Beef Bourguignon 🍖✨ | Elizabeth Haigh

[@paulwagner688]

Why Auntie Liz videos are the best: First, you learn SO MUCH about how spices work, how to pair different ones, and all that good stuff. Second, learning all those techniques that even skilled amateurs might not know. I learn so much watching her cook.

[@AuntieLiz]

Thanks Paul, appreciate the kind feedback. The web feels a lot nicer when people like yourself are supportive. Cheers

[@YeahTheFnBoys]

3rd. Why is Aunty Liz so hot 🔥 🥵 😍

[@2smoulder]

Beautiful recipe Auntie. I went to my local butcher and asked for a large cut of Bavette and he said "Oh, she's done another video then?" The kids are up next week, so I've time to source all the ingredients and they'll help to make the Beef Bourguignon, whilst we all attempt to remain sober until it's ready to eat.

[@AuntieLiz]

haha brilliant, love that, hope it goes well and drop us a note if you have any q's, best!

[@bobbyhussain9733]

on a serious note, you, Rachel Khoo and Jun Tanaka are my fav chefs, love all your recipe's

[@AuntieLiz]

Wow, thank you!

[@renaissanceman8687]

Just remembered why I keep looking at the Casserole Dishes in my local independent cookware shop 😂 Had Beef Burgeon at Julien in Paris last year…unctuous thick sauce, melt in the mouth beef. In my top five of restaurant meals ever. Can see why Auntie Liz was inspired to have a career in cooking. Beef Burgeon is the King 👑 of flavour, sorry I mean King of Stews 😂

[@mrmartinbusek]

Looks fantastic Liz! One little tweak I'd recommend. Don't just add in the flour like that. But instead coat the beef in the flour first, then brown it... ;)

[@ChrisCM6]

Fond is where the heart is ❤ Thank you for this amazing video!!

[@AuntieLiz]

Couldn't agree more!

[@lodse]

I'm Bourguignon, and I like cooking this dish. Besides some small details that are OK, you didn't make my ancestors cry. Looks good ! For the red wine you can use several wines : Passe-tout-grain, Syrah, or Côte-d'Auxerre. As for the beef, neck chuck (collier) or chuck (paleron) is great. Now let's eat burgundy snails with parsley sauce !

[@padders1068]

Thanks Liz! That looked amazingly delicious, as you say a lot of work, but so worth it in the end. Totally agree that any kind of dish like this, including curries, taste so much better after a night in the fridge. If you eat what you want on the day, and are going to freeze the rest, I always portion it out, then leave it in the fridge for 24 hours before freezing. 🙂😋😎❤

[@totalegal27]

I would probably fry the tomato paste with the vegetables but I guess you had enough Maillard reaction already. This looks really tasty. Thanks forhe video

[@spikesproductions1096]

I love Bœuf Bourguignon! It's one of my favorite dishes to make 💜

[@AuntieLiz]

It's so good!

[@juancarrera8397]

I thoroughly enjoyed Chef Elizabeth's comprehensive guide to making Beef Bourguignon. Her clear explanations and helpful tips made the process easy to follow, even for a novice cook like myself. The final dish was absolutely mouthwatering!

[@AuntieLiz]

Glad it was helpful!

[@_morris184]

More stews please! Osso bucco, cassoulet and all the others we forgot 😊

[@AuntieLiz]

Veal Ossobuco coming right up - kzbin.info/www/bejne/o6e4lXhpl6uniLssi=BQMcZ-vlGszuTQbM

[@EatCarbs]

It IS stew season. 😉

[@gutschke]

Stews are awesome, and so easy to make. Happy to see that for once, a KZbin video emphasizes making good use of the oven. So many people forget that they have an oven. It makes for less work **and** better food. This is such a straight-forward recipe, and it tastes delicious. My only suggestion would be to sprinkle a little bit of gelatin over the stock before moving the pot to the oven. It'll give a nicer mouth feel for the finished stew. Also, dry-brining the meat helps with browning, as the meat's surface will be dryer. But the improvement is marginal; so, fine to skip if it doesn't fit the schedule. Without that optional step, you might just have to work with smaller batch sizes to achieve good browning on residential stoves. By coincidence, I just finished cooking dinner right before watching this video, and it was another fun stew. Leg of lamb, ginger, white wine, grapes, kiwi, banana and copious amounts of "curry powder"; add sugar and salt to taste. Completely different flavor profile, but exact same technique. Nice to see how universal this style of cooking is 🙂

