@@FBR2169 there would be no need to replace the wine. If you’re concerned about the alcohol consider the fact all alcohol is boiled off in the cooking process.
J'ai fait ce bourguignon et mon mari m'a dit que c'était le meilleur boeuf bourguignon de sa vie. Je l'ai servi avec de la purée de pomme de terre, c'était divin. Vous êtes extraordinaire pour la description de vos recettes. Je pense comme vous pour le choix des meilleurs ingrédients c'est important pour obtenir de bons résultats. Vous êtes mon chef préférée, je vous adopte.🤗
I made this recipe today/yesterday and yes, after years of making Julia Childs Boeuf Bourguignon, I think your recipe is tastier and better. This is going to be Christmas Eve dinner 👍
I am French and he made his beef bourguignon well, for it to be good it is important to let it simmer for a long time, patience is essential, it is the Burgundy wine sauce that gives all the flavor to this dish and the meat that melts in the mouth 😋😋😋
I made this a few months back and I seriously still think about it all the time it was that good lol. It really did taste even better the next day too. Soo looking forward to making this again!
Can I just take a sec and appreciate how impressive your cooking and knowledge in that are? Every time I look up something, you’ve got it for me. And now I’m also convinced that you’re a real pro by just how suavely you browned the beef and veggies even with a nice spatula twirl at the end. Holy! l’m loving it!
@@LK25278 the vegetables are in huge chunks. Nobody wants to slice a whole onion when eating a prepared meal. I think thats the only problem i guess. This still looks delicious
@@kiselakobasica5867 Those are little onions, they are made so that you can eat them whole. And with that amount of cooking, no need to cut, just take a layer gently with your fork. If you add onions smaller than that they are going to melt away.
When I made this for the first time, it was for a fami8ly member for whom i had never cooked before.... She was impressed. This has become one of my favourites.
I prepared this recipe and It was a total success ! Never cooked something so good, the meat was so tender et the taste was heaven ! It took a bit of time to prepare it but It was worthy of the wait ! Thank you really much !
For some reason, I am not seeing the recipe in the comments. Can't wait to make this! For all the haters out there: This is not a traditional Boeuf Bourguignon. It is this person's adaptation. All that matters is if it tastes good!!
I've made this twice with the same results, excellent. The stew is hardy, tasty and freezes well and is great when reheated. Thank you for the recipe, it's been added to my files.
If no one has ever made this before I highly recommend it, or at least something similar in regards to the sauce. One of the best tasting sauces to go with beef I have ever had, I almost want to cry every time I take a bite of it. Same goes for the potatoes, they absorb so much of the flavor and just melt apart, it's awesome. There is easier ways to make it as well, but the longer you let things sit and marinade, the better it's gonna be!
@@johnmcpudding857 what mountain of dishes? All of the ingredients were done in one pot ^^ + just a bowl and a colander. Really not that bad for such a dish.
@@helpAHHHH Ok, so: 1 bowl for marinating veggies and meat in the wine 1 colander 1 pot for reducing the wine marinate 1 pot for carmelising onions, other veggies and meat K it's still only 4 dishes, not counting bowls where you serve food, and utensils, still not that bad for a stew. If you don't have time to make such stew, then try another recipe that doesn't need so much steps. I really can't recommend you anything better to be fair. It's just that type of dish, long to prepare. I think the ''easy part'' is from the perspective of someone who want to make a hearty and special meal for more than one person at the particular occasion / a family dinner. To make this more bearable for one person, it's good to make this dish day before going to work or something, doing the dishes immediately after you prepare this, then storing the meat and sauce in a cold fridge (after cooling it down) and just reheating that when you want to eat some. It should still be good for a few days, with no need to use more dishes than one plate. (I think stews are even better a day after making.)
@@helpAHHHH Why are you so rude? Thought this was a normal conversation. Nobody slaves over anything when they decide to do a yummy dish. I already said it's time consuming, nothing I can do about that.
