Beef Bourguignon - The Most Comforting Classic French Stew

[@SipandFeast]

Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ If you can make this one day ahead the flavor will be even better. Also, the fat will rise to the top and you can remove it before reheating. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.

[@a2ndopynyn]

Thanks for having such a good channel!

[@dww2006]

It’s the best way to get rid of the grease by getting solid and taking it off and reheating and finishing it off.

[@jabelltulsa]

That's an amazing and simple recipe. Definitely going to do this on our next night to host guests. Do you think a slow cooker for 8 hours would work instead of the 350 oven?

[@lemoncake3824]

Panettone for this X'mas🎄 please💚🤍❤.

[@Abreaxas]

Yesss, it goes for a lot of dishes that it taste better the seccond day. When I make this, I use the excessive fat, trow it in the pan on a high fire, render it out a little and trow it out. And then cook the meat in it's own fat. 😋🤤

[@benjamindewerpe4760]

Hi ! I’m a professional cook in France (Bretagne) and here we got a secret ingrédient : a small square of dark chocolate in the sauce. Sometimes it helps getting a more « browny » color and also getting a more brilliant sauce. Awesome vidéo BTW

[@Victorovore]

Merci du conseil.

[@Seablack66]

You are not concerned the classic ingredient of Cognac is omitted here? Just curious

[@DazzlerC]

It helps with the winey taste too

[@miguelmarquez4192]

​@DazzlerC so it will taste of wine? I left a comment but nobody responded. I wasnt sure if the flavor transformed

[@chrisotoole9722]

I tried this and its a great addition. Thanks!

[@medved25]

What I really like about your videos, that you go right to the point from the very start! No long boring intros and explanations what the video is going to be about. It's all in the title! Finally, someone does it the right way! The recipe is great and no useless information. Thumbs up!

[@donhays582]

I agree 💯% Jim is an excellent teacher and my family LOVES his recipes. They think I've graduated from Cordon Bleu 😂

[@steph-tu4io]

hello I am French and Burgundian I am very happy that this emblematic dish of Burgundy has crossed the borders. little advice for an original dish, you must marinate the meat and its garnish except the mushrooms in wine for at least 12 to 24 hours to bind and have an even more tasty and bright sauce a small square of dark chocolate before serving if you have a homemade beef broth to have more sauce this dish must simmer for at least 3 hours over a very low heat in short to serve with a good mash and a good glass of Burgundy wine good appetite ;) I promise you paradise

[@Sq7Arno]

Resting stews overnight is real. So many stews, pasta sauces and curries will be nice on the same day you cook them, but exceptional the next.

[@okcdan69]

My wife and I made this recipe for the first time yesterday. I eating some now and it is truly out of this world fantastic. Thank you James. We are also huge peposo fans, both making and eating.

[@terrygarner4739]

I made your Beef Bourguinon for dinner about two weeks ago. OMG!!!!!! that was the best tasting beef stew my wife and I have ever had. The directions were very easy to follow and the and the results were incredible. I didn't have all the ingredients, so I made do with what I had. I put quartered potatoes in the sauce for the last 30 minutes and with the carrots it made a whole meal. I had a can of diced Portobello mushrooms that I put in at the last 10 minutes of cooking. When I make it next time, I will have all the proper ingredients and it will likely be even better. Thank you for these videos, it makes the steps easier and your explanations are just right. Don't change anything.

[@christine1373]

You’re “show” is the best I’ve ever seen! You show the ingredients and amounts, you talk through it and give us options, and you show the real finished dish! I give you a 10!

[@JonSnowIII]

Your*

[@moh502]

​@@JonSnowIIIYour're

[@michelleobyrne6786]

He's great! Very easy to follow!

[@andreaawangku1782]

Thank you for taking the mystery out of cooking! Sometimes people demonstrate dishes and make it seem so complicated that you dont want to even give it a try. This, on the other hand, simplified the whole thing and made this into a dish all of us can try.

[@bettenotap4791]

I think I’ll make this for thanksgiving, mainly because it will let me enjoy the family time with the grandkids. I can make it the day before and finish off with the mushrooms and onions before serving. Plus a nice Caesar salad and mashed or roasted potatoes. Appetizers mid-afternoon, perfection.

[@nancy9704]

I LOVE how you put the recipes in the description box! Thank you for the added effort. Always a thumbs up.

