How to Make Julia Child's Beef Bourguignon

[@IjeomaThePlantMama]

I wanted to cry when he poured all that meat into the pot @4:56. Julia always said don't crowd the pan!!!

[@erikklembara8081]

when u try to sear the meat but u end up cooking it xd

[@sweatynreadyhot6915]

He was steaming it at that point. 😂

[@weeziepuff13]

He has no idea what "browned" means.

[@MawcDrums]

All of the liquid in the pan afterwards 😢

[@sammyboy1234]

I don't know if you know this, but the "20 small white onions" are supposed to be pearl onions, which are about the size of your thumb.

[@elisha-doa-lereigh]

I was gonna say...

[@jrstreets]

The meat isn't even browned, its grey like its been boiled or steamed. Far too much meat in the pot at once.

[@ajshdhenskaka]

If anyone was wondering why France didn't assist the US invading Iraq show them this. This is vile.

[@lilo5437]

Hahaha

[@espoire_]

Jack had nothing to do with the Iraq war, troll.

[@Hottactioncop]

@@espoire_ you don't say

[@nytrox84]

He straight up cosplayed Resident Evil 7's dinner

[@frankiestein78912]

One of my favorite comments ever

[@IjeomaThePlantMama]

"Crumbled bay leaf" *facepalm*

[@declancairney1708]

Waitin on 5 heeps of mayonnaise

[@Delarius86]

Doesn't "small onions" usually refers to the pearl type onions (about the size of grapes?)

[@jamesspinelli6524]

Yea he used the wrong ones

[@GordonSlamsay]

God tier thumbnail

[@billb.5183]

A crumbled bay leaf? Who crumbles bay leaves? Unbelievable. LOL

[@tburgzkta]

I literally said the same thing when I heard him say crumbled bay leaf

[@OpheliaNL]

The original recipe actually does ask for a crumbled bay leaf. Crumbled doesn't mean tear into pieces though lol Actually, it's said that crumbling them a bit does bring out the flavour more than just putting them in, but who knows.

[@punkgrl325]

@@OpheliaNL You mean crumpled? Crumpled means you don’t tear it up, while crumbled does.

[@OpheliaNL]

@@punkgrl325 I did. Thanks for the correction. Not a native English speaker so wasn't aware there was a difference. Now I know.

[@B_2_11]

Jack does that's who bill b. Where's your cooking channel with over 500k subscribers? Now sit back shut your mouth and enjoy the show 😉

[@RaidenF8]

Hey Jack, why didn't you follow Julia Child's exact recipe?

[@TheDrunkCook111]

Because he thinks his way is better than

[@kenRoberts1984]

The bouquet garni goes in with the stew lol

[@BludwichHorrors]

wasn't that a sachêt not a Bouquet Garni?

[@kenRoberts1984]

Either way, goes in with the stew

[@dang99991]

Are you certain?

[@Rand821]

You did NOT wait for the foam in the butter to subside... the mushrooms were SOFT, not browned, essentially boiled... When you pulled it out of the oven it looked so enemic because you used the wrong wine, did not let the flour brown, and allowed no color to your meat or veggies. And don't forget, your presentation is unique because of the use of the wrong onions, mushrooms that were never browned, and a sauce that was never thickened with a beurre manié as the recipe called for.

[@skinny810]

GOT EMMM 🤓🤓🤓🤓

[@MawcDrums]

Julia's recipe in mastering the art of French cooking does not call for a buerre manie. She mentions it in passing in the show as a way of thickening sauces but it is intended to boil the sauce rapidly to thicken it.

[@lastboss25]

is he crazy?

[@gidnik]

Is this a parody?

[@deendrew36]

Joseph kirkpatrick a bit harsh. This is a technically challenging recipe and I think he made an honest attempt.

[@ajshdhenskaka]

@@deendrew36 No it's not. You sear the meat, braise it, and reduce the braising liquid. There's no advanced techniques required or anything remotely complicated. Jack only makes it look hard because he's an idiot who tries to pass raw chicken and bison off as "beautiful".

[@bluekygurl6]

Why does he keep saying the meat is browned, then the veggies are browned? Nothing is browned here lol. Too much meat in too small a pot. All he did was boil the meat basically. There was no browning nowhere....thus no flavor forming. So sad!

[@lilo5437]

“I’ve studied this over the past week” Doesn’t look like it

[@evazdivaz]

The small white onions are supposed to be pearl onions not regular onions

[@vapepro2220]

Julia also said to dry your meat...wet meat steams...dry meat browns.

