I live on my own, so portion sizes are a challenge. However, using the same methodology, I have just followed this recipe with smaller portions (e.g. 180g diced beef and 25cl mini bottle of merlot, reducing the cooking time to 3 hrs). To complement the dish, I boiled four small Albert Bartlett Apache potatoes with their skins on, mashed with butter and whole grain mustard. The result was amazing and I suddenly feel like a real chef! You’ve got me hooked and yourself a new subscriber. Thank you.
Hey Kitchen Sanctuary our angel! We had been out filming for an Urban Exploration Video & I made your recipe before we left! We all came home cold & hungry , wow the smell when we got in the house was like the biggest hug your mum would give YOU! Super tasty and finished off the day perfect! It was as tasty as you are lovely! Thanks for sharing was wonderful!! 🤗 Subscribed set All notifications!!
Everything that I have cooked - as per Nicky’s instructions/recipes have been really good. Easy to follow (always look up before cooking as you may not have odd ingredient things in the house, easily available in supermarkets). One observation from me is that it would be handy to know how many people the recipes are meant for… 4 people mostly is my guess?? Please confirm Nicky??
Made it a few hours ago, forgot the bacon but it turned out great. Also simmered on the oven because I don’t have a oven proof pot. 10/10 would eat again, easy directions and no time wasted getting to the important bits.
We watch things and get advice and help but we don't like or subscribe, so just wanted to say thank you for your vids, i used your beef Bourguignon recipe and Uk Chippy cheese and onion pie but remixed it with leeks onion, hot sauce , hot English mustard and sweet corn, and people thought i was a chef...but i come back to your dishes for ideas and recipes as you "get it" so have subscribed and likes, gratitude to you
I tried your slow cooker beef in Guinness yesterday from the website. It was delicious and I will certainly try this one. Do you do a cookery book? Love your recipes
Hi Sis. Nice recipe. I don’t have a huge oven. Can I instead put it in a slow cooker for 4 hours? Wht will be the temperature. Low or high heat? Will it taste as nice as in the oven?
I watched intensely and studied your excellent video several times, which my wife found amusing. I live happily in Taiwan and have many dear friends, who are gourmets. I wanted to cook something different and special for them, on a cold winters night-so I made your recipe exactly. One friend/guest who is a strict vegetarian couldn’t resist the aroma and begged for the stew ( removed the meat, though) and pleaded to take the leftovers home. A big hit of mega-tonnage proportions! Out of 5-stars this is a SEX! Sorry I mean 6. Thank you for generously teaching us this.
I saw in a report from _France 24_ that some chefs in France add a bit of dark chocolate (about 3 squares) to their beef bourguignon about an hour into the cooking time. You can't taste the chocolate in the final dish, but it's supposed to round the flavors out and give the sauce a darker color.
Great video, thank you. I'm going to make this with Black Bear meat (which has been some of the richest, most delicious game meat I've ever harvested BTW!). Should pair up nicely with these flavors I think.
Loved the video and the production was really good. Ingredients were a bit M&S though. I have a version that compares well with what you demonstrated but at a lot less cost. Hope you don't mind - here is my LIDL/ALDI/Tesco/ASDA version. Instead of shallots I use regular onions with a bit of garlic or, if there are pickled onions in the cupboard, wash and chop them in quarters. For bacon fat I would use a bit of lard or olive oil. For the bacon flavour I would add 1/4 of a ham stock cube. For the meat I have used LIDL or ALDA diced steak (this is a casserole so the meat is going to be well cooked and the sauce will flavour it well). Cook the meat in batches that leave plenty of gaps around the chunks otherwise the meat will not caramelise and you wont get that browning to the sauce that gives it body. I caramelise first then add the flour to make a rue with the oil. For the tomato I have used quarter to a half a jar of bolognaise sauce (this has the herbs already in it that were mentioned but we can add more on top). Then comes the wine. I get the cheapest off the shelf and use however much I want for a decent amount of sauce. Quarter to a half of a chicken stock cube. Regular carrots and mushrooms. Some folk are funny about mushrooms but I find that the sauce tastes a bit flat without them. For them I take the wine before it is added to the main pot and put it in a sauce pan with some mushrooms; blast it with a blender wand. Add the blended wine/mushrooms to the main pot. I forgo the oven. I can simmer in the pot, but if the heat can not be turned down really low, that means stirring occasionally to prevent burns in the bottom of the pot (the meat can break up due to stirring - not attractive). Using a steaming method to cook can avoid the burning. I now prefer to use a pressure cooker - much faster. To get a thicker sauce - have to get the pressure off at the end while it is still hot. The other way to cook is put everything in a slow cooker and leave over night.
