Julia Child's Boeuf Bourguignon | Jamie & Julia

Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia. Today I make her most famous and well known french dish, Boeuf Bourguignon.
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Recipe:
1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) chuck steak or stewing beef cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter

[@christineschaefer8216]

For months I have been wanting to make this for my husband. I haven't made it. He sadly passed away yesterday. He always loved my cooking, but just another example of don't do tomorrow something beautiful you can do today. I love you Bryan.

[@antichef]

I’m so sorry to hear this. My heart is with you, Christine. Rest in peace, Bryan.

[@christineschaefer8216]

@@antichef Thank you. Keep inspiring.

[@errorcode202notfound5]

I hope you are healing well Christine ❤❤

[@sheilapohn7220]

I’m sorry to hear this, but perhaps if you make it you’ll at least feel a little closer to your late husband. I know it’s not much solace, so I’m adding in all my thoughts and healing prayers for you, and gentle hugs. Be well.

[@memahselfni]

I made this as the main course at a Christmas dinner I put on Sunday for some friends I consider family. I have never made a dish that required so much effort, but when I tried it I almost cried. I have never had something so delectable much less been the one to cook it. It was my first Julia Child recipe I've tried. I'm still thinking about it and wishing I had more♥️

[@bdavis7801]

My first one too. 😆 So worth it!

[@manmaje3596]

It’s just a stew in its simplest form really.

[@ben1805]

Absolutely! It was my first Julia Child dish too and I really had to stop myself from going back for seconds because I wanted leftovers

[@saltee8460]

@@manmaje3596 The more deep you get into cooking, the more you realize, simple dishes with quality ingredients and methods can excel far above expectations.

[@jasmadams]

I had a similar experience with an Italian stuffed rabbit recipe. Not from Child, but a difficult process (had to learn to debone a rabbit, among other things), and when I served it for Christmas, it was enormously rewarding.

[@johnryan6422]

Hey, whole animal butcher and CIA grad here. So the reason the butchers were probably confused is because 'chuck' isn't just a cut of meat, it's what we call a 'primal'. Its literally a 1/8th section of an entire steer from the fourth rib up through the neck. Within the chuck you have: chuck eye (pot roast), flat iron, brisket, ranch steaks, denver steaks, bistro fillet, the front leg, and about 30lbs of neck meat usually used for ground beef or stew. A primal is the first cut made on an entire animal once its split down the spine into two sides and is only made to make the section more manageable for the butcher. There are 4 primals, 2 of each per animal as there are two sides to every steer, the: chuck, rib, loin, and round. Each one weighs between 50-200 lbs. So what Julia was most likely talking about was chuckeye. Its the continuation of the ribeye muscle up into the front shoulder (think of the long line of muscle that runs parallel to your spine all the way down you back) That line of muscle starts as the chuckeye at the front of the animal, changes into ribeye by the 5th rib to the 12th rib, then lastly changes again into NY strips before ending at the hip. It's traditionally one of the best slow cooking meats as its has a good fat to lean ratio and a good flavor. Personally I think that denver steak works better as it has beefier taste and similar fat content.

[@MrJackBroady]

Jamie: "i don't know how to cook" also Jamie: has over £1000 of Le Creuset cookware

[@antichef]

Damn, Jack they aren’t that much! Also, they’re my wife’s and she lets me use them 😬

[@jennacornwall5243]

Ya I noticed his equipment too. Knives, chopping block and the famous red knob gas stove.

[@wxbake004]

@@antichef Wife didnt tell ya to not metal utensils on enamel??? Good shit nonetheless!

[@madsx6438]

Someone who drives for the first time in a Lamborghini is gonna be just as bad as someone driving in a Civic 🤷‍♂️ (no offense, Jamie lol)

[@Kt-cn2rq]

@@antichef 😄

[@jenniferswenyargallagher3763]

My Mom made this for my Dad every wedding anniversary for 58 years. She would serve it in front of their fireplace on a table beautifully set with candles. Just for the two of them. My Mom was a fantastic cook. They were married in 1964. I miss them. My Mom and Dad made everything beautiful. Thank you sharing this recipe.

[@Shazy1212]

What a wonderful story 🥰

[@gayprepperz6862]

Thank you for sharing a beautiful and special memory with us. It warmed my heart.

[@kennethkauzlaric8948]

Thank you for doing her "Beef Bourguignon" This one of her most iconic dishes, beside the "French Onion Soup". When I started cooking, this was one of the first recipes I made. I still make it to this day.

[@antichef]

Very cool! It was that GOOD!

[@mrs.h2725]

Can’t wait to try this recipe! Also ‘all the salt, this salt, that salt’ sounded like a bit from Rick and Morty Interdimensional Cable

[@fearlessknits]

Imagine if you made both for one meal… wow!

[@agathacccc2710]

It’s not “her” dish, it’s a traditional French dish everyone in the country has tasted at least once lol

[@fearlessknits]

@@agathacccc2710 but her version is indeed hers. Nobody does beef bourguignon the exact same way. Just like Johnny Depp’s Willy Wonka is very different from Gene Wilder’s. Their interpretation belongs to them individually.