[@adammoore7447]

@@EatCarbs So, you live in the Northern Hemisphere, right? 😉

[@EatCarbs]

@@adammoore7447 I live in Washington

[@muzikkification]

Thanks Liz, great recipe! I've made this a few different ways and considering how amazing it tastes I find it difficult to mess up. I made one the other night using lamb loin chops and I removed the bones to make a broth which turned out to be the best one I've made :)

[@tildessmoo]

I don't know if it's just my crappy headphones, but I keep hearing "beef bourbonion," and now I want to figure out if I can make that.

[@AuntieLiz]

Bourbonion sounds awesome

[@csouverein]

I was hearing and thinking the exact same thing.....😂 I would love to taste that 🥰🇳🇱

[@ericthompson3982]

Just requires more bourbon.

[@nodeio]

Well, you could always deglaze the pan with some Bourbon to make it a Bourbonion... Wouldn't even be that out there for a traditional boeuf bourguignon.... The more egregious error here is that the beef together with the carrots, onions and bouquet garni should have been marinating in the wine overnight...

[@YellowCows7]

You’re hearing bourbonion because SHES SAYING Bourbonion. She also said “MALLIYARD” when she meant Maillard. Also Beef Bully-on for bullion. Maybe it’s dyslexia which is fine but I’m skipping the rest of this video

[@Frankcg77]

What an awesome video, thank you so much, very very well done. Love it

[@macetheace4494]

Let's show some love for Chef Liz and like this video!

[@AuntieLiz]

Many thanks

[@dannywinget]

Looks amazing!

[@AuntieLiz]

It was! Thanks Danny!

[@danhill6333]

"I could bath in that sauce". Queue Uncle Roger. I've heard never use a wine for cooking that you wouldn't drink. Would you agree? I'll have to squirrel this one away for December. Would be outstanding for a cold day. Thanks Auntie Liz.

[@AuntieLiz]

I do agree

[@MrFlaten92]

I dont drink wine at all, so how would I know which wine to use?

[@danhill6333]

@@MrFlaten92 ask a wine drinking friend for what they like? Can't remember if you could see what type it was. Maybe a red?

[@EGO0808]

Best is to use wine from the region, a good Bourgogne.

[@frankieboy5859]

I wouldn't drink Mirin, but it is essential for so many japanese recipes.

[@peterdoe2617]

Some little twists (btw: I'm doing the same thing with the parsley stems: so much flavour!): here in Germany, it's main mushroom season, right now. So: some chantarelle or boletus mushrooms instead of the button mushrooms do no harm ;-) What I learned from Glen (Glen and friends cooking) fom Canada is to use white instead of red wine. He's collecting cooking books of old (I think his oldest is from 1649) and found out that most of these dishes where actually cooked with white wine in those days of old. Sure worth a try! I'm shameless when it comes to that. 'Cause these recipes are ancient. Noone these days can claim to have "the original recipe" anymore. I.e.: beef Stroganoff. That one was invented before the invention of printing! Glen is also adding some marmite to braised beef recipes. A friend from England brought me a jar from his last visit home. To me: cooking is this-never-ending learning. And inventing. Chef Harpal Singh Sokhi from India once agred with me that we're all here to learn, when I had suggested to use spices in the batter for crispy onion rings. Best ones I ever had where at the restaurant "The Cow" in Edmond, Oklahoma, USA. Their spice mix is a secret. But I'm experimenting.... A great mix for the batter comes from Chef John (Food Wishes): 35g corn starch on 70g all purpose flour and 2 tbsp of potato-dumpling mix. Pfanni in Germany, Panni in the US. (I don't know about other coutries.)

[@vannguyen2825]

Auntie Liz show step by step how too cook. Really good Fuiyoh!!!

