Hi Sweet Friends, Here is a Rustic Nutrient Dense Recipe for French Peasant Boeuf Bourguignon. You may know this as Beef Bourguignon, Beef Burgundy, or even Bœuf à la Bourguignonne. ⬇⬇⬇⬇ RECIPE BELOW ⬇⬇⬇⬇ ➡WATCH NEXT: ua-cam.com/play/PLkRuW3pBo2U2tAVU-cmP_7IR1IAOYL3x-.html ➡ORDER MY COOKBOOK HERE: marysnest.com/my-cookbook 🍎PRINTABLE RECIPE: marysnest.com/how-to-make-french-peasant-boeuf-bourguignon/ 🍎FRENCH PEASANT BOEUF BOURGUIGNON INGREDIENTS: ►2-3 pounds beef shanks, oxtails, or ribs (or a combination) ►1 teaspoon fine-ground sea salt ►1/2 teaspoon fresh-ground black pepper ►2 tablespoons lard, goose fat, or duck fat (Alternatively, you could also use bacon fat, tallow, or clarified butter.) ►4 ounces salt pork or thick-cut bacon ►1 large yellow onion ►2 carrots, unpeeled ►2 stalks celery ►1 whole bulb garlic, cut in half lengthwise ►1 tablespoon all-purpose flour, optional ►1 bottle Burgundy red wine ►1/2-1 cup water ►2 bay leaves ►1/2 teaspoon dried thyme ►10 pearl onions, ►1/2 pound button mushrooms ►Fresh parsley ➡ALL THE FREE PANTRY DOWNLOADS AND MORE (No Email Required): marysnest.com/category/free-downloads/ ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ✳ORDER THE MODERN PIONEER COOKBOOK HERE: marysnest.com/my-cookbook/ It's filled with detailed step-by-step Nourishing Recipes from My Traditional Foods Kitchen. 🍎FREE 250+ PAGE MODERN PIONEER COOKBOOK CURRICULUM (For teaching grades K-12): marysnest.com/cookbook-curriculum/ (No Email Required) ➡My UA-cam Channel Home Page: UA-cam.com/MarysNest ➡RELATED VIDEOS: ua-cam.com/play/PLkRuW3pBo2U2tAVU-cmP_7IR1IAOYL3x-.html ➡POPULAR VIDEO SERIES: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html ua-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html ▶RECENT VIDEO UPLOADS: ua-cam.com/users/MarysNestvideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳FOR BONE-IN MEATS ➡ SHIRTTAIL CREEK FARM DISCOUNT CODE: marysnest.com/shopping-guide/#shirttail ✳MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest ✳USED IN THIS VIDEO: ►Large Dutch Oven: amzn.to/4hGrvtx ►Chef’s Knife: amzn.to/3ZTvQDK ►Cutting Board: amzn.to/3VGy0UW ►Stick Blender: amzn.to/40Dztyd ✳ALWAYS IN MY KITCHEN: ►See EVERYTHING in My Shop: www.amazon.com/shop/marysnest ►The Modern Pioneer Cookbook: amzn.to/3MBU8fo ►Large Measuring Cup: amzn.to/4bUg4fG ►Baking Sheet: amzn.to/3WUJLYK ►Colander: amzn.to/3USf9DG ►Flour Sack Towels: amzn.to/3hW9nT9 ►Stockpot: amzn.to/3Rh50kR ►Fat Separator: amzn.to/3EoQJe0 ✳RECOMMENDED READING: ►The Modern Pioneer Cookbook: amzn.to/3MBU8fo ►Nourishing Traditions: amzn.to/2PLIXTG ►Escoffier: Guide to the Art of Modern Cookery: amzn.to/40HZn2q ✳DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from Cultures for Health, Farmhouse Teas (and Herbs), Survival Garden Seeds, GreenStalk, Redmond Real Salt, US Wellness Meats, and More! ➡TIMESTAMPS: 0:00 Introduction 2:24 Boeuf Bourguignon Ingredients 10:52 How to Make Boeuf Bourguignon ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡THE TRADITIONAL FOODS KITCHEN ACADEMY (Membership Community): ua-cam.com/users/marysnestjoin ❤CONNECT: ►WEBSITE: marysnest.com/ ►ALL MY RECIPES and VIDEOS: marysnest.com/blog-and-videos/ 📬 I'd love to hear from you! Mary's Nest P.O. Box 342001 Austin, TX 78734 Thanks for watching! Love and God Bless, Mary
Awe Mary, what a nice surprise to see this dish come up. Growing up in Switzerland, I spent my teen years in the French speaking region (Neuchatel) we had beef Bourguignon often for Sunday dinner. Especially during the colder months. BEST after a long day out skiing or skating. I still cook it regularly, and it always brings back sweet childhood memories. Thank you for the great video and additional pearls of wisdom. Greetings from AZ>
No need to write it down. You can find the complete recipe here: marysnest.com/how-to-make-french-peasant-boeuf-bourguignon/ Hope this helps save you time. Love, Mary
This looks so delicious, Mary! I haven't had Beef Borguinon in years, but I guarantee it tasted nothing like what you just made!!!! Thank you, dear lady! Love, Sheri
Thank you Mary for this delicious looking meal! I assume you removed the bay leaves and the garlic halves along with everything from your Dutch oven before beginning to create the sauce. My question is-did you squeeze the cooked garlic pieces back into your sauce before you puréed the sauce?