[@brianfrank7022]

I’ve made Julia’s boeuf bourguignon several times and tried different red wines and I found that Chianti give it the best flavor. Excellent choice and great job!!!!

[@CarolineWolterHall]

Thank you for that tip.

[@bdavis7801]

🤔 Interesting. I always use a beaujolais.

[@mellie4174]

It's bourguignon! Use the wine from there!

[@mariagordanier3404]

@@mellie4174 Merci!

[@PyrrhusBrin]

@@mellie4174 no

[@carolynhurwick1133]

You're a man after my own heart. I've cooked a lot of Julia's food through the years, but I like your style...I swear a lot while cooking, drop food on the floor and sometimes do steps out of sequence ...but the important part is that it turns out terrific! Love that Julia and appreciate you!!!!!!!!!!!!!

[@antichef]

the best comment. We are one and the same. The swearing is necessary! Thanks, Carolyn!!

[@Eriq9180]

As I was watching this I thought to myself "he cooks like I do!" I am glad I am not alone. (peel onions under running water to keep from crying)

[@Kt-cn2rq]

Swear alot making cakes for customers 😄

[@dreamkitty]

@@Eriq9180just fuckin cook my god 😂

[@alistairmcelwee7467]

I think Julia was prone to dropping things on the floor also.

[@jillnott1654]

I remember when I was younger watching Julia Childs on TV and as I’ve grown I never had her cookbook until I came across your channel. I’ve binge watched all your episodes and ordered my 1st book the other day. Today I went out with my grocery list in hand and made this dish for dinner tonight. I have to say OMG if most her dishes taste this good, I will be in Heaven! So thank you Jamie and Julia because if it wasn’t for your channel I would of never bought and made this dish!

[@MSUki10]

Wow...you were left unable to clearly think after you ate those first few bites. Any dish where one is left speechless is definitely worth a shot of trying to make...even if it takes an entire day to do it. Great job, Jamie! The dish looked melt in your mouth delicious!

[@antichef]

Thank you! :) haha yeah I was.. Also couldn't form proper words. It was one of the better things I've ever cooked.

[@theprousteffect9717]

It's totally worth it to go all out every once in a while.

[@SonGoku-vt7lu]

Couple tips- 1. Yes, you need to add the beef to the Dutch oven with about a 1/4 cup of flour and then roast dry at 325f for 15-20 minutes. This thickens the stew while also removing the raw flour taste. 2. Any dish you’re cooking with beef in it- SEASON THE BEEF WITH LOTS OF SALT AND PEPPER BEFORE SEARING. The meat needs salt and pepper to engage in reverse osmosis and get the inside seasoned. This also helps achieve a better sear. 3. NEVER move the meat in your pan when you’re searing. Let it sit there without touching it until it’s time to flip (4-5 minutes on high heat for a sear). Lastly, a secret tip- add about 2 tablespoons of fresh honey during the last hour of roasting. Helps make the beef more tender and cut some of the acidity of the sauce.

[@taramac829]

I never learned that about the salt and pepper before it goes in the pan as silly as that may sound - I didn't realize it made a difference. Definitely going to start doing this, thank you for sharing!

[@SonGoku-vt7lu]

@@taramac829 No, it’s not silly! It’s very common, lol. There’s a lot of complex science that occurs during the cooking process, and that’s what’s ultimately responsible for how a dish tastes. Definitely use the honey trick too! Honey contains an enzyme called “Protease”, that breaks down meat fibers, and helps to effectively thicken/caramelize sauces. Plus, the sugar cuts through acidity in low pH dishes like this one. That makes it the perfect ingredient to balance out your dishes flavors, while also making your beef EXTREMELY tender. I hope my explanation helps, and can show you some creative ways to improve your dishes, and keep you excited about cooking!

[@chrismanuel9768]

That is great advice overall, but I've heard to never put pepper directly into a hot skillet because it'll burn?

[@SonGoku-vt7lu]

@@chrismanuel9768 That’s true- but it’s actually pretty hard to burn pepper if it’s mid to coarse ground. You’d really only have to worry about that if it’s like very finely ground pepper, or if you’re cooking at like a ridiculously high temp. You should worry about burning your fat/oil or overcooking your meat, before you worry about burning the pepper. If you use a medium to coarse grind, searing your pepper seasoned meat will not burn the pepper. You’d have to really be trying to do that, lol.

[@lindamoxley2223]

This past week, I tried a dry salt and pepper brine overnight for a pot roast I seared. It brought it to a different level 🔥

[@alicetwain]

Looking at you cooking the recipes exactly as Child wrote them I am constantly blow away by how much the processes could be simplified without renouncing any of the flavor.

[@JuryDutySummons]

Yeah, I feel like those onions could have been in with the beef.

[@redned1799]

@@JuryDutySummons no, they’d be overcooked

[@alicetwain]

@@redned1799 they could just be added in the last 20 minutes.

[@rebo2610]

You could use frozen pearl onions!

[@jessebeegee]

like what?

