The French Dish We’re Obsessed With

[@ChefBillyParisi]

Because I've gotten a few comments/questions regarding the Cotes Du Rhone in this video, I should have been more clear. Seriously, it's my fault. Yes, a wine from the Burgundy region is really a priority, given the name is beef Burgundy. However, the person who made this famous in the book Mastering the Art of French Cooking, Julia Child, says it should be made with a full-bodied young red wine and lists these options: Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion, Burgundy, or a Chianti. My personal belief is that cooking doesn't need to be so prescriptive every single time. In fact, most classical dishes were based on what was available, in season, able to afford, and how to make it delicious. If anyone would be able to tell the grape used in this final presentation, you should immediately open a restaurant because you have an insane palate. I really do appreciate the kind words and support to this video. God bless.

[@zaniwoob]

Heresy is not native to the art of cooking. It is but a contrivance, all things can be conjoined.

[@mynameisnotcory]

Try it with a temperanillo, an oregon pinot, you’ll be ok 😎

[@whartonitec1041]

I would Blanche first. Those blood are toxic bc how they were killed.

[@TrevorAnthonyBand]

YES! Exactly this with an emphasis on "how to make it delicious!"

[@Billyjoe_Patriot]

It doesn't matter wich type of red wine you use as it's gonna cook for hours, as long as it is dry and good enough to be drank, even a Merlot is fine.

[@christianjambou8208]

Growing up in a very modest family in France. I never realized that we ate gourmet food on a daily basis...

[@rolisingh1425]

😂

[@berniemiller1217]

Isn't that the story of history itself. Poor people like us, making due with what we have and in time it becomes food for the elite. This stew Borscht Corned beef and cabbage and the list goes on.

[@xpkareem]

Gourmet food is just good food. Who doesn't like good food?

[@AlphaMachina]

The poboy, filé gumbo, jambalaya, étouffée over rice.. all dishes originally for the poor man. Now a poboy is $18 a sandwich if you're lucky, and if you want some good gumbo, you're gonna pay for it. What a shame when good, homecooked food like in the video costs so much most people can only do it once or twice a month if they're lucky, so the poor folks today eat mostly processed foods. This is a sad, sad world.

[@harold9394]

@@AlphaMachinajust like oxtails.

[@riverrock335]

Okay, I live in Alaska and spent $90 to make this stew today. I spent hours making this stew. Sadly, my meat was too fatty so I am cooling the stew on my back porch-in the freezing weather to solidify the fat and skim it off. I hope the stew can be salvaged. I decided to cook this before the holidays and I am glad I did as I would be very upset if I had to serve this to guests. I will let you know if it’s worth eating later today. Update: fat solidified overnight and I skimmed it off with a fine mesh shimmer. Worked like magic and the stew flavor fabulous. Looking back, I think I rushed the draining of fat off the pork belly. Lesson learned the hard way. My thanks to all of you who left helpful comments.

[@janandersen8735]

It will be fine, in fact it is even better reheated next day. Also, frozen pearl onions are just as good and much easier. Lastly, if it is your first time braising, if the meat is tender after 2 and half hours, just keep checking every 15 minutes after that.

[@michaelkingsbury4305]

It might be better up there with muskox or moose.

[@briand2614]

My grandmother was given Moose by her neighbor when we were kids. She used it to make a stew, then didn’t tell us what it was until after we had eaten it. 😅 It was great, we had no idea.

[@popsicle_907]

Glad it worked out well. I love this recipe. I also love AK. I born there when it was still a territory and only moved to the lower 48 on 2013. It'll always be home to me.

[@randysusano2828]

awsome man,, food feeds not only the stomachbut the hheartsand souls of our loveones injoy the comapany you have God bless you Man.

[@artemisxw8708]

After moving out of home this was one of the first dishes I learned to make. A lot of steps but it was well worth it. It was also the dish I made for my then boyfriend and now husband, I swear it stole his heart.

[@adrianaslund8605]

Once made this while completely wasted and following a recipe and was shocked by how well it turned out.

[@graemekinder9491]

Thanks for the advice Adrian. I will make sure I'm suitably wasted before attempting this recipe.

[@RazaSid]

Wasted on good burgundy wine preferably 😅

[@JP-ee2tc]

I never approach the stove or even the pantry until I'm 2-3 glasses in.