[@AuntieLiz]

Thank you so much

[@FlatuLenz-l5z]

I am very grateful for this subscription and of course for their videos! Thank you for showing us how to cook properly! Greetings from Germany

[@AuntieLiz]

danke

[@jagmasters7392]

Haiya Auntie Liz! Frozen onions, no MSG and you took the fat out of the sauce. Fat is flavor!😂 Even still this meal looks absolutely delicious … and you earned my subscription 😊

[@AuntieLiz]

not everything needs msg - msg is naturally occuring in the tomato paste, and it was salty enough from the rendered bacon fat. glorious flavour. Also frozen onions weren't my choice but my supplier substituted them last minute - still tasty though. WELCOME to the channel. TY for sub

[@EatCarbs]

I am SO hungry now. 😂😂😂 Darn it Auntie Liz! 😉 Stomach is making the grumblies. Thanks for the video. I should look into making this sometime.

[@IzzyTheEditor]

omg i can smell it from here:) Awesome!

[@AuntieLiz]

It's so good!

[@ren2704]

To thicken the sauce my french grandma was using a large spoon of "maizena". It worked fine.

[@1flash3571]

Chefs and Cooks usually put the flour and Tomato Paste BEFORE you put the broth and wine in and cook the flour and Tomato Paste for few mins before the liquid goes in........

[@AuntieLiz]

can do! Honestly i'm cooking at home though, so goes in when it needs/wants to.

[@zakhiansouteirat4410]

Very classical dish to learn as a young chef in france, yours is beautiful! I’m curious to see your cassoulet as a guy from Toulouse!

[@AuntieLiz]

Thank you! I was a classically french trained chef, my tutor had 2 stars in st tropez. I adore cassoulet

[@markthespark6240]

We could all watch you bathe in that sauce Auntie Liz!!! 😂 (Sorry Children) Can you please show us Flank Steak Frites please?? 🇦🇺

[@AuntieLiz]

Sure thing

[@atomiccheetah2910]

Really good work! Love your videos!

[@AuntieLiz]

Thank you very much!

[@andrewlusty5584]

Auntie Liz Beef Bourguignon FUIYOH !

[@AuntieLiz]

[@eeedee1298]

Love your videos and recipes Liz... My version is more or less the same as yours, except i cook the steak in as big a piece as possible, then cut it up after browning it on each side... saves a bit of time and faffing about.

[@ryulee458]

OMG auntie Liz that looks so delicious you're making my mouth water LOL😋

[@AuntieLiz]

It was

[@Kokoda144]

That velvety sauce! I want to make this for my 2 yo girl. She is like me, a gravy lover

[@julioenergy]

Great partnership between the extraordinary chef Eli and the skillful camera man peanut allergy guy.

[@nodeio]

Well, you could always deglaze the pan with some Bourbon to make it a Bourbonion... Wouldn't even be that out there for a traditional boeuf bourguignon.... The more egregious error here is that the beef together with the carrots, onions and bouquet garni should have been marinating in the wine overnight... If you really REALLY think you need to add some beef bouillon and you don't have any homemade stock available, try some of the Ariake bouillon sachets if you can find them... Unlike a lot of the other stuff they don't add any additional salt, so you can control the salt levels a whole lot better. (It's also very neutral and doesn't add any additional flavours you may not want either.) Alternatively, throw in a short rib or two, bone on, or just chuck in a piece or marrow bone for both flavour and the fat it'll render. Do the lardons separately... Do the mushrooms separately... Glaze the perl/silver onions separately Don't do the perl onions with the mushrooms. Do all that separately, set them aside, and combine at the end... (I do like using the fat from the lardons to brown the beef... makes sense...) Also, it's French, so use butter.... No need for super high temps that require Ghee, the French don't use Ghee, and the toasted flavours of brown butter help here... Just don't burn stuff... This recipe is serviceable, but it's lacking some of the little tricks that make it great... [edit] Like Pho, it's the sort of thing I like doing in winter, since I can just chuck the whole pot outside overnight, so I can easily scrape off any excess fat the next morning...

