Beef Bourguignon (Beef Burgundy)
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- Опубліковано 25 вер 2024
- Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock!
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I love the way you twirl the spoon after a good stir! 😂😂
I prepared this last night for my daughter and my grandchildren and they absolutely loved it. Thank you. 🥘
Just wondering do you replace the wine? If so with what? And if not which wine did you use? Thanks in advance!
@@FBR2169 there would be no need to replace the wine. If you’re concerned about the alcohol consider the fact all alcohol is boiled off in the cooking process.
@@mrplow3874 Yep. Alcohol used in cooking has all of it burned out really quickly. I do wanna know what red wines everyone used.
U CANT NOT SERVING ALCOHOL TOO CHILDS AMD GRAND CHILDRS BECAUSE THEIR MINERS SO IS ILEGAL AND MORELY WRONG SHAMING ON U !!.
@@AlphaChinoz alcohol evaporates, genius
I made this recipe today/yesterday and yes, after years of making Julia Childs Boeuf Bourguignon, I think your recipe is tastier and better. This is going to be Christmas Eve dinner 👍
P.S. I served it over roasted mini potatoes. Delicious!
I love when is melting in the mouth, amazing.
I agree. Yet feel guilty! Ms Child does do the business too, it has to be said.
"noise of french dying"
what temperature did you use in the oven?
J'ai fait ce bourguignon et mon mari m'a dit que c'était le meilleur boeuf bourguignon de sa vie. Je l'ai servi avec de la purée de pomme de terre, c'était divin. Vous êtes extraordinaire pour la description de vos recettes. Je pense comme vous pour le choix des meilleurs ingrédients c'est important pour obtenir de bons résultats. Vous êtes mon chef préférée, je vous adopte.🤗
No super quick cuts and edits, not bs asmr sound. Just Jazz and the recipe. I love it. Thank you!
Can I just take a sec and appreciate how impressive your cooking and knowledge in that are? Every time I look up something, you’ve got it for me. And now I’m also convinced that you’re a real pro by just how suavely you browned the beef and veggies even with a nice spatula twirl at the end. Holy! l’m loving it!
@@tankizator5204 whats wrong with it
@@LK25278 the vegetables are in huge chunks. Nobody wants to slice a whole onion when eating a prepared meal. I think thats the only problem i guess. This still looks delicious
@@kiselakobasica5867 Those are little onions, they are made so that you can eat them whole. And with that amount of cooking, no need to cut, just take a layer gently with your fork.
If you add onions smaller than that they are going to melt away.
She s good et le français authantique ferme la. She s good I used her recipes I am a french cook in Australia
I made this a few months back and I seriously still think about it all the time it was that good lol. It really did taste even better the next day too. Soo looking forward to making this again!
Man, my wife makes this on occasion, its so savory and delicious! She gets a compliment on how good it is after every bite. So dang good!
When I made this for the first time, it was for a fami8ly member for whom i had never cooked before....
She was impressed.
This has become one of my favourites.
For some reason, I am not seeing the recipe in the comments. Can't wait to make this!
For all the haters out there: This is not a traditional Boeuf Bourguignon. It is this person's adaptation. All that matters is if it tastes good!!
I'm going to be annoying a little but, as a French I can tell you that this is not Beef bourguignon. This is a dish originally called "Daube de bœuf".
The traditional Beef bourguignon is basically beef and red wine with eventually some carrots/potatoes (no marinade, no flour, no bacon)
It still looks delicious and I will definitly try your receipe ! :)
The marination is I think unnecessary and the flour may be substituted with collagen if the broth doesn’t already have enough. Still looks tasty though
My friend who is a French shared his recipe with me 20+ years ago. He got this recipe from his grandma: they put flour on beef before searing and he specifically told me to get the bacon with skin and cook with the skin. He cooked his version for us and he put bacon in it. I absolutely loved it and have been using the recipe for more than 20 years now.
