A rich, slow-cooked French beef stew braised in red wine with bacon, onions, carrots, mushrooms, and pearl onions. Deep layers of flavor, fork-tender beef, and a silky, wine-infused sauce make it the ultimate comfort food.
Quick Facts
Dish: Beef Bourguignon (French beef stew with red wine)
Wine: Burgundy or dry Pinot Noir preferred
Best Cuts: Beef chuck roast or boneless short ribs
Hello friends, today, I’m going to show you how to make what I truly believe is the Best Beef Bourguignon Recipe you’ll ever taste. Yes, I said it—the best beef bourguignon! It’s comforting, it’s classic, and it’s bursting with rich, savory flavor. And trust me, it’s simpler than it looks. We’re talking about a stew that simmers low and slow, turning humble beef chuck, onions, and carrots into something truly magical—all bathed in beautiful red wine from the Burgundy region of France.
You’ve all been asking for my version of this French masterpiece, and let me tell you, after 50 years of making it, this beef bourguignon has become one of my most cherished dishes. So buckle up, grab your apron, and stay with me—we’re cooking with gas today!
What is Beef Bourguignon (And Why Mine is Special!)
Boeuf Bourguignon, or Beef Burgundy for our non-French friends, is a classic French stew made with chunks of beef, typically beef chuck, slowly braised in red wine, often with onions, garlic, carrots, pearl onions, mushrooms, and herbs like thyme and bay leaf. It’s a dish that transforms tough cuts of meat into melt-in-your-mouth bites of comfort food.
Now what makes my beef bourguignon recipe different? I keep it simple. No unnecessary steps, no confusing techniques—just honest ingredients, one-pot cooking, and my little twist (more on that later). And you know what else? We don’t drown the flavors—we build them. Layer by layer. From crispy bacon fat to sautéed onions and mushrooms, this stew is all about letting each element shine.
A Short History of Beef Bourguignon
Beef Bourguignon hails from the Burgundy region of France, a place famous for its wine and hearty cooking. Traditionally, it was a peasant dish, designed to make the most of cheaper cuts of beef by simmering them for hours in local burgundy wine until they became tender and flavorful.
And then along came Julia Child, who brought this dish to America and made it glamorous. Julia Child’s Beef Bourguignon became an icon—rich, rustic, and oh-so-French. So, while I’m not trying to upstage Julia (who could?), I’ve put my own stamp on this stew with techniques anyone can master and flavors that will make you say, “Ooh la la!”
Essential Tools You’ll Need When Making Your Beef Bourguignon Recipe
This is non-negotiable. A large Dutch oven distributes heat evenly and holds all the love you’re about to pour into this stew. You can brown beef, deglaze, and braise—all in the same pot. And less dishes? Yes, please!
You’re going to be slicing onions, carrots, mushrooms, and that gorgeous beef chuck into nice uniform pieces. A sharp knife makes the work clean, easy, and—most importantly—safe. Dull knives are dangerous, my friends!
Here’s my secret weapon for thickening. Instead of making a roux or a beurre manié, I strain in the flour toward the end and let it cook for hours. The result? Silky smooth gravy without any floury taste. That’s the Jean-Pierre technique!
3 Common Mistakes to Avoid When Making Your Beef Bourguignon Recipe
1. Overcrowding the Pan
When you brown the beef, give it space! If you pile it all in at once, it’ll steam, not brown. We want that gorgeous brown on all sides for maximum flavor. It’s called the Maillard reaction, and it’s delicious!
2. Using Cheap Wine or Skipping It
The red wine is not just a background player—it’s the star! Use a good Burgundy or Pinot Noir. And no, cooking wine from a box is not allowed! If you wouldn’t drink it, don’t cook with it.
3. Adding Flour at the End
Please, don’t do this. Adding flour late will leave your stew tasting chalky and gluey. My method—sifting flour into the pot early and letting it simmer for 2+ hours—makes the sauce silky and luscious. Trust me. I’ve tried every trick in the book.
How to Best Serve Beef Bourguignon
This stew is the definition of comfort food. When it’s ready, the chunks of beef will fall apart, the carrots and potatoes will melt on your tongue, and the pearl onions and mushrooms will be full of deep, winey goodness.
You can serve it right out of the pot over mashed potatoes, polenta, or just as it is, with crusty bread to mop up every drop. And don’t forget to top it with fresh parsley or thyme for that final flourish. It looks fancy—but it’s just good home cooking.