[@breakingdad8]

I love the way you seamlessly integrate cooking tips into your presentation.

[@50ShadesofJoGray]

Just finished this recipe and it came out AWEDOME. Did the overnight in the fridge and served with a caesar salad, sourdough Baguettes, and garlic mashed potatoes. This is my second time trying my hand at this dish, the first recipe I tried didn't even have you put it in the oven! Needless to say it came out terrible that time, but now I know the correct way! Thank you for the awesome recipe!

[@denelynmarie9429]

I love the simplicity with which you went about this recipe. Simple yet fancy at the same time

[@samn8309]

You were specific about ingredients without being too precious and brought me along the whole process in a truly pleasant way. Subscribed. My wife will be happy.

[@Nothing-zw3yd]

The carrots are my favorite part too. I make this a few times a year, but I can't eat onions or garlic, so I add chunks of celery and a little more tomato paste. I also start the de-glazing with a little balsamic vinegar, when that cooks out, add the wine. Always with mashed potatoes!

[@mbutler41]

I made this today. I always follow new recipes to the T, the first time I make them, before I end up altering them, to serve my taste better, later on. That won’t be the case with this meal. The way it is prepared in this video is absolutely perfect. Incredible meal! I had my parents over and served it for dinner. We all agree this is one of the best meals, not only that I have prepared, but that we have enjoyed anywhere. Five stars, for sure!

[@jdane2277]

Such a favorite. I made this for my 70th birthday party for my friends (I like to cook for my birthday) It was a hit--people don't realize what a wonderful satisfying dish it can be.

[@OriginCorey]

What did you make this year?

[@jdane2277]

@@OriginCorey Japanese curry

[@OriginCorey]

@@jdane2277 sounds phenomenal. Lucky friends. Happy birthday whenever it may be and good day!

[@jeanlasalle5029]

As french who loves Cook and eat a good boeuf bourguignon i can say it looks delicious. The way you cook it is how we get a ton of flavour and like your wife says at the end, the meat is supposed to be tender enough to be cut with a fork bt not too much too. Great job.

[@MHarenArt]

What a beautiful rich looking dish!! Gorgeous!!! And I LOVE the idea of adding the separately prepared pearl onions and mushrooms. They would both be cooked to death otherwise. When Tara gives a 10, I take it seriously because she gives a very good, and fair critique! Bravo!

[@lucifil]

This is such an awesome video because you explain all the little practical "cooking" tips as it goes - like adding water when it looks too dry, or add a bit more oil - which is usually not in a printed recipe, so this was amazing for a beginner cook like me!

[@adrianlovell8480]

French/English native Queens and LI New Yorker here. Thank you! I need more of this, the Shepherds Pie and that Ratatouille dish. Love the Italian New York recipes but when the fam comes over from France and England I want to be able to showcase an NYC spin on the classics for them and easily accessible ingredients.

[@angelcitystudio]

Browning the mushrooms and preparing the pearl onions in advance is a massive time saver. I make mine days in advance and throw in the freezer. Then thaw and stir them into the stew when they are room temperature and the stew is done. Saves so much time.... I also use short ribs instead of chuck (you will have to skim the excess fat off the top)... Everyone LOVES short ribs. Low and slow in the oven and serve with Parmesan mashed potatoes. This is such a HIT for Christmas.

[@marcellamance1812]

I made this for Sunday dinner. It was delicious!! I wouldn't have attempted to make it without your video. When I was watching it, I thought - I can do this. And I did! Thank you!

[@Daisuke69]

Really appreciate these recipes. I'm a cooking newbie and every time other recipes to say use beef, pork, chicken, etc. I never know what type/cut to use. I love that you actually give a descriptor and also your reasoning and alternatives.

[@gadillies]

I have been watching your videos for a while now and enjoy your channel. Beef Bourguignon is an all time favorite of mine so I'm glad you did it. I cooked it for my daughters in Beziers France about 10 years ago and had a great experience while shopping for the meat. I went to a market stall and was served by the matriarch of the family, I asked her, in my Scottish accented French what cut she recommended for the dish, at first she was totally professional but when asked for some poitrine fumee she became very animated and we had a great conversation. She recommended marinating the beef in wine between 12 and 48 hours. When the shopping was over and we were saying goodbye she suddenly said, 'wait, wait' and went behind the scenes coming back seconds later with a piece of pigskin which she told me to add just before oven time to better the sauce. We had a great meal.

