The Boeuf bourguignon everyone can make | One pot wonders – Ep. 2
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This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed. Our first cookbook is …
One pot …. everybody knows the rules.
Great channel!!!
Hungry Handsome
That's not Boeuf Bourguignon you added red wine you peasant😂
I loved the dish today. Thank you very much.
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.
Ive been wanting to cook different foods. Someone told me to look up French cuisines. Im like ok. Boom im trying this tomorrow.
Looks mouth-watering! I just have one question: at about 5:20 you sear the mushrooms and the onions and after that, you add the marinated bacon. Would it not be better to do the bacon first and then sear the mushrooms and onions in the bacony-flavored pot? I know it's just a detail but I am interested in knowing why you did it in that order. Thanks for your feedback!
If it dosnt contain mushrooms and garlic it isn't French 😊
This is on my top 5 list of delicious foods
Might have to make this one! Looks pretty darn yum.
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’
Can we skip the oven, and just slow cook it in low heat?
Great!!! Merci
The Madeira soaked bacon is a neat trick.
Loving your channel,I’ve lot to learn about using wine in my cooking.
Madeira is a portuguese wine and Cognac is a spirit from the Charentes, so it is unlikely that apart from a few Parisian chefs anyone would cook bœuf bourguignon using those as stated in the introduction. Bourgogne is the region of French red wines and the traditional recipe of course was made with the red local wine.
We love mushrooms! Let the mushrooms be. Power to the mushrooms!
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…
I've always thought the bacon/lardons were there to provide the fat you cook in?
So bacon should be the first in the pot and render the fat. Then you remove it and cook everything else.
But I'm the type who eat the carrots. It's food, innit?
I hate throwing away food.
Madeira and cognac make better sauce IMO. It's absolutely delicious and I'll stick with that.
Would it hurt to use smoked bacon?
Unsmoked is unavailable here. Or,
Should I use pancetta instead since it is Unsmoked,
I love your show/channel. Keep it up my friend!
Thanks
I e got a Chuck roast in my freezer. I know what I’m doing with it now! 😋
I love when you taste test on camera 😂 your face tells us how delicious the food is ❤
Americans make it ,too. Called pot roast. Baked in a Dutch oven on Sundays. ☺
Tried it. Excellent result for so little effort. Stephane is truly the master of the sauces.
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…👍👍👍👍🙏😀
is there any substitute for red wine,?? know it wont be beef bourguinon but still is there?
I am going to wrap this in a tortilla with rice and sausage and make a million dollars! The restaurant which is the home of this popular item is going to make ten million dollars a year! French Burrito Company!