Beef Bourguignon - The Most Comforting Classic French Stew

Comments · 1.9K

• SI

  @SipandFeast · 3 years ago (edited) · pinned

  Thanks for watching! <br>▶🎥Become a Patreon member for full meal videos: <a href="https://www.patreon.com/sipandfeast">https://www.patreon.com/sipandfeast</a><br>▶📝Our Newsletter with free weekly new recipes: <a href="https://www.sipandfeast.com/subscribe/">https://www.sipandfeast.com/subscribe/</a><br>If you can make this one day ahead the flavor will be even better. &nbsp;Also, the fat will rise to the top and you can remove it before reheating. &nbsp;As always, the ingredients and print recipe are linked in the description. &nbsp;Thanks for watching and sharing our videos.

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• BE

  @benjamindewerpe4760 · 2 years ago

  Hi ! I’m a professional cook in France (Bretagne) and here we got a secret ingrédient : a small square of dark chocolate in the sauce. Sometimes it helps getting a more « browny » color and also getting a more brilliant sauce. <br>Awesome vidéo BTW

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• DA

  @danilobakovic · 2 years ago

  <a href="https://www.youtube.com/watch?v=OlcMgfSW0mc&amp;t=240">4:00</a><br>Well, I&apos;m pretty high so it might take an hour or so.

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• SQ

  @Sq7Arno · 2 years ago (edited)

  Resting stews overnight is real. So many stews, pasta sauces and curries will be nice on the same day you cook them, but exceptional the next.

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• ST

  @steph-tu4io · 2 years ago (edited)

  hello I am French and Burgundian I am very happy that this emblematic dish of Burgundy has crossed the borders. little advice for an original dish, you must marinate the meat and its garnish except the mushrooms in wine for at least 12 to 24 hours to bind and have an even more tasty and bright sauce a small square of dark chocolate before serving if you have a homemade beef broth to have more sauce this dish must simmer for at least 3 hours over a very low heat in short to serve with a good mash and a good glass of Burgundy wine good appetite ;) I promise you paradise

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• OZ

  @OZTutoh · 2 years ago

  This dish is much easier to make than it is to pronounce.

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• TE

  @terrygarner4739 · 2 years ago

  I made your Beef Bourguinon for dinner about two weeks ago. OMG!!!!!! that was the best tasting beef stew my wife and I have ever had. The directions were very easy to follow and the and the results were incredible. I didn&apos;t have all the ingredients, so I made do with what I had. I put quartered potatoes in the sauce for the last 30 minutes and with the carrots it made a whole meal. I had a can of diced Portobello mushrooms that I put in at the last 10 minutes of cooking. When I make it next time, I will have all the proper ingredients and it will likely be even better. Thank you for these videos, it makes the steps easier and your explanations are just right. Don&apos;t change anything.

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• ME

  @medved25 · 2 years ago

  What I really like about your videos, that you go right to the point from the very start! No long boring intros and explanations what the video is going to be about. It&apos;s all in the title! Finally, someone does it the right way! The recipe is great and no useless information. Thumbs up!

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• TO

  @tonyhawk94 · 1 year ago

  Hey Burgundian here, nice work, for the american folks : You don&apos;t need a fancy wine for this, any red that is not vinegar will do. :)

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• OK

  @okcdan69 · 2 years ago

  My wife and I made this recipe for the first time yesterday. I eating some now and it is truly out of this world fantastic. Thank you James. We are also huge peposo fans, both making and eating.

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• P_

  @P_equals_Plenty · 2 years ago

  &quot;If you make it too high, all you&apos;re gonna do is you&apos;re just gonna burn everything&quot; Wise words

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• AN

  @angelcitystudio · 2 years ago

  Browning the mushrooms and preparing the pearl onions in advance is a massive time saver. I make mine days in advance and throw in the freezer. Then thaw and stir them into the stew when they are room temperature and the stew is done. Saves so much time.... I also use short ribs instead of chuck (you will have to skim the excess fat off the top)... Everyone LOVES short ribs. Low and slow in the oven and serve with Parmesan mashed potatoes. This is such a HIT for Christmas.

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