[@SipandFeast]

Thanks for the great story, love it!

[@spencer5028]

Europeans make Europe great, so sad to see what's happening

[@steveboigon5478]

i made this....and i love it. One thing i did regarding flouring the beef. I put the flour into a large plastic bag, added the meat and shook it to coat, then patted the pieces as you did in your video. It went faster.

[@industrial-steampunk]

Thanks mate , that solves my problem

[@adrianl7147]

I have never seen any other Bourguignon recipes call for coating the beef with flour before searing.

[@dww2006]

I love a good “stew” and building the flavours is so important. Whether you include the pearl onions and mushrooms or not flouring the beef is such an important step. This looks marvellous and I look forward to making it. A really good beef bourgeon recipe is a must. Thanks Jim and family. 🇨🇦🇨🇦

[@oskarlonnqvist7074]

Went ahead and bought a cast iron pot after watching this video! Made the food and it was great! Very easy to follow the instruction and not too complicated cooking methods! 👌

[@maureenoneill983]

Also, I love how you get specific about process, and order of operation. Tips like pat the flour into the meat, how to heat your pan, etc. Thanks!

[@johnnycincocero]

We made it today and let me tell you it was a hit. Turned out better than I thought. Thanks. Your instructions did indeed make it simple. Just wow!

[@katherinecornette5315]

What’s so great about your channel is you make dishes “do-able”! Thank you for teaching home cooks how to make wonderful dishes that we might have passed over because they seemed difficult. We will be making this beautiful dish😋

[@determinedg1989]

Just made this myself with a slight twist. I added red pepper flakes for heat and some Dijon mustard to lighten it up with a little zip. Absolutely out of this world. I served it over some herbed mashed potatoes and I don't think I made enough. Thanks for the inspiration.

[@allfields]

My tip for cooking mushrooms in stews is cook them very first because you can deepen their colour and flavour, and then add your onions, carrots etc.

[@ottovonbismarck2443]

For Boeuf Bourguignon I do the champignons seperate and add them short before serving. Carrots, onions, celery & parsley roots can stand the long procedure much better and still retain their flavour.

[@thexardas8395]

Mushrooms and small onions are not a part of the dish per se rather used as a garnish for an additional layer of flavor. Ergo should be cooked separately and added last before serving. I did check few other recipes and it is one thing remains the same in all of them.

[@Potencyfunction]

by the way the mushrooms have connection with what in this context, I think they shall be added at the end. Becauze they will soak to much and change the taste of the food. Is not what appecarnce, is what the expert have experienced. Is one to be a specataor and other thing to taste it, live it on your own. So...dont teach anyone what they ve been trough, theuir own experiences. Is it clear enogh now ? No one knows better than the one who taste it.

[@Potencyfunction]

It doest matter, if you have skills than enjoy your kitchen and good luck with your business parteners. If your partener is satisfied than who am I to comment your cooking style@@allfields

[@Hk_vp9]

Les champions et les petit oignons rendent beaucoup d'eau, de ce fait vous aller décoller tous les sucres du fond de la marmite et ce n'est pas ça que l'on veut. On veut les garder pour tout ce qui cuit longtemps et surtout pour épaissir notre sauce. 😉

[@pamelaclark909]

This recipe, right here, is one of the best stews my husband and I have ever had! Absolutely delicious!!

[@christopherborsellino2268]

I made this after watching you and it was soooo savory!!! It was pure heaven. I even followed your plan of adding the mushrooms and onions after. It was so delicious, that before I added the onions, I gave some to my little pups.....they loved it too!

[@adeleferguson663]

This looks fantastic! You are such an absolute joy to watch and love your recipe tutorials and videos. Tara and your children are a joy also. Thank you for your time and recipes. I will definitely try this one.

[@nilabakery]

I've learned so much from watching your videos. Your attention to detail and expertise in the kitchen is truly inspiring. 👌🔥😋

[@RolloTonéBrownTown]

I was really glad he talked about cooking the flour before adding the liquids. Not something you see every youtube chef mention but it's an easy, reliable way to deepen your flavours. Same with "toasting" your tomato paste a bit

[@nilabakery]

@@RolloTonéBrownTown Exactly right. Saying or showing the same points that make a professional chef popular👌👌

[@gicagee]

I made this recipe and followed exactly everything he did… and wow, 10/10. That was beautiful! Thank you for sharing.