[@EGO0808]

You would deglaze it with Marc de Bourgogne, which is from Burgundy. No sane person would use Bourbon, which is inferior whisky from the USA. As for the butter, ghee is clarified butter, which is exactly what French chefs would use, clarified butter. So if you can't get clarified butter, or you do not want to make it yourself, ghee is a fantastic alternative. French chefs use it all the time.

[@Maxmx7]

your videos have such a lovely vibe to them. you are at your auntiest in these, hah! also i love "malliard" instead of "my-yard", classic brits lol

[@martinlaukkanen1652]

I love the brain farts in this one, calling it bourbonyong. Never change auntie liz.

[@lethalnl]

had to double take the title cause it really sounded like she was going to use bourbon instead of wine.

[@skarrz1468]

Love your content, this looks awesome. My dad always used to make this but I wasn't a fan cause it wasn't with a beautiful sauce. Want to try making this for my family, do you include the recipes on Patreon or could you put the ingredients in the description? TY Aunty Liz!

[@AuntieLiz]

Ingredients is in the description/ full recipe details will be on my patreon page

[@grantmetzmaker4821]

Peanut allergy guy was a hunky and affordable piece of meat ❤😊 love your recipes and videos

[@hexen9866]

its pronounced Beef beef bor·guh·nyaan. Looks Fantastic, well done.

[@AuntieLiz]

i knowwwwwww

[@hexen9866]

@@AuntieLiz I am shocked that you even replied to me then I looked at comments and saw you reply to a lot of them. I am very impressed. I am also impressed with your cooking skills, your talents and your beauty you are very skilled and very lovely. Sorry to be that "Correct pronunciation and grammar" guy. I have watch almost all of your videos and love them and I am still a huge fan and admirer, please don't hold my pretentiousness against me. JD

[@almorgan9005]

Great dish, my question is< how do you reheat the dish the next day? without compromising the texture, flavor and taste?

[@IcoOst]

low heat

[@AuntieLiz]

Gentle reheat on the stove is fine

[@patrickhannen4832]

Wonderful looking stew, but calling it bourbognion was absolutely killing me haha. I guess it's fair, it's not a bordeaux that you're putting in there, and you're the chef; call it what you want! Looks absolutely stunning.

[@AuntieLiz]

honestly, I had no idea - my french is bad. I can hear my french tutor screaming rn.

[@redteg9053]

One of my favorite dishes. I actually add a bit of dark chocolate to mine at the end

[@AuntieLiz]

Lucious

[@estevangonzalez4185]

That looks so nice.

[@AuntieLiz]

It is!

[@MrEric622]

Glorious dish Auntie Liz! One of my faves. Question- is there another name for bavette? We don't have that name here in the States. Almost looks like a hanger or flank steak, which have become ridiculously expensive. Cheers!

[@AuntieLiz]

Oo flank i believe… chuck or brisket will work well. Flank here is affordable because brits dont cook it

[@carlos_herrera]

We do have bavette here in the states, ask your butcher. It is also known as flap steak. It comes from the sirloin near the flank

[@MrEric622]

@@carlos_herrera Interesting. Thank you.

[@datazndood]

Was going to make simple American beef stew but looks like I’m making this in stead now in a couple days. Wish I didn’t throw out my ceramic pot, I’ll make it work.

[@kirbyculp3449]

Would a Corningware A-5 dish be suitable? Those turn up from time to time at Good Will or Salvation Army.

[@masteryung8203]

That's really nice tips to go my beautiful auntie. Checks !

[@paulwagner688]

"And now I'm going to add some soy sauce". You joke, but you know that's going to make the stew even more fabulous.

[@silversurferhi]

MSG

[@AuntieLiz]

I know but already being blasted for my pronunciation

[@kirbyculp3449]

Worcestershire sauce? A splash of sriracha?

[@brunobillion3435]

Add some chestnuts in that. That's my mum's recipe ;)

[@AuntieLiz]

Great idea!!

[@raceace6968]

You the best chef! ❤❤

[@AuntieLiz]

No you’re the best! 🙌🏻

[@raceace6968]

@AuntieLiz I respected you. You the great chef than me. I did a lot mistakes

[@kirbyculp3449]

@@raceace6968 So-called mistakes are really succeeding by process of elimination.