That looks super delicious, Mary! I don't think I'm personally ready to attempt to make it because I cook for myself. But I bet it freezes just beautifully 😍 I guess I could make a variation of it for one?? Thank you for sharing your knowledge and prayers for you and your family.
If you go to the recipe link, there are 3 different serving sizes. Click on the "small" and it will automatically convert the measurements to a smaller (or larger) batch. 🌻
@lauraliddell5691 WOW, thank you 😊🙏❤️ I hadn't even thought of that. I love Mary's Nest! I'm pretty new and very nervous about trying to get started. I share a very small apartment with two roommates, and I only cook for myself. I sometimes don't care for what they cook because I don't eat as much food or the same kinds of food that they cook. So I ended up cooking for myself a lot. Also , I stopped eating pork years ago and usually just substitute it with smoked turkey. I hope you're eating well and having a beautiful weekend!
Thank you Mary! I recently ordered 1/8 cow from nearby farm. It included about 2 lbs of “beef bolip bones” I have no idea what to do with them. Could I use those in this recipe along with a pound of “stew meat” that I also got? Thank you! Also can I use beef bacon? I do not eat pork
I would probably also add a few steps, but that's just me. I would soak the meats for at least 3 hours in water to get out the blood. Then I would blanch the meats in water for about 10 minutes. Throw out the stinky water, and rinse the meat under cold water, then pat dry before browning. Then I'd do all the steps you mentioned. It makes a cleaner finished product since ox tails and similar meats tend to be filthy and bloody.
Hi Mary, The link to the full recipe is right above the list of ingredients. Here it is as well: marysnest.com/how-to-make-french-peasant-boeuf-bourguignon/ I always link to the full recipe over on my website because it is too long to fit in the description. Plus, the printable recipe over on my website is nicely structured in recipe format making it very easy to follow. Love and God Bless, Mary
Thanks. Your directions are always so complete. I don't drink wine and always have trouble knowing what to use in recipes. Your helpful knowledge was greatly appreciated.
Yes indeed - but more importantly it is a stew made with meat on-the-bone. This is how our ancestors made it and that is what makes it truly nutritious because you are leaching all the collagen form the bones into the braising liquid. And then you are going to mix the bone marrow and sinew with the braising liquid at the end to make a truly nutrient-dense sauce. Love, Mary
Hi Sweet Friends, Here is a Rustic Nutrient Dense Recipe for French Peasant Boeuf Bourguignon. You may know this as Beef Bourguignon, Beef Burgundy, or even Bœuf à la Bourguignonne. ⬇⬇⬇⬇ RECIPE BELOW ⬇⬇⬇⬇ ➡WATCH NEXT: ua-cam.com/play/PLkRuW3pBo2U2tAVU-cmP_7IR1IAOYL3x-.html ➡ORDER MY COOKBOOK HERE: marysnest.com/my-cookbook
🍎PRINTABLE RECIPE: marysnest.com/how-to-make-french-peasant-boeuf-bourguignon/
🍎FRENCH PEASANT BOEUF BOURGUIGNON INGREDIENTS:
►2-3 pounds beef shanks, oxtails, or ribs (or a combination)
►1 teaspoon fine-ground sea salt
►1/2 teaspoon fresh-ground black pepper
►2 tablespoons lard, goose fat, or duck fat (Alternatively, you could also use bacon fat, tallow, or clarified butter.)
