Very nice presentation. I feel it worth mentioning, for anyone reading, when you brown your beef to let it sit til room temperature first, and to get your pan very hot so it keeps residual heat after the beef is added. Adding the beef to a pan that suddenly loses heat from being cooled down by the beef results in the beef being stewed from loss of water, rather than being caramelised and the juices contained. These two steps will improve your stews and casseroles immensely 👍🏻
Made it for Christmas dinner 2023, and this dish rocks! Thank you! What a great recipe! Topped Arborio rice with it with buttered green beans on the side...wonderful!
Here are some tips for raising flavours. Put the mushrooms in a medium hot oven for 15 minutes before frying them. Taste gets boosted. Exchange bacon for cubes of pancetta. When adding carrots and onions, add celery as well. Don’t just put water in the dish, use beef stock. Enjoy.
I like mushroom flavor, but not texture (at least for common western mushrooms). So I'd toss the mushrooms in a food processor and fry them in a frying pan, Duxelles-style instead of baking them. Extra steps, but worth it IMHO.
In France we call this meal « boeuf bourguignon ». Been eating and loving it since i’m a child. I am happy the recipe is shared all over the world, and Bon Appétit 😉
@@iuliannitu3540 i did not say we invented it. Idk if France import anything from Romania, but given what i know it’s highly possible, every product goes around the world three times before getting sold as local products. Even some ways of baking bread are imported from polish bakers. Pouliche it is called. You know French are not what you think we are. We are just proud of our culture and cuisine, yes. What’s wrong with it. We make wine, bread as you say, and so many other things. But we are not mindless people as you think, and being proud of your culture does not mean you think others are inferior.
@@iuliannitu3540 Well like it or not it is a Boeuf Bourguignon. Know exporting some thing does not mean you invented it. There are a lot of 💩 that are made by French like foie gras... That come from Romania but it does not change it's cheap but tast like 💩. You dont have to like what i say but it is true 🤣 your stuff is cheap but 💩
@@25ironhand You were just stating what that meal is called in your country. I didn't see anything wrong with that. That Romanian guy has some psychological issues. :).
This is a speeded-up version of the classic ‘Boeuf Bourguignon”. But it lacks the long oven slow cooking so necessary obtain a smooth, blended sauce. If you’re in a hurry, however, this is an excellent recipe
Thanks I was about to say the same thing! And yes you could sub brisket and the pressure cooker could make it just sx good but it might fall apart, which isn't necessarily bad!
Looks like a traditional French Beef Bourguignon, my opinion is to slow cook for maybe 4-6 hours, using small pearl onions or whole shallots, a good Red Burgundy, cooked in Cast Iron Casserole pot or slow cooker. And eat with fresh baked homemade bread....... Yummy
@FUCK SHIT I never said bœuf bourguignon itself was influenced by other dishes or cultures. My statement was in reply/agreement to OP: yes, the video recipe is basically bourguignon and (the video recipe) was influenced by those other dishes. Not sure why you are circle jerking over bœuf bourguignon?
Nice presentation of a tasty dish. Unlike other cooking that takes toooo much time cause they show the peeling and cutting of the potatoes and carrots. This one is to the point 👉. Nice music too. 🎶.
Try it with RICE! i recommend brown rice if you like some consistency or Basmati rice if you like fluffy rice like the kind you get in middle-eastern dishes
@@cloudunderweather9554 I have substituted the wine a few times and used Ale instead, I've used many different types of ales but found Adnams Broadside goes well with it and makes a nice stew.
Apart from a few small changes I would like to make, Garlic, Celery, Sweet Peppers, introduced after the Onions, that’s all. This is one Great Recipe. Thank You for Sharing 👏
Saludos desde Venezuela.. He comido carne guisada pero una receta como esta jamas. Es demasiado Rica..ya pertenece a nuestro menú. Les felicitamos en casa. Sigan así alegrandole la vida a las personas.
Looks amazing as I'm sitting in my office, hungry as hell, waiting for my lunch. If I may suggest one thing that would make this "perfect", and please no offense meant whatsoever, this looks amazing. I would substitute beef stock for the water... Thanks for sharing!!
