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The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2 

French Cooking Academy
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This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed.
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15 фев 2023

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Комментарии : 286   
@sailorgirl2017
@sailorgirl2017 9 месяцев назад
Who also has never used a Leek leaf for wrapping their bouquet garni??? I love this channel...I always learn something new and fabulous!!!
@femalism1715
@femalism1715 Год назад
...just a note about the chicken fricassée from last week - it was a huge hit!!! Everyone loved it and much to their chagrin, there were no leftovers! LOL!
@christianc7420
@christianc7420 Год назад
Npc
@kgbourghs
@kgbourghs 11 месяцев назад
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’
@bryanchitwood6488
@bryanchitwood6488 Год назад
Loving these one-pot wonders recipes. Please keep them coming.
@stephenmotta8663
@stephenmotta8663 Год назад
I made this Bouef Bourguignon yesterday, and this one pot recipe is fantastic! A couple of notes for the next time I make this: - I used a chuck roast, which I cut into 2" cubes and trimmed most of the fat. Meat came out fork-tender, fabulous. - Fresh pearl onions not available, I used frozen which were the size of large marbles - not big enough, many of them kind of disintegrated in the finished dish. Next time I will seek out larger. - I used medium white mushrooms, which I quartered and sometimes halved. Again, smaller pieces kind of disintegrated into the sauce. Next time I will seek out larger ones, or leave medium ones while. - With one hour of cook time left, I opened the pot and layered peel carrots on top - covered and finished cooking, they came out perfect. Introducing to dish any earlier would cause them to be too limp. - I used about a half cup of (toasted) flour on the meat, resulting sauce was very thick but tasty! I'd back off to less flour next time to reduce thickness. - Amazing that with one bottle of wine (I used a French syrah-grenache) the intensity of the beef flavor in this dish. Amazing that this level of intensity can be achieved without beef stock. - Last, as long as you set up your mise en place, the simplicity of preparation of this one pot recipe is fantastic. Thank you Stephane!
@FrenchCookingAcademy
@FrenchCookingAcademy 8 месяцев назад
thanks for the work on making this and the notes 🙂👍
@ulflyng4072
@ulflyng4072 8 месяцев назад
Trimming the fat
@sportsfreundberlin
@sportsfreundberlin 7 месяцев назад
2" cubes, that's called Goulasch then
@yvessautter8592
@yvessautter8592 4 месяца назад
Great points thank you. Particularly on the carrots or flour. I actually find that using maizena diluted in madeira wine with a touch of cognac, just before the end of the cooking time, a better option. One recommendation: Bœuf Bourguignon being a traditional dish of Burgundy, you should always use a pinot noir wine, preferably from Bourgogne. Using a Syrah/Grenache will result in a slightly different taste akin to a famous dish from another French region, Provence: "the bœuf en daube." But to get that signature Bœuf Bourguignon taste, it's always Pinot Noir. And never Bordeaux like in this otherwise excellent recipe.
@facundorivas4632
@facundorivas4632 Год назад
Can't lose a single video of yours, feels strange that people where I live feels fancy when I cook them from what I learned in your videos, thanks for keeping it free steph. Greeting from argentina
@wwpants
@wwpants 4 месяца назад
By far my Favourite French channel. Always learning something new! Greetings from Australia
@diasspeed
@diasspeed Год назад
Excellent recipe monsieur! You are my favorite channel when it comes to French cuisine!
@GeorgeWTush
@GeorgeWTush Год назад
A chef once advised me to cook everything for several hours, then late in the cooking remove the carrots. They are limp and cooked to death after 2 hours, having given everything they've had to give. Then add several freshly peeled carrots to the mix for the last 30 minutes. They'll be perfectly cooked. It works.
@davidwalden444
@davidwalden444 Год назад
Good tip
@loydevan1311
@loydevan1311 8 месяцев назад
I cook carrots and celery to death, remove, food process to a liquid, stirring back into the pot, adding fresh carrots & celery for the last 30 minutes. Wonderful.
@erlendhalvorsen1235
@erlendhalvorsen1235 3 месяца назад
What do you guys do for the onion, i feel like it falls apart and wont look whole and nice
@jungleboogie78
@jungleboogie78 Год назад
I have been making a lot of versions of boeuf bourguignon in the past years. And your previous version gave me the best ideas to perfect it. Especially with the caramelized onions. It tasts absolutely amazing. Tonight I planned on making it again and now you come up with this video on the same day!! I can't wait to start tonight!! Thanks so much
@deanban
@deanban 10 месяцев назад
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.