[@TheGreatestJuJu]

Maybe it’s just me that does this but I deglaze the pot in intervals so the ‘brown bits’ stay brown and tasty and not black and burnt. Pour off glaze and collect it so you can add back the liquid back later so you don’t lose flavor. Better pure flavor.

[@jeanniebrooks]

Not just you

[@ZDson3112]

Not just you at all, that's a great way to really condense and deepen the flavor of the dish.

[@gpzjeffrey7974]

I also always scrape the sides to get that fond too.

[@陳厚任-s3o]

Admiration from Taiwan! Thank you for the recipe. It works just fine across the Pacific.

[@davidevans3175]

I saved this to my "Must Cook" KZbin video list, and I have watched twice so far (full watches, beginning to end). I plan on watching a few more times until I really get all the parts. This looks like its going to be my favorite dish of all time.

[@danmay9070]

I absolutely love boeuf borguignon. It’s my favourite dish of all time and is just amazingly delicious and I can never get enough of it

[@eane4762]

I take the lid off for the last 30 mins or so, you get a bit of a browning and more intense flavor. Try it. Great vid!

[@cbgbstew4072]

I made this for my husband’s birthday this past Thursday and he absolutely loved it. It was even better over the next day or two after the flavors further melded, which is one of the best things about stews and soups.

[@Jrad0623]

It goes really well with Paperdelle egg noodles as well. When I make it, we usually have one night with mashed potatoes, wait a couple of nights and have the leftovers with Paperdelle. Delizioso! Great video! Thank you!

[@Arkansya]

at my parents house we add potatoes to Cook in the sauce by the end of the cooking. if we have leftover stew without potatoes we eat it with tagliatelles

[@ryry79261]

This is the first video I've watch of this channel, while theres a couple steps where I'm like, but brahh why, the confidence and objectives with the dish and the focusing on what cooking actually does to change ingredients as the recipe. That's great, had a blast watching this process

[@LeslieKingston]

Can’t wait to try this especially this season with some homemade bread! Delicious

[@willjung5025]

Chefs always make a big deal about getting the fond bits because of its flavour, which is right of course. But they never advise to scrape the "fond" from the sides after cooking, and I find that a bit weird. I always scrape down the sticky bits on the side and reabsorb them into the sauce/gravy/curry/stew and it seems a normal and natural thing to do! Hope Sip and Feast reads this and replies

[@JamesSpeiser]

In this case I would not scrape that fond because if left alone it will act as a further magnet for all flavors of the layers you keep adding then will grow more complex and add even more flavor when absorbed into the liquid.

[@bellasouthward5362]

Love the whole technique. I learned id you want to brown a veg (carrots, zuchini etc) always do so before onions- they release too much liquid then nothing will brown right. Great job and I will definitely make this dish this fall/winter. ❤

[@jimmym02]

finally someone that talks as they work...looks amazing too, can't wait to try.

[@TheHarryb]

Beef Bourguignon is the best thing you can make on every channel. But this is one of the best I've seen. The way you browned the beef, just great. Also extra kudos for adding the mushrooms later, that you don't see too much, and it is the best thing to do. Will soon be on the menu here in Germany.

[@petergreenwald9639]

I was wondering about adding the mushrooms later. I made this via Chef JP's method recently and I am going to work on it tonight again. Having pondered this a while today, I like that idea. You cook the mushrooms to get the water out, why put them in a bath to soak up moisture all over again? Trying it his way this time.

[@0067rick]

I made it tweaked the recipe a little bit for my family, they loved it it’s a great recipe thanks for all the hard work you do getting these recipes out. This is the second or third of your recipes I have made and they all came out great.

[@Julies-in-a-mood]

My mother made Julie Child’s recipe for Christmas Eve dinner for many years. It was a great source of pride that a farm girl from Minnesota could master such a “classy” recipe! I’ll be making this easier version this fall, & I agree with Tara: more 🥕!

[@nitewatchman1576]

Then try Coco Vin' another excellent dish.

[@OrbObserver]

Funny it's considered classy these days, it originated as French peasant food from people who could only afford tough cuts of meat and cheap wine.