I made it yesterday. My wife said that it was the best beef she'd ever eaten. Just delicious!
to zajebiscie
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Wahou! Un peu different de la recette traditionnelle mais très belle recette qui met l'eau à la bouche ,
Bravo !
Ouais, vous avez raison.
I made this last night and it came out fabulous! The only thing I did was add some onion/garlic powder, a few dashes of W sauce, and beef bouillon to round out the flavor. It was a hit!
I've made this twice with the same results, excellent. The stew is hardy, tasty and freezes well and is great when reheated. Thank you for the recipe, it's been added to my files.
Looks so good - that color is superb. It's amazing how people so rarely use wine when it really completes so many dishes. So many my god.
It became recently so popular on UA-cam this french recipe! :)) I have tried it and served with mini potatoes baked in oven with garlic, ginger and chilli flakes... it was marvellous!! Highly recommend to try not just watch!:)
I was about to scream about the ginger ang chilli flake potatoes comboed with this. Because Im french. Then I remember that anyone is free to put a twist... As long as it's delicious to you, keep doing it my friend, that's all that matters ^^
I prepared this recipe and It was a total success ! Never cooked something so good, the meat was so tender et the taste was heaven ! It took a bit of time to prepare it but It was worthy of the wait ! Thank you really much !
Fantastic in the slow cooker as well. I put this on as I left for work, when I got back it was perfect.
How did you prepare it for the slow cooker?
Also curious 🥺
I tried this recipe, It was amazing!!! - Never have I had better!
This is by far the best recipe for Beef Bourguignon I have ever tried. Making this again tonight. I am so thankful for you!
I am in the last oven hour. The whole house smells soooo good, can't wait to enjoy it tomorrow 😍😍😍
Made this and it was perfection. Nagi has some of the tastiest recipe's
One thing I would do differently is simply adding the bacon first, before the chuck. That way you're less likely to burn the fond at the bottom of the pot.
Agreed but I think she's searing it a little on purpose
She does the recipe this way for a reason
If no one has ever made this before I highly recommend it, or at least something similar in regards to the sauce. One of the best tasting sauces to go with beef I have ever had, I almost want to cry every time I take a bite of it. Same goes for the potatoes, they absorb so much of the flavor and just melt apart, it's awesome. There is easier ways to make it as well, but the longer you let things sit and marinade, the better it's gonna be!
“ I almost want to cry “ that’s hilarious haha. I wanna try this and cry as well!
Followed this recipe a few weeks ago and it's absolutely one of the tastiest things I ever cooked at home.
First recipe I tried out in my new dutch oven. Turned out awesome! Thank you for all your videos. They're short and sweet and delicious.
Advise from a French : beef bourguigon is at his best 1 or 2 days later after cooking. One of our famous recipe !
can you tell why so?
@@cookieruntranslations
because the juices of the meat will have revealed all their aromas and reheating the dish the next day over low heat makes the beef tender to die for with much more powerful ungout.
@@babarovitc thank you very much!
@@cookieruntranslations a real bœuf bourguignon need 24 hours of prep and i eat it 2 or 3 day after. But please no tomato in... For me its like pineapple on pizza for an italian... 😂
@@TB.D can you tell me why?
Looks absolutely amazing. Love the way a recipe was presented: clear, simple, and quick.
This recipe looks so awesome, and easy to prepare....the color of the stew OMG!!!!
@@johnmcpudding857 what mountain of dishes? All of the ingredients were done in one pot ^^ + just a bowl and a colander. Really not that bad for such a dish.
@@helpAHHHH If you do it in huge serving, you can easily reheat that after work multiple times.
@@helpAHHHH Ok, so:
1 bowl for marinating veggies and meat in the wine
1 colander
1 pot for reducing the wine marinate
1 pot for carmelising onions, other veggies and meat
K it's still only 4 dishes, not counting bowls where you serve food, and utensils, still not that bad for a stew.
If you don't have time to make such stew, then try another recipe that doesn't need so much steps. I really can't recommend you anything better to be fair. It's just that type of dish, long to prepare.