Все супер! Но, может у меня только такой опыт, но красное вино которое я использовал в разных блюдах давало неприятный привкус, может вино было не то. А выглядит ваш рецепт просто бомбически!
Looks delicious! I guess this is a slightly simplified version of the classic French Boeuf Bourguignon. Interesting to see the possible shortcuts to the rather demanding French version. I have a few comments on the cooking practice: I would stir in the herbs shortly before the liquids and brown them with the vegs for roughly 30 seconds. This releases the aromas much better. (Where possible, I would always prefer fresh or frozen thyme.) By using a small sieve and spoon to work in the flour, you can any avoid lumps in the broth. Lastly, instead of water, you can also use chicken broth to round up the taste (or just wine for a richer version :-)). When using broth, the amount of salt must be reduced.
@Dozus Cook I was browsing UA-cam trying to come up with ideas for something different to eat for dinner today. My son and I both cook and we tend to make the same thing over and over. This dish looks so delicious, my mouth was watering the whole time watching the video 😂😂😂😂 It fairly easy to make too. I just sent my son to get the ingredients because today, we are having this. YUM!
I make the same recipe except: brown the beef over high heat w/olive oil, remove. Caramelize 1-2 onions, thickly sliced. De-glaze pot with beef stock vs water. Place beef back into pot. Add 1-2 c cream sherry (not wine). 2 TB Worcestershire + garlic and turn to low for 3 hours. Spices the same.
Love the recipe. Looks great. If it were me, I would cut the meat into bite size pieces before browning. This way more browning could take place and browning equals flavor. Also, small pieces mean that the diners don't have to cut the meat at the table while eating.
The pieces of meat would not retain the juices so well and you run the risk of them being dry. I would use even larger pieces than in the video, or even a whole piece. You can make a beef stock with bones or mince that you brown all over and add that. Then you get the best of both worlds.
The meat should be so tender that cutting isnt needed, a spoon will go straight through i recommend trying it over some brown or wild rice OR Basmati it's just wauuuw
90 minutes seems a bit short. 2 to 3 hours is better. And then leave it till next day. Reheat it and the meat will basically fall appart and the flavour will be even richer. You could also try the flemish version of meat stew. With beer (lots of options there).
I thought the same, but when I do a similiar stew in this way cooking for 2-3 hours the vegetables are mushy and almost tasteless. How would one go about avoiding that?
Julia Childs would make this recipe. She called the bacon lardons a French word. She would also add Pinot Nor to the dish as well. I bet this one is as good as Julia's
Very nice presentation. I feel it worth mentioning, for anyone reading, when you brown your beef to let it sit til room temperature first, and to get your pan very hot so it keeps residual heat after the beef is added. Adding the beef to a pan that suddenly loses heat from being cooled down by the beef results in the beef being stewed from loss of water, rather than being caramelised and the juices contained. These two steps will improve your stews and casseroles immensely 👍🏻
Great tip! Thanks for sharing!
Letting it get to room temp does nothing
@@jam6875 it keeps the pan hot so the beef caramelizes instead of stews in liquid
That wasnt even a casserole it was a stew x.x
@@HALLELUJAH4EVA?? Not the thing i said something about
Made it for Christmas dinner 2023, and this dish rocks! Thank you! What a great recipe! Topped Arborio rice with it with buttered green beans on the side...wonderful!
Here are some tips for raising flavours. Put the mushrooms in a medium hot oven for 15 minutes before frying them. Taste gets boosted. Exchange bacon for cubes of pancetta. When adding carrots and onions, add celery as well. Don’t just put water in the dish, use beef stock. Enjoy.
I like mushroom flavor, but not texture (at least for common western mushrooms). So I'd toss the mushrooms in a food processor and fry them in a frying pan, Duxelles-style instead of baking them. Extra steps, but worth it IMHO.
Oooh😋😋😋😋
Thanks, will try it.
And I’d reduce the red wine to half before adding the beef stick.
Pro
I made this with baby portabellas, sweet yellow onion, sea salt, beef broth, and pinot noir wine. Best stew I ever had! Thank you for sharing 💕
Thank you!
What kind of beef cut is used ?
I used tenderloin for mine, chuck roast works good too.
