The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2

[@diligentmindz]

We love mushrooms! Let the mushrooms be. Power to the mushrooms!

[@sailorgirl2017]

Who also has never used a Leek leaf for wrapping their bouquet garni??? I love this channel...I always learn something new and fabulous!!!

[@adventurer3645]

I have never actually and I think it's an excellent idea.

[@sailorgirl2017]

@@adventurer3645 Right!?! Have a wonderful holiday season!

[@kgbourghs]

I absolutely love your channel! I am a first generation American. Both of my parents are from France and Jewish; my mother is from Marseille and my dad is from Lyon. They were Holocaust survivors. I LOVE to cook French-style. You’ve been my teacher and inspiration since you began your channel. I was born and raised in a French-Jewish neighborhood of New Orleans, but moved to Houston (work related) in 1997. I’m doing my best to keep my family cooking traditions alive. Thanks again’

[@stephenmotta8663]

I made this Bouef Bourguignon yesterday, and this one pot recipe is fantastic! A couple of notes for the next time I make this: - I used a chuck roast, which I cut into 2" cubes and trimmed most of the fat. Meat came out fork-tender, fabulous. - Fresh pearl onions not available, I used frozen which were the size of large marbles - not big enough, many of them kind of disintegrated in the finished dish. Next time I will seek out larger. - I used medium white mushrooms, which I quartered and sometimes halved. Again, smaller pieces kind of disintegrated into the sauce. Next time I will seek out larger ones, or leave medium ones while. - With one hour of cook time left, I opened the pot and layered peel carrots on top - covered and finished cooking, they came out perfect. Introducing to dish any earlier would cause them to be too limp. - I used about a half cup of (toasted) flour on the meat, resulting sauce was very thick but tasty! I'd back off to less flour next time to reduce thickness. - Amazing that with one bottle of wine (I used a French syrah-grenache) the intensity of the beef flavor in this dish. Amazing that this level of intensity can be achieved without beef stock. - Last, as long as you set up your mise en place, the simplicity of preparation of this one pot recipe is fantastic. Thank you Stephane!

[@FrenchCookingAcademy]

thanks for the work on making this and the notes 🙂👍

[@ulflyng]

Trimming the fat

[@sportsfreundberlin]

2" cubes, that's called Goulasch then

[@yvessautter8592]

Great points thank you. Particularly on the carrots or flour. I actually find that using maizena diluted in madeira wine with a touch of cognac, just before the end of the cooking time, a better option. One recommendation: Bœuf Bourguignon being a traditional dish of Burgundy, you should always use a pinot noir wine, preferably from Bourgogne. Using a Syrah/Grenache will result in a slightly different taste akin to a famous dish from another French region, Provence: "the bœuf en daube." But to get that signature Bœuf Bourguignon taste, it's always Pinot Noir. And never Bordeaux like in this otherwise excellent recipe.

[@bryanchitwood6488]

Loving these one-pot wonders recipes. Please keep them coming.

[@femalism1715]

...just a note about the chicken fricassée from last week - it was a huge hit!!! Everyone loved it and much to their chagrin, there were no leftovers! LOL!

[@christianc7420]

Npc

[@facundorivas4632]

Can't lose a single video of yours, feels strange that people where I live feels fancy when I cook them from what I learned in your videos, thanks for keeping it free steph. Greeting from argentina

[@candilo5563]

I like it when you say "put a little bit of wine, about a bottle", lol! Thanks for the video, I always love your recipes.

[@Sparkzzzzzzzzz-d1n]

😂

[@diasspeed]

Excellent recipe monsieur! You are my favorite channel when it comes to French cuisine!

[@mikedwn]

My wife is French and is loving me cooking your meals. Her late mum was a fantastic cook and I'm thankful that I can replicate her meals such as you do. Many thanks.

[@deanban]

Love your energy Stephane! I know many people who like to cook at home, but they cannot spend hours in the kitchen. I'm one of them. I followed your recipe but did it in a pressure cooker. The meat and the veggies were done in 20 mins. After that, I just cooked it down until thick for another 10 mins. It tasted amazing. I'll never slave away in front of the stove again. You should do a series on cooking your one-pot recipes in a pressure cooker.