The Chef’s Twist: Cognac Finish
Just when you think it’s done… I add a splash of Cognac at the end. Why? Because the Cognac gives it a warm, luxurious note that lingers on the palate. It’s optional—but if you’ve got it, use it. And no, you don’t need to light it on fire!
Creamy, buttery, and smooth, these 3 Michelin Star Mashed Potatoes are the perfect match for this hearty beef stew. They soak up the sauce like a sponge—every spoonful becomes a flavor explosion. Plus, they balance the richness of the meat and red wine with their silky texture. This is a match made in culinary heaven.
These brussels sprouts are crispy on the outside, tender on the inside, and loaded with flavor. The brown caramelization pairs beautifully with the bacon and beef. It’s a great contrast to the stew’s richness and brings a little freshness to your plate.
Want to go all-in on the French theme? Serve your beef bourguignon with a side of ratatouille. This classic French vegetable medley adds color, texture, and brightness to your meal. It’s also a great way to use up veggies in the fridge while impressing your dinner guests.
Storage and Reheating Tips
Refrigerator: Let the stew cool completely. Store in an airtight container for up to 4 days. Flavors only get better!
Freezer: Not recommended. The potatoes will get mushy and weird. If you must freeze it, leave the potatoes out.
Reheat: Gently warm on medium-low heat on the stove. Stir occasionally. Avoid the microwave—it’ll ruin the texture of your lovingly cooked beef.
Friends, beef bourguignon may sound fancy, but it’s truly the ultimate comfort dish. It’s the kind of recipe that fills your home with incredible aromas, makes your guests swoon, and earns you “oohs” and “aahs” with every bite. Best of all? It’s not hard! Just give it time, follow the steps, and pour yourself a glass of wine while it simmers.
This, my friends, is not just any stew—this is my Best Beef Bourguignon Recipe! A true French classic that I’ve made for years, and let me tell you, it never disappoints. We’re talking tender chunks of beef chuck, smoky bacon, sweet pearl onions, mushrooms, and carrots—all swimming in a luxurious red wine sauce that’s been simmered to perfection. I even finish it with a splash of Cognac for that little “ooh la la!” And don’t worry, I’ll show you my secret to thickening the sauce without turning it into wallpaper paste. Simple, comforting, and packed with deep, rich flavor—this is the kind of dish that warms your soul and makes you look like a rockstar in the kitchen!
2 to 3tablespoonsClarified Butter or Extra Virgin Butter Olive Oil
8ouncesthick sliced Bacon cut into ¼ inch pieces
4poundsBeef Chuck Roast, well trimmed, cut into approx. 1 ½ inch cubes
1cupFlour sifter
2cupsOnions diced or Pearl Onions
1cupPearl Onion, optional the chef used Aunt Nellie’s
2cupsMushrooms quartered
2cupsCarrots sliced into ¼ inch slices
2tablespoonsFresh Garlic minced
1bottle 750ML of a good Red Wine (Bordeaux, Shiraz or Burgundy)
2tablespoonsFresh Thyme minced
2cupsBeef Stock
2 to 3dozenVery small Raw Potatoes, if they are big slice them in half
Salt and Pepper to taste
¼cupParsley finely chopped
1splashYour favorite Cognac
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Recipe Instructions
Before You Begin: One Pot or Two?
In the video, Chef Jean-Pierre uses two pots to save time (thanks to his kitchen helpers doing the dishes!). But at home, you can—and should—make this entire dish in one large Dutch oven. Fewer dishes, same amazing results. Just follow the order of steps and remove ingredients as needed along the way.
1. Render the Bacon Fat
In a Dutch oven, heat clarified butter or olive oil over medium-low heat. Add the chopped bacon and sauté slowly for several minutes to render the fat without burning the lean parts. Once golden and fragrant, remove the bacon and set it aside.
2. Brown the Beef (No Touching!)
Increase the heat to medium-high. Add as many beef cubes as will fit without crowding—no touching! Brown the meat well on all sides, working in batches if needed. Set the browned beef aside with the bacon.
3. Caramelize the Onions
Reduce heat to medium. Add the chopped onions to the same pot and cook until they are golden brown and caramelized. Don’t rush this step—it builds deep flavor. Add more clarified butter or oil if needed.