[@WalidChaar]

It's good to see a chef again who is not ashamed of his clean hands and does NOT wear gloves 🙂

[@jreese46]

My Lord, this looks good. Why did I watch this late at night?

[@dponzi56]

Ive been making Julia's recipe a couple times a year for about 20 years. Everyone loves it, including my brother who hates most everything. Someone once gave me a venison roast, and I made Bambi bourguignon:) It was fantastic.

[@germpore]

The venison version is very traditional in Alsace and Germany. In Strasbourg I had a wonderful “civet de biche” and in Heidelberg, I had a likewise wonderful “wildragout”. Both times, served with spaetzle. Looking up recipes under these names, they’re basically variations on boeuf bourguignon, though notably, all the recipes I’ve seen with venison also add juniper berries.

[@darkoresnik75]

I just made this. My kitchen looked like a hurricane had struck, but it was worth it. This is really a 2 day recipe, especially if you make beef broth and marinade. Yes this recipe really does benefit from an entire bottle of wine. The sauce turned out fantastic. This dish is definitely one that i need ro practice to get proficient at. It isn't one you can just decide to do at rhe last minute, but tyou will be rewarded for your efforts.

[@InXLsisDeo]

It is indeed a 2 days recipe. It's totally worth starting the day before. And make enough to eat twice, because it's even better when it's reheated. Trust me, I'm french 😊

[@TrevorAnthonyBand]

agree, most absolutely!

[@No_nosay]

Well, any red work I have a bottle of red wine

[@No_nosay]

Well, any red work I have a bottle of red wine. I will not add pork but I do have turkey bacon?

[@darkoresnik75]

​@@No_nosayI'd avoid sweet wines. If it's a red you'd drink then go for it. I've substituted wines in recipes with good results as long as they are roughly the same dryness or sweetness that the recipe calls for. There's no point in using turkey bacon. It's not a substitute for the fat and flavor of real bacon. I love bacon, but I didn't use it in the recipe because I forgot to buy some and it still came out fantastic.

[@mtkoslowski]

This is clearly the most unctuous meal, the preparation of which I have ever watched. I am drooling…

[@TheClBlues]

Hi Chef ! Here in the south of France we usually add some quarters of unpeeled orange to the marinade, those quarter won't be cooked later, you will drop them off when getting marinade out of the fridge. Alain Ducasse (⭐⭐⭐) is also doing so… 😜

[@judithryan783]

So I’d call that a Daube de Boeuf Provinçale, using fennel instead of celery and maybe onion instead of leek. We add homemade fresh herbes de Provence and real black olives with the orange peel. But the technique is the same.

[@M4RCi92]

Boeuf Bourgignon is an absolute nuclear bomb of flavor, it's the perfect comfort dish. Savory, fatty, juicy, warm, filling mass pleaser. The best thing France has ever done.

[@chrisbundy6104]

Coq au vin?

[@unclestusoutdoorworld]

I'd be happy to judge that competition! ​@@chrisbundy6104

[@lanilaura90]

@@chrisbundy6104Coq au vin is a no..

[@dip4fish]

Tour Eiffel, vaccination, 2cv, Concorde, tgv, french kiss?

[@TemplarX2]

You got to be joking or you know nothing about French food.

[@TrevorAnthonyBand]

I didn't have any beef or mushrooms. Yesterday, I had just seasoned a batch of chicken thighs for baking. Then your video popped in my feed. YIKES. Grabbed the thighs, chopped the veggies, poured the wine and placed in the refrigerator for overnight marinating. Today, Sunday, I TOTALLY used your video/recipe as the base for my Sunday afternoon chicken dinner. Mashed up some lovely locally-grown potatoes (we're in Connecticut), and WOW WOW WOW WOW. And, BONUS: we had a baguette in the house for when we came back for seconds later in the day. WOW and, yes, WOW. THANK YOU!!!

[@ChefBillyParisi]

Couldn’t love this more! Nice on making it work with what you had on hand!

[@-AtomsPhere-]

I can’t picture this with chicken.. you got me curious now

[@UrsulaKele-ic5bb]

For chicken you need to use white wine !

[@JHBG1971]

You made a Cocq Au Vin

[@unclestusoutdoorworld]

Did you use beef stock or chicken stock? I admire the deft adaptation!

