I cannot overstate how much I love that Glen relentlessly fights a one-man battle against inflexible traditionalists (who most of the time overestimate how long their traditions have been around for). Thank you so much for going above and beyond just making a cooking show and actually trying to help people be more relaxed and happy in the kitchen!
Yes. He has also changed my attitude towards traditional cuisine. Before, I was also one of those snobs who thought that this is exactly how it should be done. But today I see it differently. Recipes are historically far more flexible than we see them with our, somewhat group-dynamic or culture-based attitude. Moreover, individual taste should always be in the foreground. He mentions this especially in the videos with the drink recipes.
Agreed! Isn't it ironic that traditionalists often parrot information rather than confirm before promulgation of often erroneous bits of knowledge? I love Glen's wealth of cookery books. He's the only prominent cooking content creator on RUclips and elsewhere who actually has a collection of cooking books that he references regularly.
If it has tomatoes and it’s a European dish at most it is 500 years old since tomatoes are native to new world. So all “Italian” tomato sauces are not that old. Especially since Italy didn’t become a country until the 1800s.
A couple of notes on Bocuse (who, as it happened, was a personal friend of my grandfather's): he was voted the best chef of the century (in the world), and when you win the equivalent of the cooking World Cup, you win 'le Bocuse'. Glen is entirely correct. On a somewhat related note, he also was the man who got my grandmother drunk (the only time in her life she was properly hammered, apparently), on 19th century cognac, and his view on patrons was as legendary as his cooking. If you came to his place in Lyon in a limo, you'd be treated as a well as one could imagine. If you came in an old, rusty car, you'd be treated as a king, as Bocuse reasoned that you must have saved money for months to be able to come. My own cooking, being raised in my grandfather's French style kitchen, is very inspired by Bocuse.
Bocuse deserved every plaudit he got. Elizabeth David was my teacher of choice, still revered in UK for raising the bar when she introduced Continental cooking to us. (Check out a Victorian or Edwardian recipe book for comparison).
Beef bourguignon is so amazing and memorable. Best I ever had was at a little French bistro in Kingston UK. Little hole in the wall, at a bend in the road, and 20 years later I can still feel the sights and smells of the dish.
Love your version Glen; congrats ! Nice that you mentioned Escoffier as he was the father of the modern cuisine and for Paul Bocuse a mentor ! Monsieur Paul was the one who took the "Chef out of the kitchen", his cuisine was grandiose and "grassroots" at the same time. For him, cuisine was always about cream, butter and bones. Once I was driving along the Saone river in the Lyon area after having met a client, I stumbled accross his restaurant, so I stoped the car as I decided to take some pictures of the place. I ran into a lady who - I guess - was working for one of their suppliers. I began the discussion as I was suprised to see quite a lot of references of Alsace i.e. a region in northeastern part of France where I come from ; there she told me that Paul Bocuse was very good friend with the Haeberlin family who owned the only three star Restaurant in Alsace and that he always wanted to have people from Alsace working in his brigades. As I told her that I came from Alsace too, believe it or not she took me in the Restaurant and less than 2 minutes after rushing to the kitchen, I had the privilege of being photograped into Bocuse's cuisine with the executive Chefs and Maître d'Hôtel in the middle of lunch service ! As a souvenir they gave me the menu of the dinner and 15 minutes later I was seating happy as a kid in a snack-bar waiting for my sandwich to be served as I had to got to my next client meeting ! Happy Festive season to every one and cheers from France
"Stew, with a name." 🤪 You two are gold! Thanks for all you have done in 2021 to entertain us and have yourselves a great Christmas and a joyous new year
I love Beef Bourgignon! About cooking beef with white wine rather than red. Hungarians do that in their goulash's and similar dishes. It shocked me when I first came across that, in a book of Hungarian recipes. One of them includes quite a lot of coarsely ground black pepper. The use of white wine allows the black pepper flavour to shine more. So, maybe that is the point of using white wine rather than red--to throw the emphasis, flavour-wise, on other ingredients.
After I watched this, I went back and watched Julia's version. Know what? I like this version much better. Simpler, fewer dirty dishes, and fewer "moving parts". The only thing this one lacks are mushrooms, but that may just be personal preference. Well done!
I've done this in my slow cooker att least 20+ times, it is a lovely dish, but also one that has a very complex taste. Even though I've perfected it for my taste, it never tastes exactly the same. The complexity comes from not only the wine but also you're essentially slow cooking beef in its own vegetable stock....
That 30-minutes of slow browning is what I’m taking away here. I make big casseroles and that searing six chunks of beef at a time is the only part I hate, yet is so necessary. Thank you, Glen!