@Getpojke
@Getpojke Год назад
Excellent stuff. I feel this "one pot wonder" series reflects on how I often cook when it's just me that will be eating. I want an excellent tasting dish without a huge palaver or a ton of washing up. I'll still go full out when entertaining, but as many of these dishes were originally farmhouse favourites you are taking them back to their roots before restaurant chefs got involved. Looking forward to next weeks baeckeoffe, a real hearty winter warmer.
@RunningEagle2011
@RunningEagle2011 Год назад
I made this last night and it was so good! A few tweaks / notes I have is to use less bacon if you have a greasy type of bacon, add more pearl onions if they're tiny pearls, and season the beef more beforehand (I thought I put a ton of salt and pepper on, but it was too little). I served this with mashed potatoes (chef John's version) and baguette slices 😍
@katesnow8654
@katesnow8654 Год назад
Fantastic demo on the old method. Love the Madeira tip. Thank you x
@300rivers4
@300rivers4 Год назад
I made the chicken fricassee last week and my family LOVED it! This is on the menu for the upcoming weekend. Love this channel. Thank you.
@candilo5563
@candilo5563 Месяц назад
I like it when you say "put a little bit of wine, about a bottle", lol! Thanks for the video, I always love your recipes.
@sylviagibson4639
@sylviagibson4639 Год назад
My husband made Boeuf bourguignon the old fashioned way in early 1990s. That was the first time I had it, OMG it was heaven. Never forget the Cognac! Thank you for your shows.
@goshaxdd
@goshaxdd Год назад
Thanks for all the recipes that you are making. Absolutely love all of them
@rickm5271
@rickm5271 9 месяцев назад
Wow, i love this format! And the recipe is GOLD! I like that you taste the result on camera, i feel a greater connection to the recipe and to the teacher. Thank you for this.
@johndough8219
@johndough8219 Год назад
I like this series. Keep them coming.
@jimcopeland325
@jimcopeland325 Год назад
Tried it. Excellent result for so little effort. Stephane is truly the master of the sauces.
@w.d.c.6657
@w.d.c.6657 Год назад
I like that you use one cutting board for meat and another for other products.
@Kernowcornwall
@Kernowcornwall Год назад
Love your recipes, your channel was a life saver during covid, we tried so many of your recipes and definitely put on some weight but well worth it, thanks for all you do!
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
great to hear and yes the weigh part did happen to me too 😄😄
@femalism1715
@femalism1715 Год назад
Oh my! I am definitely going to make this instead of the traditional boeuf bourguignon (one of my "go-to" family recipes). Merci!!!
@Daniel-yd7mx
@Daniel-yd7mx Год назад
Usually takes me 3 days to make using eschoffier method, especially the stock
@noisybiscuits2476
@noisybiscuits2476 Год назад
Yes! 🎉I’m cooking this right now!
@jeffreylyons1531
@jeffreylyons1531 19 дней назад
Very very interesting, I’ve made this several times, I rather enjoy the stewed vegetables but I love seeing a more traditional approach. I learned a lot from this video and look forward to this dish evolving next time I make it.
@michaelquinn-xi8ku
@michaelquinn-xi8ku 8 месяцев назад
This guy is excellent. Has a cookbook coming next month which I can’t wait for
@graydonfisher609
@graydonfisher609 Год назад
Thank You Stephane mine is in the oven as I type, smells yummy!
@gjunior2471
@gjunior2471 Год назад
Looks delicious.
@dwaynewladyka577
@dwaynewladyka577 Год назад
Looks so good! Cheers, Stephane! 👍👍✌️
@Skitch8080
@Skitch8080 6 месяцев назад
I made this for the first time yesterday and it was fantastic! I used a wonderful fruity Cotes du Rhone wine and the flavors were just amazing! The only thing I will change for next time is when it's done cooking, to carefully remove enough of the meat and then remove most of the excess fat from the sauce. I can't wait to try the leftovers tonight! Thank you, Stephane, for bringing french cooking into our homes in such a brilliant and simple way!
@shelleycarefoot2
@shelleycarefoot2 Год назад
One of my favorite meals.
@solsticesummer982
@solsticesummer982 8 месяцев назад
Looks lovely!! 😍
@eggspanda2475
@eggspanda2475 Год назад
definitely try this next winter.
@dennisgreene7164
@dennisgreene7164 2 месяца назад
Great work Stefane - always thought-provoking videos. Thanks.
@inocenciotensygarcia1012
@inocenciotensygarcia1012 10 месяцев назад
I loved the dish today. Thank you very much.
@ChrisCurvey
@ChrisCurvey Год назад
Just made it today. It came out awesome
@nicholasgirard8246
@nicholasgirard8246 8 месяцев назад
thank you my dude!!! looking forward to your book
@finzenberger
@finzenberger Год назад
one pot wonders - this is a great series. thank you!
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
thanks 🙂
@graydonfisher609
@graydonfisher609 Год назад
It tasted very yummy too. Thank you for the recipe Stephane, can't wait for the next one.