[@ltkell2028]

Always, always read through a recipe b4 starting! This was the 1st thing my grandma taught me when I started cooking at 9 yrs old. Both, my grandma & nanny were fantastic cooks! But my nanny (French) was an absolutely amazing cook, so proud she inspired me to continue cooking authentic French cuisine & my hubby has been grateful for the past 25+ years!! Simple to do, it's the techniques of some that takes practice

[@IrishAnnie]

I made this a month ago and it took me all day. My husband said it was the best thing I’ve ever made. It was rich, velvety and so savory.

[@egyptola]

I made this dish using Julia’s black and white video and yours! It was incredible! Thank you your video was great!

[@antichef]

So so so awesome to hear that!!

[@jcawly1]

If you don’t have cheesecloth, an unused coffee filter makes a great “bouquet garni.” You can use butcher’s twine or unwaxed dental floss to wrap your coffee filter containing the herbs.

[@mariagordanier3404]

Dang! Good ideas.

[@al4381]

I'd be worried about it ripping open and leaving loads of paper fibres in the broth if I were to try that...

[@jcawly1]

@@al4381 paper fibers are really very strong. More likely that the twine would come loose before the filter would tear. Good luck with cooking! In over 40 years of cooking, I have never had a coffee filter tear, BUT I have had twine come loose from the cheesecloth several times.

[@MrDonquichotte]

Here is another tip; I use the green end of a leek. Take two of those long flat leaves and wrap them around the herbs, forming king of cigar. It is easier to tie, using butcher's twine (NOT minty flavored dental floss) and will hold together nicely. Also, the leek adds a little flavor.

[@CrimFerret]

I use a tea ball for that.

[@xlucky1373]

I asked my mom to make this for me one year in my teens for my birthday, not realizing how much actually went into it. Hands down still one of, if not the best, food I've ever eaten. And she followed the same recipe as yours, sans mushrooms, at least big pieces because I didn't like them at the time. I just got a Dutch oven as an anniversary gift and can't wait to try making it myself! Love your videos, man. Fun to see someone faff about while trying to cook as much as I do, while still managing to make some absolute bangers a lot of the time.

[@EDWRFle]

Mint flavored bourguignon. You know as a French man and French chef watching you cook and fumble makes me happy you are at least trying to learn how to cook. Keep up the good work man I am a fan.

[@wahn10]

Wow. Backhanded compliment. So French. 🤣

[@Lostouille]

​@@wahn10on fait ce qu'on peut hein

[@emilycanfield2634]

I just discovered Jamie and tbh I love him so much, so relatable. Just cooks and doesn't try to be fancy or aesthetic.

[@manmaje3596]

Loving the show! Just as a side note/ when you go to the butchers your not just buying their fabulous produce your buying their expertise. They will happily prepare your meat for you. You could of asked for the weight requested in diced beef chuck and I’m sure they would of obliged. Just like myself though I love to make work for myself in the kitchen. You learn more that way I suppose. Keep up the great work! Always looking forward to your posts.

[@aja8521]

So I made this tonite. I got extremely high reviews from everyone who ate it. Thanks for your help! Merry Christmas!

[@preppiesarecooltomeee]

*tonight. And..IM DA FIRST COMMENTTTT TO COMMENT ARE YA COMMENT

[@aja8521]

Funny how you had to correct my spelling, and yet you edited your unintelligible comment? LOL Also, my original response was deleted… and it wasn't a bad comment either. Non edited and intelligent. Oh well, we all know KZbin sucksazz.

[@lindalettman624]

I made this tonight and it was SUBLIME ❤. My husband and I couldn’t believe how tender and flavorful this dish is. I believe this will be part of my winter recipes repertoire. Thanks!

[@AnthonyCayne]

I adore making this dish, it's one of my favorites and I've grown more confident in making it each time.

[@iminco9844]

You’re almost to 20k! Go, Jamie!!

[@antichef]

Almost there!!

[@pamelacoles4634]

I’ve made this as my beef stew with variations for my whole life … I’m 80! The technique becomes second nature and it doesn’t seem difficult! So delicious! Happy cooking!

[@carolinelockhart8398]

I love that he loves and reveres julia and makes me feel normal.

[@PrimoPaganiniNeto]

Amazing. Thanks. Doing it next week. Just completing 28 years as medical doctor and having all friends from "that" age to join me. It shall be legendary. Regards from São Paulo. All the best to you, I really thank you for sharing your knowledge and talent with us. Sorry for my mistakes in spelling, but I am a Portuguese speaker.

[@simplyridiculous]

The flashbacks I got watching this. I made this dish, this recipe for a partner (and still a great friend) a few years ago for his birthday. In a studio apartment kitchen with a 3/4 sized apartment stove/oven. A labor of love, but totally worth it. I’ve never enjoyed “beef stew” but this recipe is marvelous and worth a go at least once in your life.

[@micsuehar]

Dude that was impressive! I don't have the patience for all that, perhaps one day I'll give it a go, but when I do I want someone to be around to wash every pan I use for that endeavor. Looked fabulous!!

[@bdavis7801]

It's a lot of work but It's not as bad as you'd think.