Thats is why I love to cook. A recipe is to me a kind of a red line to follow. I cooked this recipe a few times and it’s really great! I don’t care about the name and origin. As a variation, if you like, I recommend adding one star anise and a bit of dark chocolate. Great with red cabagge and spaetzle. Thanks a lot! 🤩
It became recently so popular on RUclips this french recipe! :)) I have tried it and served with mini potatoes baked in oven with garlic, ginger and chilli flakes... it was marvellous!! Highly recommend to try not just watch!:)
I was about to scream about the ginger ang chilli flake potatoes comboed with this. Because Im french. Then I remember that anyone is free to put a twist... As long as it's delicious to you, keep doing it my friend, that's all that matters ^^
Made this for a dinner party, and it was a huge hit. For anyone not wanting to use alcohol, if you're Down Under, I used a brand called "Evandale " which makes an "alcohol removed " Shiraz . It tasted fantastic and did not spoil the taste of the bourguignon. Sauteed the bacon first, and then browned the beef in the fat rendered. Also, cooked this for 2 hrs + on a low flame on the gas . Came out great.
Just finished doing this for the for the second time and it's such an awesome recipe. Skipped the flour and just gave it a long reduction on low heat. Got a bit too psyched on the searing and burnt the fond a bit, but it's such a solid recipe that it was still packed with flavour anyway.
One thing I would do differently is simply adding the bacon first, before the chuck. That way you're less likely to burn the fond at the bottom of the pot.
FINALLY someone who isn't French and just doesn't butcher the recipe. However please note the original Bourguignon should be eaten the day after preparing it.
@@cookieruntranslations because the juices of the meat will have revealed all their aromas and reheating the dish the next day over low heat makes the beef tender to die for with much more powerful ungout.
@@cookieruntranslations a real bœuf bourguignon need 24 hours of prep and i eat it 2 or 3 day after. But please no tomato in... For me its like pineapple on pizza for an italian... 😂
Nagi, your recipes are sheer delight to the eyes and they taste fantastic. I found you in my searches for recipe when in Australia. I have never stopped coming back to your website. Best user experience of a food blog ever!! Recipes are well written. Your notes are great. Love the "jump to video" button. There are no unnecessary ads or pop-ups while checking the recipes. Your cooking as well as website is fabulous!! ❤️❤️❤️
I made this last night and it came out fabulous! The only thing I did was add some onion/garlic powder, a few dashes of W sauce, and beef bouillon to round out the flavor. It was a hit!
So many rude comments, it’s not necessary to be mean and rude. So many angry people. Thanks for sharing your version this recipe! It’s inspired me to make a beef bourguignon which I’m going to do today. 😊
Oh it look's gorgeous - goanna try it so hope it's taste as good as it looks! Thanks for sharing your absolutely marvelous looking dish it's looks like years of experience we're gleaning here - I pick this over all the other Beef Bourguignon even the chef produced ones because yours looks the most fabulous!
Made this last week and have requests to make it again. thanks 🙏🏼 you’re recipes are so easy to follow and not too expensive either. We have a big family to fill up! They think I’m a good cook.. it’s actually because of you Naga. 💕
I'm going to be annoying a little but, as a French I can tell you that this is not Beef bourguignon. This is a dish originally called "Daube de bœuf". The traditional Beef bourguignon is basically beef and red wine with eventually some carrots/potatoes (no marinade, no flour, no bacon) It still looks delicious and I will definitly try your receipe ! :)
The marination is I think unnecessary and the flour may be substituted with collagen if the broth doesn’t already have enough. Still looks tasty though
My friend who is a French shared his recipe with me 20+ years ago. He got this recipe from his grandma: they put flour on beef before searing and he specifically told me to get the bacon with skin and cook with the skin. He cooked his version for us and he put bacon in it. I absolutely loved it and have been using the recipe for more than 20 years now.
I love this - the only change I make was pre-cooking the marinade to get the alcohol out and more of the aromatics in (and cooled down completely before adding the meat). PS: I watch this video so often I can't get "Soulful Strut" out of my head!
There’s something satisfying about the way she turns the spatula like in 2:26. It looks like a very practiced motion. Is this to slough off the sauce residue?
