[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
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Boeuf Bourguignon: Recipe Demo - Elegant French Beef Stew
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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.
ASMR Beef Bourguignon (Cooking Only) Bacon, Mushrooms, Red Wine, Mashed Potatoes. Super Delicious.
Beef Bourguignon is a classic French dish made popular by amazing Chef Julia Childs and is one of my all time favorite comfort foods. You can serve this on mashed potatoes, egg noodles or nice crusty bread. Beef Bourguignon is a full flavored, rich beef stew packed with umami. It is perfect for fall and winter!
With the popularity of one of my previous ASMR videos, I have decided to make this video in that style. Thank you for tuning into @Cooking with Chef Tuan Please LIKE and SUBSCRIBE to my channel. And also check out my blog!
Ingredients for Beef Bourguignon: (serves about 3-4)
1 large chuck roast cut into about 2-3 in chucks
4-5 slices of bacon cut into lardons
1 pack of small mushrooms cut into quarters (I used baby bellas, you can also use button)
10-12 pearl onions or small shallots
1 C small carrots (I used the multicolored baby carrots)
5 sprigs fresh thyme
3 garlic cloves
1 small onion
1 bottle red wine (I used a Bordeaux because I didn't have any Burgundy wine on hand)
3 C beef stock
3 tbsp tomato paste
2 tbsp butter
2 tbsp flour
salt and pepper
chopped parsley for garnish
canola oil for cooking
* (OPTIONAL not traditional) If you want to pack in MORE umami, add 1 tbsp fish sauce
Ingredients for Mashed Potatoes: (for one serving)
1 large Russet potato (boiled and put through a food mill or potato ricer)
1/4 C milk (you can add more if needed)
4 tbsp butter
salt to taste
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:
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:
BEEF BOURGUIGNON (French Beef Stew)
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Beef Bourguignon or Beef Burgundy is the ultimate slow cooked beef stew. My version still takes time, but includes a few simple tricks to make this dish a bit more approachable for the home cook.
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????INSTAGRAM:
????MY GEAR:
CHEESECLOTH:
BOOS BLOCK CUTTING BOARD:
PLASTIC CUTTING BOARD:
FINE MESH STRAINER:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
MASAHIRO CHEF'S KNIFE:
QUARTER SHEET PAN + RACK:
6 QT CONTAIER:
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RECIPE
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▪5-6lb or 2 1/2kg beef chuck roast
▪1 large onion
▪5 large carrots
▪2 celery stalks
▪1 head of garlic, cut in half
▪A few sprigs of thyme
▪2 bay leaves
▪750ml/1 bottle dry red wine (i’m using pinot noir)
▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock
▪25g or 1 3/4Tbsp tomato paste
▪42g or 1.5oz demi glace
▪230g or 1c water (to scrape fond from sheet tray)
▪4 packets or 1oz total? of powdered gelatine
▪1/2kg or 1lb of cremini mushrooms
▪6 small-medium yukon gold potatoes, peeled
▪57g or 4 Tbsp ( ½ stick) butter
▪Salt
▪Olive oil
Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven.
Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace.
With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely.
After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat.
Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened.
Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid.
Roughly chop carrots and mushrooms.
When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes.
Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid.
When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more.
Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning.
Serve beef, carrots, mushrooms and sauce over smashed potatoes.
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HOW TO MAKE FANCY POTATO PUREE:
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#beefbourguignon #braisedandglazed #beefburgundy
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