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
thanks for making it 🙂🙂
@jasonreid611
@jasonreid611 Год назад
Great video. Will be making this soon.
@jackieriffle9687
@jackieriffle9687 Год назад
Yay, I am so glad you made this. It is my absolute most favorite French dish! My go to version was one I found from Bon Apetít, about 10 or so years ago; similar but I will try this one. Tha k you!
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
yelp try it out it is quite good 😋😋
@slowerpicker
@slowerpicker Год назад
Wonderful!
@freegg123
@freegg123 Год назад
Love it!
@Klingenschmied
@Klingenschmied Год назад
You had the lid on so where did all the liquid go? Maybe the problem was not too much flour but too little liquid?
@kam7056
@kam7056 Год назад
Thank you❤
@bhuvidya
@bhuvidya 11 месяцев назад
Might have to make this one! Looks pretty darn yum.
@diligentmindz
@diligentmindz Год назад
We love mushrooms! Let the mushrooms be. Power to the mushrooms!
@iainbrooks6558
@iainbrooks6558 Год назад
"I'm going to add a bit of wine...about a bottle" - That's m'boy! 🤪
@phildarmon
@phildarmon Год назад
You've done it again. Love your style.
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
thanks 🙂
@joannadoktor9077
@joannadoktor9077 2 месяца назад
Thank you for an honest review. While cooking we need that. Thanks😮
@pesjaner1
@pesjaner1 Год назад
On my list next week!
@allyhewitt1300
@allyhewitt1300 Год назад
Recommend marinating the beef in wine overnight, and replacing the additional water with a bit of beef stock
@HS22181
@HS22181 Год назад
Yes
@johnkolb3871
@johnkolb3871 8 месяцев назад
I was wondering about beef stock as well. Maybe it isn’t used because it would interfere with the flavor of the wine? I don’t know.
@pmfg875
@pmfg875 Год назад
Bro I love these one pot recipes!
@davidnash1220
@davidnash1220 8 месяцев назад
That look fantastic
@binabinoca
@binabinoca Год назад
I love to see you eating at the end… so satisfying lol
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
😋🙂
@andreatorraca8755
@andreatorraca8755 Год назад
Loving your channel,I’ve lot to learn about using wine in my cooking.
@khai-anr_waris718
@khai-anr_waris718 Месяц назад
That's the real of bouquet garni..
@mamacita1967
@mamacita1967 4 месяца назад
merci!!!! making this today!!!! in the oven and smells delicious!!!!
@daphnepearce9411
@daphnepearce9411 Год назад
This looks outstanding! I love one pot dishes. Last night I made veal merrango in one pot, that is the one French dish I can make in about 20 mins., as opposed to several hours :-) (everything simmered for about an hour.) This series is great Stephane. Thank you!
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
thanks and glad you like it 🙂
@louiselill1528
@louiselill1528 10 месяцев назад
This is on my top 5 list of delicious foods
@victoriapushruk9405
@victoriapushruk9405 3 месяца назад
That looks amazing ❤ yummy 😋
@murfenator923
@murfenator923 Год назад
I love your show/channel. Keep it up my friend!
@McCulleyJr
@McCulleyJr Год назад
Fantastic recipe
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
thanks 🙂👍
@tonistoian1480
@tonistoian1480 Год назад
SUPER!!!! 😋😋😋😋😋😋Grande Chef!!!!
@marktaylor1801
@marktaylor1801 9 месяцев назад
Merci beaucoup !
@valentinasokolova5080
@valentinasokolova5080 Год назад
Best thing ever
@GBERTS
@GBERTS Год назад
WONDERFUL!
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
thanks 🙂
@Mark-nh2hs
@Mark-nh2hs Год назад
I love a thick rich sauce or gravy.
@brookstorm9789
@brookstorm9789 Год назад
Great!!! Merci
@thecentralscrutinizer5858
@thecentralscrutinizer5858 Год назад
Looks really great! I am going to try making this for dinner tomorrow 😊
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
let me know what you think once you tried it
@TheMrTomkennedy
@TheMrTomkennedy Год назад
Thanks
@france2j
@france2j Год назад
I' sorry but I haven't been recommended these videos in forever. Only 148 views on this too is a travesty. I hope everyone is well! Love the channel.
@jacsickels7597
@jacsickels7597 Год назад
Ok, SAME? Like, I’m amazed at what knowledge you can gain for free!
@pradgeorge4270
@pradgeorge4270 10 месяцев назад
Agree
@schriemontague1970
@schriemontague1970 9 месяцев назад
I have to search for his videos, when I subscribed to his channel a long ago. His videos brings me back to Culinary school
@michellealexander3787
@michellealexander3787 9 месяцев назад
Same thing for me and some others I'm subscribed to!
