The Perfect Beef Bourguignon | Cookin' Somethin' w/ Matty Matheson

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BONJOUR BEEF BOURGUIGNON TOAST YOUR TOOTS MASH YOUR POTATOES BROWN YOUR BEEF WARM UP INSIDE OUTSIDE ALL AROUND COOKIN' SOMETHIN'
INGREDIENTS:
Olive Oil
Thick Slab Bacon
2x 3 Bone Short Ribs
Cremini Mushrooms
Peel Pearl Onions
Orange Carrots
1 Cup Red Wine
½ Cup Brandy
Beef Stock
2 Tbsp Tomato Paste
Fresh Parsley
Fresh Thyme
Fresh Sage
1 Bay Leaf
MASHED POTATOES INGREDIENTS
Yukon Gold Potatoes
¼ lb Unsalted Butter
Salt
COOKING METHOD:
1. Start by removing the meat from the bone and cutting it into chunks.
2. In a large dutch oven, heat olive oil over high heat and brown each piece of meat on all sides. Season with a pinch of salt. Once browned on all sides, remove from the pot and place to the side, and season with fresh cracked pepper.
3. Cut the slab bacon into chunks and fry until browned. Once browned, remove and place to the side.
4. To a large pot over medium-high heat, add enough olive oil to coat the bottom and tomato paste. Stir together and cook together for a couple of minutes.
5. Carefully add in the brandy letting the alcohol burn off before adding in the red wine.
6. Add the beef and pork back to the brandy/wine mixture. Add enough beef stock to cover the meat along with a bay leaf. Stir to incorporate.
7. Add the pot of beef to a 350F preheated oven for 1 hour.
8. For the mashed potatoes, boil some water in a large pot. Peel and halve the potatoes before adding them to the boiling water with a heavy pinch of salt. Once fork tender, drain the potatoes. Mash together and season with salt. Add in butter and vigorously mash together until a fluffy consistency is reached.
9. Once removed from the oven, add in cremini mushrooms, peeled pearled onions, peeled and chopped carrots, and a tied bundle of fresh thyme, sage, and parsley. Mix together and place back into the oven for 30 minutes or until the vegetables are tinder.
PLATING:
1. Place a big scoop of mashed potatoes on a plate along with a couple of ladles of the beef bourguignon.
2. Enjoy it with a slice of freshly baked bread!

[@SL4PSYM4XY]

Omg Matty’s singular bay leaf is stuck on the side of the pot not even in the stew at 4:43. Best cooking show

[@staciesabatino3817]

Matty, This is on my top 5 favorite things to cook. My mind is blown about using brandy in this. Thank You for making my day!!! Anyone reading the comments who have never made this please,please do it's going to rock your world.

[@jeremyphillips3992]

Youve never made this

[@matthew568]

Brandy is Called for in ever beef borguinon.

[@Jeremycook_]

Really??? Let me blow your mind again..That's a mandatory ingredient for this recipe.

[@staciesabatino3817]

@@Jeremycook_ Julia child's recipe is 3 cups of wine does not call for brandy. My mind was blown by Matty saying brandy also. I've been making her recipe since I was 15. I'm 54 now.

[@tylermerritt4867]

20 year Madera in this dish as a substitute for brandy absolutely slaps

[@bambus_ross]

Very similar to one of my favorite dishes ever. My grandmother would make this for us. She is from Quebec. The dish was called Boeuf à la mode :).

[@lepoupon8288]

Je salue ta grand-mère du Québec!

[@bambus_ross]

@@lepoupon8288 merci merci✌️🇨🇦.

[@clintharris8519]

Great recipe! I've made other variants ... this will be the one I try next time. TY Matty!

[@ryangodfrey2655]

Followed the recipe last night and it turned out awesome!!!! This is definitely one of my favorite cold weather dishes now

[@Comprends-ton-Dim]

I'm French, I need to try his version ! Mine is the same except I don't use brandy or stock beef, only red wine (as a liquid). Anyway it can only taste GREAT

[@Steven-vt7gv]

i don't believe u

[@Pat315]

@@Comprends-ton-Dim wee wee baguette

[@JudahMaccabee_]

You're a fantastic human being. Love you Matty

[@mattp8615]

The chef the people deserve!

