Video Recipe: Beef Bourguignon

Visit http://harvesteating.com/Beef-Bourguignonne.html to get the written recipe for this video. This classic French dish is a simple to make, one-pot meal. Flavorful ingredients take this simple dish to new heights. Burgundy wine, thyme, onions and hours of marinade time infuse the meat with a lot of wine flavor.

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[keithsnow]

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....

[NewAgeRemedy]

nad yea french dish do not use corn starch but flour thou i'm not french lol..

[keithsnow]

ya..roux only...

works with cs too..

thanks

Keith

[Piratejenny25]

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.

[keithsnow]

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

[MommieDearest67]

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!

[keithsnow]

awesome....glad you made it work for you...

thanks

Keith

Harvest Eating

[bigfists1]

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.

[stufado1]

Thank you for keeping this recipe authentic..(French)!

[kristinakim]

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!

[AnAbortiveRomance]

...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.

[lhaluciol1]

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!

[julescdm]

@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]

c est quoi cette merde?

[butterstar18]

borrrrrrrrring!!!!!



[Rebellee34]

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.

[yihanglee]

usually short ribs were used for this dish right?