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46 Comments on “REAL Beef Bourguignon (Classic French Recipe) Professional Cooking

  • not one peasant in the history of the world would make this "peasant" stew this way. so many steps one wonders if this guy deliberately added them just to make himself out to be a great innovator…..sorry, stew, even boeuf bourguignon, should not require dozens of steps.

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  • Watched a lot of your videos and in most of them I ended up with a technique dilemma – this one is no different. Here's my question: When you saute the meat and create a fond, you do it on a heat setting somewhere above medium (say, 6 or 7 or more), and you do it in small batches – with ya so far. But after the first batch, and potentially by the THIRD batch of meat browning, I'm afraid that the fond produced from the first batch will have been in the pan/pot so long that it starts to burn. Without having to spend 30 years as a professional chef and find that sweet spot of heat for the particular stove, how would a home chef/cook prevent the fond of batch 1 from burning?

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  • Quick question: I've got regular thick sliced bacon, and I have cured salt pork which looks a lot like the bacon you used in the video (has nice lean stripes, does not looks like a blob of lard). Should I be concerned over the amount salt if I use the salt pork over the bacon? According to arithmetic, salt pork has 1365 mg of sodium per 125 grams, and the bacon has 825 mg of sodium.

    Thanks!

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  • I "love" making these types of dishes, ones which take a little longer than others, requiring a little more effort and attention, my wife will definitely be thanking you for this video too. (BTW, I gave Annie your book on cocktails as part of our wedding anniversary present. She absolutely loves it.)

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  • I totally love this dish and posted my photos and a link to this video. For me, it didn't turn out as planned as the meat was more jerk-like and candy coated with the sauce. But problems are not unexpected as I used a new brazing dish (well two) and felt the volume of meat was a bit low for the braising dish. Next time I will double the portion up and suspect this will solve the problem.

    It still smelled great, and I love the flavor so I let other people test it out. "It looks burnt…"

    "Smell it!" Got a wow, "Now try the meat…"

    They loved it and told me I created a beefy candy and noted it was still tender on the inside. Not that it was intended, but the best ribs I had took me to the chef and he cooked his ribs points to the point they would fall apart, but toughened them back up with a sear and got pissed at the complaints the sauce was too messy and decided to take things to the point of a candy coating.

    I was so happy to find the brand of wine CookinRussia recommended, and really, it definitely made a difference in the final taste. I am not a red wine person, but the recommended bottle doesn't break the bank and I would also love this as a table wine.

    The real surprise was when people tried the mushrooms and weren't prepared for the taste. They wanted to know what I did to them and in that case, didn't use a fine cognac but a German brandy made from grapes. To me as good as Cognac's best, just can't call it that.

    I had to settle for a chuck roast as the supermarket ditched the butchers that provided me with anything I wanted, to prepackaged, and while fattier, simply changed from pan browning to broiling (could have contributed). This also worked for me.

    I don't have homemade beef stock on hand at this time, and can't bring myself to buy supermarket stock as all I consider it is flavored water. The only substitute for homemade stocks is Campbell's Beef Consume and it worked out very will.

    Not only a great recipe, but a wonderful cooking method I plan to use as I convert a recipe for Garlic Consume, to a stew like dish. To pull that one off I will be incorporating aspects of CookinginRussia's Bourguignon recipes.

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  • Just made this for the first time w/ potato galette. I monitored my oven temp with a Thermoworks Chef Alarm. The oven ran hot. It was an unwelcome challenge getting it to hover over 320 F. So the meat came out a bit dry. There wasn't a heck of a lot of liquid to sieve for the next to the last 20 minute cook but enough so when plating it helped balance the dryness. In the future I'll have to add water at whatever step it's called for. Or dial down the braising time a bit. (I tried 2 hours 40 minutes). Or both.

    The potato galette makes the dish more satisfying. You can't leave out potatoes of some kind. And especially if you have garden grown potatoes like I had.

