Today we’re making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon – cut into 1″ pieces
3 pounds (1360g) beef chuck – trimmed of fat and cut into 2″ cubes
1 large white onion – chopped
2 large carrots – cut into 2″ chunks
6 cloves garlic – minced
1/2 cup (60g) flour
8 sprigs thyme – tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper – to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms – quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper – to taste
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46 Comments
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.
Love the recipe! But why do you say ‘Pinot Noir’ and Burgundy are the same thing? They’re really not. One is a grape the other a region and neither are exclusive to one another.
Good stuff…. This was a family go to Christmas afternoon…
Is pork essential? I feel like the fat from the beef is good enough. Or does the pork add flavor?
I made this last week. It was great. Thanks for this recipe.
Don’t you think panchetta would be better than bacon? I love your videos, I think you explain things very well and are very organized..thank you for this.
If you want advice from a french person who has cooked a lot of boeuf bourguignon in her life : no tomato paste, no garlic, less salt, everything should be cooked together (don't add the mushrooms at the end, you want all the flavors), and it should stay in the oven for at least 6 hours, that way the meat is super tender and the sauce is thicker (so you don't need to add all that flour, just enough to cover the beef ).
Je valide, authentique.
Nicely done and subscribed, I love beef, Bourguignon. The only thing I would take out is the butter, I'd use gee (lactose-free). Well done!
Omg!!!! I’m DROOLING. I’m moving to a new apartment tomorrow
And once I get settled- this is the first meal I want to make! 😃
I seriously need that wooden spoon
Wow 700k subs! Master you deserved it! I'm from 20k subs time.
Cooked ~5 receipts from this channel, my fav is ragu with pappardelle!
That looks great, but I'd add potatoes to mine
Thanks for sharing this recipe because I made it (following your steps). I give it an enthusiastic 10+++ !!!!!!
Very surprised you didn’t serve this with creamy mashed potatoes I’ve eaten out with a number of Americans who have mashed potatoes with everything and that’s okay but this dish is screaming out for mashed potato and French beans and broccoli believe me they do compliment each other having saying all that the recipe was fantastic……PS mashed potatoes with the ricer
Never understood using wine for cooking. Can i just use grape juice?. You say the alcohol cooks off, then why use it????
Absorbing the top fat in my culture (Hungary/Romania) is considered sacrilege.
Time for you to open a restaurant!!!! Bravo!!!
You made the beef cubes & carrots way too big.
All Stores Please Lower the Price of all Military & Local for all Brands of Beef Products & Accessories & Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
All Stores Please Lower the Price of all Military & Local for all Brands of Beef Products & Accessories & Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
Just made this tonight and it turned out great!! Keep em coming sip and feast!
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.
Looks incredible, my only gripe is that serving size 😂
I finally just made this and agree it is perfect. I would not add more carrots 😊
less carrots …. add potatoes
Tri tip is a less complicated cut and less membrane and chewy parts.
Beef Bourguignon is is an amazing meal. I've made it several times with a much leaner cut of beef. Top round if my memory is right. Just as good without the fat rising to the top. No one will know if you don't tell them.
Do bay leaves really do anything at all I feel like they don’t make a difference when I forget them.
I know shroomers are part of this one, but as I was scrollin through buddy’s vid list, the word “mushroom” was in an inordinate amount of titles. 👀
The ONE thing I can’t eat (dirty fungus) is apparently this guy’s favorite song. Just my awful luck. 😣🤦♂️🥴
I think by "depending how high you are" translates to "depending on the elevation" 😀
His removing the most delicious part.
is using the bacon and bacon fat necessary? I don't eat pork for religious reasons
A simple, but magnificent dish. I tend to make it with stout (or another dark beer without much hops). I call it Bœuf Irlandais to tease our French friends. Just as good, maybe even more comforting. Try it! And, I sprinkle some flour on the beef just before the browning is finished, not when cooking the vegs. IMO this adds even more deep, meaty flavour.
Well all Burgundy is Pinot Noir, but not all Pinot Noir is Burgundy… And yes I know it mostly doesn't matter but terroir does make a difference. the dish does look to absolutely slap though and I'm here for it 😀
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!
4:00 lol
Do you drain the grease between batches of frying the meat? Thank you!
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!
“depending on how high you are” ?
Honest question: what do bay leaves actually do?
Glad to see this guy branching out and doing some non Italian dishes [and getting a good amount of views too]. Comfy channel and a good source of inspiration for when I can't decide what to cook for the week
Just made this for the first time using your recipe. Wow, the flavor is outstanding! Definitely will be making this on a regular basis. Thank you for the video!
That looks absolutely amazing.
Can I use a crock pot for this ?
Great recipe! I have to add potatoes however
Yummmm