@@Crisyx91 puisque vous êtes aussi fort, dites moi ce qu'est le vrai bourguignon? parce que "toi t'es pas bourguignon" c'est vraiment niveau cour de maternelle... donnez la recette alors?
I prepared this last night for my daughter and my grandchildren and they absolutely loved it. Thank you. 🥘
Just wondering do you replace the wine? If so with what? And if not which wine did you use? Thanks in advance!
@@FBR2169 there would be no need to replace the wine. If you’re concerned about the alcohol consider the fact all alcohol is boiled off in the cooking process.
@@mrplow3874 Yep. Alcohol used in cooking has all of it burned out really quickly. I do wanna know what red wines everyone used.
U CANT NOT SERVING ALCOHOL TOO CHILDS AMD GRAND CHILDRS BECAUSE THEIR MINERS SO IS ILEGAL AND MORELY WRONG SHAMING ON U !!.
@@AlphaChinoz alcohol evaporates, genius
No super quick cuts and edits, not bs asmr sound. Just Jazz and the recipe. I love it. Thank you!
J'ai fait ce bourguignon et mon mari m'a dit que c'était le meilleur boeuf bourguignon de sa vie. Je l'ai servi avec de la purée de pomme de terre, c'était divin. Vous êtes extraordinaire pour la description de vos recettes. Je pense comme vous pour le choix des meilleurs ingrédients c'est important pour obtenir de bons résultats. Vous êtes mon chef préférée, je vous adopte.🤗
I made this recipe today/yesterday and yes, after years of making Julia Childs Boeuf Bourguignon, I think your recipe is tastier and better. This is going to be Christmas Eve dinner 👍
P.S. I served it over roasted mini potatoes. Delicious!
I love when is melting in the mouth, amazing.
I agree. Yet feel guilty! Ms Child does do the business too, it has to be said.
"noise of french dying"
what temperature did you use in the oven?
I am French and he made his beef bourguignon well, for it to be good it is important to let it simmer for a long time, patience is essential, it is the Burgundy wine sauce that gives all the flavor to this dish and the meat that melts in the mouth 😋😋😋
I love the way you twirl the spoon after a good stir! 😂😂
I made this a few months back and I seriously still think about it all the time it was that good lol. It really did taste even better the next day too. Soo looking forward to making this again!
That sauce consistency and color is perfect. When I think beef bourguignon, this recipe is what I imagine.
Can I just take a sec and appreciate how impressive your cooking and knowledge in that are? Every time I look up something, you’ve got it for me. And now I’m also convinced that you’re a real pro by just how suavely you browned the beef and veggies even with a nice spatula twirl at the end. Holy! l’m loving it!
@@tankizator5204 whats wrong with it
@@LK25278 the vegetables are in huge chunks. Nobody wants to slice a whole onion when eating a prepared meal. I think thats the only problem i guess. This still looks delicious
@@kiselakobasica5867 Those are little onions, they are made so that you can eat them whole. And with that amount of cooking, no need to cut, just take a layer gently with your fork.
If you add onions smaller than that they are going to melt away.
She s good et le français authantique ferme la. She s good I used her recipes I am a french cook in Australia
When I made this for the first time, it was for a fami8ly member for whom i had never cooked before....
She was impressed.
This has become one of my favourites.
I prepared this recipe and It was a total success ! Never cooked something so good, the meat was so tender et the taste was heaven ! It took a bit of time to prepare it but It was worthy of the wait ! Thank you really much !
For some reason, I am not seeing the recipe in the comments. Can't wait to make this!
For all the haters out there: This is not a traditional Boeuf Bourguignon. It is this person's adaptation. All that matters is if it tastes good!!
Man, my wife makes this on occasion, its so savory and delicious! She gets a compliment on how good it is after every bite. So dang good!
I made it yesterday. My wife said that it was the best beef she'd ever eaten. Just delicious!
to zajebiscie
ruclips.net/video/Nk4_XPbHWDs/видео.html
Fantastic in the slow cooker as well. I put this on as I left for work, when I got back it was perfect.
