I show you how to make beef Bourguignon, classic slow simmered beef stew in red wine from Burgundy, France. I refer to the master chef, Escoffier about how it was originally made and delve deep into the details about why you use a Pinot Noir, why browning the meat is so important. This finished dish would get Julia Child’s blessing. FULL RECIPE BELOW.
Check out these other quarantine videos:
Quarantine Galaktoboureko Greek Custard Dessert:
Quarantine Spaghetti All ‘Amatriciana:
Quarantine Pan Seared Salmon:
Quarantine Beef & Barley Soup:
Quarantine Frittata Recipe:
Quarantine Greek Chicken Gyro:
Quarantine Greek Tzatziki Sauce:
Mastering Greek Pita Bread:
Quarantine Greek Lemon Potatoes:
Quarantine Cast Iron Cornbread:
Quarantine Thai Fried Rice:
Quarantine Greek Easter Bread -Tsoureki:
Quarantine Banana Bread:
Quarantine Chocolate Pudding:
Quarantine Hummus:
Quarantine Focaccia:
Quarantine Spaghetti Aglio E Olio:
Quarantine Chickpea Soup:
Maple Chile Braised Beef Short Ribs:
The Best Mashed Potatoes In The World – Inspired by Joel Robuchon:
How to make your Beef Tenderloin 10 out of 10:
Colossal Reverse Sear T-Bone for Toronto Raptors:
Subscribe for more videos:
RECIPE: BEEF BOURGUIGNON
90 gm. Lardons, cubed bacon (3 oz.)
2 cups cremini mushrooms, quartered (500 ml)
3 lb beef chuck, stewing beef cut into 2“ cubes (1.4 kg)
salt and freshly cracked black pepper
2 Tbsp. butter 25 ml
2 Tbsp. olive oil (25 ml)
2-3 Tbsp. flour (25-45 ml)
Splash Cognac
2 Tbsp. tomato paste (25 ml)
1 ½ cups ml beef broth (375 ml)
3 whole large shallots, cut into quarters lengthwise
2 carrots, in thick slices
750 ml bottle dry red wine Preferably Burgundy( Pinot or Gamay) (3 cups)
Several sprigs thyme chopped
2 bay leaves
salt and pepper to taste
Preheat oven to 300 D F convection setting .
In a large Dutch oven brown bacon in dry pan. Add the quartered mushrooms and half the butter. Toss well until golden over medium heat. Remove with bacon and set aside.
Pat meat dry with paper to towel to ensure good browning.
In the same pan, add olive oil and butter and brown meat in 2 batches over medium high setting, until browned on all sides. This will take about 8-10 minutes. Season with salt and pepper. Add the onions and carrots and toss a few minutes to sweat. Sprinkle with flour and stir well to coat evenly.
Deglaze with a splash of Cognac . Add the tomato paste, red wine, stock, chopped thyme, bay leaf. Stir, cover and transfer to preheated oven at 300 D F. Braise meat slowly for 2 – 2 1/2 hours or until meat is tender and sauce has begun to reduce. Check occasionally that meat is simmering gently. Adjust temperature of oven higher or lower accordingly to maintain a very gentle simmer.
Increase temperature to 325 D F, add the reserved bacon mushroom mixture, remove lid and continue to braise for 30- 40 minutes, until sauce has reduced by about 20% and is slightly glossy. Adjust seasoning.
Serves 6-8
Connect with Chef Christine on social media:
Instagram:
Twitter:
Facebook:
Christine’s Website:
Linkedin:
#MyFavouriteFoods #BeefBourguignon #BoeufBourguignon