[@emilily6513]

You can do it all in one pot, the way people here in western europe actually do it. Just sear the meat in oil with a dusting of flour, then add the onions, vegetables of choice, broth, wine, herbs. Let it be to cook for hours. The flour you sear the meat with will thicken the broth as it reduces over time. It takes a lot less active time & effort to do it this way and I'm certain it will taste just as good. I make a vegan version with mushrooms instead of meat sometimes and it's also excellent.

[@mxmox]

I’m gonna do this on Christmas for my whole family, thanks so much for doing it 💪🏻🙏🏻

[@antichef]

Good idea! You'll be the Christmas hero!

[@user-cn1ol4vx6m]

That's perfect!!!

[@zenaidavanegas2675]

@@antichef you are

[@Ynnep-Chan]

You did an amazing job! That looks scrumptious my guy! My mom is going trough cancer treatment right now so I'm planning to make her one of these since she's never had it but loves Julia Childs. Wish me luck!

[@blaquemoonmajesty33]

Idk why this is such wholesome comedy and entertainment. Cause it’s awesome and reminds me of my inner masculine energy in the kitchen and at creativity. At the end of the day it’s made a special place in my heart and is inspiring and special. Just try. To anyone out there hiding. It’s a beautiful thing to see and witness the courage of someone just experiencing life and fun. And embracing new experiences. Brave and willing and without judgment. Thanks jam- iee 444 the vibe.

[@mariakathleen9813]

I am so enjoying your videos. My mom always made this for dinner parties and we kids were super excited to have it for dinner back in her room where we were allowed to watch tv and eat, a big treat. Thank you!

[@imalrockme]

Such a cute memory!

[@JacindaH]

I'm equally fascinated and stressed out watching you cook. I'm so hooked!

[@constancelucas5478]

Bourguignon is one of my favourite dish , I make it quite often during fall season (I’m french and live alone Ahah) but I do it all I one pot, and just less high end, it’s just as delicious, so tender, mushrooms are my favourite thing ever 😌 It’s not as complicated here as we have pre-made lardons, and I don’t blanche it before braising, I use pre-cut stew beaf, or just a big cut a chunk of discount beaf.. I don’t think I’ll ever make Julia’s recipe bc to me Boeuf bourguignon is childhood and easy, one pot, in the oven, wait until it’s cooked and boom “Bon appétit”

[@teresah7886]

That's me. LOL I tell my daughter-in-law, I do the cheat method.

[@thomasross4921]

Some notes: The classic red wine that goes into this dish is pinot noir but it's best to use a cheaper version of whatever you like to drink. Cut all the fat off your chuck, pot roast, bottom round or whatever. Lardons are NOT bacon, but in this dish it melts right into the gravy anyway so bacon is fine. I use five strips cut crosswise into ribbons. Don't bother with boiling the bacon since you don't need to cut the salt. You'll get more fat to brown your beef and to saute your carrots and onions. Add a little olive oil to stretch the bacon fat and to increase the smoke point. You can bump up the thyme, the bay leaves and the garlic to two or three times what the recipe calls for. Do add pepper, but keep it to subliminal amounts. I use half a teaspoon. I like mushrooms so I use two pounds instead of one. I'm a poor boy, so when I make this, I use about two pounds of meat, a bottle of well-reviewed red that is between five and ten bucks, and add about ten potatoes. I don't bother with the pearl onions because they are a bear to find, laborious to process and cook, and I don't feel like they add a whole lot. To get enough gravy to make it more of a liquid stew (remember I'm a poor boy so I stretch this dish any way I can) I use a whole quart of beef stock, most of the bottle of wine and often a little water with about three bouillon cubes. I throw in a couple of heaping tablespoons of flour with the saute to give the gravy some body and opacity, but I also throw in a corn starch slurry at the end to get exactly the right consistency and to give it some gloss. Now, going way off-script, I adjust the flavor with red wine vinegar (adds acidity), port (adds sweetness) and Worcestershire sauce (adds umami). Sweetness cuts acidity and acidity cuts sweetness, so if you have too much of one, add the other. If your gravy isn't beefy enough yet, add another bouillon cube instead of adding more Worcestershire. It will melt into the stew so don't worry about dissolving it in water. Do all flavor adjustments except salt early. The wine, vinegar, port, thyme and bay leaves need at least an hour to mellow out. Since there is salt in the bacon, the stock and the bouillon cubes, under-salt and adjust at the end. once your stew passes a taste test, eat half a bowl of it--you'll probably decide to add even more salt to the pot.

[@biberfan]

Well done. Am watching the HBO series and thinking about what she’d think about your videos. Both of you are inspirational and your series is a very honest homage to her legacy. Thank you for sharing your journey with us.

[@brich2929]

She wouldn't like Jamie, or his style/attitude, just like she didn't like Julie

[@alainapoindexter3482]

Just put this in the oven! My daughter and I listened to your video several times! Will send pic when done! Ty for your very helpful instructions.

