Beef Bourguignon | Christine Cushing
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- Опубликовано: 19 май 2020
- I show you how to make beef Bourguignon, classic slow simmered beef stew in red wine from Burgundy, France. I refer to the master chef, Escoffier about how it was originally made and delve deep into the details about why you use a Pinot Noir, why browning the meat is so important. This finished dish would get Julia Child's blessing. FULL RECIPE BELOW.
RECIPE: BEEF BOURGUIGNON
90 gm. Lardons, cubed bacon (3 oz.)
2 cups cremini mushrooms, quartered (500 ml)
3 lb beef chuck, stewing beef cut into 2“ cubes (1.4 kg)
salt and freshly cracked black pepper
2 Tbsp. butter 25 ml
2 Tbsp. olive oil (25 ml)
2-3 Tbsp. flour (25-45 ml)
Splash Cognac
2 Tbsp. tomato paste (25 ml)
1 ½ cups ml beef broth (375 ml)
3 whole large shallots, cut into quarters lengthwise
2 carrots, in thick slices
750 ml bottle dry red wine Preferably Burgundy( Pinot or Gamay) (3 cups)
Several sprigs thyme chopped
2 bay leaves
salt and pepper to taste
Preheat oven to 300 D F convection setting .
In a large Dutch oven brown bacon in dry pan. Add the quartered mushrooms and half the butter. Toss well until golden over medium heat. Remove with bacon and set aside.
Pat meat dry with paper to towel to ensure good browning.
In the same pan, add olive oil and butter and brown meat in 2 batches over medium high setting, until browned on all sides. This will take about 8-10 minutes. Season with salt and pepper. Add the onions and carrots and toss a few minutes to sweat. Sprinkle with flour and stir well to coat evenly.
Deglaze with a splash of Cognac . Add the tomato paste, red wine, stock, chopped thyme, bay leaf. Stir, cover and transfer to preheated oven at 300 D F. Braise meat slowly for 2 - 2 1/2 hours or until meat is tender and sauce has begun to reduce. Check occasionally that meat is simmering gently. Adjust temperature of oven higher or lower accordingly to maintain a very gentle simmer.
Increase temperature to 325 D F, add the reserved bacon mushroom mixture, remove lid and continue to braise for 30- 40 minutes, until sauce has reduced by about 20% and is slightly glossy. Adjust seasoning.
Serves 6-8
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#BeefBourguignon #BoeufBourguignon #beefrecipe 
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being a foreigner I love the clarity of your pronunciation, thanks!! I will try this recipe
You are most welcome.
Made your beef Bourguignon... it was to die for and just the way you explain it all, well that’s pure entertainment!
Thank you so much! It's definitely beef Bourguignon season..
Αγαπητη κριστιν εισαι υπεροχη!! Οι συνταγες σου ελληνικες η οχι ειναι πάντα φανταστικές!! Χαίρομαι να βλέπω τα βίντεο σου!!! Γιατι οσο ζουμε μαθαίνουμε!!!! ❤🎉🇬🇷
I made it for dinner last night and it was outstanding!! I did add a little garlic,used shiitake mushrooms and used the pearled onions (you are correct about peeling them!). The sauce was delicious and flavorful. Your recommendation on using Pinot made the difference at the end. I had made this before using a Cabernet and it wasn’t tasty but more bitter flavor. I love how you help simplify the process! I have made many of your recipes and all have been successful! Thanks
So fantastic to hear. I'm glad you had made it before with a Cab and tasted the difference with the pinot. I question how many details to include in my videos but they really do make all the difference to success ! Thank you
I’m afraid of being laughed off of RUclips but that is almost exactly what I’d call stew. And I too love it. Although wine is not an ingredient every time so perhaps that is a key ingredient. Truly a delight to watch
I don't really like pearl onions, and I never thought to substitute shallots. Thanks, Christine!
For years I was intimidated by Julia Child’s many-steps recipe; whereas yours somehow seems a lot simpler. I shopped for the ingredients on Saturday, got my mise en place late Sunday noon and by 2 pm I had it in the oven. I did not use a Pinot but used a Spanish Tempranillo instead. The end result is superb as you taste all the ingredients which they meld together into a luscious, velvety sauce. I tried to convince myself that it was a ‘blue moon’ but I talked myself out of it and served it with my regular mashed potatoes. I will definitely make this recipe again because it is OMG A-M-A-Z-I-N-G!!! Thank you, Christine!
