The French Dish We’re Obsessed With

This tasty French boeuf bourguignon is loaded with vegetables and braised chunks of beef in a seasoned red wine beef broth, making it the ultimate gathering meal. I love everything about this hearty classic stew, and I know you will, too.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/boeuf-bourguignon/

MY EQUIPMENT:
CUTTING BOARD: https://amzn.to/46uq1OR
HALF SHEET PAN: https://amzn.to/3AbGnjr
SHEET PAN RACK: https://amzn.to/3YvSeCR
PARCHMENT PAPER: https://amzn.to/3Yuu8bA
CARBON STEEL PAN: https://amzn.to/4cevScr
NON STICK PAN: https://amzn.to/3ysy2XX
STAINLESS PAN: https://amzn.to/3WO1dho
CHEF KNIFE: https://amzn.to/3SydDHG
DIGITAL SCALE: https://amzn.to/3YOCUld
MANDOLIN SLICER: https://amzn.to/4d8AW3k
INSTANT READ THERMOMETER: https://www.thermoworks.com/?tw=chefbillyparisi
*These are affiliate links that allow me to earn from qualifying purchases*

→ Ingredients

For the Marinade:

• 3-pound chuck roast, cut into 2” cubes
• 1 peeled sliced large shallot
• 1 thickly sliced leek
• 2 roughly cut ribs of celery
• 2 roughly cut carrots
• 4 sprigs of fresh parsley
• 4 sprigs of fresh thyme
• 1 bay leaf
• 10 to 12 peppercorns
• 2 cloves
• 1 bottle of Pinot Noir
• 3 tablespoons Brandy, optional
• coarse salt to taste

For the Stew:

• 4 tablespoons avocado oil
• 3 tablespoons tomato paste
• 8 cups beef stock
• Leaf of 1 leek
• 8 sprigs of fresh rosemary
• 6-8 sprigs of fresh thyme
• 1 bay leaf
• 4 ounces pork belly, cut into ½” cubes
• 2 cups peeled pearl onions
• 1 pint button mushrooms, quartered
• 1 pint cremini mushrooms, quartered
• 6 peeled medium-sized carrots, cut into 2” long pieces
• 1/3 cup beurre manie recipe
• coarse salt and freshly cracked pepper to taste

Watch more recipe videos:
Pot Roast: https://youtu.be/WSB_Cx_HN4k
Ropa Vieja: https://youtu.be/Fj7lALOL4wM

→ Follow Me On:
• My Website: https://billyparisi.com
• Instagram: https://www.instagram.com/chefbillyparisi
• Facebook: https://www.facebook.com/chefbillyparisi
• Pinterest: https://www.pinterest.com/chefbillyparisi
• LinkedIn: https://www.linkedin.com/in/billyparisi

Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I’ll show you how to make anything from scratch, ensuring that every meal is a masterpiece.

Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn’t just a skill; it’s a source of pure happiness and fulfillment.

Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let’s cook up some magic together!