Sat here in the brutal heat of the gulf . Just watched back to back Lancashire hotpot, Scottish beef stew and now beef bourgignon. Oh my god. Any one of those dishes and a gallon of Loweswater gold. Get me out of here now!
I have everything except red wine 😭 I wish there was an alternative. Anyways what's the exact name of the Shiraz that you used? They have a lot of wines. Kinda confusing to search.
the mushrooms in such a long preparation should be put in a few minutes before removing it from the fire because with 3 hours of cooking a mushroom disintegrates
Slow cooking leaves veg and the mushrooms perfectly cooked. In a slow cooker potatoes and carrots have not disintegrated after 6hrs. This is the point of slow cooking it’s all about flavour extraction and infusion over time.. I’ve made this recipe and the only thing that disintegrated was my ability to be restrained in how much I ate.. Fab recipe …
Thank you for this upload. Bœuf Bourguignon is certainly an adventure in taste. However, with lock-down alcohol (wine) is unavailable. What can I use in the place of Red Wine please? Thank you kindly.
In NYS, liquor stores were deemed “essential businesses” (as per Cuomo) so they all remained open even though long lines and limited social distancing were evidenced often. Liquor stores flourished during the “pandemic” while 60% of small businesses went under!
But a roux is the basis for many sauces. Combining fat and flour is a very traditional way of making a sauce. I.e. gumbo and sausage gravy. Very common where I live.
Nice video chef
Thanks so much :)
Love this lady she has got to be the easiest and most accurate chef to follow always gives exact and precise instructions
But she said at the beginning 4 hours, and at the end 3.
I live on my own, so portion sizes are a challenge. However, using the same methodology, I have just followed this recipe with smaller portions (e.g. 180g diced beef and 25cl mini bottle of merlot, reducing the cooking time to 3 hrs). To complement the dish, I boiled four small Albert Bartlett Apache potatoes with their skins on, mashed with butter and whole grain mustard.
The result was amazing and I suddenly feel like a real chef! You’ve got me hooked and yourself a new subscriber.
Thank you.
I'll be making this tomorrow for when my grandson comes home from school. He'll love it!
Hope you both enjoy it :)
Honestly you have leveled me up in the kitchen. Really appreciate the easy to follow recipes that restaurant quality food at home.
Hey Kitchen Sanctuary our angel! We had been out filming for an Urban Exploration Video & I made your recipe before we left! We all came home cold & hungry , wow the smell when we got in the house was like the biggest hug your mum would give YOU! Super tasty and finished off the day perfect! It was as tasty as you are lovely! Thanks for sharing was wonderful!! 🤗 Subscribed set All notifications!!
This is the best one I've found. Super easy to follow. Can't wait to crack on!
Making this for the in-laws tonight. It’s one of our favourites 😋
You had me at "shallots". I love this version of the classic French stew. It looks amazing.
Made this yesterday and had it tonight. It was so so delicious.
I find your videos so calming
Your videos are so informative and comforting! Thank you!
Glad you like them!
Great video and recipe as usual. I would fry off with the bacon a couple of anchovies to give it more depth
Is it just me that goes weak at the knees when she says 'cast' iron casserole dish at the start?! The northern English accent is really lovely :)
Seen this the other day and it took half an hour ,different recipe who wants to look over the cooker for 4 hrs this day and age . ❤😊
Everything that I have cooked - as per Nicky’s instructions/recipes have been really good. Easy to follow (always look up before cooking as you may not have odd ingredient things in the house, easily available in supermarkets). One observation from me is that it would be handy to know how many people the recipes are meant for… 4 people mostly is my guess?? Please confirm Nicky??
which is best beef cut to use\? Mine always turns out tough. I tend to buy ready cut stewing steak
Remember, never crowd the pan with beef. If you do so you are no longer searing, you are stewing. A good sear adds value to flavor and texture.
That’s what she did 😂
This is a fantastic recipe. Love it. Thank you for sharing 👍🏼👍🏼👍🏼👍🏼👍🏾👍🏾👍🏾👍🏿👍🏿👍🏿
Excellent presentation clear and precise with no BS, can’t wait to make this dish 🙏
Looks absolutely delicious. Thank you for sharing.
Amazing recepie!! Great flavors! 👍
That looked amazing! Must try!!!
Can this go in a slow cooker for 8hrs on a low temperature?
Lovely dish. Hope you don't mind me asking; how many quarts is the beautiful dutch oven you used to cook the stew? Thanks
It's absolutely gorgeous 💕 I would only use a small amount of wine
Made it a few hours ago, forgot the bacon but it turned out great. Also simmered on the oven because I don’t have a oven proof pot. 10/10 would eat again, easy directions and no time wasted getting to the important bits.
Thanks Justin, Really glad you enjoyed it :)
That looks amazingly delicious!