[@cube_head]

"Tap water from the lake." - Matty Matheson 2022

[@henlolimbo5088]

I love seeing different recipes for Beef Bourg, Just saw Alex's meal prep one the other day. I have to make this one way or the other. Putting that on top of the mashed potatoes... ohh jeezzzz

[@CookinWithBiscuits]

Mattttttyyyy!!!!! Makin' my Sunday so much better.

[@Juserjus]

made this for christmas dinner, thank you for the inspiration matty!

[@SuperGGnoRE]

subbing bacon in for butter is *chef's kiss*

[@gourm3t224]

❤ can’t wait to try it!

[@braylenbiggers]

By far my most favorite chef. Love you Matty!

[@karenlhoule]

I love when Manscaped sponsors Matty. It's the only time I ever look forward to the commercial!

[@WERK777]

I love being up at the cabin drinking tap water from the lake

[@detekwatson9743]

Another master piece from the legend 😊

[@chefcamsey1375]

Just what I wanted to watch. Another episode of matty matheson yeah 👍👍❤🔥 love your work mate

[@raytran6400]

Looks amazing. I might have to try to make this

[@13blackcatzzz]

I just recently found this channel. Love you Matty!!!

[@rikweeds2306]

“Whoo its gunna be a warm night tonight…see you soon fuckface” was delivered with so much love

[@echardcore]

Made this the other night. Spectacular. Very few subs. Cognac instead of brandy. Individual short ribs vs unseparated. And thick cut "steakhouse" bacon vs slab. Once it cooled off and I could actually taste it my mind was blown. I had made a similar recipe before that was more or less beef stew. This was different. No garlic. I think thats the key. And simplicity. The only issue I had was that the sauce seemed extremely oily in the end. I used avocado oil for the beef and didn't add more for the bacon. Drained off excess oil before flambeau. Then olive oil for the tomato paste. I haven't looked at it after chilling it but hoping to skim some off the top. Thanks Matty.

[@samuelhathcock9409]

Without a doubt gonna make this asap

[@Gregorydeon]

I've made Bourdain's Beef Bourguignon plenty of times and now I'll have to try this version!

[@burnyizland]

Is there much difference between them?

[@Swagg3r3d]

@@burnyizland I think matty uses bigger pieces of bacon and puts it back in?

[@pflick13]

Happy Holidays!!

[@KJ-wq6gc]

My senior cat just passed and I keep putting on Matty videos to keep from ugly crying THANK YOU BIG DOG

[@TheRafaBStudio]

Much luv from Brazil, Matty! That's the good shit for cold winters. Cheers, mate!

[@jefferson9428]

Beautiful tap water from the lake.

[@heavyweightcamping4347]

WHAT A TREASURE THIS MAN IS!!! MATTY I LOVE YOU BRO!!

[@ThouArtEverywhereAndNowhere]

I needed this. Tensions have been high I needed to be stewed.

[@discostoo]

Watching this in Doha, I asure you the snow is not coming down. Still looks great though.

[@clecky40]

Hellz Bellz!!! So good!!!! After watching the video we went straight to the butcher, no slab bacon but we got pork belly. Thank you Matty!!!

[@SandraudigaVali]

Can't go wrong with a good ole' beef stew

[@jessicaj2017]

I made it today, so amazing

[@ML-xx9kc]

Damn, I really wish he'd shown a trick for peeling pearl onions or explained why he didn't reduce the alcohol before adding the broth instead of calling me a fuckface.

[@mandoxflao]

THE BEST cooking show

[@szoe22]

I love chef Matty!

[@jameswhitney4659]

Meet people, talk to people is the best advice in this video. Follow it and change your friggin life.

[@thenward]

6:26 is pure Matty.

[@jarodadaya7051]

I love you matty, you’re an international treasure

[@koreydevine7766]

Proof you can cook the classics and they'll absolutely Crush!!! No bs cookery here.

[@HeiterProductions]

Thanks for the vid. Love ya bro

[@FerretsInBathtubs]

Matty’s commercial for Manscaped is awesome! Do more commercials! Haha!!So good!!!

[@nukeonraccoon3991]

Really apetissant. I'm happy seing one of the best dishes from France is also appreciated in the rest of the world. If you allow me one advice though, you should definitely cut your lard meat in small pieces, not in big chunks, and caramelize them on the side before including them in the pot with the rest. My mother cooks it that way and it's just delicious.