bof borgan yon may be the best stew ever for me it’s because it’s fork tender seared beef braising a sauce that you’ll want to pour on everything it was created by a scoffier and later brought into the Spotlight by Julia Child but more on that in a bit for now I’m going to show you how to make the beef even more delicious I’m going to start off with a 3 lb chuck roast other cuts that would work well would be brisket or even short ribs now I like the beef in my beef burgundy to be a little bit biger so I’m going to cut this into roughly 3 to 4 o pieces or 2 to 2 1/2 in cubes once the beef is cut up I’m just going to transfer it to a bowl or a container and like I promised in the beginning to make the beef even more delicious we are going to cut up some aromatics I’m going to roughly slice up one peeled large shallot then I’m going to do one large leak now these can sometimes be dirty so just give them a quick rinse under some water next up I’m going to roughly cut up two ribs of celery and then two carrots you can peel them or leave them unpeeled as I did we’re going to smash for garlic cloves and we’re going to transfer all of these ingredients right to that container with the beef we’re next going to add in three to four sprigs of fresh thyme three to four sprigs of some fresh parsley one bay leaf about 12 to 15 black pepper corns and one to two whole cloves we’re going to give it a season with coarse salt and then we’re going to marinate with some wine now any wine from the burgundy region will do after all we’re making a beef Burgundy a cotone a Pino Noir or even a blend for me I’m going to go with that Pino Noir cover the beef vegetables and herbs in that entire bottle of wine and for a little escoffier secret we are going to add in a splash around 3 to four tablespoons of Brandy now this combined with the wine is going to tenderize and help flavor up the beef to the next level using your hands move all of the ingredients around and before we marinate it just make sure the beef is completely submerged in the liquid on goes the lid in the refrigerator for as little as 12 hours and all the way up to 24 hours remember the longer the marinade the more delicious and tender that beef is going to be and when you’re ready to cook the buff borgon we are going to remove that beef marinade right from the refrigerator and immediately take the beef out of that mixture I like to set it on paper toes over a rack on a sheet tray just so anything can drain off and then I Pat it dry very well with some paper towels and as we let the chill come off the beef at room temperature for just a few minutes we are going to transfer everything in that marinade the wine the vegetables right into a 2q pot we’re going to crank the heat up to medium and let it cook for about 15 to 20 minutes let all those flavors reduce and concentrate to make it more delicious now let’s go back over to the countertop where our beef is remove any paper towels there we are going to sear this but first we want to season it with corar salt and freshly cracked black pepper now when seasoning anything be about a foot away so that you can cover as much surface area as possible ensuring every bite is absolutely delicious once it’s seasoned let’s head over to the cooktop I’ve got an 8q Dutch oven any large pot like this will absolutely work I’m going to add in about 3 to 4 tablespoons of avocado oil you could use olive oil or even beef tallo ghee or Lar we’re going to crank the heat up to medium high let it heat up for about 90 seconds then we’re adding in the beef to sear for about 2 to 2 and 1/2 minutes per side or until they’re beautifully golden brown on all sides now while the beef is searing I’m just going to pop over and take a look at our wine reducing you can see some of the impurities that are gathering towards the top and around the outside we’re going to do a little procedure I was taught in culinary school called skimming the scum so grab alal and remove any of these impurities that are on top it’s just going to make the liquid a little bit cleaner and more delicious all right back over to the beef let’s give it a flip it’s beautifully Brown we’re getting that nice myard crust help bring about those incredible flavors that’s going to pay dividends in the end of this stew and we are going to braze this until it’s perfectly tender but first we’re going to set it to the side we’re going to add in about 3 tbsp of tomato paste right to that pot and what we’re going to do is cook it for 2 minutes or so this is going to help deepen the Umami flavor in that paste and help add some body to our brazing liquid once it becomes a rust color just like this I know I’m good to go to the next stage going to drain the wine and Brandy from all the vegetables through a fine mesh strainer or a chinoa like this and be sure to get all of that liquid out of there that my friends is gold you’ll immediately start to see it thicken up a bit because of that tomato paste now I’m going to add in 8 cups of good beef stock I’ve got an excellent homemade recipe if you want to check that out and it is almost ready to roll but first I’m going to show you how to make an old school bouquet Garney I’m going to remove one of the leaves of leak make sure it is clean on all sides we’re going to lay it flat then we’re going to add on about six to eight sprigs of fresh parsley about 6 to eight sprigs of fresh thyme and one bay leaf now just fold it over and grab two pieces of butcher twine that are about a foot each then all you want to do is tie a few knots up and down that leak just to ensure nothing is falling out and we can easily remove it let’s add that right to that pot give it a generous season of coar salt and freshly cracked black pepper and because this is the brazing liquid to help flavor up everything else we want to give it a taste to see where we’re at that’s going to be really good we’re going to add back in the beef and any of the juices that were on that plate let’s add on a lid and over low to low medium heat we’re going to cook it for about 2 to 2 and 1/2 hours or until fork tender but do not go far because we’ve still got some prep to knock out beginning with 2 cups of white pearl onions I’ve got a really cool trick to remove them from the peel here we go slice off the ends then we’re going to add them to a pot of boiling