The Perfect Beef Bourguignon | Cookin' Somethin' w/ Matty Matheson
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BONJOUR BEEF BOURGUIGNON TOAST YOUR TOOTS MASH YOUR POTATOES BROWN YOUR BEEF WARM UP INSIDE OUTSIDE ALL AROUND COOKIN' SOMETHIN'
INGREDIENTS:
Olive Oil
Thick Slab Bacon
2x 3 Bone Short Ribs
Cremini Mushrooms
Peel Pearl Onions
Orange Carrots
1 Cup Red Wine
½ Cup Brandy
Beef Stock
2 Tbsp Tomato Paste
Fresh Parsley
Fresh Thyme
Fresh Sage
1 Bay Leaf
MASHED POTATOES INGREDIENTS
Yukon Gold Potatoes
¼ lb Unsalted Butter
Salt
COOKING METHOD:
1. Start by removing the meat from the bone and cutting it into chunks.
2. In a large dutch oven, heat olive oil over high heat and brown each piece of meat on all sides. Season with a pinch of salt. Once browned on all sides, remove from the pot and place to the side, and season with fresh cracked pepper.
3. Cut the slab bacon into chunks and fry until browned. Once browned, remove and place to the side.
4. To a large pot over medium-high heat, add enough olive oil to coat the bottom and tomato paste. Stir together and cook together for a couple of minutes.
5. Carefully add in the brandy letting the alcohol burn off before adding in the red wine.
6. Add the beef and pork back to the brandy/wine mixture. Add enough beef stock to cover the meat along with a bay leaf. Stir to incorporate.
7. Add the pot of beef to a 350F preheated oven for 1 hour.
8. For the mashed potatoes, boil some water in a large pot. Peel and halve the potatoes before adding them to the boiling water with a heavy pinch of salt. Once fork tender, drain the potatoes. Mash together and season with salt. Add in butter and vigorously mash together until a fluffy consistency is reached.
9. Once removed from the oven, add in cremini mushrooms, peeled pearled onions, peeled and chopped carrots, and a tied bundle of fresh thyme, sage, and parsley. Mix together and place back into the oven for 30 minutes or until the vegetables are tinder.
PLATING:
1. Place a big scoop of mashed potatoes on a plate along with a couple of ladles of the beef bourguignon.
2. Enjoy it with a slice of freshly baked bread!
Boeuf Bourguignon: Recipe Demo - Elegant French Beef Stew
For snuggling on a couch an entire snowy weekend. Recipe details and extra notes at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Ingredients:
1/2 pound slab bacon, cut into lardons
2.5 pounds beef chuck, cut into 1-inch cubes
1 pound carrots, peeled and sliced diagonally into 1-inch chunks
2 medium yellow onions, sliced
2 cloves garlic, chopped
.5 cup Cognac
4 cups red wine (preferably a Cote du Rhone or Pinot Noir from Burgundy - about 2 bottles)
2 cups veal stock or beef broth
1 tablespoon tomato paste
2 branches fresh thyme (or 3/4 teaspoon dried)
4 tablespoons (1/2 stick) butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen pearl onions, thawed
1 pound white mushrooms, stems discarded, caps thickly sliced
chopped parsley, for garnish
Preheat your oven to 325 degrees.
Place bacon lardons in a large dutch oven over medium heat & render the fat from the bacon. When the bottom is filled with rendered fat, increase the heat to medium-high and cook for 10 minutes, stirring occasionally, until the bacon is lightly browned. After the bacon is browned, remove it with a slotted spoon and reserve.
Dry beef cubes with paper towels and then season them well with kosher salt and freshly ground black pepper. In batches in single layers, sear the beef in the hot oil for 3-5 minutes, turning to brown on all sides.
Add the seared cubes to the reserved bacon and continue searing until all the beef is browned. Set it aside.
Toss sliced carrots, diced onions, salt & pepper in the fat in the pot and cook for 10-15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.
Add the tomato paste & thyme. Add the cognac, stand back, and ignite with a match to burn off the alcohol.
Put the meat & bacon back into the pot with their collected juices. Add wine and beef stock. The liquid should almost cover the meat. You can add water if it’s needed.
Now bring everything to a simmer, cover the pot with a tight-fitting lid or foil and place it in the oven for 1.5 hours or until the meat and vegetables are very tender when pierced with a fork.