@@oldsoul9915 Thank you
In France we call this meal « boeuf bourguignon ». Been eating and loving it since i’m a child. I am happy the recipe is shared all over the world, and Bon Appétit 😉
@@iuliannitu3540 i did not say we invented it. Idk if France import anything from Romania, but given what i know it’s highly possible, every product goes around the world three times before getting sold as local products. Even some ways of baking bread are imported from polish bakers. Pouliche it is called.
You know French are not what you think we are. We are just proud of our culture and cuisine, yes. What’s wrong with it. We make wine, bread as you say, and so many other things. But we are not mindless people as you think, and being proud of your culture does not mean you think others are inferior.
@@iuliannitu3540 Well like it or not it is a Boeuf Bourguignon. Know exporting some thing does not mean you invented it.
There are a lot of 💩 that are made by French like foie gras... That come from Romania but it does not change it's cheap but tast like 💩.
You dont have to like what i say but it is true 🤣 your stuff is cheap but 💩
@@25ironhand You were just stating what that meal is called in your country. I didn't see anything wrong with that. That Romanian guy has some psychological issues. :).
Would this be as effective if cooked in a crock pot?
@@ThePartisan13 Yes, you can also use stock instead of just water
If you want to make this a 100 times better, dont add water, add beef stock.
Less Water. Plus ad Butter!!!! Love it! Thanks for sharing.
Made this tonight! Added beef stock instead of water, it was fantastic! Thank you!
Sounds too salty
Which type of beef did you use?
Great idea , I thought maybe a consommé option as well
@@spicybeantofu Well, of course you leave most of the salt out then. You don' need extra salt, when you use beef stock.
How does it sound too salty ? A proper well made stock does not add salt 🤦🏻 Store bought full of salt , make your own..
I made this tonight and it was absolutely fantastic, great recipe
This is the best stew I have ever made! It's my go to meal to cook. Thank you so much for this recepie! 😋
I like that everything was made in one skillet! 👍
It smells so good even before I got the beef back in the pan! Thank you!
Thanks for sharing this rescipe, & thanks for the english subtitles which makes it easier to follow, greetings from the caribbean
Hi! I’m Korean. I made the stew watching this video. It was delicious XD! Thank you to share and I love ur recipes! ♥️👍
This is a speeded-up version of the classic ‘Boeuf Bourguignon”. But it lacks the long oven slow cooking so necessary obtain a smooth, blended sauce. If you’re in a hurry, however, this is an excellent recipe
Can you use brisket? In the slow cooker then?
Thanks I was about to say the same thing! And yes you could sub brisket and the pressure cooker could make it just sx good but it might fall apart, which isn't necessarily bad!
In a hurry is a bag of rice in the microwave for 90 seconds. Not two hours 🤣
or if you don't have an oven! ^^ I'm 100% doing to try this recette
@@squidgy6930 High-fat chuck ia the best. Cook that fat down!
Cooked this for lunch best and easiest beef stew ever. Absolutely simply delicious.
What kind of beef did you use? Do you think stew meat would work?
@@angelforanimals7809 I used angus Chuck roast which I cut into chunks.
@@zulemabutler5454 ~ Okay, thank you!
@@angelforanimals7809 Yes stew meat is fine. The simmering time will tenderize the meat.
good
Looks like a traditional French Beef Bourguignon, my opinion is to slow cook for maybe 4-6 hours, using small pearl onions or whole shallots, a good Red Burgundy, cooked in Cast Iron Casserole pot or slow cooker. And eat with fresh baked homemade bread....... Yummy
Juste du bœuf bourguignon recette traditionnelle française à part l eau
That's exactly what this is, influenced slightly perhaps by Hungarian Goulash and South-Indian goat curries.
good
@FUCK SHIT I never said bœuf bourguignon itself was influenced by other dishes or cultures. My statement was in reply/agreement to OP: yes, the video recipe is basically bourguignon and (the video recipe) was influenced by those other dishes.
Not sure why you are circle jerking over bœuf bourguignon?
that actually sounds better with the pearl onions and cooking it slower...
Deve estar uma delícia!!! Parabéns!! Deu vontade de comer.