[@katesnow8654]

Fantastic demo on the old method. Love the Madeira tip. Thank you x

[@GeorgeWTush]

A chef once advised me to cook everything for several hours, then late in the cooking remove the carrots. They are limp and cooked to death after 2 hours, having given everything they've had to give. Then add several freshly peeled carrots to the mix for the last 30 minutes. They'll be perfectly cooked. It works.

[@davidwalden444]

Good tip

[@loydevan1311]

I cook carrots and celery to death, remove, food process to a liquid, stirring back into the pot, adding fresh carrots & celery for the last 30 minutes. Wonderful.

[@blomeh1]

What do you guys do for the onion, i feel like it falls apart and wont look whole and nice

[@jungleboogie78]

I have been making a lot of versions of boeuf bourguignon in the past years. And your previous version gave me the best ideas to perfect it. Especially with the caramelized onions. It tasts absolutely amazing. Tonight I planned on making it again and now you come up with this video on the same day!! I can't wait to start tonight!! Thanks so much

[@Getpojke]

Excellent stuff. I feel this "one pot wonder" series reflects on how I often cook when it's just me that will be eating. I want an excellent tasting dish without a huge palaver or a ton of washing up. I'll still go full out when entertaining, but as many of these dishes were originally farmhouse favourites you are taking them back to their roots before restaurant chefs got involved. Looking forward to next weeks baeckeoffe, a real hearty winter warmer.

[@Skitch8080]

I made this for the first time yesterday and it was fantastic! I used a wonderful fruity Cotes du Rhone wine and the flavors were just amazing! The only thing I will change for next time is when it's done cooking, to carefully remove enough of the meat and then remove most of the excess fat from the sauce. I can't wait to try the leftovers tonight! Thank you, Stephane, for bringing french cooking into our homes in such a brilliant and simple way!

[@RunningEagle2011]

I made this last night and it was so good! A few tweaks / notes I have is to use less bacon if you have a greasy type of bacon, add more pearl onions if they're tiny pearls, and season the beef more beforehand (I thought I put a ton of salt and pepper on, but it was too little). I served this with mashed potatoes (chef John's version) and baguette slices 😍

[@sylviagibson4639]

My husband made Boeuf bourguignon the old fashioned way in early 1990s. That was the first time I had it, OMG it was heaven. Never forget the Cognac! Thank you for your shows.

[@w.d.c.6657]

I like that you use one cutting board for meat and another for other products.

[@TheMrTomkennedy]

Thanks

[@chili1593]

Thanks!

[@FrenchCookingAcademy]

wow thanks so much for the support 🌈🌈⭐️⭐️🙂🙂

[@300rivers4]

I made the chicken fricassee last week and my family LOVED it! This is on the menu for the upcoming weekend. Love this channel. Thank you.

[@femalism1715]

Oh my! I am definitely going to make this instead of the traditional boeuf bourguignon (one of my "go-to" family recipes). Merci!!!

[@Daniel-yd7mx]

Usually takes me 3 days to make using eschoffier method, especially the stock

[@KellyWyomia]

So quick and efficient 😊 neat and accessible! No unnecessary words or movements.

[@NathalieKerby-h4k]

I just made this and it is absolutely delicious!!!! Best meat dish I have ever made. Thank you.

[@jeffreylyons1531]

Very very interesting, I’ve made this several times, I rather enjoy the stewed vegetables but I love seeing a more traditional approach. I learned a lot from this video and look forward to this dish evolving next time I make it.

[@Kernowcornwall]

Love your recipes, your channel was a life saver during covid, we tried so many of your recipes and definitely put on some weight but well worth it, thanks for all you do!

[@FrenchCookingAcademy]

great to hear and yes the weigh part did happen to me too 😄😄

[@jimcopeland325]

Tried it. Excellent result for so little effort. Stephane is truly the master of the sauces.

[@ThomasWayne4312]

I would add French bread to dip into the sauce 😋

[@Mark-nh2hs]

I love a thick rich sauce or gravy.