[@victoria2944]

Made this for Christmas dinner. It was outstanding. Followed recipe exactly except used Extra thick sliced bacon and a Pinot from CA. Couldn’t have turned out better!

[@onerainiday]

Thank you for sharing your recipes, techniques, and step-by-step instructions.

[@SistaChic]

It's one of my favorite stews. I've never served it without people telling me how excellent it is. I have been using Julia's recipe but I'll give this one a try. The only thing missing is a batch of crusty rolls. TFS!

[@angelaisland4036]

This was so delicious! Worth the effort! Thank you Chef! I love cooking with you!

[@haha20042003]

Vietnam was a French colony. We have a beef stew with carrots. One of my favorite dish. Should try it.

[@Antzzz_Manzzz]

Thit Bo kho ❤

[@romain6275]

Boeuf aux carottes. This is a famous recipe in France.

[@PangurBan-l1s]

There was a popular UK Music Hall song called: “Boiled Beef and Carrots “

[@Osk94]

I made this yesterday for four people for New Year's Eve and it was by far the most delicious dish I've ever managed to cook. Absolutely amazing, especially mopping up the sauce with some crusty bread.

[@ericcutler5463]

Finally! I have been looking for a recipe like this for a long time. Thank you my friend!

[@ChefBillyParisi]

My pleasure! Thanks for watching!

[@joaniemarjoriemarriott342]

Great to share the small onion skinning technique, wonderfully easy.

[@FC2ESWS]

Looks amazing! I swear I could smell it while you were cooking.

[@thursdayschild8039]

I made this last night for my in-laws. WAY LONGER THAN 3 HOURS (for a novice). Anyway, it was still AMAZING. Incredible, incredible recipe, but beware it will probably take you all day + prep the day before.

[@popsicle_907]

This is a FANTASTIC VIDEO, all the way around...it's so well done.

[@ryantruner6998]

Pretty pretty good 🎉

[@popsicle_907]

@ryantruner6998 is that you Larry David? 😄 🤣 Pretty Pretty Good

[@linzarzar6992]

I can taste it upon watching, the best cooking method I've seen. Thank you!

[@sonnicman]

I just made this, and it was awesome. I did the whole nine yards! I made it with the pasta AND the baby potatoes, and then I sopped up the sauce with a baguette.

[@kentfritzel7074]

I made this with the foundation of your beef bone broth (42 hour simmer!) and it was outrageously awesome. So Decadent and the lemon at the end is truly inspired. Thank you, Chef... this expanded my skills a lot and was ambrosia to eat.

[@jklphoto]

Another Master Class! One of our favorites. And yes, love Julia's recipe too!

[@judithryan783]

Wow wow wow! My mouth is watering just watching you prepare this stew!

[@juliennapoli]

Your recipe is a credit to French cuisine, Merci beaucoup !

[@RealMikePannone]

Hey Billy, I made this today for Christmas dinner. Really delicious dish. I did short ribs and sautéed new potatoes. Thanks, it was a hit. Merry Christmas!

[@Berkana]

Chef Billy, at 4:06, I see you're using a small ladle to skim the foam off. I recommend using one of those Asian style ultra fine mesh foam scum skimmers. They work a lot better at removing foam while letting the liquid drip back in so you lose as little of that delicious liquid as possible.

[@propertiesbyreginaldsmith]

what to we do with the leftover stock?

[@Brooklin99_dap]

It's an amazing recipe!!! Oh yeah, perfect for special events or even Christmas, I'm sick of pork. Thank u so much and I was very attentive to all the details, I learn a lot from you.

[@davidhunternyc1]

This might be my Christmas Dinner this year! Yum.

[@TrevorAnthonyBand]

I have a turkey planned for Christmas, but I'm definitely doing this for the next friends dinner. For. Sure.

[@stevefambro189]

Massive props on on the style and production quality of this video. Well done and fun to watch!

[@2good2often]

Thanks!

[@XEEEEM]

I cooked this for my friend and they wouldn’t leave afterward…. I have a wife now.

[@N.C.-wo3ey]

Just learn your lesson 😂

[@rythmicwarrior]

Well done bro!

[@spaceskipster4412]

❤💍🤣

[@JS-jh4cy]

Was she the one who you cooked this for?

