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.

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

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!

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!

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.

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!

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.

i made this....and i love it. One thing i did regarding flouring the beef. I put the flour into a large plastic bag, added the meat and shook it to coat, then patted the pieces as you did in your video. It went faster.

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

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

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.

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!

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!

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.

You were specific about ingredients without being too precious and brought me along the whole process in a truly pleasant way. Subscribed. My wife will be happy.

I LOVE how you put the recipes in the description box! Thank you for the added effort. Always a thumbs up.

I made your Beef Bourguinon for dinner about two weeks ago. OMG!!!!!! that was the best tasting beef stew my wife and I have ever had. The directions were very easy to follow and the and the results were incredible. I didn't have all the ingredients, so I made do with what I had. I put quartered potatoes in the sauce for the last 30 minutes and with the carrots it made a whole meal. I had a can of diced Portobello mushrooms that I put in at the last 10 minutes of cooking. When I make it next time, I will have all the proper ingredients and it will likely be even better. Thank you for these videos, it makes the steps easier and your explanations are just right. Don't change anything.

What a beautiful rich looking dish!! Gorgeous!!! And I LOVE the idea of adding the separately prepared pearl onions and mushrooms. They would both be cooked to death otherwise. When Tara gives a 10, I take it seriously because she gives a very good, and fair critique! Bravo!

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

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!