We grew up with my family (in Europe) watching Paul Bocuse’s cooking show and buying the accompanying cookbooks. Many of the recipes became staples of my family (eg his mousse au chocolat). I did not hate that. :)
I find it fascinating to hear that the size of a 'standard' bottle of wine hasn't changed with time or from different regions of the world. As opposed to other forms of cooking quantities and measurements.
As a Frenchman I have to admit, your knowledge is impressive and your beef bourguignon seems flawless. Bravo, I’m happy to see that you vulgarise these mythical recipes and make our traditions last !
Glen, given your love for Mexican cuisine, I'd like to see you do a history piece on the humble Burrito. I think it originated in California, as flour tortillas (I think) are a late adaptation in Mexican cuisine.
Burritos originated in the Mexican state of Chihuahua during the Mexican revolution, some guy would sell food to the revolutionist but it would get cold so he would wrap them in the tortillas and that’s how the burrito came to be
And since he would transport them in donkeys, in Mexico burro is donkey and burrrito is just small donkey, they called him they guy with the donkeys which eventually the burrito became known by that name
Just a note: In Italy / German / France we distinguish between the region of burgundy and the grape variety. Glen described here the region of burgundy, which is common for: Pinot Noir and Chardonnay. But for the burgundy grapes we have several types of and lastly sorts of wine which are made out of the different burgundy grapes, like: red burg., white burg., grey burg. (more famous as the italien version , the pinot grigio) For me it was first a little confusing as Glen talked about the most common burgundy sorts but here in Europe we first think about the type of grapes and in second instance about the region… (of course specials excluded like champagne)
To often "modern" cuisine is all about the look and the stateliness of flavors rather than the heartiness and full belly after spending an afternoon shoveling snow or skiing or whatever on a winter day. If possible I'd rather not need to make myself a sandwich half hour after supper. This recipe would hit the spot.
You're such a cool dude. Thank you for all your hard work and effort to share this information with the rest of us. All the cooking, prepping, testing and time consuming projects are incredible! Your aviation channel is much appreciated as well. You are one hard working son-of-a-gun! Keep on going and - Merry Christmas!
✨Paul Bocuse🙌 I was raised in bougie NYC family lol, educated in french at L'Ecole Francaise in NYC. We were taught, the girls that is, sewing, etiquette & the history of french everything lol.
That looks AWESOME! To make it my own, I'd add about a pound of whole creminis and about as much celery as you had carrot about 45 min before it's done cooking (celery to eat, not just to flavor it.), but that's just me. I may try this next week! Thank you!
Thank you for educating the poor French that I am :) And you're right to fight those elitist and pompous people that try to keep cooking as their _chasse gardée_ (private turf) and, doing so, discouraging ordinary people to appropriate recipes and have healthy and enjoyable meals. Baking and cooking shouldn't be a challenge and could be a widely-shared skill and pleasure.
THANKS for tackling this dish and explaining its varied historical preparations. FASCINATING! Each Time has its great chefs. Paul Bocuse is a standout for his exemplary work over time. Ferand Adria is another. Francois Bise at the Auberge du Pere Bise, had what James Beard considered to be the finest 3-Starred Michelin restaurant of his day. I spent a WEEK there, enjoying my way through his menu, 'back in the day.' Joel Robichon is another contemporary name that comes to mind when considering THE GREATEST CHEFS of the past few decades. SO MANY CHEFS are so well-worth celebrating: THANKS for giving me a place to celebrate the work of just a few of them.
As per usual, another superb episode. Which of course reminds me - Thank You for this past season's wonderful posts. Merry Christmas and Best Wishes for the coming year/s, to you both!
Thank you for this recipe. I cannot wait to find an occasion to make this. When I married in 1988, my mother gave me the Betty Crocker's Cookbook. Mom said Betty Crocker was the basic cookbook that every bride needed. I use the Beef Burgundy Popovers recipe for special gatherings still today. My husband doesn't like mashed potatoes so I make both mashed potatoes and popovers for family gatherings. I really don't use cookbooks. I don't know who got my mom's cookbooks when she passed, but I got her recipe cards in her handwriting and all the recipes she clipped from the newspapers and magazines. I have picked up my mom's love of accumulating recipes so I really enjoy Pinterest and RUclipsrs that have shows like yours. I must say though, your show is the most down to earth and I appreciate that. Thank you for your love of history, methods and alternative ideas for the recipes.
Thanks Glen for breaking down another overly mystified recipe. I love long slow cooks like this. I enjoy the process, experience and ingredients transformation probably more than the end result.