We watch things and get advice and help but we don't like or subscribe, so just wanted to say thank you for your vids, i used your beef Bourguignon recipe and Uk Chippy cheese and onion pie but remixed it with leeks onion, hot sauce , hot English mustard and sweet corn, and people thought i was a chef...but i come back to your dishes for ideas and recipes as you "get it" so have subscribed and likes, gratitude to you
Can you use a slow cooker instead of the oven?
I love it when you say hoonedred.
The only change I would make is to drink a small glass of that wine 😊
Hi I love your recipes, I cook for my self could you please do some slow cooker recipes like stew.Thanks Alan
Liked the tip with the shallots and bacon bits being added after it has braised in the oven.
I tried your slow cooker beef in Guinness yesterday from the website. It was delicious and I will certainly try this one. Do you do a cookery book? Love your recipes
You may already know this but…….
ua-cam.com/video/Cer7vs5auJM/v-deo.html
:)
Made the Ragu, great. I’ll try this. Thanks.
Hi Sis. Nice recipe. I don’t have a huge oven. Can I instead put it in a slow cooker for 4 hours? Wht will be the temperature. Low or high heat? Will it taste as nice as in the oven?
That looks sooo delicious!
Can this be done in the slow cooker?
I watched intensely and studied your excellent video several times, which my wife found amusing. I live happily in Taiwan and have many dear friends, who are gourmets. I wanted to cook something different and special for them, on a cold winters night-so I made your recipe exactly. One friend/guest who is a strict vegetarian couldn’t resist the aroma and begged for the stew ( removed the meat, though) and pleaded to take the leftovers home. A big hit of mega-tonnage proportions! Out of 5-stars this is a SEX! Sorry I mean 6. Thank you for generously teaching us this.
Great simple recipe . Thank you
What temp for the oven?
What oven temperature ???
160c
Best recipe ever!
So good!
Could I do this is a slow cooker? x
can this be done in slow cooker too?
What herb was sprinkled on top at the end? I don't see it in the list of your ingredients.
Looks so good gonna make this during the week
I nearly cried when I saw the metal utensil being used in that nice pot!!
Don't be such an arse George
@@davidpotts1778 ONlyyoufeltthe need tosay that. Thats justme, i would have said that too anyone, NOW...
suck out David :)
How big is your white Dutch oven pan?
Do you mind if I ask where your black and bamboo utensils are from? Thank You x
I saw in a report from _France 24_ that some chefs in France add a bit of dark chocolate (about 3 squares) to their beef bourguignon about an hour into the cooking time. You can't taste the chocolate in the final dish, but it's supposed to round the flavors out and give the sauce a darker color.
Trying this recipe tonight!! Stay tuned ☺️ 🍷
I've heard they taste even better the next day, so I've now got mine in the oven ready for guests tomoz fingers crossed?
Great video, thank you. I'm going to make this with Black Bear meat (which has been some of the richest, most delicious game meat I've ever harvested BTW!). Should pair up nicely with these flavors I think.
YUM!!
Got some beef to cook a Beef Bourguignon for the first time. Going to try this recipe now. ta ta
Your cooking is amazing you should cook more Asian dishes 😋😋
Can I cook this in a slow cooker?
Loved the video and the production was really good. Ingredients were a bit M&S though. I have a version that compares well with what you demonstrated but at a lot less cost.
Hope you don't mind - here is my LIDL/ALDI/Tesco/ASDA version.
Instead of shallots I use regular onions with a bit of garlic or, if there are pickled onions in the cupboard, wash and chop them in quarters.
For bacon fat I would use a bit of lard or olive oil. For the bacon flavour I would add 1/4 of a ham stock cube.
For the meat I have used LIDL or ALDA diced steak (this is a casserole so the meat is going to be well cooked and the sauce will flavour it well). Cook the meat in batches that leave plenty of gaps around the chunks otherwise the meat will not caramelise and you wont get that browning to the sauce that gives it body. I caramelise first then add the flour to make a rue with the oil.
For the tomato I have used quarter to a half a jar of bolognaise sauce (this has the herbs already in it that were mentioned but we can add more on top).
Then comes the wine. I get the cheapest off the shelf and use however much I want for a decent amount of sauce.
Quarter to a half of a chicken stock cube.
Regular carrots and mushrooms. Some folk are funny about mushrooms but I find that the sauce tastes a bit flat without them. For them I take the wine before it is added to the main pot and put it in a sauce pan with some mushrooms; blast it with a blender wand. Add the blended wine/mushrooms to the main pot.
I forgo the oven. I can simmer in the pot, but if the heat can not be turned down really low, that means stirring occasionally to prevent burns in the bottom of the pot (the meat can break up due to stirring - not attractive). Using a steaming method to cook can avoid the burning.
