Beef Bourguignon - The Most Comforting Classic French Stew

If you can make this one day ahead the flavor will be even better. Also, the fat will rise to the top and you can remove it before reheating. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.

Best compliment I can pay to this channel is that most recipes (like this one) are presented in such a way that I feel I could go out and shop for the ingredients and make the dish almost without having to write down the recipe. That’s invaluable for home cooks!

Hi ! I’m a professional cook in France (Bretagne) and here we got a secret ingrédient : a small square of dark chocolate in the sauce. Sometimes it helps getting a more « browny » color and also getting a more brilliant sauce. Awesome vidéo BTW

Resting stews overnight is real. So many stews, pasta sauces and curries will be nice on the same day you cook them, but exceptional the next.

Such a favorite. I made this for my 70th birthday party for my friends (I like to cook for my birthday) It was a hit--people don't realize what a wonderful satisfying dish it can be.

Can't wait to make this in the upcoming fall weather :D

What I really like about your videos, that you go right to the point from the very start! No long boring intros and explanations what the video is going to be about. It's all in the title! Finally, someone does it the right way! The recipe is great and no useless information. Thumbs up!

My tip for cooking mushrooms in stews is cook them very first because you can deepen their colour and flavour, and then add your onions, carrots etc.

You’re “show” is the best I’ve ever seen! You show the ingredients and amounts, you talk through it and give us options, and you show the real finished dish! I give you a 10!

I love the way you seamlessly integrate cooking tips into your presentation.

I think I’ll make this for thanksgiving, mainly because it will let me enjoy the family time with the grandkids. I can make it the day before and finish off with the mushrooms and onions before serving. Plus a nice Caesar salad and mashed or roasted potatoes. Appetizers mid-afternoon, perfection.

Memory. When I was 19, I was a chef’s assistant during a 6-9 dinner hour in a place called St. Michael’s Alley in Palo Alto, CA…(a long time ago). We had a different two choice entrée menu each night. Boeuf Bourguignon was one of the choices, and a customer favorite, once a week. It’s been so long that I don’t remember the exact ingredients we used, but I absolutely agree that pearl onions should be part of the party. BB has always been a favorite of mine since that moment in my past…especially over mashed potatoes. Nice job!

I love the simplicity with which you went about this recipe. Simple yet fancy at the same time

I made this for Sunday dinner. It was delicious!! I wouldn't have attempted to make it without your video. When I was watching it, I thought - I can do this. And I did! Thank you!

French/English native Queens and LI New Yorker here. Thank you! I need more of this, the Shepherds Pie and that Ratatouille dish. Love the Italian New York recipes but when the fam comes over from France and England I want to be able to showcase an NYC spin on the classics for them and easily accessible ingredients.

I remember when I first heard of this dish. The three were hiding a dog and the landlord discovered it's food but Jack told Mr. Roper it was Beef Bourguignon. Mr. Roper loved it!

I have been watching your videos for a while now and enjoy your channel. Beef Bourguignon is an all time favorite of mine so I'm glad you did it. I cooked it for my daughters in Beziers France about 10 years ago and had a great experience while shopping for the meat. I went to a market stall and was served by the matriarch of the family, I asked her, in my Scottish accented French what cut she recommended for the dish, at first she was totally professional but when asked for some poitrine fumee she became very animated and we had a great conversation. She recommended marinating the beef in wine between 12 and 48 hours. When the shopping was over and we were saying goodbye she suddenly said, 'wait, wait' and went behind the scenes coming back seconds later with a piece of pigskin which she told me to add just before oven time to better the sauce. We had a great meal.

Beef Bourguignon is the best thing you can make on every channel. But this is one of the best I've seen. The way you browned the beef, just great. Also extra kudos for adding the mushrooms later, that you don't see too much, and it is the best thing to do. Will soon be on the menu here in Germany.

The carrots are my favorite part too. I make this a few times a year, but I can't eat onions or garlic, so I add chunks of celery and a little more tomato paste. I also start the de-glazing with a little balsamic vinegar, when that cooks out, add the wine. Always with mashed potatoes!

Just finished this recipe and it came out AWEDOME. Did the overnight in the fridge and served with a caesar salad, sourdough Baguettes, and garlic mashed potatoes. This is my second time trying my hand at this dish, the first recipe I tried didn't even have you put it in the oven! Needless to say it came out terrible that time, but now I know the correct way! Thank you for the awesome recipe!