This looks so good! You are so chill in the kitchen. I aspire to that. Slowly I’m making progress with your videos to inspire me. 🙏 Made a NYT beef stew last week and we had white wine open from the night before but no red, and I did not want to open a bottle. I used the white and it was great … stood up well to the beef’s richness. I will never again fret in that situation. Merry 🎄 to you and Julie.
wow have always wanted to make but was intimidated, but damn so easy !! First thing I will make in the new year on the coldest day !! (winterpeg here ) Happy Holidays everyone !!
Just a note to Glen. When you were in Thunder Bay you got hooked on Hoito's pancakes and that is what you and Jules use as your pancakes even today. The Hoito had a major fire on Wednesday night. It does not look as though it will be salvageable. This is a major historical loss to Thunder Bay and holds memories for many people who lived in or visited the city. It was always one of the places you brought guests to. Sad loss..
One of my favourite recipes - thanks for the hard work you put into this one, I always love hearing the history behind the recipes you present. Merry Christmas to you and Julie!
Decades ago I was given a French cook book, by a friend who is still living in Paris. A Taste of Paris, by Theodora Fitz Gibbon. The most used recipe was for Coq au Vin, which has a notation that the recipe can also be used for stewing beef. The only addition is mushrooms and fried bread for a garnish. Not sure if I ever did the chicken version. Will be revisiting with a fresh outlook.
My mouth was watering big time watching this. It’s got everything I love in it. I had this maybe twice in my life and haven’t had it for decades and I need to have this again soon!
I can't wait to try this Bocuse recipe! I've made Ina Garten's recipe many times.. her twist is she toasts thick slices of bread, and rubs garlic on the hot toasts and puts the bourguignon on top. Amazing!!
I made this for New Year's Eve dinner! The one change I made was to skimp on the carrots a bit and add a pile of cremini mushrooms, mostly whole. Oh, and I also threw in a beef bone, removing it with the bouquet garni. Fabulous! I made it the day before, so all I had to do was make the mashed potatoes. A perfect winter meal.
Glen, As always, I love the history you provide us with. This recipe is easy. What I like is that it is a good one to help your home stay warm in the winter. I sometimes cook beans in the evening to warm up the house. Then in the morning pack the beans in freezer Zip-lock baggies. Enjoy your videos. 💕
Made it this weekend and it was a hit. You do need to keep an eye on your water level. After 4 hours I was almost on empty and had to add two cups of chicken stock to resurrect the gravy/sauce.
@@GlenAndFriendsCooking I was skeptical at first, but that certainly paid off. I want to do this recipe now. It's just a matter of finding a red wine. I'm not terribly familiar with them. I might try to make it for my wife's birthday. That and a Black Forest Cake.
Glen, it’s really nice to see you back cooking savory dishes. I hope the plane project is going well, I am sure that is very time consuming. Anyway, your loyal friend from Arizona.
Absolutely one of my favourite dishes! Loved the history insights on the recipe ❤️ When I've made this in the past, I usually coat the beef with flour, and brown the meat with the flour on. Essentially saves a step in the process - but might give you (and Paul's) version a go 😊
This was one of those really trendy recipes in the late 1960s and early 1970s- at least in Australia. This was something we had as a hearty meal on a winter’s night. And winter for us was a maximum of 12 to 18 degrees Centigrade.
Great job! I love your walkthroughs. I don't always follow them to a t. I'm a 20yr fine dining cook. But I love your research and knowledge. Thank you. You give me little Easter eggs of insight.
Happy 2022! I made this for last night's dinner, and it turned out beautifully! The "all in" beef worked like a charm! Easy to make. Wonderfully delicious! Thank you!
I have a good friend who made this once for his partner. He made such a fuss about how complicated it was and he used tenderloin. Years later I went to chef school and learned the truth. I find with braising beef that here is a fine line between perfect and ruined in terms of cooling time. Thanks for this.
This version correctly takes the dish back to its country roots. It’s not haute cuisine. It’s basic farm cooking. The only aspect that modernists might correctly argue with is cooking the carrots for 5 hours.
I would hazard a guess that like Chicken Parmagiann, the name is that of a style of regionally prepared farmers food. And, that they would have used what ever wine they had on hand, probably the least valuable of those produced near to them, and it would be either white or red wine. To me this is a dish prepared in in slow oven while you are outside working the fields until dark during harvest. For decades i worked heavy construction, which in the fall as winter and snow approached, we worked dawn to dusk six or seven days a week. In preparation I would brown off meat and onions and freeze them in quantities needed to make a recipe in the slow cooker while at work. this meant I could make stews and chilis in the slow cooker come home to a hot meal, clean up and go to bed. In the morning I could prep the evening meal, heat the leftovers from the night before and pack them in my soup thermos, and have a hot lunch.