4. Sauté the Mushrooms
Add the quartered mushrooms to the onions and sprinkle with a bit of salt to help draw out moisture. Cook until they’ve released most of their water and begin to brown. This step prevents rubbery mushrooms and adds umami depth.
5. Build the Stew Base
Return the beef and bacon to the pot. Add chopped carrots and garlic. When the garlic is fragrant, pour in the red wine. Bring to a boil and reduce by half, about 3 to 5 minutes depending on your pot and stove. This concentrates the flavor and removes harsh alcohol notes.
6. Add Potatoes, Herbs, and Seasoning
Once the wine is reduced, stir in the baby potatoes, fresh thyme, and season generously with salt and pepper. Stir everything together gently to coat in the sauce.
7. Thicken the Sauce
Use Chef Jean-Pierre’s favorite technique: set a fine mesh strainer over the pot and sift in flour while whisking to avoid clumps. This allows the flour to thicken gradually during the long simmer without tasting raw. Prefer a roux? That works too—just be sure it’s fully cooked before adding.
8. Slow Simmer to Perfection
Bring the pot to a gentle boil, then immediately reduce heat to the lowest setting. Cover and simmer for 2½ to 3 hours, stirring occasionally. The beef is ready when it’s fork-tender and the sauce is thick and glossy. If the sauce is too thick, stir in a tablespoon of beef stock at a time.
9. Finish with Cognac and Fresh Parsley
Once the stew is done, stir in a splash of Cognac for a final boost of warmth and richness. Add the remaining chopped parsley for brightness and color. Taste and adjust seasoning as needed.
Pro-Tips
Pro-Tip: Make It A Day Ahead for Deeper Flavor
Want even deeper flavor? Make it a day ahead! Beef Bourguignon is one of those dishes that tastes better the next day. Let it cool, refrigerate it overnight, then gently reheat it the next day. The flavors marry, deepen, and bloom into something truly unforgettable.
Bonus Pro-Tip: Too Thick or thin?
If the sauce is too thick, don’t panic! Add a bit more beef stock or water—just a tablespoon at a time—while stirring over medium-low heat until you reach the perfect consistency. And if it’s too thin? Simmer uncovered for a few extra minutes to reduce. Easy peasy!And friends, if you try this recipe and love it (and I know you will), please rate it ★★★★★ and leave a comment. I love hearing how your stews turned out—and who you impressed with them!Bon Appétit!
Equipment - You can find the items below at our online store!
Top 10 Frequently Asked Questions About Beef Bourguignon Recipe
1. What is Beef Bourguignon and how is it different from regular beef stew?
Beef Bourguignon is a classic French stew made with beef chuck braised in red wine, typically Burgundy, along with onions, garlic, carrots, pearl onions, and mushrooms. Unlike regular beef stew, it features a wine-forward sauce, layered flavors, and slow cooking techniques that transform tough cuts into melt-in-your-mouth tenderness.
2. What’s the best cut of beef to use for Beef Bourguignon?
Beef chuck roast is the best cut for Beef Bourguignon because it’s rich in connective tissue and fat, which break down beautifully during slow cooking. It delivers juicy, tender bites without drying out, unlike leaner cuts like sirloin, which don’t hold up well in a long simmer.
3. Do I really need wine in a Beef Bourguignon recipe?
Yes—wine is essential in Beef Bourguignon. A good-quality red wine like Burgundy or Pinot Noir provides the dish’s signature depth, acidity, and complexity. It helps tenderize the beef and infuses every ingredient with a rich, savory flavor that beef broth alone can’t replicate.
4. Can I make Beef Bourguignon ahead of time?
Absolutely! Beef Bourguignon tastes even better the next day after the flavors have had time to meld. Store it in the fridge and reheat gently on the stove over medium-low heat. Avoid microwaving to preserve the stew’s silky texture and tenderness.
5. What sides go best with Beef Bourguignon?
Beef Bourguignon pairs beautifully with mashed potatoes, buttered noodles, or crusty bread. For vegetables, brussels sprouts or ratatouille add brightness and texture, helping balance the richness of the wine-infused stew.
6. How do I thicken the sauce for Beef Bourguignon?
Thicken Beef Bourguignon by sifting flour directly into the pot early in the cooking process. This allows the flour to fully cook over time, creating a smooth, velvety sauce without the starchy taste that comes from adding thickener too late.