[@john2k24]

🔥 as always

[@patricklyon1640]

hell yeah dude. I swear everything you make is my favorite

[@chrisb8154]

That was the best Manscaped ad I've ever seen

[@redtrunkrelics]

dear god it looks sooo goodie

[@JackXMULA]

apparent god blessed us with mashed potatoes, this must be heaven. Beef is the icing

[@mykaub]

MATTY IS THE BESSSST!

[@sethsoderman2731]

Or is the best quality of food is straight from the farm thank you Matty

[@kikkirow]

This is my favorite dish to make. Very labor intensive but never disappoints

[@Jeremycook_]

Labor intensive? Its stew with like 10 ingredients. It is delicious but pretty basic imo

[@Cant111]

Please don't put tomato paste in it next time. Who the f put tomato paste in a boeuf bourguignon?

[@kikkirow]

@@Jeremycook_ ok try the julia child or Ina Garden recipe… You don’t just throw crap in a pan and stew it.

[@kikkirow]

@@Cant111 it adds to the savory umami flavor when you add it to the veggies and add wine. It truly helps a lot with the richness.

[@Showmeyourtitties]

@@Cant111 Literally everyone.

[@lovegarza944]

Ho Ho Ho Namaste!! Best ending yet!! 🤣❤

[@TheRetroGamerEnthusiast]

I'm watching this at 2am absolutely starving so I had a TV diner with 6000 ounces of salt and now I'm going to have a heart attack in my sleep THANKS A LOT

[@montanababy3362]

We need a solid breakfast Biscuit and gravy matty style much love man

[@vazyla92]

That's a winter staple here in France ! The use of brandy is not usual but I feel like it's legit to add it here

[@jonathanmitchell3733]

I made that on the fire with some game meat, a couple of weeks ago. I used one of those cast iron pots and just put hot coals on the lid, and around the sides. Best day of my Life (food wise). The game meat was Eland, so Thats basically beef, that just stands a bit taller with way less fat.

[@randr302]

Love Matty❤

[@icystriker]

I love how at 2:02 they add the censor bleep when he says bullshit but it doesn’t actually cover it up haha 😂

[@chrisstaniforth5629]

Nailed it 👌

[@kevinheckard706]

Just a Dash season 3 It’s what the world needs

[@couragecoachsam]

His cut sizes are so rustic I know women would hate it but the guys would love it

[@bkcin86]

A great dish for the slow cooker

[@leadgindairy3709]

That looks 💣 💣

[@diditwitcher414]

Great freaking video, thank you

[@mastod0n1]

1:49 I'm convinced he said "Talk to people, meat people" and not "meet people" and no one can tell me otherwise

[@karstenhammerhansen]

You lookin' good man!.. also killer recipe!

[@grossbro6175]

i just wanna know where Matty shops for clothes. dude has the best style

[@spyguy420]

I met my butcher and he said stop watching your videos lol

[@SummerofCycling]

I was eating a warm bowl of stew (veg stew - if that can be considered a stew?) & was freezing so this: YOUR video & your crew to create were the added dash to make me feel whole! 💜🐻

[@lynnstlaurent6789]

Try a mushroom bourguignon if you are vegetarian. So good!

[@UnbreakableIcePick]

One might even say it was, “just a dash” to make you feel whole

[@RobVespa]

I don't want to know the person who doesn't like stew. OMG. You're so funny. Also, wish it was snowing here. It's cold as heck, but there's no snow to cover up all the leaves in my yard from the neighbor's tree. This looks so good!

[@1867224]

Merci bien pour cette belle recette classique mon ami .

[@MyShinobiWay617]

The best part about the cursing censor is that the sound plays but his curse still goes through 🤣

[@Joseph-jx8bl]

Tried out this recipe and it turned out great! The look on my girlfriend’s face as she walked into the kitchen and noticed I was also trimming my beanbag hair while preparing the meal…..priceless! That’s next level boys.

[@jonathanstewart9838]

Lol im thawing some out right now it’s my last portion left so I might have to try this recipe next

[@kymar62]

Yesssss

[@dennispagterchristensen7786]

Looks super! Top funny show man💪

[@MeHuff101]

That 4Q shirt is the business!! Great shout out to Max

[@lachelleduncan3800]

You are so refreshing.