How did you prepare it for the slow cooker?
Also curious 🥺
I've made this twice with the same results, excellent. The stew is hardy, tasty and freezes well and is great when reheated. Thank you for the recipe, it's been added to my files.
Wahou! Un peu different de la recette traditionnelle mais très belle recette qui met l'eau à la bouche ,
Bravo !
Ouais, vous avez raison.
If no one has ever made this before I highly recommend it, or at least something similar in regards to the sauce. One of the best tasting sauces to go with beef I have ever had, I almost want to cry every time I take a bite of it. Same goes for the potatoes, they absorb so much of the flavor and just melt apart, it's awesome. There is easier ways to make it as well, but the longer you let things sit and marinade, the better it's gonna be!
“ I almost want to cry “ that’s hilarious haha. I wanna try this and cry as well!
Looks so good - that color is superb. It's amazing how people so rarely use wine when it really completes so many dishes. So many my god.
Best meal! Me and my wife eat this every Christmas at home in Burundi
I tried this recipe, It was amazing!!! - Never have I had better!
We have prepared this dish 3 times so far, and every time it was a blast. Thanks for the recipe!
Made this and it was perfection. Nagi has some of the tastiest recipe's
First recipe I tried out in my new dutch oven. Turned out awesome! Thank you for all your videos. They're short and sweet and delicious.
I see why this is Superman's favorite dish. Had some of this last week and it was great!
This recipe looks so awesome, and easy to prepare....the color of the stew OMG!!!!
@@johnmcpudding857 what mountain of dishes? All of the ingredients were done in one pot ^^ + just a bowl and a colander. Really not that bad for such a dish.
@@helpAHHHH If you do it in huge serving, you can easily reheat that after work multiple times.
@@helpAHHHH Ok, so:
1 bowl for marinating veggies and meat in the wine
1 colander
1 pot for reducing the wine marinate
1 pot for carmelising onions, other veggies and meat
K it's still only 4 dishes, not counting bowls where you serve food, and utensils, still not that bad for a stew.
If you don't have time to make such stew, then try another recipe that doesn't need so much steps. I really can't recommend you anything better to be fair. It's just that type of dish, long to prepare.
I think the ''easy part'' is from the perspective of someone who want to make a hearty and special meal for more than one person at the particular occasion / a family dinner.
To make this more bearable for one person, it's good to make this dish day before going to work or something, doing the dishes immediately after you prepare this, then storing the meat and sauce in a cold fridge (after cooling it down) and just reheating that when you want to eat some. It should still be good for a few days, with no need to use more dishes than one plate. (I think stews are even better a day after making.)
@@helpAHHHH Why are you so rude? Thought this was a normal conversation.
Nobody slaves over anything when they decide to do a yummy dish. I already said it's time consuming, nothing I can do about that.
This is one of my two favorite dishes of all time
I am going to make this! Looks delicious! thank you! Merry Christmas!
This with cheddar biscuits is my absolute favorite dish. 10 outa 10.
Thats is why I love to cook. A recipe is to me a kind of a red line to follow. I cooked this recipe a few times and it’s really great! I don’t care about the name and origin.
As a variation, if you like, I recommend adding one star anise and a bit of dark chocolate. Great with red cabagge and spaetzle. Thanks a lot! 🤩
Followed this recipe a few weeks ago and it's absolutely one of the tastiest things I ever cooked at home.
It became recently so popular on RUclips this french recipe! :)) I have tried it and served with mini potatoes baked in oven with garlic, ginger and chilli flakes... it was marvellous!! Highly recommend to try not just watch!:)
I was about to scream about the ginger ang chilli flake potatoes comboed with this. Because Im french. Then I remember that anyone is free to put a twist... As long as it's delicious to you, keep doing it my friend, that's all that matters ^^
Made this for a dinner party, and it was a huge hit. For anyone not wanting to use alcohol, if you're Down Under, I used a brand called "Evandale " which makes an "alcohol removed " Shiraz . It tasted fantastic and did not spoil the taste of the bourguignon. Sauteed the bacon first, and then browned the beef in the fat rendered. Also, cooked this for 2 hrs + on a low flame on the gas . Came out great.