Awesome ! There might be a blue moon coming up soon that you can take advantage of. This was the point of this recipe - streamline it but keep the soul of it. Thank you
Thank you for these quarantine cooking shows. Your training and talent are well apparent, and you are a dynamic educator. I just really have enjoyed these videos so much.
Thank you so much. I'm having fun with these videos and glad that you are enjoying them. Be safe and see you in the kitchen
I'm making this dish this week when my brothers are visiting from out of state and we're going camping. It will be a make-ahead recipe. I've watched half a dozen videos and yours is the best. I like the way you aren't afraid to vary from Julia's recipe. Thanks so much!
My pleasure. How did it turn out ?
such a hearty wholesome and comforting meal. Saved the recipe. thanks Christine!
Merci!
You are a pleasure to watch Christine when you're cooking!
Thank you so much ! It does bring me great joy.
You are an amazing teacher! Wow! I’m so glad I found you!
I am so happy I found you too. Can you provide me a link to your pots and frying pans. I tried to go on line but it’s too confusing. I cook for 6 people every day and would appreciate bigger pans. Thank you.
love your video. i will try to cook your beef ASAP. many thanks. lewis, aberdeen, scotland.
Sauce with viscosity-I love this woman.
3 years after the Quarantine I still make this dish and everybody claps. Also it still makes smile when you say: "-August is going to slap you" 🤪
haha ! I love to hear that. It is such a special dish, so I'm glad you and your guests really love it. August would approve. 😏
Ooh la, la, spectacular!
I'm cooking this on the weekend. Always up for trying something new to try. Looks yummy !!
Ohhh, my mouth is watering!!! Will make it this coming Sunday. Thank you for posting, Christine!
My pleasure. Please let me know how it turns out !
Magnifique ! Merci beaucoup, Christine.
De rien ! Merci
Thank you Christine! I just made this today exactly as per your video. Step by step following the video (& replaying) as I cooked. I found pearl onions. I even served it with mashed potatoes. It was divine. All 5 people absolutely loved it. And although I would have associated this dish with winter, it is like a comfort food and I did cook it with love... so it is the perfect dish to make & serve during these times. We need all the love and comfort we can get when the world seems to be spiraling outside. Thanks so much again. Your videos are entertaining & detailed.
Oh that’s amazing to hear. I do agree with you on the summer theory because I thought the same thing when I was posting it. Comfort overrides the summer factor. See you soon in the kitchen !
I'm glad to hear that someone else accidentally leaves stuff out of recipes. That makes me feel so much better. Thanks.
Oh I'm the worst at actually following a recipe because I just cook intuitively. When I'm baking , that forcing me to weigh and measure everything.
I usually do it with baked goods.I've been known to pull stuff out of the oven, remix it and put it back in. I guess that's just part of cooking.
Wow she is a natural teacher. I learned so much! Can't wait to try this.
Thanks so much !
Un immense merci pour vos recettes précises et gouteuses, votre anglais est très clair, votre enthousiasme communicatif, les prises de vue parfaites, je me régales ! BRAVO and let's cook !
A huge thank you for your precise and tasty recipes, your English is very clear, your enthusiasm communicative, the shots perfect, I really enjoy it! BRAVO et encore merci !
Hi to you dear heart! Thanks for this recipe!!!! Love your show🤗😘‼️
Fantastic recipe- and great stories. Thanks Christine!
My pleasure !
love this vid....home run chef!!!!!
I have watched this video at least 10 times and made the Beof 4 times now. The Cognac/Brandy and Wine choice can make such a difference. I have americanized it a little by using American wine. It's amazing everytime. Thank you so much for showing me how to cook this.
Love the simplification, last time I made it via Julia Child’s original recipe, it was a two day affair, shopping, prepping, pre cooking, etc etc. Now it was stunningly good, but to intense for the home cook. Wow with Robuchon “rate/intense butter” mashed potatoes no less! That master made those for me (and my wife) in 1991 when he was yes still in the kitchen behind the pass actually heading up the team at Chez Jamin in the 16th, his 1st 3 stars. I meet him that night when he toured and engaged with patrons.
Pierre Martin omG. What an honour to have met the master Joel himself. I would stand in the window at Jamin , wondering what it would be like to eat there ( while in culinary school ) . Thank you for your great comment. A la prochaine !
when Julia Child wrote her 1st cookbook, there were no computers to mess around with all day long. NO stupid cell phones to diddle with on a constant level, it was ALL about he FOOD, the family meals, and entertaining at home. NOWWWWWWWWWWWWWWWWWWWWW!! it's ALL about BABY SITTING SOME IDIOTIC ELETRONIC DEVICE AND NOTHING ELSE!
