Beef Bourguignon (Beef Burgundy) 

Just wondering do you replace the wine? If so with what? And if not which wine did you use? Thanks in advance!

@@FBR2169 there would be no need to replace the wine. If you’re concerned about the alcohol consider the fact all alcohol is boiled off in the cooking process.

@@mrplow3874 Yep. Alcohol used in cooking has all of it burned out really quickly. I do wanna know what red wines everyone used.

U CANT NOT SERVING ALCOHOL TOO CHILDS AMD GRAND CHILDRS BECAUSE THEIR MINERS SO IS ILEGAL AND MORELY WRONG SHAMING ON U !!.

@@AlphaChinoz alcohol evaporates, genius

P.S. I served it over roasted mini potatoes. Delicious!

I love when is melting in the mouth, amazing.

I agree. Yet feel guilty! Ms Child does do the business too, it has to be said.

"noise of french dying"

what temperature did you use in the oven?

@@tankizator5204 whats wrong with it

@@LK25278 the vegetables are in huge chunks. Nobody wants to slice a whole onion when eating a prepared meal. I think thats the only problem i guess. This still looks delicious

@@kiselakobasica5867 Those are little onions, they are made so that you can eat them whole. And with that amount of cooking, no need to cut, just take a layer gently with your fork. If you add onions smaller than that they are going to melt away.

She s good et le français authantique ferme la. She s good I used her recipes I am a french cook in Australia

I agree! She's fantastic!

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Nk4_XPbHWDs.html

How did you prepare it for the slow cooker?

Also curious 🥺

“ I almost want to cry “ that’s hilarious haha. I wanna try this and cry as well!

Ouais, vous avez raison.

@@johnmcpudding857 what mountain of dishes? All of the ingredients were done in one pot ^^ + just a bowl and a colander. Really not that bad for such a dish.

@@helpAHHHH If you do it in huge serving, you can easily reheat that after work multiple times.

@@helpAHHHH Ok, so: 1 bowl for marinating veggies and meat in the wine 1 colander 1 pot for reducing the wine marinate 1 pot for carmelising onions, other veggies and meat K it's still only 4 dishes, not counting bowls where you serve food, and utensils, still not that bad for a stew. If you don't have time to make such stew, then try another recipe that doesn't need so much steps. I really can't recommend you anything better to be fair. It's just that type of dish, long to prepare. I think the ''easy part'' is from the perspective of someone who want to make a hearty and special meal for more than one person at the particular occasion / a family dinner. To make this more bearable for one person, it's good to make this dish day before going to work or something, doing the dishes immediately after you prepare this, then storing the meat and sauce in a cold fridge (after cooling it down) and just reheating that when you want to eat some. It should still be good for a few days, with no need to use more dishes than one plate. (I think stews are even better a day after making.)

@@helpAHHHH Why are you so rude? Thought this was a normal conversation. Nobody slaves over anything when they decide to do a yummy dish. I already said it's time consuming, nothing I can do about that.

I was about to scream about the ginger ang chilli flake potatoes comboed with this. Because Im french. Then I remember that anyone is free to put a twist... As long as it's delicious to you, keep doing it my friend, that's all that matters ^^

to zajebiscie

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Nk4_XPbHWDs.html

can you tell why so?

@@cookieruntranslations because the juices of the meat will have revealed all their aromas and reheating the dish the next day over low heat makes the beef tender to die for with much more powerful ungout.

@@babarovitc thank you very much!

@@cookieruntranslations a real bœuf bourguignon need 24 hours of prep and i eat it 2 or 3 day after. But please no tomato in... For me its like pineapple on pizza for an italian... 😂

@@TB.D can you tell me why?

Agreed but I think she's searing it a little on purpose

She does the recipe this way for a reason

The marination is I think unnecessary and the flour may be substituted with collagen if the broth doesn’t already have enough. Still looks tasty though

My friend who is a French shared his recipe with me 20+ years ago. He got this recipe from his grandma: they put flour on beef before searing and he specifically told me to get the bacon with skin and cook with the skin. He cooked his version for us and he put bacon in it. I absolutely loved it and have been using the recipe for more than 20 years now.

You guys eating it don't even think once about how they are killed and cut off? 😶😑