Where did you learn how to cook? and where have you cooked before? i'm not criticizing your technique, but it's just so different from everything i've read about and been instructed about when it comes to cooking. Not browning the meat, using a red wine marinade, using cornstarch instead of a roux, etc etc. Anyway, i'm off to try this recipe and see how it turns out!
I have tried it both ways of course.....really did not see any flavor increase by browning it after the marinade so it's your choice....and when it soaks in the marinade it's very wet...hard to sear because it wants to steam....
...but, .....but, ......but you didn't brown the beef chunks! Not browning the meat properly before starting stewing/braising robbed you of major flavor, probably more than not doing the overnight marinade.
I'm French from France, first of all thanks for the explanation about our grass feed beefs then the "lardon" story :) Now, even if some comments are mean and totally idiots (please excuse my fellow french, mean by nature!) it is true that your version is not the original but I'm sure, stil tasty!
Being born in France, his recipe is nice and Ilike the first step with the bacon fat, that is how we cook we safe fat for many dishes it just gives a different flavor to any dish, but his hot marrinaide was interesting, a new way of softening the beef, as another chef I like it.
@ bad197234,.....Your an idiot. You must eat at Fly By Night joints because if you use an inferior wine, you will produce an inferior dish. SIMPLE AS THAT.
I know onions are essential in beef bourguignon but, I'm cooking this dish for my girlfriend and she's allergic to any sort of onions so.. Do you have an idea that might be a good replacement? Cause skipping them seems wrong.
And I thinking about using Canadian bacon as "decoration" on the beef bourguignon will do the trick eh?!
I'm trying this - looks great. And simpler than what I have read about B. B. Skipping the braising step seems wrong, but I'll trust you that it's a small payoff step compared to proper marination time and the herb infusion step. I'll comment later on the results. Thanks!
I made this dish for 12 friends . at least a quarter of them said it was the best main course theyd ever had in so many words, and it was easier to make than sausage and chips . honestly., but as you say you have to give it time and thyme.
My Mom tried this receipe and got creative with the dutch oven and put it in the oven at 325 for 3 hours (3lbs) instead of on the stovetop. It came out tough. Was it because it was in the oven or too long or should it have been for only an hour and a half? (app. 30min. per lb for med. rare) Also I have listened to this three times and he does not say how many lbs he is working with. My guess would be between 6 and 7 lbs. Any thoughts?
@49jiyan if u cover the pot, the liquid is simmering gently, for 3 hours, it should work fine. which part of the meat did u use? for me, i cook it for 4 hours, simmering super gently (very little bubbles), covered. the result was really tender, until u don't need to use any knife tu cut the meat.
My Mom tried this receipe and got creative with the dutch oven and put it in the oven at 325 for 3 hours (3lbs) instead of on the stovetop. It came out tough. Was it because it was in the oven or too long or should it have been for only an hour and a half? (app. 30min. per lb for med. rare) Any thoughts?
I made this dish for 15 friends this week.It was so incredibly easy to make and it it left a few foodies very impressed. Thank you. But, the meat must get really pissed before you cook it , as you said in so many words.Unlike many dishes you need to allow time for this dish , but if you follow it to the letter its easier to make than sausage and mash.
Make sure you have some fat in the beef. Make sure you have some fat ON the beef. Then you want to put some bacon fat. Add a bit more fat. I you have any fat leftover go ahead and throw that in thar. Grass fed fat. Cus it's ORGANIC! That's a good thing.It's "healthy".Holy cripes have the organic marketers ever done a good job swindling the public. Exploiting vanity. Organic is a SCAM.
@newcoyote leave out the lard.pour off the excess vegetable oil after youve fried the onions. After youve left the beef to marinate overnight, lift off the surface fat.Want any more advice?
@mitzi7416 Yeah thanks but that was really not the point I was making, The point is, people have been so fooled into thinking organic is more healthy. It simply is not. Nor is it more "green". Besides the largest organic producers are owned by conventional growers. The evil chemical users. What's missing here is perspective. THAT was my point. Sorry you missed it.
