Bœuf Bourguignon Recipe | Classic French Cuisine

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  1. Stephane, thanks so much for sharing your talent, wisdom  and good taste with us.  You are a pleasure to watch as you have a pleasant presentation of basic French culinary techniques that together combine into fabulous dishes.  Merci beaucoup!

  2. I made this on Saturday – hands down one of the best recipes ever. I stole what little leftovers there was for myself 🙂 I'm trying the 30 cloves of garlic this week!

  3. Great video. Not sure if his has been asked, but why do you remove the carrots and onions? Is it because they’re too mushy from the braising? Or is it more for presentation?

  4. I followed your recipe , to the letter, and it turned out better than fabulously delicious. The meat was tender, beyond description and the sauce was better than anything we’ve experienced in even the best of French restaurants. All my guests were ecstatic with the richness and flavors of this dish. Each step in the prep and cooking were easy to accomplish but the timing for cooking the bacon, mushrooms, and parsley sauce and the final assembly for each guest’s plate needed careful attention. So, bravo to you and your recipe.

  5. I can hardly wait to taste this.  I have some questions:

    Is there a reason why the stock and the wine are reduced separately before uniting them in the dutch oven?

    Since the purpose of sweating the onion and carrot is just to salvage the fond from the bottom and sides of the pan, why not deglaze the pan with a little of the wine immediately after removing the beef?  Then add the stock and the remainder of the wine, and reduce them together before adding the carrot, onion, browned beef, etc.?

  6. Stephane, let me start off by saying that I'm pretty pissed off that I only recently discovered your incredible cooking series. I have learned so much in so few videos that I just wish that I had found your channel sooner. As for this dish, I made it last night (the only thing I did differently was to quadruple the stock amount, put another bouquet garni in with it to reduce by 2/3 to reserve for other recipes). The sheer silkiness of the sauce, the isolation of the herb butter and potatoes from the beef, as well as the garnished caramelized onions is hands-down my favorite version of this classic dish. I've tried dozens of professional chef versions of this and this one, hands-down, is the finest version I've yet to make. The demi-glace like consistency of the final stew is beyond compare. Please keep up with this series!!

  7. Looks wonderful, Stéphane!
    Two questions:
    1. I have searched high and low for Pearl Onions, (or Pickling Onions), but they seem to be unavailable in Sydney at the moment. Could I use shallots instead, and, if not, what would be a good substitute?
    2. Is there some reason why you used Veal Stock intead of Beef Stock? I would have thought that Beef Stock would be more suitable than Veal Stock for this dish, (in fact, most of the recipes I have seen for this dish specify Beef Stock).

  8. 1. It’s very frustrating not having ingredients like you are showing here in US like Veal stock, and store bought bouquet garnie, perfect potatoes, excellent Super lean bacon, and so on……..
    2. Isn’t 425 degree oven is very high temperature to cook for 2 hours?
    I do love to watch your Channel and learn a lot. Thank you

  9. This is easily the best beef bourguignon recipe on the Internet…believe me, I looked at a lot of them….this one's beautiful…and that's despite the absolutely pointless, 100% inconsequential "flambais" of a liquid.:)

    Don't get me wrong: I WILL try and light the wine on fire, when I boil it the next time. But I'm 99.9% sure it won't work, and even if it does, it's not gonna make any difference whatsoever when it comes to the quality of the food.

    P.S. Your channel is amazing. Absolutely gorgeous. Your personality and your choice of topics are the perfect combination. I'm halfway through watching every single video you posted.

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