Супер!!! Как все быстро, четко и понятно! Спасибо большое!!!♥️
Finally. A video that doesn't bore us with hours of chopping and slicing. Thank you.
It looks really delicious and will try it 🙂
thank you!
@@DozusCook 🙂🙂
Nice presentation of a tasty dish. Unlike other cooking that takes toooo much time cause they show the peeling and cutting of the potatoes and carrots. This one is to the point 👉. Nice music too. 🎶.
Συγχαρητήρια φαίνεται τέλειο, θα το κάνω.
I agree !
I made this and it was outstanding! It tasted great with the mashed potatoes and it would be great with egg noodles as well.
Thank you!
@@ibrax5 eggs eggs eggs eggs EGGS EGGS EEEEEEGGGGGSSSS !!!! HMMMMM!!! EGGS ARE SO GOOD! 😁
Try it with RICE! i recommend brown rice if you like some consistency or Basmati rice if you like fluffy rice like the kind you get in middle-eastern dishes
Hello'
за красное вино в говядине - огромное спасибо! Это очень гармонично!
А ничего что красное вино окрашивает соус в отвратительный коричневый цвет?
I am making your recipe all the time! Absolutely love this! Making it now for Christmas, thank you so much!
Looks so delicious✨
A great idea to share with friends or take to a social event✨
This is Boeuf Bourguignon , a staple of French cuisine and absolutely divine
this is a variation of beef stew? same ingredients
yes
Congratulations
@@metsrus except that is 0% of british inspiration and that's why is it so good
Not exactly boeuf bourguignon. No water, no tomato sauce ...
This is real close to a recipe I do using venison. I'm going to try it with the carrots and wine next time. Looks great!
I have also thrown in carrots a few times...try using Parisian Carrots, they stew well with the Bourguignon.
what do you use instead of wine?
@@cloudunderweather9554 I have substituted the wine a few times and used Ale instead, I've used many different types of ales but found Adnams Broadside goes well with it and makes a nice stew.
👍 I use also dark brown old ale instead of wine
@Paul Magee I always put carrot in my steak and kidney. The sweetness sets it off really well. 🖤
Warning! Do not watch this video on an empty stomach 🤣 I can't wait to try this delicious looking recipe.
You are clearly right 😆😆😆
😂😂
delicious
I know right 🤣🤣🤣🤣🤣
Оооо! Шикарно! Буду готовить! Спасибо 🍂☺️🍁🍁🍁🇧🇪
Absolutely amazing. Beautifully presented. I,ll give it 20 out of 10. Thank you whoever you are .
Thank you!
Your stew looks delicious! I make one as well and it is almost the same method. I use veal, and add smoked paprika to my dish.
Hello
Apart from a few small changes I would like to make, Garlic, Celery, Sweet Peppers, introduced after the Onions, that’s all. This is one Great Recipe. Thank You for Sharing 👏
Beef or chicken stock instead of water or dry onion soup package.
Arata super bine ...o sa incerc reteta cat de curand
Try it now
@@AQUEOUS-RAPT Done was very tasty
EXCELLENT RIGHT OVER THE MASHED SPUDS..i AM GOING TO MAKE THIS FOR DINNER SATURDAY NIGHT!
Děkuji za Vaše videa. Již jsem vyzkoušela několik receptů a byly vynikající. Zdravím z ČR
Apart for the water, it is boeuf Bourguignon. In France you might add some beef stock... Delicious indeed
no water, no tomato sauce in boeuf bourguignon ...
Выглядит вкусно. Но специи надо добавлять в конце. Так аромат будет более ярким. И не забываем про чеснок.
Can hardly wait to try this 😍looks delicious 😋
Интерессненько! Вкусно должно быть!..
yummy
Looks great! Can you please tell me what cut of meet did you use?
Thank you
You can use any cut or brisket
Saludos desde Venezuela..
He comido carne guisada pero una receta como esta jamas.
Es demasiado Rica..ya pertenece a nuestro menú.
Les felicitamos en casa.
Sigan así alegrandole la vida a las personas.
I am definitely making this dish this weekend. Looks simple enough for me to be able to handle.