@newcoyote I dont think i missed your point.I understood organic before it became a fashionable word.I grew up in enviroment that when we went to grandmas for sunday dinner,the chicken would have been killed the previous day totally chemical free. the vegetables and the fruit would have been picked at the crack of dawn.She never used any pesticides or even fertilisers. She relied on the now fashionable compost heap.I totally agree with you that companies have corropted the word organic.
did this recipe the red neck way....... no I didnt marinate it and the meat was still soft. used red wine 3 cups. cooked the meat in flour before I put any other ing in did it all in one day not two. if its cooked right you dont have to marinate it but cook it in the oven on low for 2-3 hours. I dont like the meat falling apart I want to chew the meat. quite a bit of black pepper? cant even see it in his pot. not enough. french recipes dont really use corn starch. yuck. dont cheat this part.
Although I'm sure this was delicious... I think you get more depth of flavor by browning the meat... and sauteing the onions and mushrooms, and adding them later... Have you tried it that way?
but if we "try it today" wouldn't that mean we would have to try it tomorrow cuz the beef has to marinate? er anyways so that pot you where using in the beginning could i use that in stead of the "french pot"?
I don't think this recipe looks as good as some of the other ones I've seen, and certainly not Julia Child's. I believe in browning the meat before braising, but everyone develops their own technique and however it works for them...
u only wanna be careful u are marinadeing in an aluminum bowl/pan if u have an acid(lemon juice, vineiger, tomato sauce/paste) because it can oxidize or impart a metallic flavor on what ever ur making
Stainless steel (that's what this pot appears to be) is ok. I would not marinate for this dish, but if I did, I would use a ziploc bag. easier anyway. Find the Julia Child recipe video, if you can.
1. Big chunks don't work that well. Go with smaller cubes.
2. Roux (butter+flour) works better than slurry.
3. I find searing the meat quite unnecessary in that the browning really adds nothing to the taste for me. But of course, do whatever you feel comfortable with.
This comment has received too many negative votesshow
bacon fat isn't good for various reasons I for one can't use it as it tiggers my psoriasis. It also jacks up this dish up in fat if you use it... so keep that in mind. Julia Childs recipe calls for it... but i have tried it with bacon and i find it too fatty for my tastes. Use Evoo or flax oil instead!
my grandfather used to make this all the time.... you really should use finely chopped cubes of beef.. i find the big cubes too big for this dish the beef should be as delicate as the veggies are in this dish.... you should use a fine cognac but i get away with a good merlot.
cette version du boeuf bourgignon est une mauvaise tentative à la recette traditionnelle française. Les ingédients utilisés sont correctes, mais les méthodes de cuisson/marinades sont expérimentales.
@bigfists1 et encore... cet abruti ne met pas de carrottes, il ne saisit pas la viande avant la cuisson, et fait mariner la viande!!!!!! et il ose appeller ca un boeuf bourguignon, rien qu'a voir la consistance de cette soupe a la fin, beurk!
i've saw ur comment on browning it and not browning it, to put in in flour and pan seer it then add the wine in would be much of a traditional way of thickenning the stew. Since when western dishes are taken over by corn starch?
OMG, I made this using this recipe and it was mouth watering delicously good. I think it had something to do with marinating the meat in the wine over night and the baby portabella mushrooms had a much richer flavor I used the grass fed beef which I also think made a diffrence. it was so good my boyfriend even said it was one of the most amazing beef dishes he ever tasted.
Oh and by the way, I made this recipe and it was great. The only thing was I made a Kosher version.....with Kosher Maneshevitz wine and kosher bacon bits! LOL! And I swear it was delicious! Best thing I ever made!
why not use neck or shoulder?? He could cut across the grain it would be more tender. How come it's not being browned off... like some one else said, where's the lardons?
Ask Jacque Pepin how he makes it, this guy is a goose..
You use a more 'coq au vine' method by soaking the meat overnight...I don't really see that with Beef Bourguignon and why don't you use lardons? You don't first sear the meat? You should brown the meat in bacon drippings and then add a mire-poix and then add everything back into the pot. This isn't very traditional but it's still good.
