Today we’re making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon – cut into 1″ pieces
3 pounds (1360g) beef chuck – trimmed of fat and cut into 2″ cubes
1 large white onion – chopped
2 large carrots – cut into 2″ chunks
6 cloves garlic – minced
1/2 cup (60g) flour
8 sprigs thyme – tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper – to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms – quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper – to taste
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43 Comments
If you can make this one day ahead the flavor will be even better. Also, the fat will rise to the top and you can remove it before reheating. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.
Very Nice! I can smell It and taste it!
Depending on how high you are it'll take 5-10 minutes. 😂 imma give myself 15…im pretty high. 🤫🤣
I did it! It’s definitely a recipe you want to prep and watch you do it a couple of times but yeah it’s amazing! I could not find the pearl onions but otherwise I followed your instructions to the end although I did not put it in the fridge till the next day. Thank you for bringing us great recipes and making us better cooks for our families 😊
Boeuff bourguinon is my favourite meal since forever! My mom makes the best of course
Ok, know what I’m making this weekend. With the onion soup I did leave it in the refrigerator overnight, wow was that recipe awesome!! Gives your arm a workout with the onions, lol, but wow, family loved it. Can’t wait to try this, will do the same overnight step you mentioned, as well as add additional carrots, thank you! This channel turned me into a Dad-cook, not quite chef yet😂, still lots more practice to go!!
Share the channel, this has the quality of a multi- million sub channel!! Let’s help please…..
Well, well, well. As a french guy, what can I tell? It looks good. It is probably good. It is not quite the recipe we do in France but that doesn't mean either way is better than the other. The french way has more red wine (not Burgundy, it is too expensive), less fat, the flour comes afterward after the meat is seared, garlic is not chopped so that you can remove it after it is cooked. A difference is that we remove all the vegetables once they have given their flavors once it is cooked. Once the meat is left with the wine sauce, you may add another bottle of wine and thicken the wine sauce by reduction (wine is cheap in France so we use it a lot). You may reuse the cooked carrots if they aren't too soft or cook new ones aside together with the vegetables you like.
I love this channel! Aside from the classy talent in the kitchen, the respect and appreciation from your family adds a perfect dynamic to this channel. Keep up the great work! I pray my beef bourguignon turns out as well as yours tonight!
Steps like individually flouring each piece of beef seem like such a waste of time for a dish like this. Efficient cooking is very important to me.
I never knew Jeremy Piven was such a good cook 😜🥘♥️
That looks like it would be absolutely delicious and filling.
Definitely giving this one a go next winter
(We're way down south, so heading through spring into Summer at the moment.)
Cheers
I've watched this video at least 15 times just studying it. Thank you for being so thorough and teaching us!
Also, I really appreciate your wife's honest critique. Her preference is more carrots, but your cooking was 10/10 regardless. A judge you can trust!
Excellent recipe. But, my fave part is Tara's assessment. And I agree 100% with her rating.
As a french this is my favorite dish to make in wonder so easy and Quick .
Delicious !
i agree this looks like the best dish on the channel
Well I know what I’m cooking for Sunday dinner 😎💪🏾
I've never watched a video where I wanted to smell the product so very badly… holy crap this looks good!
horsedick stew is terrible and not at all comforting. it all I am fed here.this was nice.
You knoooooow that you nailed the recipe when, like at 13:20 – 13:25, your gf/wife looks at you with this look with THIS kind of look in her eye.
Bon travail, mon ami!
Cooked this to have for Sunday dinner at my moms request, gotta say I tasted so insanely good fresh done that I can’t wait to taste it tomorrow after it sits. 11/10
What kind of flavour?
That looked painful for her to say it was perfect lol. Hang on , I just watched the rest of it…..Typical woman, I give it a 10, but I still found something wrong with it LOL>
Sauce looks good S&F. If one can make a suggestion? Adding two teaspoons of sherry vinegar to the onions will release the frond for you and of course add a little more flavour to a scrumptious meal🫵🆒✌️
Great video – just a thought regarding checking a pans heat (11:08)
Water pearling is a sign of a very hot pan, it's called the Leidenfrost effect. If the water evaporates immediately like you said, the pan is probably cooler than if the water pearls up.
this is saved for later, definitely
I have to say. This recipe was presented in a thorough and simplistic way. Wonderful job chef.
What Christine1373 said,lol. New sub here. ❤👏
Making this tonight –a perfect dish for a chilly, Alaskan night 😁
Burgundy is pinot noir but pinot noir is not burgundy
Yes everything taste better the next day after the flavors meld😊
Just did this today for Sunday dinner…. Absolutely great recipe. Great flavors. Thanks for a new recipe to add to our family cook book of favorite dishes.
I love making this and I serve mine over savory grits. It’s a dish my family requests from me often. Especially for holidays and birthdays.
In The City in the '70's there was a fantastic lunch only restaurant near Union Square that had 4 soups a day that were just stunning. Please do some more soups :-)) and Thank You
Love this, thank you! I’m all set to make it tomorrow 😋
Looks good 👍
Sorry Jim, haven't been watching lately. New kitchen. Love it.
Love you and your style and your recipes, and i love how you bring in wife and son for feedback and ratings. I'd double or triple up on the pearl onions, even if it means less diced onion from earlier in the recipe. LOL I don't understand only winding up with 2-3 pearl onions per bowl/serving in the end, unless its just because someone in the house doesn't really care for them.
Would you eat this over a goulash?
Needed a moment to realise you're an american talking about farenheit degrees
Wow! I made this tonight and it was DELICIOUS! Thank you for sharing this recipe. It’s a keeper!
Ok, I make this often. In all of the recipes, all of the utubes, all of the ideas and techniques, this is , IMHO, the best tutorial on making a good Boeuf bourgeon, I’ve watch. This guy knows his sh*t
Looks delicious.
Depending on how high you are
I made it!! It was FABULOUS. 😋😋😋. Thank you for the great recipe and the instructions.