow. Thank you.
I only put in the red wine, and I add a bay leaf this does really well in a slow cooker on high for 4-4.30 hrs
Great recipe! Laura - If you tend to like dishes like this, you should investigate the Portuguese pot roast recipe, "Alcatra à moda da Terceira". It uses many of the same ingredients, but utilizes additional spices like allspice, cloves, juniper berries, etc. You'll love it!
can you use something besides tomato paste? like if you have an aversion to tomato? Thanks.
+Althea B I bet you can just leave it out.
I made this and felt in love :) yummmmmie!
Laura, your so beautiful. My nonna and I watch you all the time..you make my nonna smile in your vlogs and she loves to try your style of recipes
great idea about buying the small shot glasses. i will definitely keep that in mind =)
WONDERFUL!
+Ivys Kitchen
Same here. An excellent suggestion, imho.
+Brian Clark ca nhac xuan mai
Wow this looks grrrrrrrrrrreatttttttt! I can't wait to try this recipe. Thank you, Laura. I agree totally that with some recipes there is just no substitution. I think I heard Paula Deen once state that it's important when trying a recipe for the first time to follow it to a "T" I tried Pinot Noir for the first time last week and loved it. I was a bit disappointed that I could not subscribe to Club W, because I live in PA, but we do have some very fine wineries around here so I keep my eyes and ears open for what is best and then I try them. I love your tips as well on how to store cooked portions. I have been following since December and my hubby and I have enjoyed a lot of your recipes and have even shed some pounds while eating great food. We are empty nesters so we don't need a lot but just the same we are getting a lot out of following your vlogs and trying out the recipes. Have a blessed week! :)
Oh yeah and one more thing...I sauteed some chopped bacon just this past Sunday for my side brussel sprouts. It was a challenge to keep from munching on them while they sat aside on the counter.(LOL)
There is no alcohol left in this recipe after simmering for 2 hours, just the flavor layer of the wine. There is no substitute for that.
Laura, please make an easy gluten free pie crust. My mom can't have any gluten and I love baking for her! Thank you, your recipes are wonderful!
you should makethe famous broccoli and cheese soup alot of people are talking about it but i dont trust no one elses recipe but yours
I'm not familiar with this "pearl onion", is it pickled? pre-cooked?
Ahmed Abdulshafy it's frozen if u can't get them fresh
They are delicious in vodka.
You should serve it with white sticky rice.
Rich L
Hahahah that is exactly how I would eat this beautiful dish!!!😊💚
Thanks so much for another great recipe. I was wondering what brand of beef base you use and where I would buy this ingredient?
Omg this looks amazing!!! Gotta make it!
Very good recipe, Laura ! I'm french, you should also check out a dish called "Daube Provencale", it is very similar but there are a few differences, and it's divine ! Amongst other things, the wine is different, there are olives... I hope you will like it!! :)
sedano!!!! and wine from BOURGOGNE not other and let marinate one night whith all the ingredients !!! great recipe laura! avec des tagliatelle un délice!! amicalement
Pappardelle also works too!
traditional beef bourguignon is actually made with potatoes but I love the idea of making pastas wih it ! It might be delicious :)
Wow! Making this for sure
I live for your channel!
This looks so yummy!!! Laura, what is the size of that large pot you are cooking in? I have a few in the same color, but mine are smaller. I'd love to get my hands on this size so I can use it to cook bigger meals when friends and family come over.
This pan she has is from Lodge cookware. They make it in 3 quart, 4.5 quart, 6 quart and 7.5 quart. I am assuming her's is either 6 or 7.5. I have also been wondering this same exact thing! I'm in love with this pot in blue and must have it, not sure what size I will pick yet though. So far Target and Amazon have the best online prices I've seen. Hope this is helpful. :)
Thank you Annie! This is helpful. Mine are Le Creuset, but I don't mind mixing brands if the quality is good. Thanks again. Gonna check these Lodge folks out. :-)
Laura, I don't even know what to say. That dish speaks for itself!
I so cannot wait to make this for a special occasion!! ...I say as I am munching on one of your chewy brownies ;) Sending you two love!!
hi, nice recipe, i have a question about the onions, those are onions with vinager or not?, regards
Could you possibly make a school lunch? I really want to start packing lunch, but I'm buying salads from Walmart and I want something easy and quick to make for lunch. Thanks a lot, Laura! :)
Hi Laura
Could this be done in a slow cooker? On high perhaps for 3 or so hours?
Ok. Kinda offbeat question. Your pot you cooked this in. You've used it before and it looks pristine inside whereas mine discolored a bit inside even though it soaked. Do you have a trick for keeping the inside of your pot white (ish)?
She brought out the mini Henny bottle and I was like, that’s why I like Laura 😂☠️✌🏾
Laura I saw your add running here in youtube, it is very cool, I loved it
Hi Laura,
I've com crossed the recipe that requires to marinade the beef in the wine with herbs over night. Then separate the meat n the rest, browning the meat. Have you tried that?
That looks really good,
Hi would it be okay to substitute the cognac with extra beef stock?
+denise6473 No. Laura made that very clear. In fact, she said find another recipe.
Do I have to use a specific kind of pan?
My bourgouion is in oven right now. Smells amazing!
This stew was way way too sweet for me. I followed recipe exactly, but I added much salt after it was done.
Oooohhhhh that looks so delicious!
Looks delicious
Hi laura!!! I have tried many of your recipes and my husband and I love them! But my husband is lactose intolerant. And he doesn't like mushrooms. I was wondering if you could come up with a new recipe that excludes cheese or cream or the like and mushrooms? It would be greatly appreciated! Thanks for this channel and keep up the good work!
that looks so good!! kinda similar to my ox tail recipie !! YUM!!
Hi Laura, would love to see your take on a leek potato soup. Also please try chocolate Babka! Thanks
What about if u replace the wine with cherry juice to get the sweetness and a little vinegar to get the acidity? There are websites that tell u how u can replace each and every kind of alcoholic drink. Especially that in the end the components of wines are usually fruits and acid. Please correct me if I’m wrong.
looks and sounds delicious.. although I dont usually cook with alcohol, (not opposed to it just never have done it) I'd really like to try this. Im sure my husband wont mind a trip to the liquor store.
I love this one Laura! Thank you. (:
Looks so good! Gonna surprise my boyfriend with this dish soon!
Alexis L I was literally just thinking how I wanted to do the same lol
hi Laura, I have a real hard challenge for you, I was wondering if you could make Filipino food like lumpia, Balotand And Etc. thanks I really hope you can do this. Thanks
Tony
yea Laura could you do this?
Does anyone realize that this video missing the sautéed mushroom part?
Do you have a slow cooker recipe for this exact thing?
i am sooo gonna make this!
I love that sweater you're wearing!
if I decide to put it in the oven - what temperature do I put the oven at?
OH MY GODDDDDDDDDDDDDDDDD LOOKS AMAZING
Do u have to use the mushrooms, and bacon??
By the Laura I was in Austria a few years ago, our bus stopped at a restaurant and they had Hungarian Goulash on the menu. It was the best Goulash I have ever tasted. Can you imagine an Austrian restaurant making a Hungarian dish and that too, most fabulous. Lol
even though laura said i'm better off doing a different recipe if i absolutely don't drink alcohol, i'm gonna try it anyway. i'll find a substitute somehow. lol.that's how much i love laura's recipes.
Grape juice?
@@anniehanson3764 NO! You can simply replace the wine portion with an equal amount of stock, but the taste won't be the same.