Lovely recipe and a very interesting method (without the browning) -- thanks for sharing this!
I do agree with the commenter who mentioned that this isn't braising, though. I believe with braising that one MUST brown the meat first, but perhaps I'm misinformed :)
I have been cooking professionally for 25 years..I understand what braising is...and I bet your bottom dollar you would not be able to tell the difference between one browned..and not browned..other than the extra mess from splattering fat on your stove
This comment has received too many negative votesshow
Please treat the ingredients in your recipe with greater respect. We don't "dump" them into the pot like garbage. It sounds better if we "put" them in the pot. Thank you!
Thank you for keeping this recipe authentic..(French)!
stufado1 1 month ago
Where did you learn how to cook? and where have you cooked before? i'm not criticizing your technique, but it's just so different from everything i've read about and been instructed about when it comes to cooking. Not browning the meat, using a red wine marinade, using cornstarch instead of a roux, etc etc. Anyway, i'm off to try this recipe and see how it turns out!
kristinakim 2 months ago
I have tried it both ways of course.....really did not see any flavor increase by browning it after the marinade so it's your choice....and when it soaks in the marinade it's very wet...hard to sear because it wants to steam....
keithsnow 4 months ago
...but, .....but, ......but you didn't brown the beef chunks! Not browning the meat properly before starting stewing/braising robbed you of major flavor, probably more than not doing the overnight marinade.
AnAbortiveRomance 4 months ago
I'm French from France, first of all thanks for the explanation about our grass feed beefs then the "lardon" story :) Now, even if some comments are mean and totally idiots (please excuse my fellow french, mean by nature!) it is true that your version is not the original but I'm sure, stil tasty!
lhaluciol1 5 months ago
c est quoi cette merde?
julescdm 5 months ago in playlist Cucina
borrrrrrrrring!!!!!
butterstar18 6 months ago
Being born in France, his recipe is nice and Ilike the first step with the bacon fat, that is how we cook we safe fat for many dishes it just gives a different flavor to any dish, but his hot marrinaide was interesting, a new way of softening the beef, as another chef I like it.
Rebellee34 6 months ago
usually short ribs were used for this dish right?
yihanglee 6 months ago
I liked the beginning but the rest is just not the proper way to do it.
pethr 7 months ago
@ bad197234,.....Your an idiot. You must eat at Fly By Night joints because if you use an inferior wine, you will produce an inferior dish. SIMPLE AS THAT.
Sal5906 7 months ago
NOT classic Beef Bourguignon. Looks good but I think he diverted too much from the classic french dish.
Sal5906 7 months ago
that is a bunch of bs about the wine every place ive ever been in has gallons or boxed wine!
bad197234 8 months ago
Hey Keith Snow, why aren't you on the FN? You're great.
ayah1984 8 months ago
Beautiful! Thank you for this!
leopoldvs 9 months ago
Hey Keith
I know onions are essential in beef bourguignon but, I'm cooking this dish for my girlfriend and she's allergic to any sort of onions so.. Do you have an idea that might be a good replacement? Cause skipping them seems wrong.
And I thinking about using Canadian bacon as "decoration" on the beef bourguignon will do the trick eh?!
Thommislav 11 months ago
I'm trying this - looks great. And simpler than what I have read about B. B. Skipping the braising step seems wrong, but I'll trust you that it's a small payoff step compared to proper marination time and the herb infusion step. I'll comment later on the results. Thanks!
surprisevisitor2000 11 months ago
this is the worst version of this dish I have ever seen. learn how to cook it properly
chrisjordan70 1 year ago
~You're very informative chef!! Thank you for sharing your knowledge. I made this recipe for the second time and everyone loves it!!
TheAdorableChef 1 year ago
I made this dish for 12 friends . at least a quarter of them said it was the best main course theyd ever had in so many words, and it was easier to make than sausage and chips . honestly., but as you say you have to give it time and thyme.
mitzi7416 1 year ago
My Mom tried this receipe and got creative with the dutch oven and put it in the oven at 325 for 3 hours (3lbs) instead of on the stovetop. It came out tough. Was it because it was in the oven or too long or should it have been for only an hour and a half? (app. 30min. per lb for med. rare) Also I have listened to this three times and he does not say how many lbs he is working with. My guess would be between 6 and 7 lbs. Any thoughts?