[@admontblanc]

@@OrbObserver don't underestimate European peasants, you'll find recipes of this type all over the continent. The reason is that the wine and slow cooking softens the meat, so even tough meats will taste great and soft like any premium cuts. The Portuguese have a recipe like this that started from the Napoleonic Wars, people were left with nothing to eat except old goats so they basically made a stew out of that meat that was rarely consumed, using wine to soften the meat from one day to another, after cooking the meat is really soft. That dish is nowadays very expensive at restaurants. In times of need people just come up with creative ways to beat hunger.

[@sid65811]

One of the most delicious meals I've ever made! Not a single drop of gravy left on any plate (even the kids) 😃. Thanks for the straight forward and concise recipe - was simple to follow but did take a long time, so my advice to anyone making this is don't underestimate how long it takes to get this meal done (especially if you are having it with mashed potatoes, salad, a vegetable, etc). It was a lot of work but I did get to lick every spoon and enjoy all the leftover brown bits in the pot (chef's bonus). I used fresh pearl onions which was a giant pain - had already bought them since the ingredient list didn't specify that frozen was an option, but I would definitely go with frozen next time. No big deal. Also, I had bought some beef stew meat and it was cubed a little small for this recipe... so a lot of extra time dredging and browning. Next time, I'll get the chuck roasts and cut them into larger pieces. The browning did make everything super tasty though. Well worth the effort. Thanks again!

[@admontblanc]

Yeah this is a recipe for holiday food, those days you really have the time to prepare a meal for the whole family. For any other day a normal beef stew is more manageable.

[@michaelblackmer8183]

This really is the best home cook version of this recipe, and pretty much the way that I made it. Great job!

[@mikebrowne477]

I made this for my wife, my aunt, and my cousins for Saturday dinner exactly as described and it came out amazing! Everyone loved it and were very impressed! Thank you for another great recipe!

[@jeanniebrooks]

Definitely a very respectable recipe for this classic dish! Lots of good tips & techniques that ensure flavor and success! I’ve been making this for many years (decades!) so mine has evolved to just how my husband and I like it. I start with bacon too instead of lardons (heck, I’m American, of course I prefer bacon!) and it’s all about the browning, or as you say, the four letter f word. I make great fond. That’s what I love about it. It’s more than “brown bits” - it’s the protein and sugars under slow & low heat that create the caramelization. I think of fond as the “caramel.”

[@louise7552]

My favourite winter dish. With crusty bread and butter. Honestly could live on it ALL winter, rainy nights favourite. Yummy 😊😊❤ tates better next day as well.

[@heatheraho224]

This beef bourguignon looks amazing!! I have made Julia Childs recipe and now will be making yours. Lovely to see your wife in the video with you!

[@bulgarianb3ast]

Which one did you like more

[@Anna-witt]

Today I did this and I must say it was amazing and deeply appreciated by my guests 👏🏼👏🏼👏🏼 thank you so much for the help

[@troutbhoy1]

I love Beef Bourguignon but you should absolutely make a Beef & Guinness stew, absolutely delicious I know I’m biased but I am Irish after all!

[@SipandFeast]

We have a beef and Guinness stew recipe up on the website, but no video yet. That will be coming up in the next few months.

[@shirleygilchrest2187]

Making this for the second time today for tomorrow's supper and I also gave the recipe to a girlfriend who is hosting her husband's fishing buddies tonight. This hands down is the BEST beef bourguignon recipe I have ever used.

[@Samurai78420]

You got another subscriber! This is the dish that inspired me to be a Chef, and its still one of my favorites of all time. Such a good delivery explaining it. Hello to all y'all folks on here and hope y'all are well. Cant wait to binge the rest of your videos!

[@darthdespot5120]

Made this tonight for the family! WOW! My picky daughter was first in line for seconds. Such a tasty and hearty dish. Definitely going in the family cook book.

[@rebeccalowry9296]

I love beef bourguignon, and this looks like a great yet easy recipe! I will definitely be making this!

[@kokkosmosen]

I love that you are caramelizing all your ingredients to maximise all the rich flavours! I usually marinate my beef, carrots and onion with the herbs in the red wine overnight. I don't know if it make a difference, but i believe it does. One of my favourite dishes!

[@jscottxiii]

Can't wait to make this in the upcoming fall weather :D

[@WheresBillie104]

I make it a couple of times a year. I do it in a slow cooker. Trust me it’s divine.

[@jeffcole2860]

So direct, clear, and to the point. An incredible amount of information per minute - and always throwing in the best tips along the way. So cool. Thanks and bon appetite!