[@binabinoca]

I love to see you eating at the end… so satisfying lol

[@FrenchCookingAcademy]

😋🙂

[@harrodsfan]

E voila ! Boeuf bourguignon ! mille merci monsieur.

[@FrenchCookingAcademy]

🙂

[@rickm5271]

Wow, i love this format! And the recipe is GOLD! I like that you taste the result on camera, i feel a greater connection to the recipe and to the teacher. Thank you for this.

[@Lesevesel]

An incredibly educational channel and I am so glad I subbed. Thanks, Chef!

[@govertvanamerongen5902]

I have made it today for my friends. It was delicieux... ❤

[@blortmeister]

This looks great--even as a one pot dish. The use of red wine, tomato sauce, and toasted flour to darken the sauce is terrific. I never think of toasting flour. I know about it, but it's not a technique I've ever used. Always something new to try, eh?

[@FrenchCookingAcademy]

yes it’s great for brown ragouts

[@jackieriffle9687]

Yay, I am so glad you made this. It is my absolute most favorite French dish! My go to version was one I found from Bon Apetít, about 10 or so years ago; similar but I will try this one. Tha k you!

[@FrenchCookingAcademy]

yelp try it out it is quite good 😋😋

[@michaelquinn-xi8ku]

This guy is excellent. Has a cookbook coming next month which I can’t wait for

[@dennisgreene7164]

Great work Stefane - always thought-provoking videos. Thanks.

[@johndough8219]

I like this series. Keep them coming.

[@gouriverma]

This is awesome, cuts down on so much time cooking the bourguignon…this will be my go to recipe instead of Ms Child.

[@ElizabethKelly-n90]

So excited to be making this next week! ❤

[@whynotwas]

You've done it again. Love your style.

[@FrenchCookingAcademy]

thanks 🙂

[@saidenyaw]

Thank you for this. I am looking forward to making my first BB. You are a pleasure to watch and listen to…particularly like the tit bits of info from the olden days and your style of presentation!

[@geoffroyraby8896]

Following you for the past few years from San Francisco. J’adore les videos et cette version me semble superbe. Merci

[@FrenchCookingAcademy]

merci beaucoup 🙂🙂👍

[@geoffroyraby8896]

@@FrenchCookingAcademy by the way, are you also in the US?

[@daphnepearce9411]

This looks outstanding! I love one pot dishes. Last night I made veal merrango in one pot, that is the one French dish I can make in about 20 mins., as opposed to several hours :-) (everything simmered for about an hour.) This series is great Stephane. Thank you!

[@FrenchCookingAcademy]

thanks and glad you like it 🙂

[@joannadoktor9077]

Thank you for an honest review. While cooking we need that. Thanks😮

[@pmfg875]

Bro I love these one pot recipes!

[@andreatorraca8755]

Loving your channel,I’ve lot to learn about using wine in my cooking.

[@BlueJazzBoyNZ]

I add a quarter parsnip and a slice of capsicum to broaden the Flavor

[@roshorsley7344]

the dish worked perfectly for eight people, with beer from the local butcher.Everyone enjoyed the story of the Madeira.

[@FrenchCookingAcademy]

thanks really happy to hear that

[@richiejohnson]

I've been making stews, sauces, casseroles, and soups a day or two in advance. It's the easiest way to elevate the flavor.

[@finzenberger]

one pot wonders - this is a great series. thank you!

[@FrenchCookingAcademy]

thanks 🙂

[@christinecharaudeau8592]

This is great Stéphane! I love how you simplify French cooking. What other things French do you simplify? LOL verbs, etc? lol Merci pour tout de votre aide dans la cuisine!!

[@FrenchCookingAcademy]

i think i stick to cooking 🙂🙂

[@murfenator923]

I love your show/channel. Keep it up my friend!

[@iainbrooks6558]

"I'm going to add a bit of wine...about a bottle" - That's m'boy! 🤪

[@justuseforsetting]

Love the one pot recipe! The beef at the end look good as well! You are making the French cuisine so much easier than it should be. Regarding the one pot Boeuf bourguignon recipe, just want to ask a question, are there any particular reason why do the onion and mushroom first then the lardon but not the opposite around? Since most other recipe use the fat of the lardon to sweat the onion and mushroom. Thank you! Keep up the good work!