    All in all, a most enjoyable meat and potatoes feast. I'll have to try this again after the New Year.

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  • Mate – a truly excellent video. I really appreciate the effort you put in. You deserve every bit of praise you get for this classic demonstration.
    Regards, Tim
    New Zealand

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  • Like it lot, and I bet it tastes just great. We camp every weekend from April to end of October and I was looking for more one way meals in our Dutch Oven. We are in BC Canada but can get some fairly inclement weather so are looking at a one pot meal while we go for a hike. Great video though. Rock on man!! Ant

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  • Seems kinda redundant to brown the meat, toss it with flour, and then roast a second time, when you can just dredge and sear in one step. Also, what is the purpose of boiling the bacon?

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  • Look what you've done?
    https://s-media-cache-ak0.pinimg.com/originals/e8/bc/68/e8bc68d43b91367e6f15fe04f50a2d27.jpg

    I had a friend stop by last night and they wondered why I had a bottle of red wine in the fridge. Just as she began her speech of red wine does not belong in the fridge, I had to stop her and let her know that served a higher purpose.

    Now, a bottle of red wine will have a permanent home in my fridge, just as a whole chicken for Zuni Chicken.

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  • Hi nice recipe and  good Explanation.

    But i don't think you have to prepare your meat as you did it in the vid. Sometimes i make a goulash out of bovine calf which is full of connective tissue. it just needs a long cook time and it becomes a texture like jelly.

    But neverthless great Video. Tomorrow i'm going to make your Onion soup.
    Greetings from Germany

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  • Thanks again for the wonderful recipe. Mine is currently in the oven for the 2 hr bake. Of course, everyone makes changes. I stuck to your recipe almost 95%. I used a different cut of meat(still close enough), added some pepper(I love a spicy kick), and did not use the cippolini onions with the carrots because I HATE onions. I'll make up for them by using extra mushrooms. I used onions when cooking the sauce, but made very tiny cuts and will blend the sauce later. (I'm one of those weirdos who can't stand the site of cooked onions.)

    Anyway, my home smells divine and I can't wait to try it. Thanks again!

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  • My wife loved it, as did I! I followed your instructions to the T and took me about 6 hours, but it was well worth the time and effort. The Potato Galette even turned out well! I will be referring to you before I go to Food Network from now on, thanks again Chef.

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  • My wife just bought me a set of Mauviel M'heritage Copper pans, and this dish will be one of the first I make, it looks delicious! Thanks for the clear instructions and recipe list!

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  • Fantastic recipe by a chef who has obviously perfected this dish. I have made this version a few times and, if i'm honest, i'm midway through making it again as I type. As the chef said we all add our own little touches and, while I mostly stick to his method, here are my wee additions. I use a small amount of chopped pig fat (my local Chinese store) and some good chopped pancetta to render for the lard. I discard the pig fat but keep the pancetta for nibbles as it's too good to throw away. Next I chop some rashers of streaky bacon into small pieces and fry them in the lard until they are extra crispy. I remove the crispy bacon pieces and keep them to one side. After that I mostly follow the chef's instructions but add a little more wine than him during the marination process (I'm Scottish) and a tablespoon of Worcestershire sauce for depth of flavour. When it comes time to braise the meat I take the leftover crispy bacon and, in a mortar and pestle, grind it to a fine dust/paste. I then add this paste to the dish which I find gives it a lovely back flavour. I cook the dish for 3-4 hours the day before serving, leave to infuse overnight, then reheat gently the next day. I serve the dish with herb dumplings, crusty bread or creamy dauphinoise. This is a time consuming dish that requires effort on the part of the chef but the results far outweigh the work. Thank you very much chef and Happy Holidays from Paris!

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  • If I were to use venison instead of beef, would the marinade destroy the flavor of the meat? How do you suggest differently if I were to prepare the meat if i were to use venison.