Love this. I never understood the angst these things cause. Bolognese is another one of those recipes people get worked up about. Ive made it totally classic and I think the carrot overpowers the dish. So my point is that you must enjoy what you make as well as to make what your guests like. The simplicity of the Bocuse recipe really ensures more universal palate acceptance. I judge him to have been a fairly competent chef. (And yes that was Chicago sarcasm. Lol)
I definitely have to try this. I really like stews. I'll probably halve the quantities. Half a bottle more that I can drink. Thank you. Merry Christmas.
Well done Glen. Welcome to my favourite meal ever. You did a good job. I make it in an afternoon and add dried mixed herbs (marjoram, basil, orangano and tyme) and mushrooms at the end and you will have Mana. Red wine is essential. You nailed it for a beginner. Who cares when it was invented. I love it. However, I never knew about the beef browning for so long and trhink that may elevate the meal even higher.
Glen, I have just started watching your videos and find them very informative and entertaining. I like the fact that you include the histories of the recipes you are preparing it's very interesting to learn! I am a Texan, born, raised and will die a Texan....we love our beef! I do not drink wine; I do not know anything about wines I don't really drink alcohol at all. So, my question is what can I substitute to get the flavors you describe? Beef broth? Beef bouillon? Marrow? I'd love to try this recipe as a potluck for family dinners, church dinners etc. Thanks again for your wonderful videos!
I'm not Glen, but one thing you could add is Balsamic reduction/glaze, and some veggie stock to thin it out. Balsamic will give the earthy, fruity, grape flavor similar to wine, but without the alcohol.
That balsamic reduction sounds a great idea. De-alcoholised wine is also available now, but I would use normal wine and cook it to drive off the alcohol (or flambé it). Good luck, Texas.
True. Back then Cognac was used lots in French cooking. From Steaks to Desserts etc for flambeing. Escoffier recipes r timeless. Will try your PB recipe. Can this be coked totally on stove top ?? Thanks. Happy Cooking. Some recipes say to marinade the beef in red wine, and even carrots, onions, etc for 24 hours/overnight.
Hey y'all This really looks good and we want to try it...but, we don't know anything about WINE. Please advise the best one to use. Like Glen what did you use?
Merry Christmas to you both! That's a lovely recipe. Since I don't normally drink wine, where would you suggest I start in looking for a good bottle to make this dish?
I cannot overstate how much I love that Glen relentlessly fights a one-man battle against inflexible traditionalists (who most of the time overestimate how long their traditions have been around for). Thank you so much for going above and beyond just making a cooking show and actually trying to help people be more relaxed and happy in the kitchen!
"... who most of the time overestimate how long their traditions have been around for"
Ain't that the truth!
Yes. He has also changed my attitude towards traditional cuisine. Before, I was also one of those snobs who thought that this is exactly how it should be done. But today I see it differently. Recipes are historically far more flexible than we see them with our, somewhat group-dynamic or culture-based attitude. Moreover, individual taste should always be in the foreground. He mentions this especially in the videos with the drink recipes.
Agreed!
Isn't it ironic that traditionalists often parrot information rather than confirm before promulgation of often erroneous bits of knowledge?
I love Glen's wealth of cookery books. He's the only prominent cooking content creator on RUclips and elsewhere who actually has a collection of cooking books that he references regularly.
If it has tomatoes and it’s a European dish at most it is 500 years old since tomatoes are native to new world. So all “Italian” tomato sauces are not that old. Especially since Italy didn’t become a country until the 1800s.
Your sounding like Pope Francis
I love episodes when Glen comes in hot with the myth busting.
A couple of notes on Bocuse (who, as it happened, was a personal friend of my grandfather's): he was voted the best chef of the century (in the world), and when you win the equivalent of the cooking World Cup, you win 'le Bocuse'. Glen is entirely correct.
On a somewhat related note, he also was the man who got my grandmother drunk (the only time in her life she was properly hammered, apparently), on 19th century cognac, and his view on patrons was as legendary as his cooking. If you came to his place in Lyon in a limo, you'd be treated as a well as one could imagine. If you came in an old, rusty car, you'd be treated as a king, as Bocuse reasoned that you must have saved money for months to be able to come.
My own cooking, being raised in my grandfather's French style kitchen, is very inspired by Bocuse.
Bocuse deserved every plaudit he got. Elizabeth David was my teacher of choice, still revered in UK for raising the bar when she introduced Continental cooking to us. (Check out a Victorian or Edwardian recipe book for comparison).
19th century brandy, eh? Mmmm!
You know it's going to be good when the first two ingredients are butter and bacon. That sauce looked amazing.
Beef bourguignon is so amazing and memorable. Best I ever had was at a little French bistro in Kingston UK. Little hole in the wall, at a bend in the road, and 20 years later I can still feel the sights and smells of the dish.