49jiyan 1 year ago
@49jiyan if u cover the pot, the liquid is simmering gently, for 3 hours, it should work fine. which part of the meat did u use? for me, i cook it for 4 hours, simmering super gently (very little bubbles), covered. the result was really tender, until u don't need to use any knife tu cut the meat.
ballu84772 11 months ago
My Mom tried this receipe and got creative with the dutch oven and put it in the oven at 325 for 3 hours (3lbs) instead of on the stovetop. It came out tough. Was it because it was in the oven or too long or should it have been for only an hour and a half? (app. 30min. per lb for med. rare) Any thoughts?
49jiyan 1 year ago
I made this dish for 15 friends this week.It was so incredibly easy to make and it it left a few foodies very impressed. Thank you. But, the meat must get really pissed before you cook it , as you said in so many words.Unlike many dishes you need to allow time for this dish , but if you follow it to the letter its easier to make than sausage and mash.
mitzi7416 1 year ago
Make sure you have some fat in the beef. Make sure you have some fat ON the beef. Then you want to put some bacon fat. Add a bit more fat. I you have any fat leftover go ahead and throw that in thar. Grass fed fat. Cus it's ORGANIC! That's a good thing.It's "healthy".Holy cripes have the organic marketers ever done a good job swindling the public. Exploiting vanity. Organic is a SCAM.
newcoyote 1 year ago
@newcoyote leave out the lard.pour off the excess vegetable oil after youve fried the onions. After youve left the beef to marinate overnight, lift off the surface fat.Want any more advice?
mitzi7416 1 year ago
@mitzi7416 Yeah thanks but that was really not the point I was making, The point is, people have been so fooled into thinking organic is more healthy. It simply is not. Nor is it more "green". Besides the largest organic producers are owned by conventional growers. The evil chemical users. What's missing here is perspective. THAT was my point. Sorry you missed it.
newcoyote 1 year ago
@newcoyote I dont think i missed your point.I understood organic before it became a fashionable word.I grew up in enviroment that when we went to grandmas for sunday dinner,the chicken would have been killed the previous day totally chemical free. the vegetables and the fruit would have been picked at the crack of dawn.She never used any pesticides or even fertilisers. She relied on the now fashionable compost heap.I totally agree with you that companies have corropted the word organic.
mitzi7416 1 year ago
was the meat put in the fridge overnight? that meat is too tender, in france they dont do with tender meat.
alexrj2 1 year ago
did this recipe the red neck way....... no I didnt marinate it and the meat was still soft. used red wine 3 cups. cooked the meat in flour before I put any other ing in did it all in one day not two. if its cooked right you dont have to marinate it but cook it in the oven on low for 2-3 hours. I dont like the meat falling apart I want to chew the meat. quite a bit of black pepper? cant even see it in his pot. not enough. french recipes dont really use corn starch. yuck. dont cheat this part.
crewlla 1 year ago
he said marination. i am so disappointed. the word is marinade.
jacjaccherry 1 year ago
Although I'm sure this was delicious... I think you get more depth of flavor by browning the meat... and sauteing the onions and mushrooms, and adding them later... Have you tried it that way?
chyrd 1 year ago
Great job. I love the tender and juicy beef bourguignon. Have you ever tried to use ale instead of the wine? I tried once and It was so delicious.
boghbojik 1 year ago
this looks fabulous! i need to try it tonight and eat it tomorrow!
immafobsayz 1 year ago
To thicken my sauce's I always make a roux, never use flour only and or corne starch....
wrth68 1 year ago
This recipe is absolutely fantastic!!!! Highly recommended
kermitkev 1 year ago
you talk too much
seatedcrab 1 year ago
but if we "try it today" wouldn't that mean we would have to try it tomorrow cuz the beef has to marinate? er anyways so that pot you where using in the beginning could i use that in stead of the "french pot"?
meowey55 1 year ago
the way you cooked the Beef bourguignon, it is almost the same thing as "coq au vin" if you witch the beef with chicken...
altra421 1 year ago
I don't think this recipe looks as good as some of the other ones I've seen, and certainly not Julia Child's. I believe in browning the meat before braising, but everyone develops their own technique and however it works for them...
jespiker 1 year ago
Can I use the crock pot for this dish? I have no ceramics.