You GOTTA use that bacon fat!
Why don’t you want to use alcohol ?
The best recipe I’ve seen on RUclips
I am in the last oven hour. The whole house smells soooo good, can't wait to enjoy it tomorrow 😍😍😍
Looks absolutely amazing. Love the way a recipe was presented: clear, simple, and quick.
Just finished doing this for the for the second time and it's such an awesome recipe. Skipped the flour and just gave it a long reduction on low heat. Got a bit too psyched on the searing and burnt the fond a bit, but it's such a solid recipe that it was still packed with flavour anyway.
2:26 is this beef broth? I didnt see it being prepared
One thing I would do differently is simply adding the bacon first, before the chuck. That way you're less likely to burn the fond at the bottom of the pot.
Agreed but I think she's searing it a little on purpose
She does the recipe this way for a reason
This looks like recipe that my friends would appreciate.
FINALLY someone who isn't French and just doesn't butcher the recipe.
However please note the original Bourguignon should be eaten the day after preparing it.
My mouth is watering and I can’t even smell it omg making this tomorrow thank you x
You guys eating it don't even think once about how they are killed and cut off? 😶😑
Thanks for the great video. I got as far as opening up a bottle of wine and subsequently drank it. Next I’ll try to cook.
❤died and went to heaven. Thank you for sharing this dish!
Advise from a French : beef bourguigon is at his best 1 or 2 days later after cooking. One of our famous recipe !
can you tell why so?
@@cookieruntranslations
because the juices of the meat will have revealed all their aromas and reheating the dish the next day over low heat makes the beef tender to die for with much more powerful ungout.
@@babarovitc thank you very much!
@@cookieruntranslations a real bœuf bourguignon need 24 hours of prep and i eat it 2 or 3 day after. But please no tomato in... For me its like pineapple on pizza for an italian... 😂
@@TB.D can you tell me why?
Literally my favorite dish. This was so satisfying. Definitely on this week's menu, as I've only had it prepared but never attempted myself. Thank you
My God that thumbnail is so good. Whoever you cooked this for they are so lucky
Nagi, your recipes are sheer delight to the eyes and they taste fantastic. I found you in my searches for recipe when in Australia. I have never stopped coming back to your website. Best user experience of a food blog ever!! Recipes are well written. Your notes are great. Love the "jump to video" button. There are no unnecessary ads or pop-ups while checking the recipes. Your cooking as well as website is fabulous!! ❤️❤️❤️
I agree! She's fantastic!
ruclips.net/video/Nk4_XPbHWDs/видео.html
Ah ! Merci beaucoup ! ça fait plaisir de voir de la bonne cuisine ! Votre bœuf bourguignon a l'air délicieux ! Bravo !
I made this last night and it came out fabulous! The only thing I did was add some onion/garlic powder, a few dashes of W sauce, and beef bouillon to round out the flavor. It was a hit!
Your video production is on point. Very enjoyable to watch!
I'm french and I approve !
OMG!!! IS THIS TNO REFERENCE!?!?!?!?
FAVOURITE HIMMLERS DISH
So many rude comments, it’s not necessary to be mean and rude. So many angry people. Thanks for sharing your version this recipe! It’s inspired me to make a beef bourguignon which I’m going to do today. 😊
I made this and it was so delicious! Even better as a make the day before type recipe. I will definitely make it again!
I cooked it today. served it with bread dumplings. it was like heaven! 💖
This is by far the best recipe for Beef Bourguignon I have ever tried. Making this again tonight. I am so thankful for you!
my beef is marinating right now. So pumped for tomorrow!
I love when the video is short! And the recipe is perfect! ❤
OMG !!!!! Just want to cook and eat it now and it’s only breakfast time !!!!!!
I first made this about a month ago. I'm making it for the 3rd time today. It's worth the work
My mouth is sooo watery right now
Oh it look's gorgeous - goanna try it so hope it's taste as good as it looks! Thanks for sharing your absolutely marvelous looking dish it's looks like years of experience we're gleaning here - I pick this over all the other Beef Bourguignon even the chef produced ones because yours looks the most fabulous!