►4 ounces salt pork or thick-cut bacon
►1 large yellow onion
►2 carrots, unpeeled
►2 stalks celery
►1 whole bulb garlic, cut in half lengthwise
►1 tablespoon all-purpose flour, optional
►1 bottle Burgundy red wine
►1/2-1 cup water
►2 bay leaves
►1/2 teaspoon dried thyme
►10 pearl onions,
►1/2 pound button mushrooms
►Fresh parsley
➡ALL THE FREE PANTRY DOWNLOADS AND MORE (No Email Required): marysnest.com/category/free-downloads/
➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/
✳ORDER THE MODERN PIONEER COOKBOOK HERE: marysnest.com/my-cookbook/ It's filled with detailed step-by-step Nourishing Recipes from My Traditional Foods Kitchen.
🍎FREE 250+ PAGE MODERN PIONEER COOKBOOK CURRICULUM (For teaching grades K-12): marysnest.com/cookbook-curriculum/ (No Email Required)
➡My UA-cam Channel Home Page: UA-cam.com/MarysNest
➡RELATED VIDEOS:
ua-cam.com/play/PLkRuW3pBo2U2tAVU-cmP_7IR1IAOYL3x-.html
➡POPULAR VIDEO SERIES:
ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
ua-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html
ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html
▶RECENT VIDEO UPLOADS: ua-cam.com/users/MarysNestvideos
As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
✳FOR BONE-IN MEATS ➡ SHIRTTAIL CREEK FARM DISCOUNT CODE: marysnest.com/shopping-guide/#shirttail
✳MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest
✳USED IN THIS VIDEO:
►Large Dutch Oven: amzn.to/4hGrvtx
►Chef’s Knife: amzn.to/3ZTvQDK
►Cutting Board: amzn.to/3VGy0UW
►Stick Blender: amzn.to/40Dztyd
✳ALWAYS IN MY KITCHEN:
►See EVERYTHING in My Shop: www.amazon.com/shop/marysnest
►The Modern Pioneer Cookbook: amzn.to/3MBU8fo
►Large Measuring Cup: amzn.to/4bUg4fG
►Baking Sheet: amzn.to/3WUJLYK
►Colander: amzn.to/3USf9DG
►Flour Sack Towels: amzn.to/3hW9nT9
►Stockpot: amzn.to/3Rh50kR
►Fat Separator: amzn.to/3EoQJe0
✳RECOMMENDED READING:
►The Modern Pioneer Cookbook: amzn.to/3MBU8fo
►Nourishing Traditions: amzn.to/2PLIXTG
►Escoffier: Guide to the Art of Modern Cookery: amzn.to/40HZn2q
✳DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from Cultures for Health, Farmhouse Teas (and Herbs), Survival Garden Seeds, GreenStalk, Redmond Real Salt, US Wellness Meats, and More!
➡TIMESTAMPS:
0:00 Introduction
2:24 Boeuf Bourguignon Ingredients
10:52 How to Make Boeuf Bourguignon
➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/
➡THE TRADITIONAL FOODS KITCHEN ACADEMY (Membership Community): ua-cam.com/users/marysnestjoin
❤CONNECT:
►WEBSITE: marysnest.com/
►ALL MY RECIPES and VIDEOS: marysnest.com/blog-and-videos/
📬 I'd love to hear from you!
Mary's Nest
P.O. Box 342001
Austin, TX 78734
Thanks for watching!
Love and God Bless,
Mary
Thank you!
I really love your channel. The bone marrow video got me hooked.
I’m so glad you liked the bone marrow video. That is one of my favorites!! I'm so glad you're here!! Love, Mary
Awe Mary, what a nice surprise to see this dish come up. Growing up in Switzerland, I spent my teen years in the French speaking region (Neuchatel) we had beef Bourguignon often for Sunday dinner. Especially during the colder months. BEST after a long day out skiing or skating. I still cook it regularly, and it always brings back sweet childhood memories. Thank you for the great video and additional pearls of wisdom. Greetings from AZ>
Your smile and voice are just right. 😁 They make learning from you easy.