[@ouissandy2806]

Muse en place, maillard effect, seasoning. Please learn what these things are.

[@dang99991]

He literally put 20 onions in this recipe and didn’t question it 🤦 I didn’t believe it was really going to happen but he did it!

[@Snozeberriez]

You’re actually cooking. But still failed. Jack. Stop

[@orpheus0108]

This is a travesty. This is not bœuf Bourguignon... this is an entirely different abomination

[@strawberrybananapeel2538]

“Pearl onions” because it “tells us to.” 😆

[@jfatsnorlax]

wait, aren't pearl onions used for this recipe?

[@e1ana10]

I saw Julia Child saying not to crowd the pan when browning the beef or else it wont brown properly. What was your experience like since you added the beef all at once?

[@eclecticaeclectica3125]

Great recipe but when you are starving, you just can't wait 3 hours. LOL Thanks for sharing!

[@yayakelley7771]

I make this STEW a lot. I would never ever use stew meat to begin with but I cook mine in the oven for at least 5hrs.

[@slvsfr]

I rally wish the audio in your presentations were at the same level as your theme music. I have to constantly adjust the volume watching your stuff.

[@armywife012205]

The first time I made it I was astonished as well. lol

[@wupme]

Is the Magic Bullet so expensive ? I buyed mine for €25, its my second one. The other one died away in an accident...

[@intellegence63smart]

The white onions are so cute, I want to cuddle with them.

[@yayakelley7771]

I make this stew all the time. Don’t use stew meat. If your gonna invest in the other ingredients buy a chuck roast and cut it in to stew pieces. Also use burgundy wine. Vintage makes no difference either. Hence the translation from French Burgundy Beef. Don’t use small white onions. Use pearl onions. This is a rustic French stew. Don’t plate it so it looks like a dart board. I serve it over either creamy mashed potatoes or toasted crusty French bread.

[@ChasinTranes]

where did you get this recipe from? the flouring and seasoning after the browning seems odd

[@ajshdhenskaka]

Probably looked it up on Wikipedia and guessed which order to put things in.

[@TheKingb92]

@avatar098 although most of the wine does evaporate, not all of it does. Just a tiny amount will remain no matter how long you cook it.

[@CalibanFlamingo]

is boiling bacon the same as simmering?

[@maevamaia]

Just giving my opinion but your Boeuf Bouguignon is way complicated then the actual one! Not sure what would a french think on your way of doing it but well done on trying...by the way when you put the meet first you have to add butter in the pan not olive oil.... interesting to see an American doing it. cheers!

[@yayakelley7771]

I know!!! This was so over complicated I’m sure it made French people cry. How is this guy so confident?!😂

[@HAHAUNDERAGE]

crowding the pan to seer the beef :( And you used cabernet sauvignon for beef bourguignon :( bourguignon -> burgundy

[@avatar098]

@1990cujo The alcohol in the wine evaporates when cooked. The wine solely serves as flavor, no alcohol involved. So, yes, this is set for all ages(:

[@CasualDudeGaming]

tbs of olive oil but put like 2-3 lmfao. 2-3 inches but cut in 1 inch lol. This dude always put butter and olive oil together.

[@CareyBolam]

Even though I'm sure he made many glaring errors I bet this tasted good

[@WM_1979]

dont eat bay leaf jack.

[@veenguyen5948]

Pearl onions hard to find?

[@SuzanneBaruch]

Yeah, I thought the same thing. Either that or he didn't understand what a pearl onion was and mistakenly thought it's the same as a small, regular onion.

[@melikespudding]

You need to make some italian food to! A portuguese and a ITalian one! I'm a portuguese that loves italian food !

[@yoda2000675]

Incredible.

[@Kaboomboo]

You definitely overcomplicated this recipe, which is a stretch. You managed to make something that's already pretty simple... and made it MORE difficult. You put the garni IN the soup, not with your onions. And the onions are supposed to be pearl onions. Those are way too large, and a bonus you can get those pearl onions frozen. Even better! You only need one pot to make this recipe and you can do it entirely on the stove. And you overcrowded your pan when browning the meat. Also the bay leaf needs to be whole for easy removal. You ever try chewing on a bay leaf? Now you put little bits for people to probably cough on. And don't even get me started on that wine. I'm willing to bet you bought some cheap crap at the grocery store that's not fit to even drink or mix in a sangria. I'm sorry Jack, good effort. But.... no. Just no. I will say your presentation is decent.