[@MrKernkraft4000]

Beef Bourguignon and manscaping w/Matty Matheson. The combo you did not know you needed late on a Sunday evening.

[@kallehoglund4895]

I love you Matty ❤

[@vannawhitesbabbydaddy9390]

God Bless You Brother! Love The Show! 🙏✝️👏👏👏👏👏👏👏👏👏👏👏👏👏

[@Marks-pdmdi]

Shoutout Alex! 🇫🇷

[@deltaunder1872]

I've seen this before with other French chefs but it seemed complicated and incredibly time consuming. Here, Matty shows us it's really simply and cusses us out for not already knowing about this. This is the type of education I respond to. Ordering the groceries now to make this.

[@mightymeowz]

4:43 That bay leaf sure will give a lot of flavour to it... 🤣

[@P-trum]

I miss its just a Dash😢absolute prime time😂😍but still the best cook everrrrrr✨✨

[@PFA...]

Amazin!

[@SuperNetSpyder]

Matty is my Spirit Animal

[@TheRealSandorClegane]

So your spirit animal is a hipster chef?

[@SuperNetSpyder]

​@@TheRealSandorClegane Matty is outrageously self confident in his weirdness. I don't care who you are, or what you define as - if any person is that free to be themselves and do what they love, the way they love to do it, I will choose to be inspired by that person. Maybe you should lay off the labels and just try living life freely, eh?

[@SuperNetSpyder]

@@TheRealSandorClegane also, way to be a jerk for crapping on another persons joy.

[@TheRealSandorClegane]

@@SuperNetSpyder lmao look how worked up you got you just cause I called some guy you’ve never met a hipster. It’s gonna be okay snowflake 😂

[@TheRealSandorClegane]

@@SuperNetSpyder Hipster

[@flufferduff007]

This episode came at the perfect time. I always use beef cubes and sometimes it comes out too hard and chewy and sometimes it comes out soft and delicious. I can never get it just right 😩😩😩😩

[@tomlarr21]

Depends what you mean by 'beef cubes'. You need beef with a lot of fat and braise over a long time on a low heat so the connective tissue in the fat can break down slowly and give you the perfect texture you're looking for. High heat and low fat content will make your beef chewy

[@galaxyspace76]

@@tomlarr21 this man stews

[@kikkirow]

From experience cut your beef cubes a bit smaller and braise your stew longer. It may take up to three hours depending on the oven temp.

[@tomlarr21]

@@galaxyspace76 you da man, John

[@MissBinks]

PLEASE, my Matty-love friends: look up Kenji's Really Good Beef Stew for the genius methods and guidance for perfect tenderness & NOT overcooking the delicious meat. It's a little different from Matty's Bourguinonne and that's okay! We can do both! #1 tip, BIG slabs, not little chunks. #2, most of the cooking is in the oven with pot lid partly OFF so it doesn't overcook, #3 Low and Slow. And yes, our Matty would agree Kenji is a Chef of & for The Peeps!

[@ssoundwaves]

Nothing like finding a beef recipe then getting hit with a reminder to trim the ole briskets

[@guttom]

4:43 bay leaf: i know it's been an hour but im stuck at the top, I haven't touch the broth and all 🌚

[@RagnarokCo]

A nice red wine~. A beer! Some tap water... LOL

[@DekarNL]

Love the pickled onions in a stew

[@couldyou4745]

Those weren't pickled. You think all pearl onions come pickled? Are you goofy , goober? He wouldn't have had to peel them if they were pickled.

[@gamby16a]

I was going to try making the Julia Child version, but maybe I need yours 🤩🤩🤩

[@emanfoo07]

i want to see matty make the breakfast from twister...i know babish did it, BUT matty would bring so much energy to it!!!!

[@keonnabrignac7639]

Found me new favorite person on KZbin

[@davidmalan3104]

Super rad that you are rocking a 4Q conditioning shirt max is a rad dude Oakland skateboarding and bike building legend

[@tacticalzurble6050]

hope you're well maya

[@Mind_Idiot]

just made that shit last week matty, it's one of the best things! Also good save with the wooden spoon / flambe'd brandy. shit was close

[@ninpo942]

We need a video of some Matty scallop potatoes...