I think the ''easy part'' is from the perspective of someone who want to make a hearty and special meal for more than one person at the particular occasion / a family dinner.
To make this more bearable for one person, it's good to make this dish day before going to work or something, doing the dishes immediately after you prepare this, then storing the meat and sauce in a cold fridge (after cooling it down) and just reheating that when you want to eat some. It should still be good for a few days, with no need to use more dishes than one plate. (I think stews are even better a day after making.)
@@helpAHHHH Why are you so rude? Thought this was a normal conversation.
Nobody slaves over anything when they decide to do a yummy dish. I already said it's time consuming, nothing I can do about that.
I see why this is Superman's favorite dish. Had some of this last week and it was great!
Just finished doing this for the for the second time and it's such an awesome recipe. Skipped the flour and just gave it a long reduction on low heat. Got a bit too psyched on the searing and burnt the fond a bit, but it's such a solid recipe that it was still packed with flavour anyway.
Ah ! Merci beaucoup ! ça fait plaisir de voir de la bonne cuisine ! Votre bœuf bourguignon a l'air délicieux ! Bravo !
Thanks for the great video. I got as far as opening up a bottle of wine and subsequently drank it. Next I’ll try to cook.
Made this last week and have requests to make it again. thanks 🙏🏼 you’re recipes are so easy to follow and not too expensive either. We have a big family to fill up! They think I’m a good cook.. it’s actually because of you Naga. 💕
Nagi, your recipes are sheer delight to the eyes and they taste fantastic. I found you in my searches for recipe when in Australia. I have never stopped coming back to your website. Best user experience of a food blog ever!! Recipes are well written. Your notes are great. Love the "jump to video" button. There are no unnecessary ads or pop-ups while checking the recipes. Your cooking as well as website is fabulous!! ❤️❤️❤️
I agree! She's fantastic!
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We have prepared this dish 3 times so far, and every time it was a blast. Thanks for the recipe!
Literally my favorite dish. This was so satisfying. Definitely on this week's menu, as I've only had it prepared but never attempted myself. Thank you
Made this for a dinner party, and it was a huge hit. For anyone not wanting to use alcohol, if you're Down Under, I used a brand called "Evandale " which makes an "alcohol removed " Shiraz . It tasted fantastic and did not spoil the taste of the bourguignon. Sauteed the bacon first, and then browned the beef in the fat rendered. Also, cooked this for 2 hrs + on a low flame on the gas . Came out great.
You GOTTA use that bacon fat!
Why don’t you want to use alcohol ?
This is one of my two favorite dishes of all time
Thats is why I love to cook. A recipe is to me a kind of a red line to follow. I cooked this recipe a few times and it’s really great! I don’t care about the name and origin.
As a variation, if you like, I recommend adding one star anise and a bit of dark chocolate. Great with red cabagge and spaetzle. Thanks a lot! 🤩
Best meal! Me and my wife eat this every Christmas at home in Burundi
I am going to make this! Looks delicious! thank you! Merry Christmas!
I made this and it was so delicious! Even better as a make the day before type recipe. I will definitely make it again!
For the first time of my life i want to try to cook it!
Merci beaucoup pour cette recette qui rendraient jaloux bon nombre de français 😊
Thank you have been searching for this recipe to be made so simple and yet so flavourful 👍❤️
OMG!!! IS THIS TNO REFERENCE!?!?!?!?
FAVOURITE HIMMLERS DISH
This with cheddar biscuits is my absolute favorite dish. 10 outa 10.
I cooked it today. served it with bread dumplings. it was like heaven! 💖
OMG !!!!! Just want to cook and eat it now and it’s only breakfast time !!!!!!
The best recipe I’ve seen on UA-cam
Je suis français et ton bourguignon semble très bon. Dans un restaurant français il serait apprécié. Bravo.
Avec des patates vapeurs... pas de la purée !
@@lillustrealex8350 et sans tomate surtout.... 🤔
@@TB.D oui surtout !