[@wisherone]

Oh wow! I watched this like . . . 3 times and thought it would be great but was too much work. Then I challenged myself and did it. Oh my God! Yes, most delicious stew . . . Maybe most delicious dish I ever had in my life! BUT this is like a once in a year sort of thing. Thanks chef!

[@Godschild52909]

I've made this dish many times, however, this recipe is fantastic. I'll be trying this for my dinner guests over Christmas 😊

[@aaronoconnell1597]

The beautiful thing is if you make it the day before it tastes even better all you got to do is throw a pot on the stoveon the day. What a perfect dish

[@angelaisland4036]

Love the history shared with recipe! You are the best instructor!

[@robinstacpoole2667]

Managing that almost impossible balance of great approachable food, easy to follow, presented in a friendly approachable manner without wasting my time. Oh, and did I say it looks like great food? That bit is quite important,

[@davidwilson2156]

Made this for a family meal for 6. Wow! Stunning - thank you.

[@TVHouseHistorian]

Making dinner for friends tonight, and this looks PRECISELY what the doctor ordered for a freezing cold end-of-Autumn's evening. Unfortunately, the marinade stage of the recipe requires I make this another night. This dish has to be perfect or don't even bother. Thanks for the wonderful recipe idea!!!!

[@nitanice]

I often serve with this sort of dish angel hair that's first sauteed in butter until it browns, the just cover it with a rich beef stock to cook. Pairs well with beef.

[@trdfrguson007]

I have made this dish many times with vastly less fuss using the recipe in Anthony Bourdain’s techniques video and it always turns out great.

[@ChefBillyParisi]

If it ain’t broke don’t fix it.

[@resilience4lyfe331]

I miss him too… ❤RIP AB

[@nikkithuillier5519]

Fabulous, I can't wait to try this. Thank you!

[@alexauga]

I never thought ppl would obsess over bœuf bourguignon, French cuisine has so much better to offer

[@ollehemmendorff2134]

Indeed, but people love their simple comfort foods.

[@marcbuisson2463]

We do have much to offer, but don't be mean towards what stays an incredible stew and family dish if you don't want to receive angry comments from french people with incredible memories with it èwé

[@charmedbycharlie]

Suggestions?

[@alexauga]

@@charmedbycharlie I vote Cassoulet or Aligot saucisse

[@JS-jh4cy]

Better than French fries any day

[@harryagrotis326]

I've had it many times and halfway through I was drooling already.....

[@mcmc1103]

I used to cook beef burgundy but my beef was floured to make the meat moist and gravy thick. This is like American and Caribbean beef stew, served over rice or mash potatoes.

[@michaelkingsbury4305]

Posh beef and Guinness, wine substituted.

[@fuckamericanidiot]

@@michaelkingsbury4305 So you made something else

[@mcmc1103]

@@michaelkingsbury4305 I will try beef with Guinness. Matter of fact, I will be having a Guinness tonite.

[@christinegamblin8584]

This looks amazing. I will try making it. Thanks!!!

[@TheOne-dc3wq]

FYI, us continental Europeans tend NOT to use the celery sticks (or stalk of the celery plant), like you use them in the anglosphere, but instead we prefer to use the root part called celeriac which is much more flavoursome, less fibrous than the stalk, if the root is selected carefully, and blends in much better with other root vegetables in cooking.

[@grovermartin6874]

Yes, celeriac has a much rounder, fuller flavor than celery. It is not the same plant, you know. Not common to find celeriac in US shops. It has a very long growing season, and is a bit pricey.

[@summernaleDunningKruger]

The root? My German family doesn't use the root at all! Infact, they use the leafy green parts at the top to add extra flavor(that isn't bitter like the root).

[@summernaleDunningKruger]

​@@grovermartin6874thank you! I was going to say that using the bitterest part of celery seems like a rotten way to "add flavor." Dunning Kruger it the OP and confused the rest of us, thank you for straightening it out for me. I was also trying to figure out how a veggie kids eat slathered in peanut butter and raisins is "too fibrous." I appreciate you clarifying for me.

[@grovermartin6874]

@@summernaleDunningKruger When the US folks transferred to [West] Germany couldn't find stalk celery, there was a great moaning, LOL! Apparently, they didn't enjoy the great restaurants in the area, where the customary salad with dinner was three shredded clumps in a lovely vinaigrette, one of beets, one of carrots, one of celeriac. Beautiful, too.