Made this last week and have requests to make it again. thanks 🙏🏼 you’re recipes are so easy to follow and not too expensive either. We have a big family to fill up! They think I’m a good cook.. it’s actually because of you Naga. 💕
Thank you have been searching for this recipe to be made so simple and yet so flavourful 👍❤️
my favourite french dish
Receta extraordinaria. Enhorabuena y gracias por tus guisos
I'm going to be annoying a little but, as a French I can tell you that this is not Beef bourguignon. This is a dish originally called "Daube de bœuf".
The traditional Beef bourguignon is basically beef and red wine with eventually some carrots/potatoes (no marinade, no flour, no bacon)
It still looks delicious and I will definitly try your receipe ! :)
The marination is I think unnecessary and the flour may be substituted with collagen if the broth doesn’t already have enough. Still looks tasty though
My friend who is a French shared his recipe with me 20+ years ago. He got this recipe from his grandma: they put flour on beef before searing and he specifically told me to get the bacon with skin and cook with the skin. He cooked his version for us and he put bacon in it. I absolutely loved it and have been using the recipe for more than 20 years now.
That spoon twist really got me.
For the first time of my life i want to try to cook it!
Merci beaucoup pour cette recette qui rendraient jaloux bon nombre de français 😊
I love this - the only change I make was pre-cooking the marinade to get the alcohol out and more of the aromatics in (and cooled down completely before adding the meat). PS: I watch this video so often I can't get "Soulful Strut" out of my head!
Best looking sauce I have ever seen. Yum yum
Old school, one of dad's favorites!
That looks amazing!
It was totally worth the wait, it tasted aaaaamazing!! Thank you!
This looks so good, I'm devastated
Merci pour cette recette simple et efficace...😊
This and some garlic bread- chefs kiss
wow, that looks amazing! so many steps though. I hope I can make it look that good
She makes it unnecessarily complicated. I made comment with easier and better way of making it.
I am french and I approve thise Bourguignon.
Very traditional reciepe, I felt like in France again. Merci. Arigatô
Oh my god....
It loons so rich... and chunky... I need this in my mouth like NOW.
Wow, that looks amazing!! Can't wait to try.
I so can't wait to try this one
This was so satisfying to watch
Thank you so much for the recipe 🌹
Excellent preparation, shows the beauty at the end! Chef Maurice
Looks fabulous, thanks for sharing.
I'm salivating 😋
Trying this tomorrow.
There’s something satisfying about the way she turns the spatula like in 2:26. It looks like a very practiced motion. Is this to slough off the sauce residue?
je suis bourguignon, et c'est la recette exacte! BRAVO!
toi t'es pas bourguignon t'as jamais fais un boeuf bourguignon ....
Tu n’es pas bourguignon
@@Crisyx91 puisque vous êtes aussi fort, dites moi ce qu'est le vrai bourguignon? parce que "toi t'es pas bourguignon" c'est vraiment niveau cour de maternelle... donnez la recette alors?
Ce chien est beau.
looks nice. I wanna try it out soon.
I have made many versions, this is easy and straightforward
Thanks for this really great recipe. My family really enjoyed it and it looked exactly like it did at the end of the video.
Je suis français et ton bourguignon semble très bon. Dans un restaurant français il serait apprécié. Bravo.
Avec des patates vapeurs... pas de la purée !
@@lillustrealex8350 et sans tomate surtout.... 🤔
@@TB.D oui surtout !
@@TB.D bien d'accord! Pas de tomate dans le bourguignon!
Looks amazing, I will definitely be making this dish. Thank you
What's the substitute of the wine 🍷please ??can anyone tell me??
If you're looking for halal-compatible don't worry. The alcohol will have completely evaporated if you stove slow-cook it for 4-5 hours
Brandy.
Recipe works perfect. 150° in the oven 👍
looks really tasty with the mashed potato
Looks amazing!!!