@surfmanx796
@surfmanx796 8 месяцев назад
I am a late comer. 98k views now. Not too bad.
@saidenyaw
@saidenyaw 6 месяцев назад
Thank you for this. I am looking forward to making my first BB. You are a pleasure to watch and listen to…particularly like the tit bits of info from the olden days and your style of presentation!
@tonysteph
@tonysteph Год назад
I love when you taste test on camera 😂 your face tells us how delicious the food is ❤
@chili1593
@chili1593 4 месяца назад
Thanks!
@FrenchCookingAcademy
@FrenchCookingAcademy 4 месяца назад
wow thanks so much for the support 🌈🌈⭐️⭐️🙂🙂
@ThomasWayne4312
@ThomasWayne4312 Год назад
I would add French bread to dip into the sauce 😋
@africancomplextv
@africancomplextv Год назад
Great !
@blortmeister
@blortmeister Год назад
This looks great--even as a one pot dish. The use of red wine, tomato sauce, and toasted flour to darken the sauce is terrific. I never think of toasting flour. I know about it, but it's not a technique I've ever used. Always something new to try, eh?
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
yes it’s great for brown ragouts
@user-md5ri7gf4j
@user-md5ri7gf4j 4 месяца назад
I like your recipe is very simple 👍
@paulafigueiredo1745
@paulafigueiredo1745 Год назад
You never disappoint me Steph 😋😋
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
thanks 🙂🙂
@christinecharaudeau8592
@christinecharaudeau8592 Год назад
This is great Stéphane! I love how you simplify French cooking. What other things French do you simplify? LOL verbs, etc? lol Merci pour tout de votre aide dans la cuisine!!
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
i think i stick to cooking 🙂🙂
@59TimesAndy
@59TimesAndy Год назад
“I’m gonna put a bit of wine… about a bottle” 😂😂😂❤❤❤
@aliciaarden2019
@aliciaarden2019 8 месяцев назад
This just makes me want to go to your home at once and eat the whole thing in one go 😋😋😋😋😋
@VelvetCrone
@VelvetCrone Год назад
thanks!
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
🙂👍
@danielcarey8407
@danielcarey8407 Год назад
Looks fantastic! Can't wait to see next week's dish without mushrooms haha
@axiomist4488
@axiomist4488 28 дней назад
Delicious !!!!!!!!!!!!!!!!!!
@martinhillersweden
@martinhillersweden Год назад
The Madeira trick will be wonderful! 👍
@MeTubeUser
@MeTubeUser Год назад
Love it ❤️
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
thanks 👍🙂
@gr8tgee
@gr8tgee Год назад
I love your channel your a great teacher, I really like your gray hairs coming in real nice, now I don't feel like the only one getting old by myself😃
@FrenchCookingAcademy
@FrenchCookingAcademy Год назад
i know the feeling 🙂🙂
@Simplycomfortfood
@Simplycomfortfood Год назад
This looks wonderful Stephen. I do have a beautiful Dutch oven; however, I would like to try this recipe using my instant pot. What elements of this dish do you believe will be sacrificed by using the instant pot instead of the oven. I live in a very hot climate and to cook something like this in the summer would really heat up the house. Using an instant pot allows me to have these wonderful dishes year-round. I believe I will really enjoy this new series of yours. Wonderful job.
@8nansky528
@8nansky528 Год назад
I ADORE READING
@richardsimms251
@richardsimms251 7 месяцев назад
Great
@richiejohnson
@richiejohnson Год назад
I've been making stews, sauces, casseroles, and soups a day or two in advance. It's the easiest way to elevate the flavor.
@eligoldman9200
@eligoldman9200 5 месяцев назад
My friend his French and her grandmother made this for us when we stayed with him. The only difference is that she soaked both the bacon and the stew meat in the wine beforehand.
@gouriverma
@gouriverma Год назад
This is awesome, cuts down on so much time cooking the bourguignon…this will be my go to recipe instead of Ms Child.
@jennydeleon24
@jennydeleon24 Год назад
Yum
@ggoannas
@ggoannas Год назад
Et boum! Super.
@robertrauter8459
@robertrauter8459 8 месяцев назад
35 years in the kitchen....done beouf bur....wonderfull.....red wine is the absolute must...if you wont drink it dont cook with it,,,,,
@justuseforsetting
@justuseforsetting 7 месяцев назад
Love the one pot recipe! The beef at the end look good as well! You are making the French cuisine so much easier than it should be. Regarding the one pot Boeuf bourguignon recipe, just want to ask a question, are there any particular reason why do the onion and mushroom first then the lardon but not the opposite around? Since most other recipe use the fat of the lardon to sweat the onion and mushroom. Thank you! Keep up the good work!
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