This tasty French boeuf bourguignon is loaded with vegetables and braised chunks of beef in a seasoned red wine beef broth, …
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The French Dish We’re Obsessed With
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Because I've gotten a few comments/questions regarding the Cotes Du Rhone in this video, I should have been more clear. Seriously, it's my fault. Yes, a wine from the Burgundy region is really a priority, given the name is beef Burgundy. However, the person who made this famous in the book Mastering the Art of French Cooking, Julia Child, says it should be made with a full-bodied young red wine and lists these options: Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion, Burgundy, or a Chianti. My personal belief is that cooking doesn't need to be so prescriptive every single time. In fact, most classical dishes were based on what was available, in season, able to afford, and how to make it delicious. If anyone would be able to tell the grape used in this final presentation, you should immediately open a restaurant because you have an insane palate. I really do appreciate the kind words and support to this video. God bless.
JC made it look so easy to make.
It's a pity you can't like it multiple times 🙂 I would if I could. It turned out soooo delicious.
The H in herb is not silent
If you’re going to thicken this sauce with a buerre manié, it’s a good idea to make it with flour that’s been cooked out to golden and smelling of biscuits in a dry pan or the oven. I keep a jar standing by. Better colour, richer flavour, less pasty. The opening shot told me it had been made with raw flour.😊. The traditional way to give acidity to the sauce is with a severe reduction of a little wine vinegar in the marinade.
Wow…!!!
theres nothing special about this french just can sell it. vine and meat does not come together well.
This is not Beef Bouruignon..
this video is amazing
with every step add salt…got it.
I see many, MANY mistakes in the way you do this, although there are as many ways to do it as people who cooked it.
I was brought up in France and had half a dozen bœuf bourguignon every year for 25 yrs.
Marinating can be separated, carbonated water can help to tenderize,
Wine shall be filtered cold,
Alcohol shall be burnt,
Meat shall be dusted with toasted flour to make it easier to digest.
Sauce shall be reduced to concentrate, there should be no left to cook the vegetables.
But your onions look AMAZING
Best recipe for me is the one of Thierry Marx
French wines (like Californians) are notoriously loaded with pesticides so I would use a different source
"The French Dish We're Obsessed With."
French Fries 😂
Excellent job. Finally a chef who knows how to cook
I would much rather have an Indonesian Beef Rendang curry stew…or New Mexico Red Chile Stew. Both taste WAY better (I'm just not a fan of wine in any shape, form, or use).
Wrong wine. You're using fruity stuff for beef when it should be dry. Really? White pearl onion? Just use shallots, you dweeb. Also, peel your damn carrots. Fake ass chef. Come to a real kitchen.
Best porn I ve watched for a loooong time!
I can’t afford to make this 😂
i made this and it tasted really good , and then i added the wine. ruined the whole thing yuck.
This is not the boeuf Bourguignon recipe.
Gross
The problem with this dish is you can accidentally get super wasted making it. Top tip – don't buy 3 bottles of red wine and mistakenly drink half of them during prep.
Unless I missed something what happened to the first batch of vegetables that you cooked with the wine, brandy, carrots, bay leaf, etc? At any rate way too much cooking for me.
First I like to thank you for your post I followed your instructions and your absolutely correct it’s delicious, I marinated mine for two days and the flavour was beyond belief totally delicious and my wife said it’s the best meal that I have done yet… so thank you
this looks like the best recipe on the internet
😮
I just cooked this meal. Unfortunately, my boss called me to say that since I had missed work for two straight days I was fired. THIS RECIPE IS TOO INVOLVED!
Nope. Cassoulet for me every day.
Really couldn’t be bothered to do all that work. I will pop into M and S seek if they do one I can put in the microwave.
That thumbnail looks like Pearson’s stew from Red Dead Redemption 2.
Bout 150$ of ingredients here…
All that work, and the dishes you have to do after, not worth it
The French, Ha!….famous for screwing the Pooch , a Little Wine and telling you its GREAT!!!….
Watching this video, and all the complicated steps it takes, I now understand why the French lost WW2.
*nothing against the dish, it’s beautiful.
hats off to Bourdain's receipe
Agreed, to me this is the crown jewel of French cuisine. My personal favorite.
I like it! I do this but a much quicker version as a basic beef stew
This is France's best dish? Jesus Christ! It still doesn't beat egg, chips and mushy peas.
Authentic recipe isn’t this complicated. This is fancy beef stew making.
Theee best tutor on YTUBE , always delicious and as simple as possible
I make this, but it's a lot easier.
1 x meat
2 x onion
2 x carrot
2 x celery
1x beer
1 x beef boulion
1 x wine
2 x milk
1 x mush room
3 x pototos
1 x tomoto
4 x salt
4 x hrebs
2 x wine
1 x katchup
2 x spike protine
1 x leftover rice
7 x leaf
81 x rice
1 x flower
1 x sugar
4 x plant
2 x onions
a
recipe
take the hair off
Peel the fish
turn the oven on
Put the corn in the plate and buutrer the leaf
turn it over once then turn it over
turn it up
skillet
add the butter and stri until its done.
sepearte the parts and then add the glue
turn off the tv
put on the grapes and withdraw the sand from the pciture tube
turn it over again
serves 2
No way does this dish need pork in it. I never eat pork!!! Disgusting!
@chefBillyParisi what chinois are you using?
Looks like a good recipe. But, can he overpronounce his words more?
Weekend meal? Looks like a Christmas meal.