[@ronalddevine9587]

Haven't seen you in a while. I agree with Tara, this looks super delicious. I've had Boeuf Burginon in the French restaurant in Epcot, and this looks even better. Can't wait to make it.

[@michaelbusillo9925]

This is the best Beouf Bourguignon recipe I have tried for a home cook. It splits the difference between being technical but easy to execute and pretty damn close to the real deal. I just made it and it turned out mind blowingly well. Thanks for all the great recipes - keep em coming!!!

[@LoisMary1]

Wow! I made this tonight and it was DELICIOUS! Thank you for sharing this recipe. It’s a keeper!

[@ladikmk]

Will be make this luscious recipe for sure over the holidays. It has always been one of my very favs to enjoy at a small French bread shop/cafe near me. They serve it on a mound of mashed potatoes, slices of fresh French bread, and when I'm done, that bowl is almost licked clean. Thanks so much for sharing!

[@MJ-we9vu]

Looks fantastic. Now I'm hungry. And loved the Chef Jean-Pierre reference.

[@antoineguerrier2965]

Hey, as a Frenchman, that's a good and easy take on the recipe. If you want to put in a little more work, you can marinate your diced beef, whole cloves of garlic that are each stabbed with a clove, herbs and carrots in the wine for 24 hours. Just drain the meat and the rest, but keep the wine! No need to really dry the meat with towels either, the flour will do the trick. I've never used bacon for the fat, just either some neutral oil or some good old butter, but that's an interesting way to do it. I'll try it next time. I don't use tomato paste or brown the carrots, I just deglaze with the wine once the onions look nice and then dump the meat, carrots, herbs and garlic back into the pot. That's also when I add the bay leaves, non-dried ones preferably. Apparently that's toxic, but I've always used that so I'm probably immune to it by now. I've found that it's really not necessary to melt your beef bouillon cubes in some water ahead of time. Simply throw them in the pot. It's easier and allows you to add more wine instead of water. I also add my mushrooms to the pot 30 min before it's done cooking in the oven and I forego the pearl onions because I frankly never used any. Now that I've written all that down, I have a rather heterodox method, but it's how my mother taught me and I can guarantee it tastes good.

[@graken14]

I never knew that cloves were used, I will have to try that.

[@eddiewilson8119]

Thank you so much for sharing this recipe and it looks so delicious 😋 I can just taste it!

[@staudinga]

Followed the instructions almost exactly as shown and it turned out absolutely delicious! My family loved it and I'll definitely add this to our meal rotation. Thanks!

[@joypaulson6093]

Looks awesome! An added bonus to the video would be to include your adorable son's view of the dish to get his opinion.

[@armastat]

For me this is how I cook Pot Roast. I first did it when I was 13, yes also with wine, blew my parents away. have cooked it the same since. I really liked how you did ingredients separately and let them 'rest-in' their flavors before mixing. I did that with a 9 ingredient egg rolls for a party once... ONCE, since it took 9 hours to do it properly. hit of the party.

[@RolloTonéBrownTown]

I'm familiar with this style of stew and techniques behind it. I still watch your videos even if it's something I know how to do. It's just really nice to see someone cooking well. And your style of presenting the recipe is my favourite part anyway

[@tonyoB]

I've watched this video at least 15 times just studying it. Thank you for being so thorough and teaching us! Also, I really appreciate your wife's honest critique. Her preference is more carrots, but your cooking was 10/10 regardless. A judge you can trust!

[@jakejacobs7584]

I make it once a month for my family. The method I use is very similar to yours, but I really like your mushroom/onion procedure as I am the only one in my family that hates mushrooms and I usually spend half my time eating, chucking them out of my bowl into my wife's. My family also likes it served over wide egg noodles. An easy option.

[@admontblanc]

Well being a sauced beef recipe basically, you can serve this over whatever you prefer. Mashed potatoes, roasted potatoes, noodles or even white rice.

[@jakejacobs7584]

@@admontblanc Yes sir, my point exactly.

[@JennLeRoy]

I love making this and I serve mine over savory grits. It’s a dish my family requests from me often. Especially for holidays and birthdays.

[@KhordLizardMage]

We recently went to Paris for the first time and we had Bouef Bourguignon at a cafe. It was amazing and was one of the best things that we ate while there.

