Boeuf Bourguignon Recipe


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  1. I'm sure Chef Dowling is a genius chef, but the video camera completely cut off the work area most of the time. This was pretty stupid of the videographer. Decided to learn this complicated dish from somebody else.

  2. No, he's a chef not a professional announcer. And he's not using a script (I.E. cue cards) either.
    What is important is the order of operation in preparing this dish. And my first question is; even though is a classic French peasant recipe, Why not use Grand Mariner and flambe to flavor the meat at this stage before adding the wine to deg-laze the pan? It seems to me that would add an interesting highlight overall.
    My second question is simply this; Once assembled, can you use a slow cooker instead of an oven?

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