Love your version Glen; congrats ! Nice that you mentioned Escoffier as he was the father of the modern cuisine and for Paul Bocuse a mentor ! Monsieur Paul was the one who took the "Chef out of the kitchen", his cuisine was grandiose and "grassroots" at the same time. For him, cuisine was always about cream, butter and bones. Once I was driving along the Saone river in the Lyon area after having met a client, I stumbled accross his restaurant, so I stoped the car as I decided to take some pictures of the place. I ran into a lady who - I guess - was working for one of their suppliers. I began the discussion as I was suprised to see quite a lot of references of Alsace i.e. a region in northeastern part of France where I come from ; there she told me that Paul Bocuse was very good friend with the Haeberlin family who owned the only three star Restaurant in Alsace and that he always wanted to have people from Alsace working in his brigades. As I told her that I came from Alsace too, believe it or not she took me in the Restaurant and less than 2 minutes after rushing to the kitchen, I had the privilege of being photograped into Bocuse's cuisine with the executive Chefs and Maître d'Hôtel in the middle of lunch service ! As a souvenir they gave me the menu of the dinner and 15 minutes later I was seating happy as a kid in a snack-bar waiting for my sandwich to be served as I had to got to my next client meeting ! Happy Festive season to every one and cheers from France
cool story bro❣️
I actually worked with Monsieur Paul in a Weatherspoons in Bristol..this is going way back though
THANKS for sharing this fine memory!😍
Bocuse in Wetherspoons? Gobsmacked!
"Stew, with a name." 🤪 You two are gold!
Thanks for all you have done in 2021 to entertain us and have yourselves a great Christmas and a joyous new year
I love Beef Bourgignon! About cooking beef with white wine rather than red. Hungarians do that in their goulash's and similar dishes. It shocked me when I first came across that, in a book of Hungarian recipes. One of them includes quite a lot of coarsely ground black pepper. The use of white wine allows the black pepper flavour to shine more. So, maybe that is the point of using white wine rather than red--to throw the emphasis, flavour-wise, on other ingredients.
After I watched this, I went back and watched Julia's version. Know what? I like this version much better. Simpler, fewer dirty dishes, and fewer "moving parts". The only thing this one lacks are mushrooms, but that may just be personal preference. Well done!
I've done this in my slow cooker att least 20+ times, it is a lovely dish, but also one that has a very complex taste. Even though I've perfected it for my taste, it never tastes exactly the same. The complexity comes from not only the wine but also you're essentially slow cooking beef in its own vegetable stock....
I can't wait to cook this particular take on boeuf bourguignon. Indeed, if Chef Bocuse says to sear the beef all at once, who are we to argue?
That 30-minutes of slow browning is what I’m taking away here. I make big casseroles and that searing six chunks of beef at a time is the only part I hate, yet is so necessary. Thank you, Glen!
I absolutely love it when Glen brings historical reality to the menu.
I really like the way you break down the recipe and history.
We grew up with my family (in Europe) watching Paul Bocuse’s cooking show and buying the accompanying cookbooks. Many of the recipes became staples of my family (eg his mousse au chocolat). I did not hate that. :)
I find it fascinating to hear that the size of a 'standard' bottle of wine hasn't changed with time or from different regions of the world.
As opposed to other forms of cooking quantities and measurements.
As a Frenchman I have to admit, your knowledge is impressive and your beef bourguignon seems flawless. Bravo, I’m happy to see that you vulgarise these mythical recipes and make our traditions last !
Paul Bocuse is such a giant in the culinary world that the chef equivalent of winning a Nobel prize/Olympic gold, is winning the Bocuse d’Or.
You and your wife are a youtube treasure
It would be so cool if you made a series about the history of recipes or ingredients. I could listen to you talk about culinary history for hours.
Glen, given your love for Mexican cuisine, I'd like to see you do a history piece on the humble Burrito.
I think it originated in California, as flour tortillas (I think) are a late adaptation in Mexican cuisine.
Burritos originated in the Mexican state of Chihuahua during the Mexican revolution, some guy would sell food to the revolutionist but it would get cold so he would wrap them in the tortillas and that’s how the burrito came to be
And since he would transport them in donkeys, in Mexico burro is donkey and burrrito is just small donkey, they called him they guy with the donkeys which eventually the burrito became known by that name
@@kevinlopez5097 now thats interesting
Just a note: In Italy / German / France we distinguish between the region of burgundy and the grape variety. Glen described here the region of burgundy, which is common for: Pinot Noir and Chardonnay. But for the burgundy grapes we have several types of and lastly sorts of wine which are made out of the different burgundy grapes, like: red burg., white burg., grey burg. (more famous as the italien version , the pinot grigio)
For me it was first a little confusing as Glen talked about the most common burgundy sorts but here in Europe we first think about the type of grapes and in second instance about the region…
(of course specials excluded like champagne)
To often "modern" cuisine is all about the look and the stateliness of flavors rather than the heartiness and full belly after spending an afternoon shoveling snow or skiing or whatever on a winter day. If possible I'd rather not need to make myself a sandwich half hour after supper. This recipe would hit the spot.