Looks amazing
Pretty much followed the script on this one( added some garlic). The crowd went wild, thank you Christine!
It’s always great when the crowd goes wild ! So glad
I really love your presentation and how you explain things with your hands! Beautiful just gorgeous!
Thank you !
Great recipe!
Oh wow! I can't wait to make this. I love your cooking Christine.
Thank you ! You will love it
Love your explanations 😀
Thank you so much !
I know that is going to taste Great . I thank you for all your Great Cooking Shows .
You are welcome !
Great video. You explained it well. I cooked last weekend. It was a blast. Your dish was the star. Thank you Christine.
Wonderful to hear. It's such a beautiful dish . Be well
Thank you Christine for another great recipe! I love your channel. Will definitely make it this weekend.
You are so welcome!
Awesome Christine. The step by step instructions are very helpful. I know I will get yummy results.💕
Thank you . We savoured every bite of this dish.
I love her “Quarantine Kitchen” series, and this is a great instalment. I love this dish, and I love this video.
This is awesome. Best recipe I’ve used. Thank you so much. A new follower
Oh so fantastic! Thanks for the sub and hope you take a look at the many other delicious recipes on my channel.
Made this today - really good recipe! I love your demonstration style. Easy to follow and great results!
Glad you enjoyed it!
Looks delicious Thank you Madame have a great weekend Bon Soir
Hi Christine! Just picked up large Chunks of Chuck (1.8 kg ). Hand cut by Masellis on the Danforth near Pape (Greektown). Making now. So awesome finding your channel. It takes 4 hours at 325° in my stove. Yours has a more industrial heat coverage.
Awesome!
Good Instruction. Neat Simple & Tasty. 💖
Wow! Will be making this with my 4th yr French student daughter! TY so much, learn from you every video.
Oh , that is so perfect. I'm sure she will love it. Thank you
She’s pretty awesome!!
OMG! I have to try this😋 Thank you!
Yes, you will love it. Thank you
Lovely!
Thank you !
Thank you for this recipe, I've been dying to see how you perfect Beef Bourguignon. 😤😤😤
Thank you . I'm glad you enjoyed it.
I am so pleased I found your channel! Amazing recipes. I've spent half a day here and have loved every second
Glad you like them! Thank you
I don't care if it is the middle of summer, I want to eat this NOW! Your Bouef Bourguignon is a thing of beauty...😊
Haha ! It’s funny because I felt exactly that way when I made the video but then it was inhaled !
I'll bet it was!
Thank you, I will try this "one pot version". I have checked out some of the french chefs on youtube, but I get damned stressed, when cooking with more than 2 pots. And I probably end up, doing dishes
I am naughty, I am going with a box wine, that I actually like (not the cheap one). Cause I need more than a drop, while cooking this.
Did it, found a couple of Bourgogne's for a good price, cried when I "threw" one in the pot. And the result was great.
Thanks again for a well explained reciepe
You're not getting ahead of me...I'm making some this week...looks delicious...
Absolutely delicious ✨️✨️✨️✨️✨️✨️
i love this dish general french cuisine is so so good!!! :)
Totally agree! Merci
Loved this recipe! Made it twice along with the no kneed focaccia. Amazing💕
Oh fantastic ! It is a keeper for sure.
wonderful!!!
Very nice video, super-perfect cooking true to the original recipe. Bravo ! félicitations et merci beaucoup from France 🇫🇷 👍👌👏😊
Merci beaucoup! C'est tres gentil . I'm so glad you watched and loved my video. MMm , I can smell it now.
Merci beaucoup à vous ! Also your video "How to stop your frying pan from sticking - 5 Min hack!" / especially your scrambled eggs recipe is pretty amazing, I love it ! I showed it to a friend of mine who is a 3 stars Michelin Guide awarded chef, he was so stunned... Encore félicitations et merci beaucoup for sharing your outstanding experience in such a positive and lovely way.
I make a pretty good beef stew. You have shown me how to really fine tune it. Thanks so much.
It's all about the fine tuning ! My pleasure
Oh my GOD! I Can not wait to make this, I stumbled on to your channel by accident, and what a find!
Before the week is out, I will be making this, thank you for teaching me a new/old dish.
Peace from Tina in South Australia.
Thank you and sending you greetings in South Australia!
