How to Make French Peasant Boeuf Bourguignon – A Rustic, Nutrient-Dense Recipe

25 Comments

1. 

   @MarysNest 12 months ago

   Hi Sweet Friends, Here is a Rustic Nutrient Dense Recipe for French Peasant Boeuf Bourguignon. You may know this as Beef Bourguignon, Beef Burgundy, or even Bœuf à la Bourguignonne. ⬇⬇⬇⬇ RECIPE BELOW ⬇⬇⬇⬇ ➡WATCH NEXT: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2tAVU-cmP_7IR1IAOYL3x- ➡ORDER MY COOKBOOK HERE: https://marysnest.com/my-cookbook

   🍎PRINTABLE RECIPE: https://marysnest.com/how-to-make-french-peasant-boeuf-bourguignon/

   🍎FRENCH PEASANT BOEUF BOURGUIGNON INGREDIENTS:
   ►2-3 pounds beef shanks, oxtails, or ribs (or a combination)
   ►1 teaspoon fine-ground sea salt
   ►1/2 teaspoon fresh-ground black pepper
   ►2 tablespoons lard, goose fat, or duck fat (Alternatively, you could also use bacon fat, tallow, or clarified butter.)
   ►4 ounces salt pork or thick-cut bacon
   ►1 large yellow onion
   ►2 carrots, unpeeled
   ►2 stalks celery
   ►1 whole bulb garlic, cut in half lengthwise
   ►1 tablespoon all-purpose flour, optional
   ►1 bottle Burgundy red wine 
   ►1/2-1 cup water
   ►2 bay leaves
   ►1/2 teaspoon dried thyme
   ►10 pearl onions,
   ►1/2 pound button mushrooms
   ►Fresh parsley

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   ➡TIMESTAMPS:
   0:00 Introduction
   2:24 Boeuf Bourguignon Ingredients
   10:52 How to Make Boeuf Bourguignon

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2. 

   @chasorchard1140 12 months ago

   I like the focus on nutrient dense collagen as a foundation for this meal… thanks for the video.. 👍

3. 

   @YvonneBerger-v5u 12 months ago

   That looks super delicious, Mary! I don't think I'm personally ready to attempt to make it because I cook for myself. But I bet it freezes just beautifully 😍 I guess I could make a variation of it for one?? Thank you for sharing your knowledge and prayers for you and your family.

4. 

   @danelleroundabouts2559 12 months ago

   Any none pork substitution suggestions?

5. 

   @liamball8335 12 months ago

   I just bought my first Dutch oven and this is the perfect maiden dish me thinks. Thanks for the great perspective on nutrient dense foods. 👏🏻

6. 

   @RustonRed 12 months ago

   Ruthann, do you give your dogs the cooked beef bones? I was not sure they could have them. Is it only cooked chicken bones that are unsafe for dogs?

7. 

   @Minnehaha64 12 months ago

   This looks so delicious, Mary! I haven't had Beef Borguinon in years, but I guarantee it tasted nothing like what you just made!!!! Thank you, dear lady!
   Love, Sheri

8. 

   @lauralinkous1642 12 months ago

   Can't wait to try this, looks so good!
   Again another great video! laura

9. 

   @patrice1966 12 months ago

   Thank you Mary for this delicious looking meal!

   I assume you removed the bay leaves and the garlic halves along with everything from your Dutch oven before beginning to create the sauce.

   My question is—did you squeeze the cooked garlic pieces back into your sauce before you puréed the sauce?

10. 

    @elyse3568 12 months ago

    Wow I can taste it as you describe. I can't wait to make this

11. 

    @suemagyari212 12 months ago

    I miss seeing you make these recipes in your kitchen!

12. 

    @larrya3989 12 months ago

    ❤❤❤❤❤❤❤❤

13. 

    @nikkipayne1810 12 months ago

    Looks SO delicious! Cannot wait to try this recipe!

14. 

    @TransformInProgress 12 months ago

    Thanks Mary! This looks perfect for a winter dinner! ❤❤❤

15. 

    @oldlifter530 12 months ago

    Did you know that most the original french gourmet cooking recognised by the English speaking world,was developed because of British officers touring france after the Napoleonic wars. Wasn't a lot of money around the french country side so they provided food and lodging for fussy English officers who didn't like food poisoning or bed bugs. French country cooking was brought up to reliable repeatable quality. This brought repeat and referred customers.There was also royal or aristocratic classics recipes which have a different history and I don't know the difference between the two.

16. 

    @brendadodd1075 12 months ago

    I have bacon grease, would this work?

17. 

    @krob1n 12 months ago

    @MarysNest what does someone do if they are allergic to pork??

    Is there a substitute???

18. 

    @irisdude 12 months ago

    Yum yum and more yum! This will be great to make and can be frozen well into individual portions.

    By the way, I was at the Barnes and Noble store today in Gilbert, AZ and was looking for your book to show a friend whonwas with me. The store was OUT of them. I asked and they said they had some at the warehouse and could order some and I told them to please do that. The store won't be able to sell any if they are just sitting in the warehouse…lol.

    Also, I ordered one of your books for a friend in Germany before Christmas. For international orders like this, it was better to log into Amazon Germany to order it than Amazon US. I didn't have to pay any international shipping that way.

    Thought you'd like to know you can do that.

    Hope all is good with you and Ben and Ted in 2025 so far. It is almost time for Valentine's Day cooking.

    If you can get a full chicken breast (both sides attached) it is in the shape of a heart and makes a great presentation for a romantic Valentine's Day dinner.

19. 

    @jrsf222 12 months ago

    My children always called it Beef Boing-Boing🤣🤣🤣🤣

20. 

    @genskitchenmagic2957 12 months ago

    A spider skimmer is great for removing solids from the liquids.

21. 

    @estriestrazi 12 months ago

    I smile every time you say author of the Modern Pioneer Cookbook. God Bless you sweet friend and your delightful family.

22. 

    @jeanwoodall1523 12 months ago

    Looks delicious.

23. 

    @jenihansen7201 12 months ago

    Can I make this in my slow cooker …. only after I sear it in a skillet ?

24. 

    @nancyh2378 12 months ago

    I will definitely try this. Looks very rich.

25. 

    @EssayonsFG 12 months ago

    Thanks for sharing this, Mary. Have a blessed week.