Beef Bourguignon – The Most Comforting Classic French Stew
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Today we’re making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long. WATCH OUR …
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.
Made this dish tonight, I can vouch that this dish rocks!
Simmered it on the stove since I did not have a dutch oven, tasted great!
Sitting unlocked at 13:23
Quand vous farinez de la viande avant de là saisir ce ne sont pas des sucs de viande qui sont accrochés au fond de la casserole mais de la farine brûlée, ce qui donne un mauvais goût au plat final.
I watch your videos with great interest. I'm French 🙂 Looks very nice and tasty. Boeuf bourguignon is my favorite dish. I asked my mother to teach me French cooking when I was a teenager. At home we used to cook it with the cheek of the beef. I've tried with other parts of the beef, but to be honest, nothing compares to the cheeks. Cooked for 4 hours. I add potatoes too. But you can also serve it with pasta, like tagliatelle.
And I pour the entire bottle of wine
Great job 🙂
Just made it, was amazing, thank you for sharing it!
Greetings from Germany!
@ 4:00 minutes in: Universe is so mysterious, how does bacon cooking time vary by how high I am?
Ive always wanted to try this but hate wine. HATE it. Does the flavor transform or is it still identifiably wine?
Thanks!
Can you use a slow cooker instead of a Dutch oven?
Made this tonight and it was amazing! Great video and I added more carrots per the comment from the boss! Thanks for the content.
If my husband hadn’t already married me a decade ago, he definitely would have married me after this dish! We couldn’t get enough of it. (Changes: I did a ratio of 4 parts beef broth to 2 parts Willamette Valley, Oregon Pinot Grigio, and served it over gnocchi.)
"depending on how high you are" !-)
Should cook the pearl onions and mushrooms along with the meat to get more flavor
I’m trying it today so we’ll see how it turns out!
Pfff-hahaha, measuring the wine?!? Hahaha, good one.
The usual measure is enough fluid to cover the meat or to deglaze the pan. Everything else goes into the chef. 😁😂
One of my favorite dishes is a stew, I use vermouth instead of wine though, and I don't put the pan into an oven… which brings me to my question: why do you broil the pan in an oven for 2 1/2 hours? Would heating it on a stove not create the same effect?
Love the videos by the way!
You lost me when you cut the fat.
That looks absolutely delish ! I would want it on a bed of buttered noodles, but any which way, looks wonderful.
This is ,,bœuf,,! et pas beef. 😢
Keep the fat