[@robertrauter8459]

35 years in the kitchen....done beouf bur....wonderfull.....red wine is the absolute must...if you wont drink it dont cook with it,,,,,

[@gr8tgee]

I love your channel your a great teacher, I really like your gray hairs coming in real nice, now I don't feel like the only one getting old by myself😃

[@FrenchCookingAcademy]

i know the feeling 🙂🙂

[@goshaxdd]

Thanks for all the recipes that you are making. Absolutely love all of them

[@graydonfisher609]

Thank You Stephane mine is in the oven as I type, smells yummy!

[@sols9449]

The only seasoning I saw you do was on the meat before you placed it in the sear. Did you do any other seasoning of the vegetables when they were sautéing

[@graydonfisher609]

It tasted very yummy too. Thank you for the recipe Stephane, can't wait for the next one.

[@FrenchCookingAcademy]

thanks for making it 🙂🙂

[@exentr]

Nice recipe! I want to try. I live in Arctic Norway where this fish probably is caught. I eat cod several days a week year around. I never clean the skin for shells and I eat the skin as well. Save yourself the job cleaning the shells. You won't notice them. I promise.

[@chefhomeboyardee8]

The Madeira soaked bacon is a neat trick.

[@nicholasgirard8246]

thank you my dude!!! looking forward to your book

[@louiselill1528]

This is on my top 5 list of delicious foods

[@Klingenschmied]

You had the lid on so where did all the liquid go? Maybe the problem was not too much flour but too little liquid?

[@pfranks75]

Mais oui!

[@Simplycomfortfood]

This looks wonderful Stephen. I do have a beautiful Dutch oven; however, I would like to try this recipe using my instant pot. What elements of this dish do you believe will be sacrificed by using the instant pot instead of the oven. I live in a very hot climate and to cook something like this in the summer would really heat up the house. Using an instant pot allows me to have these wonderful dishes year-round. I believe I will really enjoy this new series of yours. Wonderful job.

[@sandy7938]

I came across yr video..oh my goodness this looks so yummy...I watched a video on this same recipe from an American..and yrs look so much more flavorful and amazing I will definetly make this and I just watched yr lamb orange glaze for Easter looks tasty...well I will back track and watch all yr recipes...thank you for sharing...👍👍👍👍🙏😀

[@FrenchCookingAcademy]

thanks for watching 🙂👍

[@sandy7938]

I made this last night and have left overs for tonight oh my goodness it was so good I used fb french pinot n added cognac at end...next I will try the chicken with Riesling and cognac ...thanks again 4 sharing I have quite a list of yr recipes to try....I also have a question if you don't mind answering please...with the alsation dish do I need to seal it with dough or is that optional...? Cheers 👍👍👍😃

[@JenMaxon]

You can include as many mushrooms as you like as far as I am concerned. I LOVE mushrooms.

[@lexi9708]

Ive been wanting to cook different foods. Someone told me to look up French cuisines. Im like ok. Boom im trying this tomorrow.

[@martinhillersweden]

The Madeira trick will be wonderful! 👍

[@eligoldman9200]

My friend his French and her grandmother made this for us when we stayed with him. The only difference is that she soaked both the bacon and the stew meat in the wine beforehand.

[@LesZajac]

Hello Stephane. I have Venison tenderloin (Backstrap) and also Venison roasts. Could I use this recipe for either, or do you have any suggestions? You have made me a star with your meals. Les

[@allyhewitt1300]

Recommend marinating the beef in wine overnight, and replacing the additional water with a bit of beef stock

[@HS22181]

Yes

[@johnkolb3871]

I was wondering about beef stock as well. Maybe it isn’t used because it would interfere with the flavor of the wine? I don’t know.

[@gjunior2471]

Looks delicious.