[@Bicth97]

you picked the WORST thumbnail

[@JustNess78]

I read the Julie and Julia book and I think it was the creapes (sp?) that gave her the most trouble. Maybe u could try that one?? =)

[@Rarrin9378]

@Delarius86 I think there called pearl onions

[@RandomeGirl13]

that is a hell of a lot of food O.O

[@coldvolcanicash]

Woah, soooo many steps!! I'm not cut out for that. Lol

[@peoplecallmeagoth]

@TheIpoodrock Well, it's originally from France. People in Quebec make it because they're French as well.

[@Dory-y6]

@splashycassie More than likely you would make the herb boquet. You can get cheesecloth at many places. Walmart has it, Home Depot, and many resturant supply places. @home depot it is in the paint department.

[@goodisgoog]

I thought he was gonna say weed or something when he was saying what most people use the bullet for. Haha

[@zxenen]

I work at a Famous Chateau as a chef. Theres a saying in the industry. Never trust a Skinny Chef.

[@RichardPubesJr.]

Why in the heck bejeezus doesn't Jack know how my oven works?! Wtf am I supposed to do with my kids??

[@cookingwithjackshow]

@Etimos I can not explain how amazing the onions came out. They melted in my mouth and didn't taste like onions. They were almost creamy to the teeth. It was the best part of the whole dish.

[@Rand821]

You did NOT follow the recipe at all! And everything you did is SO wrong! OMG! You did NOT brown the beef (gray, overcrowded pan)... you BOILED the veggies (no caramelization on those onions)... You added the cheese-cloth herbs to the wrong pan at the wrong time (that belonged in with the beef & wine)! You used the wrong wine. You even CRUMBLED the bay leaf for some reason! You used SMALL regular white onions, not PEARL! The bacon you used was smoked and should have been blanched if smoked.

[@MarkQP]

beast recipe

[@cookingwithjackshow]

@Delarius86 the recipe never said pearl or I would have bought the pearl. It just said small white and it came out great.

[@redsoxrefractor88]

wow man awesome job! im gonna make this for a christmas party my family and i have. it just seems like a cozy meal and will be great in cold weather and the holidays. Hats off!

[@splashycassie]

Hey Jack I was wondering, do you HAVE to make the white onions or can you skip that part an just put some bread on the side? Please wrote back please

[@user-wj9wq7mk4h]

How did it turn out?

[@aerieljohnson1458]

He really think he a gourmet chef

[@BigViolenceCroaker71]

kk steamed then

[@alozzzy1213]

Fullbody young wine is used because if the wine was older the wine would basically cook out.

[@BlastinHash709]

hey jack just a thought but would there be a big difference i made this but cut out the mushrooms?

[@user-wj9wq7mk4h]

How did it turn out?

[@fatdoi003]

think there're too many unnecessary in n out steps..... flour can go in when frying the vegetables, then add tomato paste, add wine to deglaze, add herbs, reduce then add beef, stock into oven....... much simpler

[@mitchyrosa]

William Ng May you find the word of Julia child 😂

[@scottsmith6675]

Nice guy and good intentions but you lack important culinary techniques. It's very basic to make sure your meat is essentially dry and then placed into a very hot pan to achieve proper color. You crowded so much meat in there that it never had a chance to properly brown. When you put so much meat into one pan it drops the heat down dramatically so the meat never has a chance to caramelize. That's why it's gray and tasteless. This is cooking 101. If you plan to make cooking videos at least try to get your basic culinary techniques down before you make your video. Bay leaves are never used the way you use them. They are cooked with the food for flavor and then removed. They are not edible even after cooked. They remain firm and can easily be caught in your throat or digestive system. I cannot believe that you actually crumpled it up and put it in with the food. That's just unbelievable. Do you not study basic culinary techniques? Or do you just read a recipe and do it without thinking about it? It's not good to give people incorrect or bad advice.

[@williamgag]

That's a lazy man boeuf bourguignon :D

[@blazinator]

No offence but your presentation on that dish was horrible. So messy and crowded.

[@azntranc3951]

@doom10251997 thanks for the tip ! and even if you cut your finger, a cut from a sharper blade heals faster than a cut from a dull blade!