[@willsdensda]

Thanks for the tip!

[@Justme77400]

Oh, does this look unbelievably delicious! I have a really nice Italian red that I will use for this when I make it soon.

[@mime454]

I have it marinating right now. Will finish tomorrow. Looks delicious.

[@moe2377]

Same here!! Excited for tomorrow.

[@DiamondPaintWithDiamondDave]

Start cooking Monday to serve on Friday...but it looks amazing! Gonna have to come back to this and try it in the near future!

[@titusrider7948]

Dude, this looks awesome 😊

[@ChefBillyParisi]

Appreciate you taking the time to watch it. Thank you.

[@JBSmoke1]

Looks awesome!

[@ChefBillyParisi]

many thanks!

[@TinMan-kd2gv]

I don’t make this version of beef stew recipes but I made a lot of Goulash which it is very similar and tasted incredible. With Goulash, you put the potatoes into the pot the last 20-30 mins depending on the size. Serve with either baguette or rice 😋. My kids love it

[@markcummings6856]

Yum. Lots of work. Thanks.

[@ChefBillyParisi]

It definitely takes a minute, but well worth it!

[@mauimarcus]

And as you said... it's really a great dish for holidays, occasions, or just anytime. I don't think anyone would be disappointed in seeing this at the table.

[@markcummings6856]

@@ChefBillyParisi Indeed.

[@davidcox3076]

Cooked this years ago when my parents were visiting. I'm not a pro chef, but it was incredible. This recipe looks yummy.

[@tymz-r-achangin]

2:35 Update by Chef Billy Parisi. Important Note: Always turn your pot over in order to dump out the bug remains from when the pots were improperly stored whereby not being placed upside down

[@모-q4z]

This makes no sense

[@mikerhonevich481]

@@모-q4z Thats because youre obviously slow

[@anthonyantoine9232]

I'm glad you mentioned the pot roast at the end, because you can honestly get like 95% of a good boeuf bourguignon with just a little extra work on a pot roast and for notably less effort. Works great for prepping ahead of time and eating throughout the week IMO.

[@mcmdrpiffle447]

Speechless ! ! I cook. It's what I do. I just this evening found your site. For any other recipe, I'd have something to add... For YOUR Boeuf Bourguignon, I've nothing to add. Nothing. Perfection ! Know That. This is perfection.

[@ChefBillyParisi]

Many thanks!

[@jordanb3787]

French here! I agree! Perfection!

[@pdk213]

That really looked incredible. The whole journey. Thank you!

[@shaunpreston2839]

I'm an Englishman but gotta admit this is one of the greatest dishes ever with fried bread I make also with venison! Winner all day long!😂😅

[@jadams1722]

*As an Englishman you gotta admit everyone cooks better than you! Especially the French.* 🤷🏻‍♂️

[@jackreacher5667]

@@jadams1722 As an English Chef, we cook far better than Americans, that's for sure.

[@DenUitvreter]

@@jadams1722 He was just being honest his opinion does not carry any authority.

[@jadams1722]

@ That’s laughable! We both know that 😂🙄

[@roderickcampbell2105]

Wonderful recipe and great ingredients. A fine red wine is a must, but I have never seen the brandy before. A amazing touch. Now I have to some brandy, but it's Christmas eve, so it will be New Years meal. Thanks and best wishes.

[@warchild4069]

Excellent video!!!! Excellent execution!!!! This is great with properly prepared scalloped potatoes.

[@faithsrvtrip8768]

I'm down south for my 5th winter in the RV. Local stores sell very affordable smoked pork jowl also called guanciale, yay! And beef cheeks are sold in the Mexican section. Yay! My next beef bourguignon will be made with beef cheeks and either Italian chianti or cabernet sauvignon but cooking time will easily be 3 to 4 hours. Mexicans use beef cheeks for barbacoa in Texas. Oh I love how are using leek leaf for bouquet garni bundle! So cute! I'm drooling over those pearl onions cooked in pork belly fat! I never liked frozen pearl onions they have an off taste so this may change my mind about them if you use fresh and properly prepare them by blanching and cooking in bacon (or guanciale) fat. Love the baby potatoes in butter. I hate peeling taters but it was very pretty :) Happy cooking y'all!

[@Blinknone]

Guanciale.. The secret ingredient of authentic Carbonara.. OMG i love it.