That looks amazing! 💜
Looks amazing as I'm sitting in my office, hungry as hell, waiting for my lunch. If I may suggest one thing that would make this "perfect", and please no offense meant whatsoever, this looks amazing. I would substitute beef stock for the water... Thanks for sharing!!
Et un peu de sucre pour casser l'acidité de la tome concentrée. Mais en effet, c'est un bœuf bourguignon
I have made this three times now….and I got to say it’s an absolutely amazing dish! My hat off to you! Melbourne Australia!
Thank you!
Tried this for the first time today. Very simple recipe. Excellent results. Very tasty.
Thank you!
What type of meat did you use"
Все супер! Но, может у меня только такой опыт, но красное вино которое я использовал в разных блюдах давало неприятный привкус, может вино было не то. А выглядит ваш рецепт просто бомбически!
Нельзя так долго жарить/тушить грибы. Это белок, чем дольше их подают термической обработке, тем они резиновее (это как с яйцами).
Тогда грибы лучше ложить перед закончением тушения мяса. ..
Oui c'est délicieux 👍
En France on appel ce plat
"Bourguignon" qui est un plat de la région portant ce nom.😀☀️
Normal car c'est un bœuf Bourguignon, mais mal fait.
I made this today and OMG! Amazing!!! Thank you!
Que receta mas rica!!!...me pregunto una cosa: si quisiera echarle patatas....¿en que momento tendría que echarlas?...gracias
I followed all the steps it was delicious !😳
This is now my family's favorite recipe!
recept van donus coop
wrap was aub denk ik
van conus coop
Мощный рецепт!
Thanks I'm going to do it next week. Regards from Monterrey Mexico ❤️🎀
Nunca realmente porque así no se come una carne deliciosa
Looks totally divine - I saved the recipe.
I always end up watching these amazing dishes being prepared when I’m hungry then end up just eating like McDonals or something 😤
donus cook
tapas
Yes. Watching these recipes when you're hungry is fatal😃😃😃😃
I don't understand this. You can make a good healthy cheap meal faster than going to Maccas.😢
Just tried this tonight. Good recipe. Goes well with rice. Thanks.
I was thinking of making rice with it. Now will surely do, ty :)
New update: It is quite a solid recipe. Tried both with rice and potato puree. The one with rice was the best.
@@emrahe468 I even tried leftover with penne pasta. It cane out pretty good too.
I hope I can get my Romanian right. Im place foarte mult recetele care le aduci. Simple si gustoase. Merci frumos! 😊
Mersi
Delicious !!! Thank you for sharing
Cant get winter here fast enough to give this a go.Looks very tasty and could almost smell it cooking.Thanks for posting.👍👍
Why would anyone have to wait for winter? It's a beef bourguignon, it can be made any time of year.
@@jb6712 Not when your in high humidity and high temps,prefer it for winter.
@@lyndaoneill7813 I would eat this in a tropical rainforest with sweat dripping down my stupid face.
@@GhastlyCretin Ok that's your problem. I prefer these types of meals in the cold.
This looks sooo good ☺️
I would serve this with rice, looks amazing
It’s traditionally served with boiled potatoes. Most french people would never serve this with rice. But why not?
Hello Dozus Cook. I made this recipe. So delicious. Thank you for your sharing.
Thank you!
This is one of my favourite dishes, ideal for me on my own ❤❤thanks 🎉
❤❤❤
Вино я бы лучше так выпила,по-моему и без него отлично выглядит
Думаю вино тут придает кислоту и аромат блюду) наверное его можно заменить винным уксусом.
What kind of beef do u use in this recipe? Can I use beef broth instead of the wine? Looks delish 👍😋
Brisket, no only dry wine
Congrats! You just found out legendary beef bourgognon recipe, which is, in cvilized countries, known for hundreds of years.
What civilized country do you portend to be from?
Excelente! Gracias.
Looks like I have found my favourite food channel.
Thank you!
No matter how you prepare them, beef and mushrooms go together like air and breathing!