I now prefer to use a pressure cooker - much faster. To get a thicker sauce - have to get the pressure off at the end while it is still hot.
The other way to cook is put everything in a slow cooker and leave over night.
Someone used beef brisket, and worked just as well apparently, just needs to cook for at least 5-6 hrs.
First step should be to pour off a good 6 oz. of the wine in order to marinate the cook.
Absolutely gorgeous. Niki are you using a fan oven?
Sat here in the brutal heat of the gulf . Just watched back to back Lancashire hotpot, Scottish beef stew and now beef bourgignon.
Oh my god. Any one of those dishes and a gallon of Loweswater gold. Get me out of here now!
I have everything except red wine 😭 I wish there was an alternative. Anyways what's the exact name of the Shiraz that you used? They have a lot of wines. Kinda confusing to search.
You are an amazing cook
Loved the music by the way
Looks delicious..My only beef with this is the red wine..I'd rather drink it 🤣
You need to buy 2 bottles lol
Lol 😂
Quick question if anybody knows?
Instead of using an oven, would it be possible to use a slow cooker?
Cheers.
I do
I use the slow cooker all the time instead of oven for recipes like this.
the mushrooms in such a long preparation should be put in a few minutes before removing it from the fire because with 3 hours of cooking a mushroom disintegrates
Nope, also a few minutes before the end of cooking will result in half cooked mushrooms and no flavour of them in the sauce.
Slow cooking leaves veg and the mushrooms perfectly cooked. In a slow cooker potatoes and carrots have not disintegrated after 6hrs. This is the point of slow cooking it’s all about flavour extraction and infusion over time..
I’ve made this recipe and the only thing that disintegrated was my ability to be restrained in how much I ate..
Fab recipe …
If you cook the beef at 900 degrees it will also disintergrate 😊
Oven set at?
03:35 How many ovens do you have?
Love the look of this one . Shall give it a go soon ….great presentation…thanks 😊
Yummy have to try this 😋
Well done chef - i shall be making this over the weekend, can't wait !!
Absolutely fabulous!
Easy recipe. However I am going for a real French recipe for this dish. Thank you. x
Are you really?
Yes and I did lol !!@@jamesm9995
Thanks for the video
No problem!
Thank you it looks delicious
What oven does she have? Those are cool doors!
It looks like a Neff oven. They have those “slide & hide” doors!
I have my doubts about the mushrooms..... 3 hours ????
Oven temperature please? ☺
160 degrees she said in the video
Hello i don't eat pork..what can i use to substitute?.
Hi Ashley, You can just leave the bacon out of the recipe. Enjoy :)
@@Kitchensanctuary o okay thank u...
Classy Ashley think a little bit more sweetie lol .
Beef love, its a beef dish
Can’t wait to try it.
Oven temp?
Really don’t see how flouring the beef BEFORE cooking has the same sauce thickening affect that the flour is meant for 🤔
Spot on
I"ve made for years from a classic French recipe, but using butter instead of bacon fat and there's always garlic slices in there. Only difference.
Delicious 😊
Have it in the oven,. hope it turns out as good as yours looks
Shay Kildare.
Out of oven,eating and yes it was as good as it looked. Yummy.
Shay Kildare
Thank you for this upload. Bœuf Bourguignon is certainly an adventure in taste. However, with lock-down alcohol (wine) is unavailable. What can I use in the place of Red Wine please? Thank you kindly.
You can't buy wine in lockdown???? You sure?
In NYS, liquor stores were deemed “essential businesses” (as per Cuomo) so they all remained open even though long lines and limited social distancing were evidenced often. Liquor stores flourished during the “pandemic” while 60% of small businesses went under!
I know hes full of shit. Alchol was available everywhere
Bad recipe what is the temp of the backing offen?
Two words: Beef Bourguignon
A metal utensil in a le creuset casserole? Are you crazy?
Yummy.
Flour...yuck. Makes glue. Proper stock reduction thickens and intensifies flavor instead of using glue.
But a roux is the basis for many sauces. Combining fat and flour is a very traditional way of making a sauce. I.e. gumbo and sausage gravy. Very common where I live.
anyone tried without mushrooms?
I don’t know but I got the feeling that is not the right way to make it .
Instead of "feeling" look up the dish instead. Not difficult to do.
Then don’t make it.
Maybe there are many ways. I"ve made for years and the classic recipe I followed used butter instead of bacon fat and included garlic slices.
Yummy beef
No garlic????
I can’t tolerate garlic, so never use it in any food, the dishes all come out tasty.
I'm waiting for the day she give (temp) C, (temp) F and then... (temp) K!
wroooonnng veryyy wroooong
Different is not wrong !
Each individuals preference, some prefer rice to mash.