[@faithsrvtrip8768]

@@Blinknone Same here! And when it is labeled Smoked Pork Jowl AND it's 1/3rd the price I love that even more! My favorite flavoring, now. Like it almost more than bacon :)

[@anthonybuono02809]

Great show. I love the sharing of the hacks.

[@KeePenne]

As soon as my eyes watched you prepare this meal, my stomach had just one question: When?

[@ChefBillyParisi]

come on thru!

[@jamespardue3055]

WOW. Not sure I could pull this off, but I LOVE Beef Burgundy. I see a kitchen adventure in my future.........

[@a_leaf]

All cultures have a variation of this exact recipe ingredient combinations.

[@DenUitvreter]

The French themselves have more than one, probably Burgundy has.

[@L2.Lagrange]

This does look really good. I'll have to give a similar recipe a try soon

[@cbarak72]

Red wine is the secret in making beef tender. Any type, it doesn't have to be expensive.

[@ChefBillyParisi]

100%

[@2good2often]

@@ChefBillyParisi a 12 dollar bottle of shiraz or merlot .. save the chateneuf for latter !

[@Jbp658]

I’ve made this many times, I may try a few of the things you did next time. When I went to France I was nervous about trying it at a restaurant. What if I realized mine wasn’t as good as I thought? I had it at a restaurant in the Burgandy region and it was sublime. And I realized what I make at home was indeed delicious!

[@Lostdeltallc]

Sweet Jesus. This will be my next culinary adventure. Thank you!!

[@obelittle530]

Christmas dinner anyone?

[@ChefBillyParisi]

LG!!

[@luisepage]

Oh my god, this looks delicious. Trying this this weekend

[@dillonwang1429]

My stomach is rumbling but my wallet is crying.

[@rodolpheROGER]

C'est Bien vrai cela! A new French aficionado!

[@starfishsystems]

Some years ago I had the gpod fortune of connecting with a local supplier of Pinot Noir grapes. After crushing, I immediately pressed off about 1/4 of the juice, fermented the rest open, and after giving it a year in barrel ended up with 225 litres of very nice intense wine that aged well for about eight years. The acidity was good, but it never developed all the complexity that I was hoping for. It was still an incredible luxury to have at least a very good Pinot Noir in such quantity that I could pour it or cook with it in abundance and still keep a clear conscience. This video reminds me of those days, summers lived outdoors on the coast of British Columbia. Starting the marinade the night before, I would take a day to make Bouef Bourgignon in a three-legged pot over coals. Browning the meat is easily done, but it's tricky to keep the fire going yet not create too much heat for simmering. Honestly, that's why it takes most of the day, because half the time the pot is off the fire after more wood has been added. But fortunately the volume of liquid helps very much to moderate the pot temperature, and the result is certainly worth the wait. This video has now got me wondering if I might be able to get my hands on some Pinot Noir grapes next fall. Thanks for the inspiration!

[@ctrlaltchris]

Okay

[@chrisrrasberry]

I just made this and it is awesome!

[@udasai]

Every French recipe is the same: shallots, carrots, celery, mushrooms, butter. Fuss around with these; now fuss around with some meat. Add parsley, sage, rosemary, thyme, salt, pepper, bay leaf. Fuss some more. Cook, reserve all the juice, and put it back. Probably cook some flour and butter. Dump on platter, sprinkle parsley. Side of mashed potatoes. Et voila, vous cest la francais or whatever the hell the French babble for "Now you're Frenching" is.

[@wokfriedburger]

This is actually exactly what i needed to hear, and its true af Thank you

[@CrimeVid]

Every American reciipe is the same, meat onions garlic corn, cornstarch cheese. add ridiculous quantities of seasonings with folksey names,the ingredients of which are mostly the same, add more cheese,and heavy whipping cream. add boiled scones . now you'e Yanking it serving suggestion , grated parmejan (?) and don't forget to serve your wine in jam jars.

[@jimmason8502]

You clearly have never been to culinary school.

[@pirogue6565]

@@jimmason8502you clearly have no sense of humor.

[@REMY.C.]

We don't have that expression in France but it's funny 🤣

[@davejalenderki]

I am absolutely going to make this. The more difficult and involved a recipe is the better I like it. I try to make a different international dish once a month. The last French dish I made was ratatouille. I am looking forward to making this one. Thanks for sharing.