[@manmanzzzz]

Jamie, I want to thank you for this video! It really helped me cook this delicious meal, and you showed everything in great detail and what is more important YOU SPEAK NORMAL LANGUAGE and explain everything in your own words without using too complicated phrases that some chefs use. Overall, thanks man, you are great!

[@rosejustice]

Jamie, I am thrilled with watching your skills improve to the level they are! I’m not sure which recipe is more enticing, the coq au vin or the boeuf but this 90% vegetarian wants to try them both. Thank you for sharing your culinary journey!

[@antichef]

Love to hear that. Thanks so much, Rose! Both recipes are top notch, you can't lose

[@ColorOfSakura]

This dish takes so much time but it is absolutely worth every single moment that you spend on it. I've made it only a couple of times and every time it just comes out stunningly delicious. The only thing that was a real pain point was the pearl or small onions - they're super annoyingly difficult to find fresh here, and the frozen ones are more of a pain to work with because if you don't cook em just right, they can still end up tasting frozen.

[@CarolineWolterHall]

_Before this show I used to be a vegetarian. Not even joking._ Thanks! I just spit out my mouthful of wine.🍷 😂

[@kevintran5469]

loving this new series! nice to see you learning cooking techniques and doing really well! I know you had to peel those onions for the show but at least here in the states, they sell frozen peeled pearl onions, which just makes that step so much easier

[@xxdeanochkaxx]

It’s my favorite dish! I learned it 10+ years ago after watching movie and bough book! I have been making it the best way and my family loves it. 8 years later i moved to Paris and now I just order it at bistro ✨

[@simrank.oberoi1301]

It's such a joy to see your skills improve, Jamie. And you're so close to 20k! How awesome is that!! Keep doing your thing

[@antichef]

Thank you, Simran!! Almost there... can't stop, won't stop!

[@annawest9206]

Almost two years later and past 120k

[@michaelvanessen4946]

Made this after watching your's and Julia's video. Used to have a French boyfriend who taught me how to make a Provençal version using olives, carrots, wine and anchovies (only to deepen flavor, no fish taste). Anyway, the BB was a great success. Thanks for the inspiration. This week I'm tackling the Pumpkin Pie cake, cuz, you know, Thanksgiving in the States. Keep up the great vids.

[@antichef]

Love to hear that!.. The BB is a showstopper... and enjoy the pumpkin pie cake!! Thanks!!

[@martha-anastasia]

Mmmmm..... Olives make a lot of things better... A pizza is blah without olives... And anchovy can do magic for many meat dishes, spaghetti sauce, salad dressing. Mmmmm

[@sophienavarro4317]

This is so awesome Jamie! I enjoyed watching your video. It has inspired me to cook this on Thursday! Thank you so much! :)

[@brandonjohnson9876]

I made this last weekend. It was by far the best dish I’ve ever made. Absolutely incredible.

[@anabella496]

Hey, thanks for cooking this recipe. It’s great to see someone take interest in an inspirational chef. Really admired your work and enjoyed watching your journey, although it’s my first time watching. Hope to see more videos of you following her recipes, and hopefully gain confidence to cook one myself. 🙃

[@anamariaalba2423]

I love watching your tutorials. You're so real, unpretentious and just funny. You're my kind of cooking instructor 😀

[@antichef]

Thank you Ana!!!

[@imalrockme]

Yeah, some yotubers have like ' negligé demeanour' whatever if you get me 😅 Not this one, no!.

[@RPBSpeaks]

I’ve wanted to try this since watching Julie & Julia! I got the cookbook for Christmas. I need to just do it!!! Thanks for sharing!

[@michaelgoins8382]

Nice work and conversational Repertoire. Cannot wait to try to this and other dishes. So satisfying climbing a mountain and partaking the view in a culinary sense.

[@SaBoTeUr2001]

This is indeed one of the best ways I've ever cooked beef. I even took some short cuts (didn't fry the onions or mushrooms separately), and it still tasted superb. I served mine with scalloped potatoes, which itself is heavenly.

[@mavinajfan]

I made this a few years ago, it took at least 6 hours and my sister helped! It was so good though! I served it to my parents and sister and my dad said it was the best thing live ever made and asks if I’d make it again for my parents all the time, even years later. Anytime I cook and it turns out really good I’m like eff you Gordon Ramsay I’m a 5 star Michelin chef!

[@TargetGoBoom]

Great episode brother. Early congrats on the 20k milestone and the success of this show! Been loving it so far, motivates me to keep creating myself.

[@patriciavanfossen4162]

Thank you Jamie. I love your channel, tell friends and am FINALLY brave enough to try this classic.

[@xo7dood]

"listening to old julia" is a most excellent idea :)

[@Phil-tl8vp]

One of my signature dishes which I bring out whenever I have a big gathering of family/friends. Simply delicious but too rich to eat often. ( Brings on the wind, big time)

[@inocenciotensygarcia1012]

You are incredible. I’ve been looking at this recipe to cook on my KZbin channel. Started a year ago and like to cook Chef’s recipes. I cook it and mention who’s recipe it belongs to. It’s hard to cook and video your self but It’s worth it.A lot of fun watching you. Thank you

[@TokyoBlue587]

I just ordered Volume 1 of Julia’s book! You have inspired me, Jamie!! This beef dish looks amazing!