HKGJOHN 1 year ago
Good show!
Thx Keith and YouTube, of course
I need to get the damn iPad ASAP so I can cook this Boeuf Biurguignon in my new Gaggenau equipped kitchen. No more cook books!.
Dr John
CarSanook (dot com)
Bangkok
apexxxx10 1 year ago
beautiful video, i like your mouth words. Just talks common sense, I'm a common sense guy, so i relate.
zombieseezombiedo 2 years ago
This recipe is great but:do you marinate overnight in an metal pan?????i`ve thought that wasn`t good but im not a cheff.Thanks for the recipe
rigaud01 2 years ago
u only wanna be careful u are marinadeing in an aluminum bowl/pan if u have an acid(lemon juice, vineiger, tomato sauce/paste) because it can oxidize or impart a metallic flavor on what ever ur making
boredinqueencreek 2 years ago
Stainless steel (that's what this pot appears to be) is ok. I would not marinate for this dish, but if I did, I would use a ziploc bag. easier anyway. Find the Julia Child recipe video, if you can.
rustydog1236 2 years ago
This comment has received too many negative votes show
I couldn't finish watching. The music was just too damn annoying and distracting. Find a new editor.
lkbrandt 2 years ago
Hey chef! Your recipe really made a big help for me last holidays. I followed these steps and it turned out great. My friends loved it! Thanks!
erickbong 2 years ago
tried the recipe.
As pointed out by the others:
1. Big chunks don't work that well. Go with smaller cubes.
2. Roux (butter+flour) works better than slurry.
3. I find searing the meat quite unnecessary in that the browning really adds nothing to the taste for me. But of course, do whatever you feel comfortable with.
mcgullen 2 years ago
This comment has received too many negative votes show
bacon fat isn't good for various reasons I for one can't use it as it tiggers my psoriasis. It also jacks up this dish up in fat if you use it... so keep that in mind. Julia Childs recipe calls for it... but i have tried it with bacon and i find it too fatty for my tastes. Use Evoo or flax oil instead!
teflondon91 2 years ago
my grandfather used to make this all the time.... you really should use finely chopped cubes of beef.. i find the big cubes too big for this dish the beef should be as delicate as the veggies are in this dish.... you should use a fine cognac but i get away with a good merlot.
teflondon91 2 years ago
When you say 'use' a fine cognac, what do you mean?
leduck20 2 years ago
cette version du boeuf bourgignon est une mauvaise tentative à la recette traditionnelle française. Les ingédients utilisés sont correctes, mais les méthodes de cuisson/marinades sont expérimentales.
bigfists1 2 years ago 12
@bigfists1
d'accord, ça me gêne de voir quelqu'un se faisant passer pour une expertise quand ils ne savent pas ce qu'ils font!
missingpigeon 8 months ago
@bigfists1 et encore... cet abruti ne met pas de carrottes, il ne saisit pas la viande avant la cuisson, et fait mariner la viande!!!!!! et il ose appeller ca un boeuf bourguignon, rien qu'a voir la consistance de cette soupe a la fin, beurk!
julescdm 5 months ago in playlist Cucina
This recipe is great!
I would however always flour and seer the meat before braising.
Also always use a Roux to thicken your sauce not a slurry for this sauce.
Iamuli 2 years ago 2
loose the music please.
grandmantis 2 years ago 2
I didn't know you could loosen music..
beesrosh 2 years ago
i didn't know i could loosen my surveillance on spelling mistakes and add an extra 'o' to the word 'lose'..
grandmantis 2 years ago
It's all cool dude. Just my way of correcting mistakes.
beesrosh 2 years ago
nad yea french dish do not use corn starch but flour thou i'm not french lol..