Funny how Julie always is spot on when the food is ready! 🤔🤔
This dish looks awesome, thanks Glenn!
Her timing is always impeccable.
You're such a cool dude. Thank you for all your hard work and effort to share this information with the rest of us.
All the cooking, prepping, testing and time consuming projects are incredible!
Your aviation channel is much appreciated as well.
You are one hard working son-of-a-gun!
Keep on going and - Merry Christmas!
✨Paul Bocuse🙌 I was raised in bougie NYC family lol, educated in french at L'Ecole Francaise in NYC. We were taught, the girls that is, sewing, etiquette & the history of french everything lol.
That looks AWESOME! To make it my own, I'd add about a pound of whole creminis and about as much celery as you had carrot about 45 min before it's done cooking (celery to eat, not just to flavor it.), but that's just me. I may try this next week! Thank you!
combined this with some techniques/ingredients from ragusea's for probably the best beef stew of my life, thank you glen!
Thank you for educating the poor French that I am :) And you're right to fight those elitist and pompous people that try to keep cooking as their _chasse gardée_ (private turf) and, doing so, discouraging ordinary people to appropriate recipes and have healthy and enjoyable meals. Baking and cooking shouldn't be a challenge and could be a widely-shared skill and pleasure.
THANKS for tackling this dish and explaining its varied historical preparations. FASCINATING! Each Time has its great chefs. Paul Bocuse is a standout for his exemplary work over time. Ferand Adria is another. Francois Bise at the Auberge du Pere Bise, had what James Beard considered to be the finest 3-Starred Michelin restaurant of his day. I spent a WEEK there, enjoying my way through his menu, 'back in the day.' Joel Robichon is another contemporary name that comes to mind when considering THE GREATEST CHEFS of the past few decades. SO MANY CHEFS are so well-worth celebrating: THANKS for giving me a place to celebrate the work of just a few of them.
As per usual, another superb episode. Which of course reminds me - Thank You for this past season's wonderful posts. Merry Christmas and Best Wishes for the coming year/s, to you both!
Thank you for this recipe. I cannot wait to find an occasion to make this. When I married in 1988, my mother gave me the Betty Crocker's Cookbook. Mom said Betty Crocker was the basic cookbook that every bride needed. I use the Beef Burgundy Popovers recipe for special gatherings still today. My husband doesn't like mashed potatoes so I make both mashed potatoes and popovers for family gatherings.
I really don't use cookbooks. I don't know who got my mom's cookbooks when she passed, but I got her recipe cards in her handwriting and all the recipes she clipped from the newspapers and magazines. I have picked up my mom's love of accumulating recipes so I really enjoy Pinterest and RUclipsrs that have shows like yours. I must say though, your show is the most down to earth and I appreciate that. Thank you for your love of history, methods and alternative ideas for the recipes.
That looks so amazing! I can smell that beautiful rich, glossy gravy. This, I have to make.
I wonder if one can cook oxtail with this recipe.
Thanks Glen for breaking down another overly mystified recipe. I love long slow cooks like this. I enjoy the process, experience and ingredients transformation probably more than the end result.
This looks so good! You are so chill in the kitchen. I aspire to that. Slowly I’m making progress with your videos to inspire me. 🙏
Made a NYT beef stew last week and we had white wine open from the night before but no red, and I did not want to open a bottle. I used the white and it was great … stood up well to the beef’s richness. I will never again fret in that situation. Merry 🎄 to you and Julie.
Love this dish !!!!! Its like a swedish Kalops , but without the wine !!!! 🇸🇪🇨🇦🇸🇪🇨🇦👍🥰
wow have always wanted to make but was intimidated, but damn so easy !! First thing I will make in the new year on the coldest day !! (winterpeg here ) Happy Holidays everyone !!
Just a note to Glen. When you were in Thunder Bay you got hooked on Hoito's pancakes and that is what you and Jules use as your pancakes even today. The Hoito had a major fire on Wednesday night. It does not look as though it will be salvageable. This is a major historical loss to Thunder Bay and holds memories for many people who lived in or visited the city. It was always one of the places you brought guests to. Sad loss..
One of my favourite recipes - thanks for the hard work you put into this one, I always love hearing the history behind the recipes you present. Merry Christmas to you and Julie!