[@shannd1102]

I love this series. It's as close as I can get to reliving the thrill of the Julie and Julia movie, but instead of Amy Adams, we've got this awkward straight man. Thank you so much for this.

[@robinmoser7343]

You were hilariously fun to watch. Your attempt at describing it’s deliciousness was perfect. I expected you to say you were going to eat the whole pan. Your recovery of the mishaps with the flour bacon and beef was impressive.

[@antichef]

thank you ROBIN!! Since this video, I now add the flour! (even though I don't really spot a difference)

[@jonhilderbrand4615]

A truly magnificent dish! I make it pretty often and it's awesome every time!

[@jessicahunter197]

I made this recipe last night and followed along with your video and the book! It was SO good!!

[@91jonbob]

This reminds me of a beef stew/slow roast recipe that I’ve developed over the years, I typically salt and pepper the beef chunks heavily and toss them (dry) in a bowl with flour prior to frying on all sides

[@elisabethensor8460]

This is the best meal I have ever made in my life- now I want to make it again after watching your video! I am loving this series- I also want to make the chicken dish of hers you made

[@sarahneu8349]

I’ve been making various versions of this every winter for longer than I care to admit… it is such a great dish to be able to whip up for any occasion and can be served with crusty bread, pasta, potatoes, rice, gnocchi, anything. It’s best if you make it ahead and refrigerate or freeze in the meantime, and (of course) there are more streamlined, simple versions of the recipe out there (tho I greatly admire him taking on Julia’s). Definitely try this.

[@nathaliarodriguez8107]

Your effort and patience was awesome. It looks delicious 😋 great job 👏🏻

[@xzseng4524]

For the beef, I'd cover it with flour before I fry It to give more browning and acts as thickening for the stew. Also I'd season at the end as the stock has salt already

[@byrn]

Yeah, salt is the one thing you can't take back in a recipe and the easiest for people to add at the end to suit their taste. Ground pepper tends to mellow over longer cook times, so it helps to add it later too.

[@xzseng4524]

@@byrn yea. I mean it's not a total loss but to repair it Is more troublesome than seasoning at the end. Especially if other ingredients have their own salt

[@sarahwells2703]

That’s surprising that a butcher would look at you crazy for asking for chuck steak, but in reality in the future you can always get it at your local grocery store. I had the same amount of confusion when I was trying to look for that same type of meat and found that I could easily find it at the grocery store. Love the video!

[@CRneu]

it's a regional thing. different names for stuff in europe. england calls it braising steak.

[@xQueenRona]

It is 4am my time, and I've watched this video so many times! I am going to make this today!

[@sachikofox7393]

My mom and I were watching Julia and Julia one weekend and she got the idea to make this dish and she sent my dad to get the ingredients for the dish. However by the time he got back with the ingredients, it was around 3 pm and it was done by like 7 or 8, but the results were worth it!

[@lwinram1]

Hey man, great video! The only thing I noticed is that you used the "top and bottom heat" setting on your oven which is typically only useful for baking things like scones on a flat tray. Most recipes will cook a lot more evenly if you use the standard fan oven setting which is one click to the left of the one you used, i.e. the one with only the little fan symbol. Just though this might be useful for the future :)

[@Thomas6332]

I've cooked this before. I agree. It rocks! I don't know what your motivation was for starting this cooking series, but I am ever so glad that you did -- and then decided to share it with us. These are so entertaining, especially compared to all the other foodie/food porn programing around. You have some of the best cookware ever developed, so get yourself a nice measuring pitcher! You're a natural at this filming bit. You are so slapdash that I'm just amazed you don't hurt yourself ever. Please don't!

[@jeffrodabro]

Several years ago, a girlfriend and myself were watching Julia flambe a lobster. We had the lobster, but no brandy, in Washington State liquor stores are closed on Sunday, so we went to a local saloon, ordered several jello shots, emptied the jello shots, and replaced with Brandy. We had a ribeye with the lobster, it was so good. Followed Julia's recipe to a t, and is was worth getting a little buzz.

[@DavidGonzalez-zl3dz]

I've been watching these videos a lot lately and it's actually really endearing to see the book get more and more loved as the series goes on. Comparing this video to the casserole roasted chicken episode shows a well loved cook book progression

[@jeaninetungsten8865]

I started binge watching your channel and I love it! The intermediate cooking knowledge and you genuinely trying to learn thought the frustration is excellent. I highly recommend spontaneous indulgences on a shoestring, if you can find it, it will really help bridge some gaps in your cooking knowledge.

[@antichef]

Thanks so much, Jeanine! I'm pumped you found my videos!

[@mariannesouza8326]

A masterpiece! 🖼 Loved the comment about the added mint 🍃 (flavor). 😂

[@shesh2265]

the editing is superb on this show. the touch of zooming into the butchers own cow graph instead of pulling up your own image was so clean

[@marchelematherly1980]

This is the next thing I'm making!! Just started following you, so quiche turned out great, now to see if I can make this recipe 😍🤞❤️

[@BasilDaChefcario]

Found this channel from looking up Julia Child recipes. I love how much work you put into these videos, and I see you have done a LOT of Julia's recipes, so have this Sub and have a good day!