@@TB.D bien d'accord! Pas de tomate dans le bourguignon!
wow, that looks amazing! so many steps though. I hope I can make it look that good
She makes it unnecessarily complicated. I made comment with easier and better way of making it.
FINALLY someone who isn't French and just doesn't butcher the recipe.
However please note the original Bourguignon should be eaten the day after preparing it.
Oh my god....
It loons so rich... and chunky... I need this in my mouth like NOW.
Lol, yes love how the mashed potatoes come out of nowhere when it’s time to plate.
So many rude comments, it’s not necessary to be mean and rude. So many angry people. Thanks for sharing your version this recipe! It’s inspired me to make a beef bourguignon which I’m going to do today. 😊
my favourite french dish
I'm french and I approve !
My God that thumbnail is so good. Whoever you cooked this for they are so lucky
Very traditional reciepe, I felt like in France again. Merci. Arigatô
Oh it look's gorgeous - goanna try it so hope it's taste as good as it looks! Thanks for sharing your absolutely marvelous looking dish it's looks like years of experience we're gleaning here - I pick this over all the other Beef Bourguignon even the chef produced ones because yours looks the most fabulous!
Receta extraordinaria. Enhorabuena y gracias por tus guisos
❤died and went to heaven. Thank you for sharing this dish!
This looks like recipe that my friends would appreciate.
I'm salivating 😋
Trying this tomorrow.
Excellent preparation, shows the beauty at the end! Chef Maurice
I love when the video is short! And the recipe is perfect! ❤
Your video production is on point. Very enjoyable to watch!
My mouth is watering and I can’t even smell it omg making this tomorrow thank you x
You guys eating it don't even think once about how they are killed and cut off? 😶😑
Am I the only one who watches this, but is helplessly incapable of replicating these recipes? Why do I torture myself with these videos lol
I first made this about a month ago. I'm making it for the 3rd time today. It's worth the work
You do it almost like the french way 😊. Personnaly i don’t add tomato sauce.
Few tips, don’t hesitate to let it cook few hours more.
And if you make a big portion, it will be even better the tomorow.
We have a lot of course like that in France (like coq au vin, poule au pot, blanquette de veau, etc)
Looks amazing, I will definitely be making this dish. Thank you
Thanks for this really great recipe. My family really enjoyed it and it looked exactly like it did at the end of the video.
I am french and I approve thise Bourguignon.
Old school, one of dad's favorites!
As a French from Burgundy, I have to say bravo ! I am happy and proud if you like the « Boeuf Bourguignon » ! 😃🇫🇷
That spoon twist really got me.
Wow, that is a labor of love! Looks so good i might have to try making it this weekend.
It’s not difficult at all!
Wow, that looks amazing!! Can't wait to try.
Thank you for this recipe. It was delicious!!!!
Greetings from Austria
;-)))
I think it is delicious and very healthy! Congratulations on the recipe and filming! 👍
I love this - the only change I make was pre-cooking the marinade to get the alcohol out and more of the aromatics in (and cooled down completely before adding the meat). PS: I watch this video so often I can't get "Soulful Strut" out of my head!
My mouth is sooo watery right now
Boeuf Bourguignon, it's a good winter dish and works well in a slow cooker.
I'd love to see her do it in the slow cooker
my beef is marinating right now. So pumped for tomorrow!
Best looking sauce I have ever seen. Yum yum
Looks good.I want to try this recipe for tonight's dinner.
Thank you so much for the recipe 🌹
Delicious, thank you for sharing your yummy recipe!
I so can't wait to try this one
I have made many versions, this is easy and straightforward
Looks fabulous, thanks for sharing.
Made this today, OMG absolutely gorgeous, just wow.
That looks amazing!
It was totally worth the wait, it tasted aaaaamazing!! Thank you!
Used a venison roast cut in large chunks and it was wonderful. Pretty much decided I'm doing this once a week.
This looks so good, I'm devastated
This looks fantastic! A bit of a process but a process worth trying.
Good weekend project 😄
@@KaptajnKaffe Certainly! 😁
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