[@touchypuss]

Nice job. I've been serving this or the past 5 or 6 years at Thanksgiving and don't see that changing anytime soon. I usually follow the Julia Child recipe but will probably just reference this video here in a couple of weeks! Might I suggest to those reading to try rehydrating some porcini mushrooms in the red wine and throwing them in for the slow cook. I love mushrooms, so hard to overdo in my opinion. Lastly, I like to serve over top of roasted little golden potatoes. Perhaps ironically, I find that most Burgundy reds in a sane price range can't quite hold up to the richness of the dish, so I've been drinking Rhone wines and enjoying the pairing quite a lot. I'm sure if I spent enough on the Burgundy then I'd find one that holds up, but we've already spent plenty at this point!

[@touchypuss]

Also, do try to find a pinot noir from Bourgogne for making the stew. Bouchard Père et Fils has been my standby for good quality yet affordable wines from the region!! Steer clear of Louis Jadot... not great reds though their whites are okay.

[@carloluigid2104]

Really enjoyable presentation of good food, as per usual. I also really love the genuine and honest bits at the end with your family. Plus that Long Island accent, man...just perfect.

[@FrontierOutdoorsman]

Wow!! I just made this tonight with moose instead of beef. Absolutely delicious! It’s a repeat dish for sure. I really appreciate you sharing this and for you keeping the cooking/recipe real world. You explain you can add/remove items and ingredients can be adjusted more or less. Thank you

[@alejandrobarroso5698]

Just made this one, it's spectacular! Thank you for making the instructions so easy to follow and with this amazing results! Lo acabo de hacer y quedo espectacular, muchas gracias por las instrucciones detalladas, fáciles de seguir y obteniendo este nivel de resultados!! Felicidades!!! Saludos desde México!!

[@crystalrowan]

Mmmmm...okay this is definitely on the menu for Sunday dinner this weekend. I think I'll even whip up some fresh baguettes to go along with this. Looks fantastic!

[@crystalrowan]

Update: Made this and it was FANTASTIC. My husband wants the leftovers for dinner again tonight, lol. So I'm making some rice and we're having it again. Sooooo delicious.

[@z3ro7o]

good to hear thanks for sharing@@crystalrowan

[@lindaneblett6438]

Did exactly what you said and let it sit for the 24 hours and it came out great!!! Thanks for your instructions and breakdown on why and how!!!!

[@DDepukat]

Chef John would say "You are the owner of your Bourguignon........." Can't wait to make this.

[@gombfej]

I made this for my family on my daughters 3rd birthday party. Everyone loved it! And special mention for the way you explain details in your recepie. Gives me the confidence and space to express myself at the same time!

[@vKrayToR]

I just finished eating this. made it entirely off of your recipe, and it was unreal good. such a good video, def subscribing and thank you so much for this. delicious !!!!

[@daniellelaflamme8456]

Wow! I have been making French beef bourguignon for a long time because I loooove it. Your lesson showed me a few tricks and explanations were so clear and concise. I like to learn still and like Confucius said: a day where you learn nothing is a lost day! Thank you!!! ❤❤❤

[@DreadMerlot]

Watching your show, I miss my childhood on Long Island, all my New Yorker Italian-American buddies, and the delicious food their parents would make. You're getting big... gonna break a mil subs soon, guaranteed. Keep it up!

[@SavageVoyageur]

Thank you very much for this recipe. I made it today for my wife and I. Perfect, simply perfect.

[@numbersletters3886]

Ok, know what I’m making this weekend. With the onion soup I did leave it in the refrigerator overnight, wow was that recipe awesome!! Gives your arm a workout with the onions, lol, but wow, family loved it. Can’t wait to try this, will do the same overnight step you mentioned, as well as add additional carrots, thank you! This channel turned me into a Dad-cook, not quite chef yet😂, still lots more practice to go!! Share the channel, this has the quality of a multi- million sub channel!! Let’s help please…..

[@christinekraeger2151]

Your videos are always great! You lay out the ingredients, and give clear step by step instructions as well as letting people know they can change things. Everything I have tried from your recipes have become my go to recipes! Thank you!

[@blast3613]

Mate, your channel is my go to for taste. Please don't ever stop spreading these awesome recipes, I'd be lost.

[@wickedmundi]

We loved this. Easy to make, instructions in the video and recipe were spot-on helpful. My wife's comment was "restaurant quality". The meat was perfectly tender, and I really appreciated the demonstration of the meat texture in the video. This is, without a doubt, a new top favorite.