water and cook them for only 90 seconds and at this point we’re going to quickly shock them in an ice bath and once they’re cool to the touch just take one of those pearl onions and squeeze it you’ll notice the onions will pop right out of that outside shell next up we’re going to quickly peel up six mediumsized carrots and then we’re going to cut them into roughly 2in large pieces and for one of my favorite parts to the stew mushrooms I have one pint each of button mushrooms and crini mushrooms now I was always taught to wipe away any unwanted particles from the mushrooms using a damp paper towel then just simply quarter the mushrooms now we’re almost done with the prep just hang on for a second guys because we are going to cut up about four to five ounces of pork belly you could of course use thickly sliced bacon I’m just going to cube these nothing more than that let’s take the pork over to the cooktop I’ve got a large non-stick skillet and over medium heat what we want to do is crisp and brown up these pork lens and render as much fat as possible once the pork is in there give it a quick season with salt to help draw out any moisture and once they become Brown like this we want to remove it so I’m just going to swap out to a slotted spoon and set them to the side in a bowl now in all that delicious rendered pork fat we’re going to add in the onions give it a gentle season of salt and we’re going to sauté these for about 6 to 7 minutes or until they become Brown and lightly caramelized once they’re brown like this let’s set them to the side in a bowl return that pan right to the burner I’m going to add in 2 tbspoon of unsalted butter yes I’m going to need a little bit more fat here and we’re going to crank the heat up to high because I’m adding in all of those quartered mushrooms and another gentle season of course salt help draw out the moisture so that they Brown a little bit quicker we’re going to spread the mushrooms out over the pan as best we can and let them sit untouch for about 3 to 4 minutes then we’re going to come back and sauté them for an additional 3 to 4 minutes or until they become beautifully browned like this take the time to do this it’s just going to make the beef burgundy that much tastier and once they’re done I just take everything that I sauteed and add it right to that same pot so that it’s all the same area the onions the pork and hey even the carrots let’s turn the heat complet completely off and just let it set until we’re ready to use it and now is the time let’s head over to our beef burgundy remove the lid oh my gosh it smells so good in here now once the beef is done it will register 205f internally another way to know if you don’t have a thermometer just take a small piece out if it easily shreds and breaks up and here I’m just using a butter knife and you can see that it does we know we’re at the perfect stage let’s take all the beef out and set it to the side yes I know there are some procedures for this recipe but I promise you it is worth it and of course don’t forget to remove that bouquet Garney now in that same pot we’re going to add the carrots the onions the mushrooms and the crispy pork lens right to that left over brazing liquid we are going to crank the heat up to medium and cook it down for about 20 to 25 minutes or until it’s reduced by about 1/3 this will help concentrate the flavor of our overall sauce and while we’re waiting for this to cook down here’s how it became famous the recipe was first introduced in a scaf Le guide Culinaire in 1903 now while it was an incredibly delicious meal during this time period it was really only known in France it wasn’t until the famous TV celebrity chef Julia Child introduced it in her very first episode of her hit cooking show in 1963 did the dish become world renowned from there it became an instant classic all right one more quick thing before we finish this off I’m going to make a Berman which is a thickening agent I like this more than slurry I like this more than AO I’ve got one stick of sofen unsalted butter and 8 tablespoons of allpurpose flour we are going to need this together with our hands until combined after all Beret translates to needed butter yes you will have some Beret left over let’s head back over to that pot and I just can’t even tell you how good your house is going to smell it will literally make you want to start drinking straight from this pot you can see the sauce is reduced the carrots are tender we’re at that perfect stage to wrap everything up I’m going to add in about a/4 to 1/3 cup of that Burman and I’m going to mix everything together until combined you’ll almost immediately notice that the sauce’s viscosity becomes much thicker yep we’re there before we add the beef back in there we’re just going to adjust any seasonings it may need with core salt and freshly cracked black pepper then we’re going to finish it off with my favorite 2 tbspoon of unsalted butter and just a very small hint of lemon juice maybe 1 to two teaspoons we just want this to gently hit us in the cheeks all right let’s add the beef back to the pot combine everything together and oh my gosh I can’t wait to get into this now there are many ways to serve this up including by itself or with some incredible creamy mashed potatoes I’ve got a great recipe you can check out or you can even serve it up with some fresh or dried pasta tossed in a little bit of melted unsalted butter or for me I like peeled and 8 Minute boiled butter coated baby potatoes finished off with a little salt pepper and freshly chopped barsel and now to Plate this up we’re going to add the beef the carrots the onion the mushroom the pork right to a plate with a few of those buttered baby potatoes I’m going to drizzle on a good amount of that buff borong gravy without trying to drink most of it yeah it’s that good garnish with a little bit of freshly chopped parsley and if you want to mop all that sauce up at the end hit it with a little French bagette and let’s go it’s just a fantastic meal to serve up on the weekends to family or friends or hey try serving this up during the holiday season you won’t regret it now if you want a scaleb version of this but still want all the flavors check out my pot roast recipe video it will make you famous yeah it’s that good I’ll see you on there already soon as it hits