[@raceace6968]

@@kirbyculp3449 Thanks. I tried my best!

[@bhuthemanakuma7557]

Auntie Liz... Awesome cook.

[@AuntieLiz]

Thank you so much

[@YeahTheFnBoys]

Just curious as to what could be used to substitute the red wine?

[@zakhiansouteirat4410]

It’s pretty hard cause a bourguignon without this abusive amount of red wine is a beef stew, like a ragout but you can just use more beef stock and tomato paste if you just want to get rid of the alcohol

[@g0lddustt29]

Better off just making something else. Bourguignon is defined by the use of wine, literally "beef burgundy," otherwise you're just making a stew.

[@AuntieLiz]

It wont be traditional withiut red wine, but alternatively can use more beef stock + milk, it makes more like a ragu

[@EGO0808]

There are quite a few alcohol free wines available these days. And be aware all the alcohol cooks out, during preparations. There are recipes also, where you light up the wine, when poured into the stew, so the alcohol simply burns.

[@alishahid292]

What could you use generally in most dishes that use red wine or even white wine? Grape juices???? I don’t know

[@jaylancaster5419]

The subliminal messages were strong enough that I had to go out and buy a bottle of bourbon today!

[@AuntieLiz]

Hahahaha

[@wongkelena]

Hi Auntie Liz, Non Beef eater, can it substitute to use pork.. n which pork part is better. Tqvm. From 🇸🇬

[@AuntieLiz]

pork shoulder.

[@AveryRaassen]

French Rendang?

[@AuntieLiz]

exactement

[@EGO0808]

That's a funny one :-))))

[@Colonel_Pinecone]

Rich, Thick and Glossy ..... That's me 😆

[@deadronin47]

All I want to go with this is a pan of cornbread and Feast

[@AuntieLiz]

so good

[@alanstorm6915]

Being a Canadian I've eaten lots of stew. it is a perfect winter food that's for sure.

[@Eaglevisiontsi]

5:51 ❤

[@GrandPa_BBQer_Game_Cat]

Thank you. I'm going to take a couple of those extra steps, when cooking this in the next couple of weeks. PS: if I did the early steps on a bbq, in a cast iron pot, would the hint of smoke ruin this dish?

[@AuntieLiz]

Not at all! Would be delicious

[@GrandPa_BBQer_Game_Cat]

@@AuntieLiz Thanks chef.

[@bucho9979]

OMG that must taste like Heaven

[@AuntieLiz]

sure does

[@dibyadipankarroy]

FUUUUIYOH!!! Auntie Liz, you are great! 😁

[@AuntieLiz]

😊 thank you

[@MrFlaten92]

**and now we gonna add in some soysauce** I could hear all the french people scream when you said that 😂

[@AuntieLiz]

Hehehehe

[@albanlehenry6202]

Bourbinion why not! But you meant Bourguignon , with burgundy wine if possible. Sometimes a piece of dark chocolate helps thicken that sauce. Just being peaky , because you are with eastern food, so why not with western. Anyway it looks delicious.

[@243WW]

Nice!!

[@ericthompson3982]

Mushrooms are always worth it.

[@BasRoeleveld1974]

BourGGGuignon!!! Aaaaargh!!! 😅😮

[@sushisin377]

❤ from SG. U mentioned herbs. Type of herbs?

[@AuntieLiz]

Thyme oregano bay

[@lyn8755]

auntie liz you are so pretty!!❤

[@csouverein]

Just put it on a plate with a nice fresh piece of rustic bread!!🤤😊 🥰🇳🇱

[@AuntieLiz]

So good!

[@carolinequine6082]

Yummmm

[@Joe-ss9cr]

Not reducing the wine after pouring it in then?

[@AuntieLiz]

No in this recipe it acts like the stock

[@JFW5358]

Good recipe, well presented. Note Maillard is pronounced "My Ard".

[@AuntieLiz]

Thanks for the info!