Saute sliced white mushrooms in butter for 10-15 minutes until they’re lightly browned. Set them aside. Then combine butter and flour with your fingers into a paste.
After the 1.5 hours of cooking time in the oven, remove the pot from the oven and drop in the butter-flour mixture in broken up bits into the stew. Stir with a wooden spoon to distribute well. Add the mushrooms & a bag of frozen pearl onions.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste and serve over buttered egg noodles, crusty bread, or creamy polenta.
Beef Bourguignon
This version of Julia Child's classic Beef Bourguignon (or Boeuf Bourguignon) is made by stewing beef with carrots and mushrooms until it's fall-apart tender. The sauce is rich, hearty, and worth every minute of slow cooking. Serve for Christmas dinner or any special winter meal.
Printable recipe:
How to Make Beef Bourguignon | FOOD | Great Home Ideas
Ed Halmagyi shows you the best way to slow cook or braise beef, then turns it into the ultimate beef bourguignon. Click here to subscribe:
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My Grandma's Secret Beef Bourguignon Recipe
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My Grandma’s (Secret) Beef Bourguignon FULL Recipe
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#1 thing to do, watch the video a second time. You will pick things you did not see the first time.
You can cook this the day before, chill it rapidly using for example your sink filled with ice cold water, and then refrigerate (if you eat the next day) or freeze in manageable quantities (for later)
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INGREDIENTS
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1.5 to 2kg low cuts of Beef : Shin and Chuck.
Can’t find this ? Go for something meaty and something gelatinous.
1 bottle of wine, 75cl. Ideally something robust.
1.5 liter of organic beef broth / beef stock
2 medium sized carrots.
2 medium sized onions
400 g thick-cut bacon cut into small pieces
400 g button mushrooms. Smaller are more suited.
20-30 pearl onions (about 300g)
2 tsp sugar
Seasoning to taste.
1 tbsp AP flour or 1 tbsp cornstarch, diluted in half a glass of cold water.
(if you want it creamier and a little thicker you can use 2 tbsp)
Tomato puree : 2 tsp.
Bunch of herbs :
4 sprigs of Thyme
2-3 Bay leaves
1 Green part of leek
1 Celery stalk
5 garlic cloves
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Marination
—-----------
cut meat into 2-3 inch pieces. They shrink a bit during cooking.
Add onions, carrots and the meat to a big container.
Drop the wine. All of it. Keep a glass for yourself, you deserve it.
Let this marinate in the fridge for 1 hour. I did it at room temperature because my studio is pretty cold.
THE STEW
—------------
Strain the meat, pat it dry, Season with kosher salt
Sear the meat in oil until nicely coloured on both sides.
Discard the oil.
Sprinkle with a heaped tbsp of flour. Thickener.
Cook for a minute, stirring. Then drop the wine and the stock.
2 tsp of tomato purée for umami and colour.
Flambé safely : Don’t put your head over it, don’t do it under the kitchen hood, keep your distances.
Bring to a boil, skim the scum regularly.
Two cooking options :
#1 the oven :
2 hours at 200°C or 400°F then a little check, then again 2 hours at 200°C
#2 the stove :
Low heat, 4 hours the first three with a lid.
In both cases, the meat should be super soft and tender. If not, keep cooking.
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Garnishes :
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Cook all three garnishes during the last hour of the stew.
Place all peeled pearl onions in a pan.
Add a knob of butter, 2 tsp sugar , water till they are halfway covered
Top with a lid or with a piece of parchment paper, with a hole in the center.
About 10-15 minutes will cook and caramelise them.
When the water is gone, they should be ready (prick with a knife to see if it's soft).
If not, add water and continue. If yes, Set aside
Cut bacon into sticks ; 1inch long1/4inch wide (lardons),
Fry them on medium heat until caramelisation appears.
Remove fat (keep for cooking your next omelet)
Set aside.
Cut mushrooms into quarters, halves or leave whole if they are small.
Place them in a pan covered with a bit of beef stock.
5 minutes is all they need.
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Finish
—----
Add ¾ of the garnishes to the stew, one piece of dark chocolate and cook together for 30 minutes. Top plates with a little more garnishes and some fresh thyme.
Sauce should be glossy. If not you can always drop in a few knobs of cold butter off the heat, and swirl around until melted.
Piece of bread on the side and MOP AWAY !
END OF RECIPE
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Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE: