Today we show you how to make Boeuf Bourguignon, a classic french beef stew! For more recipes Subscribe to the official My Kitchen RU-vid Channel: www.youtube.com...
I love the way everyone is putting in their "professional" opinion of the recipe and his technique. There are hundreds of ways to make beef stew with red wine, which is essentially what this is.
+jazzrenis Annd recipes, skill, capability, foods available, cooking surfaces (is it just a grille, or do you have a griddle? Dutch oven, or just a crock pot?).. Do you sear your meat in a cast iron skillet? Did you use the bacon called for in the recipe for searing the meat and onions? After all, it's just preference, if you don't read instructions, don't learn how to cook, and think wine is for drinking instead of what we call people who don't know what culinary arts are.
Angelhair pasta served with a ketchup sauce? Everyone's open to their own interpretation, but that was served to students at a remote K1-12 school I attended. I'm not saying you're a bad cook, but confused as to why you skipped it.
It never ceases to amaze me how they can use a knife honing steel and NOT wipe off the filings before cutting up the ingredients. Nothing like getting a bit of metallic powder in each bite of food.
My made this recipe last weekend and it was very yummy. However, I added mushrooms within the last 30 mins of cooking. The great thing about this recipe is you can tweak it to your preference.
To everyone bitching: he says it is his mom's recipe. He says it is the quick and easy version. I've made plenty of these, and eaten more: it can't go wrong. He says that too. Let the tiny pieces of carrot blend in, or throw them in whole: *whatever* *you* *like*
It's not a boeuf Bourguignon just a preparation who look like. You need just : Beef, onion, carrot, garlic, flour, seasoning (salt, pepper, laurel and thyme), bacon, Paris mushroom and red wine. You must caramelized your beef in the oil, don't ad flour on your beef but after just before ad the wine.
+Ribsounet38 I didn't see brandy in your incomplete list of ingredients. What you described is just beef stew with bacon bits. Might as well throw chives and sour cream at it, call it boeuf stroghanov loaded potato soup
Just a question! I am gonna make Boeuf Bourguignon today, and planning to serve it tomorrow. I am gonna have a lot of mushroom in it, so my question is, wount the mushroom get a bit rubberish if you make it the day before?
why would you chop carrots so friggin small ? its a stew... it means carrots going to sit there for quite a while. It will have no texture, it'll literally just vanish
Pressure cooker will be around 35-45 minutes - check after 30. I make oxtail in mine and it's delicious. Just got a great deal on a dutch oven. If the funds allow, now is the time to get a great deal on a dutch oven.
I assume that's 170 degrees is in farenheit. That would make it close to 80 degrees celsius in the oven. That way the meat is after 3 or so hours very tender. If you do it in 170 degrees celsius it cooks to hard and will make the meat unchewable (like wood).
Dale Martin oke i think there are more ways. The dutch way is to cook it very slow, like 4 to 5 hours. If it cooks above 80 degrees celsius the protein of the meat will clot or coagulate. And that will make it dry and tough. But i will try it the other way ;) best regards.
I'm sorry, but there was absolutely no color on that beef. The pot wasn't hot enough, he put it on top of improperly rendered "bacon," and put way too much beef in the pot at once. I really wanted to like this video, but it just makes me sad to see no technique with lots of talking. I hope it's just because he was trying to do a lot in an 8 minute video. Otherwise it just sucks.
Alanis Park I don't intend to be rude, but like I said, the technique in this video is severely lacking. And opinionated I may be, but I also stated a few facts. This looks like TV cooking, not real cooking.
+Brandon B Did you find a better example than this video? I'd like to see it if so. The first step is sear, but this was steam and simmer from the beginning.
yes, but not altogether with wine and even with stock, this dude doesn't maintain time frame for each ingredient... and yes - carrots are not supposed to be chopped that little. mushrooms are also in classic recipe...
Natalie Negosh in most versions i have read, the veg you cook it in is just to make the sauce, and you cook veg separately to be the veg you eat with the meat. Many recipes even say to discard the veg that's cooked to death in the pot.
A non marinated/tenderized tough piece of flesh is so very tender because it's chopped, seared, and boiled for several hours? Yes, fork-break is a factor to determine when the dish is ready to serve, but accusing one of the toughest pieces of meat of being tender, isn't that glamming it up a bit? Chuck... It's chuck, or flank. Tell me I'm wrong here.
+generalxanos You are wrong. Have you ever made this or done any slow cooking before? Whilst I am not exactly certain on the science behind what really happens to these tough cuts of meat during long slow cooking, I do know from experience that the result is that the connective tissue / fat etc all melt and break down leading to the meat being super soft and tender.
+MrFace2pet It's not the only boeuf bourguignon recipe I've seen that called for tomato paste or tomato puree. They're not turning it into veggie-boeuf soup.