[@mxgant]

Cooooollander!! (c) Uncle Youknowho

[@kevintan9483]

am I hearing “beurre bignon”? 😂 pronunciations aside, a delicious dish and a recipe easily to follow. turning a dish that sounds intimidating and making it easy for the home cook!

[@AuntieLiz]

Haha my french was never a strong point

[@AuntieLiz]

but my cooking is 💪🏼

[@billbates1401]

Always thought you had to cook out the tomato paste really well 🤷‍♂️

[@AuntieLiz]

can

[@christophgraf63]

Why did you add this industrial beef bouillon powder in addition to the beef stock?

[@AuntieLiz]

Its all natural beef boullion powder, it gives an extra meatiness but you dont have to use it

[@andrewhammill6148]

You could bathe in that sauce. LOL. You're as bad as Chef Jean Pierre who is always saying, "You could rub that sauce all over your body". Both are hilarious. Good tip on cooking the shrooms and pearl onions separate.

[@davidperkel4808]

What is that apparently very thin induction burner used on the mushrooms?

[@AuntieLiz]

Tokit induction. super useful and powerful. just a little noisy but packs a punch and easy to store: amzn.to/4dJkHJt

[@paulwagner688]

So was that a flank steak or skirt steak you used? I've never heard that name for a cut of meat living in the US.

[@EGO0808]

It's 'bavette', it's common in France and in most of Europe.

[@sty_nj9]

5:48 dont let naughty uncle rogger see this pls 😅😭😭

[@aseq2]

BourGuignon, Liz.

[@michaeltucek2368]

Shin or neck .. Always Never fry in Olive oil... its burning temp is low!! PLEASE HELP HER UNCLE ROGER 🙏🙏🙏

[@milytogasa9369]

Auntie Liz, are you eaying beef bour"b"uignion on purpose?

[@AuntieLiz]

Hehe

[@LibertyDino]

It is a great dish but I would never make it 😂 Wirh other dishes I can let them simmer and do other things on the side.

[@Khaavrenbbb]

She seasoned it with salt? I missed it

[@AuntieLiz]

Always

[@Khaavrenbbb]

@@AuntieLiz I was following the video and when I got to the end, I realized I haven’t added any seasoning. Oops.

[@arcticfire232]

Beautiful dish and a beautiful lady. Great content, food always looks yummy

[@lalalingual]

Auntie what cut of meat is this again? Didn’t catch it I heard Bavette steak but I missed something

[@AuntieLiz]

Yes or flank in usa

[@fosterjoshua]

Why not put the tomato paste in after sweating the aromatics?

[@AuntieLiz]

Can! but also i dont want it to cause the tomato to make everything stick before i got all the meat back in.

[@wookie4798]

Can i use wagyu tallow inlieu of lardons?

[@AuntieLiz]

Fuiyoh yes

[@wookie4798]

@@AuntieLiz Thanks Auntie, This helps with dietary restrictions

[@peterzeman2749]

Why did you use the beef powder when you already have beef stock?

[@AuntieLiz]

Extra protein + love the flavour. Some people may use beef stock + stock cubes for more rich flavour, quite common here.

[@peterzeman2749]

I see, and do you have some recommended brand? Because I feel like some lf the products like knorr are not that healthy. Or do you think it is ok?

[@Devoncs]

"beurre bignon" is not something your chefs would have made the mistake of saying.

[@kirbyculp3449]

Is that a bottle of whiskey in the background?

[@C1nderfire]

Wait what me are you using?? Sounded like you said bavette?

[@Roz2891]

What Japanese Knife is that? Looks nice

[@C1nderfire]

2:18 there is a face on the piece of meat on the right. At first, I thought it was a Yorkie but then I was like I think that’s some kind of weird Creepoid face lol

[@samlichtenstein]

adding a little bit of soy sauce is not a bad idea at all

[@marshallmazzarelli8797]

What temp was oven on for that tome

[@AuntieLiz]

160c or 320 F

[@marshallmazzarelli8797]

@@AuntieLiz THANKS GIRL!!!

[@MrValonievs]

Got right confused when I saw the face and the account name. sometimes you really do forget that maybe Auntie Liz has a full name.