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  • Chef, I have made your recipe before and it came out awesome. I actually want to make this for our Christmas Eve dinner. The question I have is that I have to work on Christmas Eve so I will have to prep it all the day before. I was thinking I would braise the meat and get the vegetables ready the night before and place in the frig. Then on XMas Eve, I would just have to combine the meat and the vegetables back to the dutch oven and heat it back up in the oven. Do you think this would be a good way of doing this or do you have a better solution for me to try?

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  • About 5 years ago I made this thinking that Julia Child's version was authentic. The dish ended up being "ok" but not something "to-die-for." While I can appreciate her efforts in trying to introduce French cooking, it didn't blow my mind. I stumbled across your YouTube channel and made this dish, step by step. I watched your updated version as well, but I certainly appreciate this version a lot more and the time that goes into this. The results were amazing. My family enjoyed the dish. This is the first time I've ever commented on YouTube, but this was very yummy. I'm in the process of making your Coq Au Vin as we speak, and should be serving later today, but just wanted to thank you for taking the time to show how to make things step by step without taking any short cuts.

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  • Like some others, I stumbled upon this recipe. I have always loved to cook and it all started when I cooked my parents an anniversary dinner at 13 yrs of age. (Beef Tenderloin medallions w/ garlic butter).In my 50's now and have continued to enjoy cooking for family and friends.

    After seeing this vid. I was fascinated but I did not make the dish though.

    I have, however made the following recipes from the CookinginRussia youtube videos: Chicken Korma, Beef Stock, Butter Chicken, Perfect Rib Eye (and yes it is), Fettuccine Alfredo, and perfect Roast Chicken. I follow along on my IPAD in the kitchen. All of the dishes so far have been nothing short of FANTASTIC! I get RAVE REVIEWS. I follow along on my IPAD and pause/play/pause/play make separate notes for ingredients etc.I've even taken photos of ingredients with my IPHONE and used both the phone and IPAD at the same time. I found this a little bit frustrating so I purchased the cookbook/youtube companion. I received it after a couple of weeks. What a difference having the cookbook has made for me. I love it. I am making this dish this week finally.

    I don't know Chef Easter nor have any affiliation but I do LOVE all of the recipes so far and have found the physical cookbook has been a great help to me. If you're on the fence about buying it like I was, don't walk, -run and get it!

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  • Hi Chef, I never made this before but I love to eat the Vietnames Bo Kho. But most of the Vietnamese receipes on Youtube are much simpler and ok for home cooks. I want to try to make a more professional version. What can you suggest for wine instead of red wine? Can I use the Chinese Shaxing rice wine to marinate the beef? Also, it seems French beef bourguignon is deeper in dark red color because of the red wine. The Vietnamese Bo Kho is brighter in color ( I don't if they use food coloring or not). What do you suggest that I can make the stew brighter in tomatoey color? Thank you Chef.

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  • I think it's very wrong to say that the fat has to be cut off the meat before cooking. I never do this when cooking bourguignon. Fat braised for hours is delicious….

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  • Dear Chef, the recipe is just yam. Thank you for posting. I accidently found it on youtube when looking for a good recipe for a beef stew… Well, will have to wait now couple days for meat to marinate (since someone in the comments mentioned that it's really worth it). My question though is re the liquid you poured over mushrooms w/the flame afterwords. I am not English speaking person and could not pick up on the word of what that was. Would you mind to write it down? Thank you

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  • This is a peasant dish. I have a hard time imagining French peasants would be going through all this rigmarole. I suspect they basically made a strew with red wine with tough cuts of meat that cooked till they tenderized and till the fibrous tissue gelatinized.

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  • I'm going to try this recipe in the next couple of days, but I had a question about the wine being used.  I work for an Italian wine importer and have a fairly large supply from the north, central, and southern parts of the country.  Would a Chianti Classico or Classico Riserva suffice in place of a Cotes du Rhone?  Much appreciated.  Thank you!  (Also, I made your chicken fricassee last night and my wife and I had no words other than: "holy God.")

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