Awesome Beef Bourguignon Recipe!
Hello there friends today I'm very excited to share with you my Beef Bourguignon Recipe. It is essentially a Beef Stew with the addition of a beautiful red wine. If you haven't watched my Beef Stew video yet I highly recommend you do as its one of the most popular videos on the Channel! I hope you enjoy this Delicious Beef Bourguignon!
Recipe Video
Ingredients
- 2 to 3 tablespoons Clarified Butter or Extra Virgin Butter Olive Oil
- 8 ounces thick sliced Bacon cut into ¼ inch pieces
- 4 pounds Beef Chuck Roast, well trimmed, cut into approx. 1 ½ inch cubes
- 1 cup Flour sifter
- 2 cups Onions diced or Pearl Onions
- 1 cup Pearl Onion, optional the chef used Aunt Nellie’s
- 2 cups Mushrooms quartered
- 2 cups Carrots sliced into ¼ inch slices
- 2 tablespoons fresh Garlic minced
- 1 bottle 750ML of a good Red Wine (Bordeaux, Shiraz or Burgundy)
- 2 tablespoons fresh Thyme minced
- 2 cups Beef Stock
- 2 to 3 dozen of very small Raw Potatoes, if they are big slice them in half
- Salt and Pepper to taste
- ¼ cup Parsley finely chopped
Instructions
- The Chef does in two separate pots in the video to save some time but you can do it all in one pot. This is how….
- In a Dutch oven, heat clarified butter or the olive oil when hot, add the bacon. Cook at low heat for a few minutes to release some of the fat from the bacon. Add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly) Brown the meat well on all sides, remove each batch as it browns and set them aside. Add the onions and cook them until golden brown. It may be necessary to add a little Clarified butter or Butter olive oil.
- When all the onions are golden brown add the mushrooms, add salt on top of the mushrooms and cook until they have release most of their water. Add the carrots, reserved beef cubes, garlic and when fragrant, add the wine, bring to boil and let reduce by half. This could take about 3 to 5 minutes depending on your pot and your heat source. Add the potatoes, fresh thyme and salt and pepper to taste.
- To thicken, use the chef’s technique with the flour or if you have use a roux and thicken to your liking. Add half of the chopped parsley, bring to boil, reduce to VERY LOW heat, cook for about 2 ½ to 3 hours or until the beef is fork tender.
- When finished, add the Cognac, the rest of the chopped parsley and adjust salt and pepper to your liking.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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For the gluten-free crowd, does corn starch also need to be cooked after adding? Or does one of the other thickeners you mentioned work better than corn starch?
Chef Jean, I love your show! You make dishes seem easy to replicate. I watched the beef bourguignon show three times and then went to the kitchen. My first attempt was a home run!
I am looking for a good recipe for cornish hens I have made them before but the taste is not very interesting when I’m finished it’s more like Bland chicken also can you recommend the right sauce or gravy to pair with it I will make wild rice on the side
Chef, made this last night and it came out great! I have several recipes for Beef Burgundy(one of my favorite French Dishes) but this one was the easiest and best. Thanks for showing us.
P.S. Your Fettuccini Alfredo is also a winner!!
Thank you for the kind words Tom! It is people like you that make it all worthwhile. 😊
Thank you for the kind words Tom! It is people like you that make it all worthwhile. 😊
can I ask why you simmer stove top instead of placing it in the oven?
You can use both methods. I like the smell in my kitchen and I like to keep an eye on it!😊
Can this be made a day or two ahead to serve to a large group? If so how would you do that?
On a side note .. you are wonderful and such a joy to watch. Your love for cooking is infectious!! Thank you!!
Perfect for a large group! make in advance and reheat VERY VERY slowly! 😊
Thank you for this nice recipe. I just wonder how would you prepare the beef stock. I am sure this stock makes the real flavor at the end. I want to make sure I cook it the right way, if i could… Thanks
We have a classic recipe that takes a few hours to cook with bones and meat scraps:
https://www.youtube.com/watch?v=eD-TewgGiXA
Or a much easier and quicker recipe with a prepared beef stock
https://www.youtube.com/watch?v=Whtbrb_–Hc
Hello, Chef. I am making this today. I know it will be amazing, but I am wondering when do I put in the stock? 🙂 🙂
I was in the supermarket this morning, carrying two sheets of paper, with your recipes for beef broth and the beef bourguignon. Talked to two couples, gave one the broth the other the bourguignon and both your name. I love doing that.
Merci, and ciao,
Rick
What is that Filter Colander Scoop Strainer tool you were using for the bacon? Its not listed as items used. Thanks.
We do not remember where we got it from, but we found a link on Amazon for you. Anything close to this would work! 😊
https://www.amazon.com/Hiware-Stainless-Spider-Strainer-Skimmer/dp/B071D8R93Y/ref=sxin_16_b2b_sx_top_picks_acb?content-id=amzn1.sym.5ecc5c7c-686e-4608-a0dc-6acf6c6c3228%3Aamzn1.sym.5ecc5c7c-686e-4608-a0dc-6acf6c6c3228&crid=13LFE3OPCWLIC&cv_ct_cx=strainers%2Bfor%2Bkitchen&keywords=strainers%2Bfor%2Bkitchen&pd_rd_i=B071D8R93Y&pd_rd_r=c6d15a80-9d55-4499-afd7-6f6ab4103855&pd_rd_w=Jg6Rg&pd_rd_wg=FZhEG&pf_rd_p=5ecc5c7c-686e-4608-a0dc-6acf6c6c3228&pf_rd_r=F3WZG0Y2453SSJ1X799K&qid=1674921205&sprefix=straner%2Caps%2C150&sr=1-1-ab57425f-010b-46ba-9b54-4c012bcb0387&th=1
What type of cognac do you use? I’m not a cognac drinker so I don’t know what to look for.
Thank you so much.
If you do not drink it! Skip all together you will not miss it! But if you are at a liquor store but Hennessy!
Sooooo- when do you add the bacon back in????
At the beginning! 😊