Going to make this the first weekend of the New Year. Thank you for making it look as simple as it should be.
Decades ago I was given a French cook book, by a friend who is still living in Paris. A Taste of Paris, by Theodora Fitz Gibbon. The most used recipe was for Coq au Vin, which has a notation that the recipe can also be used for stewing beef. The only addition is mushrooms and fried bread for a garnish. Not sure if I ever did the chicken version. Will be revisiting with a fresh outlook.
I made this. It is delicious. I didn’t know what to expect with all that wine, but it is PERFECT!!
Merry Christmas to Julie and yourself. Thank you for the great content in 2021 and we look forward to your videos in 2022.
My mouth was watering big time watching this. It’s got everything I love in it. I had this maybe twice in my life and haven’t had it for decades and I need to have this again soon!
I can't wait to try this Bocuse recipe! I've made Ina Garten's recipe many times.. her twist is she toasts thick slices of bread, and rubs garlic on the hot toasts and puts the bourguignon on top. Amazing!!
Thanks Glen that looks awesome and other than time in the oven looks easy. Merry Christmas Glen and Julie.
To my mind, Beef Bourguignon is what people outside of France celebrate as French cuisine, whereas Pot-au-feu is what the French celebrate
You're both such a joy to watch and learn.
I made this for New Year's Eve dinner! The one change I made was to skimp on the carrots a bit and add a pile of cremini mushrooms, mostly whole. Oh, and I also threw in a beef bone, removing it with the bouquet garni. Fabulous! I made it the day before, so all I had to do was make the mashed potatoes. A perfect winter meal.
Glen, As always, I love the history you provide us with. This recipe is easy. What I like is that it is a good one to help your home stay warm in the winter. I sometimes cook beans in the evening to warm up the house. Then in the morning pack the beans in freezer Zip-lock baggies. Enjoy your videos. 💕
Made it this weekend and it was a hit. You do need to keep an eye on your water level. After 4 hours I was almost on empty and had to add two cups of chicken stock to resurrect the gravy/sauce.
Looks wonderful! Merry Christmas everyone!
I made this and the whole Family enjoyed it very much, thank you!
You had an incredible fond on the pot. Were you able to get it all up? On a side note. I absolutely love your sweaters. They are so cozy looking.
The fond was incredible from that long browning process, I did manage to get it all into the sauce.
@@GlenAndFriendsCooking I was skeptical at first, but that certainly paid off. I want to do this recipe now. It's just a matter of finding a red wine. I'm not terribly familiar with them. I might try to make it for my wife's birthday. That and a Black Forest Cake.
We are just about to make this, with home made bacon no less!! I like that this isn’t a fiddly recipe like others I have seen!
Klaus
Glen, it’s really nice to see you back cooking savory dishes. I hope the plane project is going well, I am sure that is very time consuming. Anyway, your loyal friend from Arizona.
Absolutely one of my favourite dishes! Loved the history insights on the recipe ❤️ When I've made this in the past, I usually coat the beef with flour, and brown the meat with the flour on. Essentially saves a step in the process - but might give you (and Paul's) version a go 😊
This was one of those really trendy recipes in the late 1960s and early 1970s- at least in Australia. This was something we had as a hearty meal on a winter’s night. And winter for us was a maximum of 12 to 18 degrees Centigrade.
I like adding the pearl onions towards the end so that they don't disintegrate into the sauce.
I got a copy of the Larousse Gastronomique for Christmas.
Merry Christmas Glen, I love you and your channel x
Nice to see a savoury recipe again!
Great job! I love your walkthroughs. I don't always follow them to a t. I'm a 20yr fine dining cook. But I love your research and knowledge. Thank you. You give me little Easter eggs of insight.
This is much the stew I make with Burgundy (a very good drinking quality wine) but I also put in whole small mushroom caps. I love this stew.
I'm usually not a fan of carrots but I'd eat that. Look at the caramelization! Now that's cooking!
Happy 2022! I made this for last night's dinner, and it turned out beautifully! The "all in" beef worked like a charm! Easy to make. Wonderfully delicious! Thank you!
I have a good friend who made this once for his partner. He made such a fuss about how complicated it was and he used tenderloin. Years later I went to chef school and learned the truth. I find with braising beef that here is a fine line between perfect and ruined in terms of cooling time. Thanks for this.
I highly recommend the America's Test Kitchen take. The results are fantastic, and it's quite easy.
That looks and sounds amazing.
Hot take: Jacques Pépin is in the same class as Paul Bocuse as a chef.
This version correctly takes the dish back to its country roots. It’s not haute cuisine. It’s basic farm cooking. The only aspect that modernists might correctly argue with is cooking the carrots for 5 hours.