Oh thank you so much!❤️🤗❤️
So satisfying to write this all down. I will try this next week! X
No need to write it down. You can find the complete recipe here: marysnest.com/how-to-make-french-peasant-boeuf-bourguignon/ Hope this helps save you time. Love, Mary
Sounds delicious
You’re going to love it! It is so easy and delicious!
This looks so delicious, Mary! I haven't had Beef Borguinon in years, but I guarantee it tasted nothing like what you just made!!!! Thank you, dear lady!
Love, Sheri
Perfect meal for tonight's dinner
So glad it inspired you!!
Thank you Mary for this delicious looking meal!
I assume you removed the bay leaves and the garlic halves along with everything from your Dutch oven before beginning to create the sauce.
My question is-did you squeeze the cooked garlic pieces back into your sauce before you puréed the sauce?
I wanted to ask this as well. Thank you!
I just bought my first Dutch oven and this is the perfect maiden dish me thinks. Thanks for the great perspective on nutrient dense foods. 👏🏻
I like the focus on nutrient dense collagen as a foundation for this meal... thanks for the video.. 👍
Wow I can taste it as you describe. I can't wait to make this
Can't wait to try this, looks so good!
Again another great video! laura
I miss seeing you make these recipes in your kitchen!
That looks super delicious, Mary! I don't think I'm personally ready to attempt to make it because I cook for myself. But I bet it freezes just beautifully 😍 I guess I could make a variation of it for one?? Thank you for sharing your knowledge and prayers for you and your family.
If you go to the recipe link, there are 3 different serving sizes. Click on the "small" and it will automatically convert the measurements to a smaller (or larger) batch. 🌻
@lauraliddell5691 WOW, thank you 😊🙏❤️ I hadn't even thought of that. I love Mary's Nest! I'm pretty new and very nervous about trying to get started. I share a very small apartment with two roommates, and I only cook for myself. I sometimes don't care for what they cook because I don't eat as much food or the same kinds of food that they cook. So I ended up cooking for myself a lot. Also , I stopped eating pork years ago and usually just substitute it with smoked turkey. I hope you're eating well and having a beautiful weekend!
i already am a peasant do i need to eat as one as well?
😂😂😂 Cucina Povera as my mother used to say is the most tasty nutritious food on Earth. ❤️🤗❤️
Thanks for the wine tip. I react to the histamine in foods.
Thank you Mary! I recently ordered 1/8 cow from nearby farm. It included about 2 lbs of “beef bolip bones” I have no idea what to do with them. Could I use those in this recipe along with a pound of “stew meat” that I also got? Thank you! Also can I use beef bacon? I do not eat pork
I use it for bacon needs
Ruthann, do you give your dogs the cooked beef bones? I was not sure they could have them. Is it only cooked chicken bones that are unsafe for dogs?
I would make another batch of broth with them so they’re softening when ur done
Any none pork substitution suggestions?
I would probably also add a few steps, but that's just me. I would soak the meats for at least 3 hours in water to get out the blood. Then I would blanch the meats in water for about 10 minutes. Throw out the stinky water, and rinse the meat under cold water, then pat dry before browning. Then I'd do all the steps you mentioned. It makes a cleaner finished product since ox tails and similar meats tend to be filthy and bloody.
You missed the whole point of her alllll of her words
There’s nothing filthy in any of those meats, they’re not pork
I see the ingredients list but where are the complete directions?
Hi Mary, The link to the full recipe is right above the list of ingredients. Here it is as well: marysnest.com/how-to-make-french-peasant-boeuf-bourguignon/ I always link to the full recipe over on my website because it is too long to fit in the description. Plus, the printable recipe over on my website is nicely structured in recipe format making it very easy to follow. Love and God Bless, Mary
Thanks. Your directions are always so complete. I don't drink wine and always have trouble knowing what to use in recipes. Your helpful knowledge was greatly appreciated.
So, it's stew with wine...I don't like wine...but I do love stew...I make it just like this!
Yes indeed - but more importantly it is a stew made with meat on-the-bone. This is how our ancestors made it and that is what makes it truly nutritious because you are leaching all the collagen form the bones into the braising liquid. And then you are going to mix the bone marrow and sinew with the braising liquid at the end to make a truly nutrient-dense sauce. Love, Mary
U can use red wine vinegar n water instead
Maybe 1/3c vinegar and the rest water.
I don’t like such an alcoholic broth myself