[@Sparkzzzzzzzzz-d1n]

I'm English. That looks beautiful. I'd even eat that with chips (french fries) ... My Italian girlfriend also shakes her head in disbelief sometimes 😅

[@59TimesAndy]

“I’m gonna put a bit of wine… about a bottle” 😂😂😂❤❤❤

[@mamacita1967]

merci!!!! making this today!!!! in the oven and smells delicious!!!!

[@JoannaLewandowski-f5r]

I like your recipe is very simple 👍

[@keeptrying5962]

Wonderful, Stéphane. I've made BB several times, different ways. Maiden voyage was Julia Child's version (much work, but superb). Several other versions haven't been as good. Still looking for a way to not be in the kitchen all day and yet have worthy result. THIS LOOKS LIKE IT MAY BE IT. THANK YOU.

[@FrenchCookingAcademy]

yes it is definetly worth trying 🙂🙂👍

[@richardsimms251]

Looks fabulous

[@ChrisCurvey]

Just made it today. It came out awesome

[@ianwilson8759]

One trick to peeling the onions or shallots is to cover them in boiling water for 8 minutes, then drain fully and wait for ten minutes for them to cool. Easy peasy peeling and you still have an uncooked peeled onion. Another point: cook the mushrooms dry until they lose all their yucky tasting mushroom juice, then add a knob of butter to the mushrooms, which they will suck up. Maybe add the tomato paste to the bacon and not the big chunky beef and let it cook a bit to get rid of the sour taste. I really like his nutty flour. My only criticism is that the onions and carrots should have gone in for the last hour of cooking so that they don't turn to mush.

[@jeremyghunter]

In case anyone is wondering, the scum you skim off is proteins, they get separated in the heat. Believe it or not i learnt this as part of the process in brewing beer (grains have a fair bit of protein). This is called a "hot break" whereby proteins coagulate and float. I've made boeuf bourgignon a couple times, last time was great but really need to get good quality beef to make it work, I'll need better next time...

[@djkush]

As a brewer I know exactly what you mean. But the question is, do you stir it back in? The jury’s out in brewing, but it’s apparently a non non in cooking?

[@jeremyghunter]

@@djkush yeah it doesn't serve a purpose in cooking I don't think! Unless you are fermenting your boeuf bourguignon and then letting it settle clear at a cold temperature haha. What a grim thought.

[@djkush]

@@jeremyghunter 😵‍💫

[@danielcarey8407]

Looks fantastic! Can't wait to see next week's dish without mushrooms haha

[@richardsimms251]

Great

[@shelleycarefoot2]

One of my favorite meals.

[@Kiljoy_]

Great recipe. I did what you did, but after I seared everything I put it all in my alow cooker and cooked it for 8 hour

[@ijoseluis]

J'ai beaucoup apprécié votre vidéo sur le single pot bourguignon. C'est vraiment rafraîchissant suivre une recette venue de l'origine des choses, alors que tous les "chefs" d'internet viennent avec des propositions autour de qu'ils appellent beef Bourguignon. J'ai toutefois le plus grand respect pour quelques uns, notamment pour le remarquable Jacques Pépin avec sa mémoire de la Bourgogne. Ma question: quoi faire si à la fin de la cuisson on se retrouve avec très peu de sauce? Ajouter quoi et comment faire, selon votre prescription? Merci bien.

[@inocenciotensygarcia1012]

I loved the dish today. Thank you very much.

[@aliciaarden2019]

This just makes me want to go to your home at once and eat the whole thing in one go 😋😋😋😋😋

[@eggspanda2475]

definitely try this next winter.

[@bhuvidya]

Might have to make this one! Looks pretty darn yum.

[@noisybiscuits2476]

Yes! 🎉I’m cooking this right now!

[@Sam-vm8fm]

it's in the oven, starting to smell gorgeous but still have to wait another 2h to eat it. it is a form of torture. but it will be worth the wait i am sure. merci!

[@solsticesummer982]

Looks lovely!! 😍

[@victoriapushruk9405]

That looks amazing ❤ yummy 😋

[@Jack-lg2ih]

I wonder what it is going to be like with cognac added, just a little hmm? Recommendations Stephen? TY merci