[@doom10251997]

For a tip with your knife skills, dont hold your knife with your index finger over the top of the blade. Instead, put it on the side of the blade or on the handle, because it's possible for your index finger to slip and get cut, especially when forcing the blade with a dull knife (that's why a sharp blade is actually safer than a dull one)

[@cookingwithjackshow]

@MagicMiley08 it cooked for 3 straight hours. there is no alcohol left in it. Yes it is safe.

[@oasisbeyond]

You need more butter, or oil and more heat in pa, you're boiling the stuff which won't taste good in the end. But, I like your courage on trying something new.

[@dpk828]

really nicely made - but to be honest, beef burguignon is ALOT easier to make

[@poison812]

That was really your masterpiece. Great job, Jack. You really should trust yourself and show us all the posh recipes.

[@cookingwithjackshow]

@splashycassie cheese cloth is available in any store. As for help finding it. usually in the baking area or pots and pans.

[@dang99991]

He literally put 20 onions in this recipe and didn’t question it 🤦 I didn’t believe it was really going to happen but he did it! 9:30 Nevermind, I’m no longer shocked by the onions after watching him place the “herb bouquet” in the pan and not with the sauce. This is next level stupid. Jack has to be trolling! 10:19

[@ImjustKelly73]

Kudos for doing such a famous and hard recipe! Some things are right and some aren't, but I think you did great! Julia might just be proud :) I'm a huge fan of Julia Child and Jacques Pepin! Great vid Jack!

[@tiekneebubbles]

We "HAD" the magic bullet and yes, IT DID SUCK! It liquified EVERYTHING. Best for making omelettes.. We did get the Ninja though. I tell ya 3 pulses of that thing and it really does CHOP whatever your chopping.If I want a fine dice i pulse 4 to 6 times. Oh and with making the slushy drinks, ITS FREAKING AWSOME!! I BOUGHT A MARGRITAVILLE MACHINE FROM AMAZON FOR LIKE $180.00. DONT GET ME WRONG IT WORKS GREAT BUT THE NINJA ... does the same damn thing !!LOL. Just thought you might wanna know :)

[@iPattou]

PLEASE JACK STOP MAKING ME HUNGRY

[@grader731]

SINGAPORE DISH !

[@EdgewiseChairman32]

LOL

[@BlastinHash709]

haha jack did you see that new magic bullet? the babybullet or something that blends babyfood. I seen it on a infomerchial the other day

[@ov3rcl0cked]

I love how you cooked everything in the same pan reusing the same oils to keep the flavor.

[@donkeyo4]

If you like french, make a Croque-Monsieur.

[@silvermediastudio]

Jack, that is a masterpiece! Fantastic breakdown of this classic dish that so many find intimidating.

[@cookingwithjackshow]

@CuriousCosmo09 inside of disneyland they have a jack skellington shop.

[@PogMcDog]

@Xerdies He already said so, but we aint got no hot topic stores around here in Southern Sweden D:

[@iEATcookiies]

@TigersPrettyBunny "With juice" would be "avec jus" in French, not au jus.

[@md20gm]

Never trust a skinny cook.

[@christschool]

Burgandy is better in this recipe.

[@Thalanna]

As a french person... well, a "fully fledged" french boeuf bourguignon actually takes days, since you have to either marinate the meat for 1 or even 2 days before you prepare it, or cook the meat for 2 hours, then leave it for a day, then cook it again for 2 or 3 hours. The onions aren't mandatory, and you can try potatoes as a side dish. As for the butter, indeed, it's butter because olive oil is too tasty and can severely alter the taste. Still, Jack's version looks quite tasty =)

[@TheVittleVlog]

Nice work Jack!!!

[@PogMcDog]

@Bluetorchproductions Everything is possible, but not compareable. do it if you want to, can't say it'll be great.

[@cookingwithjackshow]

@BurnsCanCook you have to send me pics when your done.

[@CMFP23]

Looks amazing, too bad I don't like mushrooms =/

[@lasnenastv6811]

Hello Jack.I was watching the original Julia Childs video right now and you did things A Lot different, However, it seemed pretty good and I definately enjoyed watching you omG I'm hungry at 2 a.m. O.k well loved it..

[@phillyell2836]

Pearl onions! yours are not.

[@TheOGMattBurns]

By far the best looking thing you've ever made my friend. Now I'm thinking I might have to give this one a whack.

[@lucas5665]

Do a Portuguese dish ;) And really good video :)