[@TheReal_Dan]

I just found a new favorite channel! Can’t wait to make this 🙌🏻 thank you for sharing!

[@juinhirtzmann6302]

Hey, ok, so I'm the French guy that's gonna tell you wrong but Côtes du Rhône isn't Bourgogne wine, it is Côtes du Rhônes. It comes from the Rhônes valley, which is outside of Bourgogne. And pinot noir isn't a geographic appellation, it is a grape kind, like Syrah.

[@ChefBillyParisi]

You’re correct, I responded to this a few times and some other comments :-). Thanks for sharing.

[@grovermartin6874]

A beautiful recipe, well demonstrated and explained. Thank you! I must say, if I used that much salt, I'd have a stroke. Yegods and little fishes! The cattle are given salt, you can taste it in the meat. As a chef, you must become accustomed to ever-increasing amounts. Aside from all that salt, it is a wonderful dish.

[@davecarr5892]

Good thing you didn’t use the Côtes du Rhône wine. The name of the dish would have to change.

[@ChefBillyParisi]

For it to be super classic, it must be a wine from the Burgundy region, but I'm not sure anyone would know if someone used a Côtes du Rhône.

[@DenUitvreter]

@@ChefBillyParisi There probably are, Burgundy wine has it's own cult following and is quite characteristic. I don't like to cook expensive wines, I just try to find a reasonably priced bold, dark red, high on tannines and alcohol one from anywhere. You lose the wine's subtlety mostly cooking it, but not it's "body".

[@troupier88]

Burgundy is north of Lyon (beaujolais as the southern terroir) and côtes du Rhône comes from south of Lyon (Vienne / Condrieu to Marseille). But any redwine make the trick

[@fergon609]

😂😂😂

[@michaelmcclure9350]

Best meal ever!

[@philcremer4709]

1:53 Did you mean, using those black gloves? I don't know why they're a thing in cooking circles. That's the kind of stuff you see in horror movies. Concealing the evidence? Just plain creepy!!!

[@maning313]

Billy, I Love how you cook and teach. I just SUBSCRIBED. Merci!

[@endthisnonsense7202]

Boeuf Bourgignon is a stew. A good stew. The French dish we're obsessed with is Canard à la Presse.

[@chefdujour]

My compliments to the filming, editing, planning and execution of a video of a wonderful slightly modified classic but for very good reasons and with great explanations and great technique. Well done, magnificent and Bon Apetit to all who come close to this level of success. Well done Chef! 🔪🍷🔥

[@ChefBillyParisi]

I appreciate the kind encouraging words. Many thanks and Thanks for watching!

[@chefdujour]

@@ChefBillyParisi Many critics can neither produce such a video or cook such a meal. Ignore the critics, there are very few who even know where to begin with a pot au feu.

[@riverrock335]

Be nice people. When did our society change to normalize Karen behavior.

[@Butterflies-are-free]

When Trump came into office. That’s when.

[@adopequeenatyrantkingaboss8057]

It looks so good. One day I will muster up the courage to try it!

[@collywobbles1163]

UK here. We knew of this long before Julia Child. What you mean is that Americans had never heard of French cooking until the 1960's. America isn't worldwide. It was also famous in the French colonies. Both of which France and 🇬🇧 had long before America was even invented.

[@magpie1744]

I think that is true. In the US Julia Childs made French cooking fashionable in her TV show. My mom loved watching her. ❤

[@Greenplanet949]

Gorgeous! I just decided what I’m making for my next dinner party. I’ve made this before, but you make it so understandable.

[@ChefBillyParisi]

Hope you enjoy

[@TrevorAnthonyBand]

me too! We just invited the friends over for the 28th and they're in for a treat and they don't even suspect how awesome is the meal I'm going to feed them! hahahaha

[@charmedbycharlie]

I make mine with gnocci, pan fried in olive oil, butter and salt and then served with the bourgignoun and garnished with herbs

[@rfc3133]

I suggest, very gently Browning the flour in butter until golden brown before adding as a thickening agent. This better prevents it from clumping than just cold mixing the butter & flour

[@JohnMarch-m4o]

Excellent method, use this myself.

[@fastmph]

Great video, clean narration, to the point, can’t wait to watch more of your videos.