Looks delicious! I guess this is a slightly simplified version of the classic French Boeuf Bourguignon. Interesting to see the possible shortcuts to the rather demanding French version. I have a few comments on the cooking practice: I would stir in the herbs shortly before the liquids and brown them with the vegs for roughly 30 seconds. This releases the aromas much better. (Where possible, I would always prefer fresh or frozen thyme.) By using a small sieve and spoon to work in the flour, you can any avoid lumps in the broth. Lastly, instead of water, you can also use chicken broth to round up the taste (or just wine for a richer version :-)). When using broth, the amount of salt must be reduced.
Looks like a traditional Romanian dish. tastes grate
EXCELENTEEEEEEEEEE👍👍👍💪
쉽게 할 수 있는 최고의 레시피! 벌써 두 번째 요리해먹었네요. 감사합니다.❤
Its a kind of boeuf bourguignon
Очень аппетитное блюдо! Спасибо!😋
@Dozus Cook
I was browsing UA-cam trying to come up with ideas for something different to eat for dinner today. My son and I both cook and we tend to make the same thing over and over. This dish looks so delicious, my mouth was watering the whole time watching the video 😂😂😂😂 It fairly easy to make too. I just sent my son to get the ingredients because today, we are having this. YUM!
By the way, we made it and it came out wonderful. Thanks
Thanks for sharing. Great content. I was wondering if low sodium beef broth could be used instead of water. I'll have to try it. Thanks again!
Perfecto 👌 👏🏻👏🏻👏🏻👏🏻👏🏻
Это обычная говядина по Бургундски, только без демигляса. И это действительно потрясающее блюдо. Одно из самых любимых.
I make the same recipe except: brown the beef over high heat w/olive oil, remove. Caramelize 1-2 onions, thickly sliced. De-glaze pot with beef stock vs water. Place beef back into pot. Add 1-2 c cream sherry (not wine). 2 TB Worcestershire + garlic and turn to low for 3 hours. Spices the same.
Not a knock to your recipe, just another variation. xx
Hello
I like your style.
will definitely try it!
Love the recipe. Looks great. If it were me, I would cut the meat into bite size pieces before browning. This way more browning could take place and browning equals flavor. Also, small pieces mean that the diners don't have to cut the meat at the table while eating.
The pieces of meat would not retain the juices so well and you run the risk of them being dry. I would use even larger pieces than in the video, or even a whole piece. You can make a beef stock with bones or mince that you brown all over and add that. Then you get the best of both worlds.
The meat should be so tender that cutting isnt needed, a spoon will go straight through i recommend trying it over some brown or wild rice OR Basmati it's just wauuuw
It's the well-known French boeuf bourguignon...
90 minutes seems a bit short. 2 to 3 hours is better. And then leave it till next day. Reheat it and the meat will basically fall appart and the flavour will be even richer. You could also try the flemish version of meat stew. With beer (lots of options there).
Love the stoofvlees!!!😋
I thought the same, but when I do a similiar stew in this way cooking for 2-3 hours the vegetables are mushy and almost tasteless. How would one go about avoiding that?
Crockpot mabey
@@gjergjipocari8227 you can set vegetables aside and add later when the broth is reduced halfway or so
Спасибо за шикарный рецепт!
Yep..I'll be making this for sure. And I think this would be a great InstaPot recipe to dramatically reduce the cook time.
Wifey made something very similar with venison recently and it was amazing : )
Looks yummy 🤤 TX
Yummy deliciousness ❤
Hello
Muy bueno. Kind regards from Spain❤
Uff,lo mejor de mundo,OK
Dobrý receptik … ďakujem 👏🏼👏🏼👏🏼
Hello
Julia Childs would make this recipe. She called the bacon lardons a French word. She would also add Pinot Nor to the dish as well. I bet this one is as good as Julia's
bardzo podoba mi się przepis i zaraz będę robiła to danie dziekuje smacznego
Increiblemente rico saludos
This is beef Bourguignon. Julia Child’s recipe is lovely
The recipe is similar to the Filipino Dish called Beef Kaldereta. We use potatoes instead of mushrooms. And we also use bell peppers.
Isn't the base of that Peanut butter?
@@zanayeclark8394 you are referring to Karekare.
That sounds good - I don't like Mushrooms but Potatoes and Bell Pepper's sounds great. Served on rice?
@@JeremyMacDonald1973 you may serve it with rice just like with all Filipino dishes.
@@gurugurukuma You're right I am. My bad.