NewAgeRemedy 2 years ago
ya..roux only...
works with cs too..
thanks
Keith
keithsnow 2 years ago
i've saw ur comment on browning it and not browning it, to put in in flour and pan seer it then add the wine in would be much of a traditional way of thickenning the stew. Since when western dishes are taken over by corn starch?
NewAgeRemedy 2 years ago
OMG, I made this using this recipe and it was mouth watering delicously good. I think it had something to do with marinating the meat in the wine over night and the baby portabella mushrooms had a much richer flavor I used the grass fed beef which I also think made a diffrence. it was so good my boyfriend even said it was one of the most amazing beef dishes he ever tasted.
Piratejenny25 2 years ago 3
sweet.. I like it when people have such great meals using my recipes...remember..you cooked it not me!! Awesome job, say hi to your boyfriend for me
keith
keithsnow 2 years ago
Oh and by the way, I made this recipe and it was great. The only thing was I made a Kosher version.....with Kosher Maneshevitz wine and kosher bacon bits! LOL! And I swear it was delicious! Best thing I ever made!
MommieDearest67 2 years ago
awesome....glad you made it work for you...
thanks
Keith
Harvest Eating
keithsnow 2 years ago
@keithsnow why didnt u put bacon in it?seriously you disgust me with your half assd aproach to cooking
coopiero1 1 year ago
you know there are other kosher wines beside Maneshevitz.. They do make kosher Pinot Noir
ekoller 2 years ago
Comment removed
MommieDearest67 2 years ago
Everyone is a critic .....right? LOL. There is more than one path to making this recipe and I'm sure his way is delicious!
MommieDearest67 2 years ago 2
I like you!
Keith
PS it's a great recipe that produces a very elegant dish
keithsnow 2 years ago
why not use neck or shoulder?? He could cut across the grain it would be more tender. How come it's not being browned off... like some one else said, where's the lardons?
Ask Jacque Pepin how he makes it, this guy is a goose..
S2Sturges 2 years ago
because I did not want to use the neck or shoulder....is that ok Mr right? and I did not want ot brown it...are you with the food police?
a goose is a noble bird by the way..thanks for the compliment!
Keith
keithsnow 2 years ago
This is not even close to the classic way, more like your version of it. I'm sure it's good but it's misleading to people that don't know.
landis69 2 years ago
You use a more 'coq au vine' method by soaking the meat overnight...I don't really see that with Beef Bourguignon and why don't you use lardons? You don't first sear the meat? You should brown the meat in bacon drippings and then add a mire-poix and then add everything back into the pot. This isn't very traditional but it's still good.
bashleygal 2 years ago 2
have you been to France? this dish is made 100 different ways..cooking is a personal practice...
Read the comment below..I have made it both ways..browning and not browning...really not much difference
Keith
keithsnow 2 years ago
Lovely recipe and a very interesting method (without the browning) -- thanks for sharing this!
I do agree with the commenter who mentioned that this isn't braising, though. I believe with braising that one MUST brown the meat first, but perhaps I'm misinformed :)
halifaxoperaworkshop 2 years ago 3
I have been cooking professionally for 25 years..I understand what braising is...and I bet your bottom dollar you would not be able to tell the difference between one browned..and not browned..other than the extra mess from splattering fat on your stove
Keith
Keith
keithsnow 2 years ago
I thought you were "braising" the meat. There wasn't any braising going here.
skymailer37 2 years ago
it's braising/stewing..=coking slowly with liquid..
your splitting hairs..the point is the stuff is amazing..
don't get hung up on details..make the dish
Keith
keithsnow 2 years ago
This comment has received too many negative votes show
Please treat the ingredients in your recipe with greater respect. We don't "dump" them into the pot like garbage. It sounds better if we "put" them in the pot. Thank you!
33barbington 3 years ago
i prefer to "chuck" them in lol
Yurg24 2 years ago 2
GOOD JOB!
billyjoseph 3 years ago 3
wonderful recipe. will try tomorrow for my dad's birthday!
icedot 3 years ago 3
this recipe is serious! ;) thank you!
YouBetchYaBoots 3 years ago 2