A must try!
I would hazard a guess that like Chicken Parmagiann, the name is that of a style of regionally prepared farmers food. And, that they would have used what ever wine they had on hand, probably the least valuable of those produced near to them, and it would be either white or red wine. To me this is a dish prepared in in slow oven while you are outside working the fields until dark during harvest.
For decades i worked heavy construction, which in the fall as winter and snow approached, we worked dawn to dusk six or seven days a week. In preparation I would brown off meat and onions and freeze them in quantities needed to make a recipe in the slow cooker while at work. this meant I could make stews and chilis in the slow cooker come home to a hot meal, clean up and go to bed. In the morning I could prep the evening meal, heat the leftovers from the night before and pack them in my soup thermos, and have a hot lunch.
Glen, love the shows and this dish. I was surprised there were no mushrooms. Keep up the great work.
that looks amazing! i MUST make this! anything with a whole bottle of wine in it can't be bad at all, lol!
Love the show, thank you for the recipe!!!
Thanks for another great recipe, history and captions. Merry Christmas to you both
Gorgeous. BRAVO!!!!!
Love this. I never understood the angst these things cause. Bolognese is another one of those recipes people get worked up about. Ive made it totally classic and I think the carrot overpowers the dish. So my point is that you must enjoy what you make as well as to make what your guests like. The simplicity of the Bocuse recipe really ensures more universal palate acceptance. I judge him to have been a fairly competent chef. (And yes that was Chicago sarcasm. Lol)
I wanna try this with a white wine and chicken.
I definitely have to try this. I really like stews. I'll probably halve the quantities. Half a bottle more that I can drink. Thank you. Merry Christmas.
Done at the end of 2022 with red. I will do it with white wine at the end of 2023.
😎😎😎This is awesome... Many, including a "Julia Child" would be proud to cook this!🙂 Attention to detail is key! Forgot the big snifter of Cognac...😊
It looks divine. Other than mashed potatoes other good sides would be toasted garlic bread, rice, scalloped potatoes, or maybe some kind of pasta.
Well done Glen. Welcome to my favourite meal ever. You did a good job. I make it in an afternoon and add dried mixed herbs (marjoram, basil, orangano and tyme) and mushrooms at the end and you will have Mana. Red wine is essential. You nailed it for a beginner. Who cares when it was invented. I love it. However, I never knew about the beef browning for so long and trhink that may elevate the meal even higher.
Thank you for sharing this information, merry Christmas!!!!!!!!!!!!
Great recipe; great tutorial. Happy New Year
Have a nice Christmas
this may be our Christmas dinner 2022.
This lands somewhere between goulash and Bolognese sauce where I’m from. No particular preference. They can all be heavenly.
translation for americans under 50: Paul Bocuse is THE og
Wow that sounds good!😋
I didn't expect the garlic cloves to go in whole, I usually chop or mush my garlic... live and learn!
Yum. Merry Christmas, Glen and Julie. Merry Christmas, friends.
Merry Christmas and a Happy New Year to one and all
Would love to see beef and white wine recipes
Merry Christmas everybody ❤
Merry Christmas to you, too!
Glen, I have just started watching your videos and find them very informative and entertaining. I like the fact that you include the histories of the recipes you are preparing it's very interesting to learn! I am a Texan, born, raised and will die a Texan....we love our beef! I do not drink wine; I do not know anything about wines I don't really drink alcohol at all. So, my question is what can I substitute to get the flavors you describe? Beef broth? Beef bouillon? Marrow? I'd love to try this recipe as a potluck for family dinners, church dinners etc. Thanks again for your wonderful videos!
I'm not Glen, but one thing you could add is Balsamic reduction/glaze, and some veggie stock to thin it out. Balsamic will give the earthy, fruity, grape flavor similar to wine, but without the alcohol.
That balsamic reduction sounds a great idea. De-alcoholised wine is also available now, but I would use normal wine and cook it to drive off the alcohol (or flambé it). Good luck, Texas.
True. Back then Cognac was used lots in French cooking. From Steaks to Desserts etc for flambeing. Escoffier recipes r timeless. Will try your PB recipe. Can this be coked totally on stove top ?? Thanks. Happy Cooking. Some recipes say to marinade the beef in red wine, and even carrots, onions, etc for 24 hours/overnight.
Hey y'all This really looks good and we want to try it...but, we don't know anything about WINE. Please advise the best one to use. Like Glen what did you use?
Merry Christmas to you both! That's a lovely recipe. Since I don't normally drink wine, where would you suggest I start in looking for a good bottle to make this dish?
One of my instructors apprenticed under Escoffier. It seemed like divine lineage.