Anthony Bourdain's Boeuf Bourguignon | Back to Bourdain E11
One of the most famous French dishes of all time. Learning to cook Boeuf Bourgingon with Anthony Bourdain's Les Halles Cookbook. This dish took more time than I expected, but I imagine this is perfect to put together on a winter day. Roughly cut up some ingredients, simmer for a few hours, begrudgingly shovel some snow, and come back to a delicious french stew.
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00:00 - Anthony Bourdain's Boeuf Bourgingon
01:11 - Prepping The Ingredients
04:45 - BURNING THE BEEF
07:25 - Plating, Tasting, What I Would Do Different
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Boeuf Bourguignon | The French Chef Season 1 | Julia Child
Julia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions and how to cut and saute mushrooms. This recipe and the skills taught relate to all stews and Coq au Vin.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Beth's Beef Bourguignon Recipe | ENTERTAINING WITH BETH
Learn how to make my Beef Bourguignon Recipe, a great recipe for Christmas Dinner!
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BETH'S BEEF BOURGUIGNON RECIPE
Serves 6-8
INGREDIENTS:
3lbs (1350 g) Chuck Beef (stew meat) cut into 1” chunks
½ cup (60 g) flour
1 tbsp (15 ml) olive oil
6 strips of applewood smoked bacon, sliced into bite sized pieces
1 cup (150 g) chopped yellow onion
2 cups (300 g) carrots, cut on the bias into 1” chunks
3 cups (700 ml) red wine (Cotes du Rhone or Pinot Noir)
3 cups (700 ml) Swanson® Beef Stock
¼ cup (60 ml) tomato paste
2 garlic cloves, minced
2 tsp (10 ml) dried thyme
1 bay leaf
1 tsp (5 ml) salt
freshly cracked pepper to taste
2 tbsp (30 g) butter
8 oz (230 g) white button mushrooms cut in half
1 cup (150g) frozen pearl onions
1 tbsp (5.5 g) flour+ 2 tbsp (15 ml) water
¼ cup (60 ml) fresh parsley, roughly chopped
METHOD:
Season the beef with salt and pepper to taste. The dredge the beef through the flour coating lightly. Set aside.
In a large, oven safe Dutch oven, heat 1 tbsp (15 ml) of olive oil. Sautee bacon until crispy. Drain out of pan with a slotted spoon and allow to drain on a plate lined with paper towel.
Cook the diced onion and carrots in the bacon fat until the onions are slightly caramelized and carrots begin to become slightly tender. Remove the vegetables with a slotted spoon and transfer to a bowl and set aside.
Add a drizzle more of olive oil to your pan if needed, set flame on medium high, and sear your beef in the hot oil, in a single layer, in batches being careful not to crowd the beef. You are looking for the beef to become golden brown on each side. You may need to do this in 3-4 batches to sear all your beef. Place seared meat on a plate and set aside.
DO NOT RINSE OUT PAN. All those drippings=flavor! Instead, keeping your flame on medium high, deglaze this pan with the 3 cups of wine. Loosen the bits at the bottom of your pan with a wooden spoon. Then add the 3 cups of Swanson® Beef Stock.
Then add the tomato paste, the garlic, the thyme, bay leaf, salt and pepper. Stir with a whisk to combine.
Add the sautéed carrots and onions, the beef and the cooked bacon. Place your stew in a preheated oven at 325F (162C) for 2 hours.
Once your stew has been in the oven for 1hour and 30 minutes. You are ready for the next stage.
In a small sautee pan, melt 1 tbsp (15 g) of the butter, add mushrooms and season with salt and pepper, sautee the mushrooms until browned and tender. Add the mushrooms, along with any pan drippings to the stew. Along with 1 cup (150 g) of frozen pearl onions.
Meanwhile prepare your “slurry” (basically a combo of 1 tbsp (7.5 g) flour and 2 tbsp water (30 ml) water that will thicken our stew). Mix with a fork until smooth.
At the 2 hour mark, remove your stew from the oven. Remove the cover. Place the pot on a high flame, add the slurry and bring to a boil, simmer for 1 minute or until the sauce has thicken up a bit. Then add the bacon. Add 1 tbsp of butter to create a smooth and velvety finish. Ladle into bowls and top with the fresh parsley.
OR IF MAKING AHEAD AND NOT SERVING RIGHT AWAY: Proceed like this :)
Allow the stew to cool completely.
Transfer to a container, and refrigerate. Reheat stew on medium low, covered until heated through. (it will look thicker in texture, but will thin as it heats)
Ladle into bowls, garnish with freshly chopped parsley. Serve with crusty French baguette. Enjoy!
PLEASE NOTE: This video has been sponsored by Swanson®. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.