[@BasilDaChefcario]

Also hello from one Jamie to another lmao

[@My5sons1114]

I bet Julia would’ve gotten such a kick out of you! Great job!

[@neen79]

I know right. So funny 😂

[@julie5310]

I appreciate how you keep it real: the messy straining, mushrooms on the floor, sauce dripping everywhere, dirty pans...

[@brianwhite1189]

Good job! You've given me confidence that I can do this.

[@michaelc3781]

Campbell, my capricious one year old daughter, sat through and enjoyed all 15 mins of this video. (Previous record was 5 mins of Peppa Pig)

[@L17Music594]

I have made BB numerous times myself and watched nearly all popular videos on it. As a half french, it is my "egg fried rice" i obsess over. I tried to improve the dish over the years and still keep a simple and easy process, which is imho the most important thing besides the ingridients. Some tips i might add: 1. You should not take sliced bacon for BB. "Lardons" are not slices of slices, more like little sticks. You should ask your butcher to slice back bacon for you about 1cm thick, of which you will cut your own lardons. Slices of slices are way to thin to give a good mouthfeel. Also "sticks" will release a bit more fat but still stay crispy and are not as vulnerable to be cooked off in terms of flavour and consistency. If you for some reason stil use sliced bacon, i would recommend to just quickly cook it off (2-3min at most, not 10min) and use it just as a garnish in the end, or at least mix it in at the end just before serving. In fact i do it just like that with the lardons, like in a carbonara. 2. You did a VERY good job und cuttin big chunks of beef. 2 inches like called in the recipe is actually way smaller then your chunks and i find it too small. Small pieces make more work because you have to turn them all around while browning. I cut 1kg beef chuck into 3-4 pieces, sometimes i even take bigger pieces. In the end it all will be tender like butter and you can pull it appart anyway. The theory behind smaller chunks is that it cooks faster and you have more browning surface. in my experience, bigger chunks do not take that much longer to cook if any (in the end it doesnt matter if you wait 3 or 3,5h). Also, with bigger chunks, you still have more than enough browning surface. Also, big chunks make serving easier and looks very cool, because you can put one big chunk on the plate and the guest will have some funny work pulling it appart. 3. If you use medium high heat to brown the meat as opposed to very high heat, there is no danger of burning, so there is no need to move the pieces around. In fact moving the pieces around increases chances of heat loss and possibility of the meat pieces starting to cook instead of getting caramelized. Your pieces still turned out beautifully browned because your pan was very hot. 4. If you use pre salted beef bouillon cubes as opposed to unsalted beef broth (which is perfectly fine) be very careful with salt in the beginning. You can always add at the end. Especially if you are not a heavier user of flour/ sauce thickener like me but instead like to reduce it down, it can get very salty very quick with cubes. 5. I know the recipe calls to put the tomatoe paste into the liquid. I would never put tomatoe paste in like that but always fry it off a bit to get rid of the acidity a bit. Also you can let it get slightly darker and deglaze it, gives an additional layer of flavor. 6. A seperate bouquet garni for the pearl onions imho is too much fancy work. Just cooking in saltwater and finish of with butter/some sugar to caramelize is fine. 7. I did the whole "seperating the solids from the sauce with a colander and then reducing the sauce sepperatly" thing once and never again. Unnecessary imho. There are 2 better solutions: Most people with coat the meat pieces in flour, either before frying or before adding the wine. The reason behind is to toast the flour as an additional layer of flavor, so it doesnt matter if you toast the flour with or without the meat. It will work as a thickener in the process, so most likely, there will be no need for heavy reduce in the end. If there is, you just take the lid of and put it back in the oven or let it cook on the stove top to reduce für 15-20min and make the room smell like heaven. If you take no/less flour, just take the lid off earlier. Again saved 1 step. Beurre manier is like an old school french way of thickening but not really practical. One of the fastest and easiest thickener is corn starch diluted in cold water - it has neutral taste and goes well in every dish. Asians know their stuff. 8. If you do the process right (i.e. "my way" :)), there is no need to skim off fat. It baffles me when people let the bacon render out it's own fat, add olive oil to the pan and then skim off the fat in the end again. Unnecessary again imho - you just need the bacon fat for the whole dish. You take most of it to fry off the meat and rest for pearl onions. Butter for the mushrooms. You only need additional fat if you had very little bacon and therefore not enough fat, and even then i never take olive oil but always lard or any other good animal fat like duck or goose fat. 9. The oven temperature is one of the most underrated points in this whole dish. Nearly all recipes call for 140-180 C°. I tried 120 C° once because of watching some random pot roast video and the result was astonishing. The consitency of the meat if you let it gently bubble on low heat is much much nicer. It stays pink on the inside as opposed to grey and is even jucier with the same tendereness. Raymond Blanc even calls for not more than 85 C°! I have never tried that, but will try the next time. I would say that in general lower temperatures bring a way better end result on the meat consistency. Which comes down to the most efficient cooking process for BB for me personally: First step is completely done with the dutch oven only: 1. Fry off bacon, render fat, put aside, keep as much fat in the pan as you need to fry off the meat. 2. Brown the meat on all sides (big chunks), put aside 3. Fry carrots and onions until translucent, then garlic, add tomatoe paste and flour, let it get a good colour. (Reason for adding flour here: It's easier then having to either coat and fry the meat with it or move the coated meat pieces in the pot, but you have the same result --> layer of flavor and thickener). 4. Before burning, deglaze with red wine and reduce by half/cook alcohol out. 5. Add beef broth, thyme, bay leaf, salt and pepper to start (careful), lid on, in the oven for about 3,5h at 120 C° or even lower/longer. 6. 30-60min before end, prepare the pearl onions and mushrooms (only butter and salt for the muchrooms imo) in ta seperate pan. 7. 3h in, check for meat consistency and thickness of the sauce. If to runny, just let it cook with lid off and reduce a bit (no need to seperate the whole thing). 8. In the end, either mix everything close to serving or just add on top and make it look pretty. 9. Side dishes as you whish, for me preferably Roubichon-style purée or baguette. I hope i could help a bit. And never forget, this is not italian cuisine where you virtually erase someones entire bloodline with using the wrong ingridient, you are allowed to be flexible in french cuisine :). Worcestersauce and Garlic powder do extremely well in slow cooked dishes (you didnt hear my say that). All in all you did a very good job! Cheers Philippe

