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

311K views · Feb 16, 2023 · People & Blogs

Comments · 332

  • @FrenchCookingAcademy · 10 months ago · pinned

    Get my free top ten recipe &nbsp;eBook: ➡ <a href="https://french-cooking-academy.myflodesk.com/hb6z0zrnq5">https://french-cooking-academy.myflodesk.com/hb6z0zrnq5 </a><br>Want to join my cooking community &nbsp;➡ <a href="https://www.thefrenchcookingacademy.com/fcaclub">https://www.thefrenchcookingacademy.com/fcaclub</a>

    1

  • @diligentmindz · 3 years ago

    We love mushrooms! Let the mushrooms be. Power to the mushrooms!

    15

  • @sailorgirl2017 · 3 years ago

    Who also has never used a Leek leaf for wrapping their bouquet garni??? I love this channel...I always learn something new and fabulous!!!

    31

  • @bryanchitwood6488 · 3 years ago

    Loving these one-pot wonders recipes. Please keep them coming.

    57

  • @iainbrooks6558 · 3 years ago

    &quot;I&apos;m going to add a bit of wine...about a bottle&quot; - That&apos;s m&apos;boy! 🤪

    5

  • @59TimesAndy · 3 years ago

    “I’m gonna put a bit of wine… about a bottle” 😂😂😂❤❤❤

    4

  • @femalism1715 · 3 years ago

    ...just a note about the chicken fricassée from last week - it was a huge hit!!! &nbsp;Everyone loved it and much to their chagrin, there were no leftovers! &nbsp;LOL!

    68

  • @GeorgeWTush · 3 years ago

    A chef once advised me to cook everything for several hours, then late in the cooking remove the carrots. &nbsp;They are limp and cooked to death after 2 hours, having given everything they&apos;ve had to give. &nbsp;Then add several freshly peeled carrots to the mix for the last 30 minutes. &nbsp;They&apos;ll be perfectly cooked. &nbsp;It works.

    56

  • @diasspeed · 3 years ago

    Excellent recipe monsieur! You are my favorite channel when it comes to French cuisine!

    15

  • @kgbourghs · 3 years ago

    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’

    10

  • @LiaMyrtille · 5 months ago

    J&apos;adore la cuisine française.❤<br><br>Salutations à Marseille et à la Provence

  • @roshorsley7344 · 2 years ago

    the dish worked &nbsp;perfectly &nbsp;for eight people, with beer from the local butcher.Everyone enjoyed the story of the Madeira.

    2

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