The beef bourguignon stew does look so delicious and is perfect with the mashed potatoes you cooked and I am so hungry and would love to be there to help you all eat it up.The dish reminds me of what my mother use to make when I was growing up and also what one military chef use to make for everyone at the last base I was stationed at in Southern California. Mrs. Christine, you are a superb chef and make the greatest dishes and I would be so fat if I ate that food all the time ;-).
You are a talented teacher showing great technique and the reasons behind the instructions.
@@sandyevans7454 I love that recipe so much and have to be making it regularly because she is such a great teacher.
Oh im definitely going to make it tks so much
My pleasure !
It looks amazing..I can smell it and test it.. will definitely cook .
We love it. Thank you
💝😁 love your food art ! God bless you !
Thank you so much. Be well and glad you are enjoying it.
127K subscribers should be watching this😄 that meal looks delicious 😋
You said it... ! Thank you
@@ChristineCushing you're welcome 🤗
My mouth is watering 😋
I hope you try it !
Going to try it!! Thank you
You have to !
just perfect!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!love from melbourne
Oh thank you ! Love
Back to you in Melbourne from Toronto !
Wowweewow wow! That looks soooo good.
It was so good. Thank you
I've watched your channel and I'm charmed with your enthusiasm and excellent pronunciation of French, and your courage to not be afraid of butter. Applause from Belgium.
Thanks so much ! I love French language and always try to do it justice (not to mention the food.) A la prochaine
@@ChristineCushing :Veuillez agréer, Madame, mes sincères salutations
Looks so so delicious 😋!!!
It is soo good ! Thanks
Heavenly
thank you !
Yummy one of my favorite !!!! Ohhhh lalala
It's definitely an ooh la la situation.
She’s the best!!!!
Your make it look so easy and fun to cook 😉
Thank you !
Yum!!!! My mouth is watering. Must be my favourite dish in the whole world. I do mine in the pressure cooker, quicker but still amazing. Love the mashed potatoes. Going out to buy some chuck steak.
Ohhhh MY god! And then you de-glaze the pot with that RED VINE! This is the best pot EVER! Aaaahhhh.... 😜
So glad you’re feeling it
I like your recipe the best
Thanks so much !
Omg! Thank you! Going straight to the market, to get the chuck!
You’re going to love it !!
Absolutely lovely i like ur recipe i will try it one time thanks for sharing
My pleasure!
Outstanding, I can almost smell the goodness.
thank you ..It's definitely goodness!
Totally scrumpulously delicious. I think I would pass out if I tried that for the first time. Thank you 😀
It's definitely worth fainting over. Thank you !
😂
Your best video ever! Μπράβο Χριστίνα!
Thank you so much. Yia
oh my God I love it
Thank you !
wow , great video
Thanks so much !
It's a pleasure to by seeing your video.
Many thanks!
Great recipe. Thank you. But I must admit that watching you is more pleasurable than the dish itself, Greetings from Chile. Keep it up
Muchas garcias .
Magnifique!
Merci beaucoup!
Your the best!
Thank you
Thanx christine.
My pleasure !
hi Cristine ....what a pleasure to see you cooking again ....i'm your fan since the first " the cooking chanel " ...some years ago !! ...enjoying you and your side kick Juan or Jose the mexican guy ....so happy to see you again Cristine ....you have one more subscriber from now on !!
Thank you. ! Glad to see you again
I'm gonna make it dish tonight!!!
Oh yes ! It's gonna be gooood.
amazing 😋😋😋😋😋
Thank you !
I’m adding your pot to my must-buy list. Just discovered your channel. Love all!!
It's truly an amazing pot! Thank you for watching and welcome to my kitchen
you are so confident in what you're doing that makes me believe i could do that too :)
Thank you. I hope you try it.
@@ChristineCushing i love cooking. and i enjoyed watching you cooking like you were playing a game. no doubt that confidence is backed by years of experience but it really encourages me to try to repeat that recipe.
As a cook in New York, I made boeuf Bourguignon often, I can say you did an excellent job.....
Many thanks,! I hope you are well
This looks amazing! I wish I had that stove and oven..The ease of the racks sliding seem like a dream to bake with.....
And the dutch oven!
I’ve made this twice and every time it’s been a hit!! Thank you so much for the recipe :)
My pleasure 😊
@@ChristineCushingif I’m making this for 12 people, can I double this recipe in one go?
@@KaySamKay yes you can double it. Just make sure your pot is big enough. !
That does look absolutely scrumptious. Thank you for uploading!! Keep well and stay safe. Peter A
Thank you for watching