[@dgh25]

Nice summery and good tips! (Btw you dont use lardons in carbonara, you use guanciale - salted pig cheeks).

[@L17Music594]

@@dgh25 Yes of course, i just meant the form of the bacon pieces, not the type itsself. I if course would never dare to use any other bacon then guancale or pancetta for carbonara to not disturb my italian friends :).

[@dgh25]

@@L17Music594 ;)

[@Yolduranduran]

Thanks for your version. I am trying this recipe right now and was going to have to go to the store for the herb bouquet. I'm skipping that now.

[@cindy7764]

If you ever try this recipe again, one thing that you can change up is brown the chuck in the Dutch oven few pieces at a time cause you don’t want to crowd the bottom of the pan and then when you put everything back you’ve got all of the fond at the bottom that will add some more flavour to the dish

[@glyphic313]

I just found your channel two days ago and have been bing watching. I love the whole concept of teaching yourself with Julia. I’m also ordering her book tomorrow. I’ll be watching jamie 👍🏼

[@ChiaraThijssen]

So happy to see you make this recipe! Actually I'm going to make this some time soon myself, cause why the hell not 🤷🏻‍♀️ Personally, I don't do the onions and mushrooms seperately, too much faffing around and pans getting dirty. I just add them in with the beef and veggies. Anyways, loving this series!!

[@antichef]

Thank ya, Chiara! That sounds like a crazy time saver! I can see how it would be a huge hit around the holidays!

[@inocenciotensygarcia1012]

What’s left on the bottom of the pan is called fond . They say it’s where all the flavor comes from. That’s why they deglaze it.

[@monicautrilladeneira397]

Congrats Jamie! I usually watch Julia's videos, read the book and cook, from now on... I'm putting you in my combo!

[@antichef]

Love to hear it!!

[@jasondk5127]

Amazing! Thanks for sharing your struggles and success!

[@christinegraham2579]

The first time I made this 40 years ago, I was cooking with my brother (who has now sadly passed). We had the best time! He was the person who showed me how to cook! I still miss him.

[@antichef]

❤️

[@chanelsubliminals3981]

I keep saying boeuf bourguignon in Julia’s Voice and has been for at least one year now someone send help!!!

[@TheRMD2]

Top tip. When asked to add three cups of wine for this recipe ((full bodied recommended btw) add only two, but then add one cup of ruby red port. It really elevated the recipe.

[@kellyb4]

My dad and I make this for Christmas Eve every year. It is so good. Best part is the crusty bread with the “sauce”.

[@Nexus9]

Followed Julia Childs recipe for this once. It was a full day in the kitchen and ended up using almost every pan I had available that was suitable to make it. Will totally make it again; it turned out AWESOME. But yeah, its a serious time investment!

[@mariebelcredi2206]

Yeah I was wondering if we could see the washing up pile at the end of the show as well as on indication of how much time it all took including the prep

[@Nexus9]

@@mariebelcredi2206 You know, most of Julias recipes I have made don't have any HARD steps, there's just a TON of steps, cooking things in batches. They DO come out really good though!

[@cshockley10]

What a divine presentation ... the comedy relief ... everything was simply divine. Chadwick (TwoGayDadsWithThreeStraightKids)

[@sylviawinstead8799]

I watched other videos on how to make this but was so intrigued by YOURE way of cooking I stayed on. I wasn’t expecting it to come out looking soooo delicious!! I’m tempted on trying it😬

[@sylphofthewildwoods5518]

This looks delicious. You've inspired me. Thank you.