7. Can I make Beef Bourguignon in a slow cooker?
Yes, but for best results, sear the beef, bacon, onions, and mushrooms separately before transferring to the slow cooker. This step builds the deep, caramelized flavors that define a traditional Beef Bourguignon recipe.
8. Can I freeze Beef Bourguignon?
You can freeze Beef Bourguignon, but avoid including potatoes, as they turn mushy when thawed. Freeze the stew in an airtight container for up to 3 months and reheat gently on the stove after thawing in the fridge overnight.
9. Why do my mushrooms taste rubbery in my Beef Bourguignon recipe?
Mushrooms turn rubbery if not sautéed first. Always cook them until their water is released and evaporated before adding to the stew—this ensures a firm, browned texture and enhances their flavor in the finished dish.
10. What wine should I use for in a Beef Bourguignon Recipe?
Use a dry, drinkable red wine like Burgundy or Pinot Noir. Avoid cooking wines or overly sweet varieties. The wine’s acidity is key to tenderizing the beef and creating the rich, balanced flavor that makes Beef Bourguignon so beloved.
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 1.8 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.
This is an incredible, no fail recipe! My husband and I have both made it several times and it’s 5 out of 5 stars every time. We’ve made it for dinner parties and just for a cozy, rainy day meal. Everyone who has tried it loves it and makes me feel like a I’m a great cook. Thanks, Chef!
Paul Peters
on December 23, 2025 at 12:36 pm
My wife doesn’t care for regular beef stew and when I made Chef’s beef bourguignon, she went up for seconds. Truly an easy and delicious recipe my whole family enjoys. Thank you Chef! And Merry Christmas!
Karen Harrington
on November 24, 2024 at 1:54 pm
Chef! I’m making this right now as a “trial run” for Christmas dinner. It’s been on the stove for 1.5 hours and already tastes AMAZING! You are a gifted, talented chef and TEACHER (retired teacher here!). Thank you!
Gordon French
on June 18, 2024 at 9:16 pm
Hello Jean Pierre. I love watching your videos and am beginning to cook some of your recipes. I noticed that in the video you discuss adding beef stock to the dish however I didn’t find the addition of beef stock in the printed recipe. I think a simple oversight?
Am learning a lot as I follow your cooking and really enjoy listening.
Just assembled and started this today…..the smell is fantastic. Couldn’t figure out watching the video when to add the bacon to the pot….I left it in while my onyins and mushrooms were cooking… Love your YouTube videos I feel like I’m stealing joy you for cooking is really special. I wish you continued good health and a great life.
douglas
on February 27, 2024 at 7:54 pm
Made this for my family at Christmas! Amazing recipe, and simple to make. Thank you Chef!
Hulk
on December 20, 2023 at 10:52 pm
Excellent recipe Chef! Perfectly flavorful and wonderfully textured. No cognac in mine, and chopped russets instead of the smaller potatoes… but I stayed really close to your instructions and felt confident throughout the entire process after carefully watching the video. Will definitely be making this again when finances allow. You’re quickly becoming one of my top resources. Thanks for all you do
Blondie
on December 6, 2023 at 10:26 pm
I would like to know if using a cooker instead of oven would make it faster than 2 h.
Johan
on November 11, 2023 at 7:28 am
Bonjour Jean-pierre. J’ai moi même habité 20 ans en Provence. Je suis ravie de vous avoir trouvé. Toutes ces fantastiques recettes avec votre humour et votre bonne bouille.
Salutations de la Suède 😊❤️
Joseph Patrick
on September 10, 2023 at 1:43 pm
Chef,
Nous avons rendu visite à notre fils en France en janvier 2023 et avons mangé du bœuf bourguignon à La Cave Gourmande, à Paris. Bien que la nourriture soit fantastique, votre recette est tellement meilleure que la leur. Je l’ai fait à notre retour et pendant que notre fils nous rendait visite ce printemps. Votre recette est pleine de saveur et la viande devient si tendre. J’ai utilisé des oignons sans pot, mais trop de larmes, j’utiliserai ceux de tante Nellie la prochaine fois. Merci pour toutes vos recettes et votre talent. Notre fils a regardé votre vidéo et n’a pas pu déterminer d’où vous veniez par votre accent, wallah, il l’a regardé et a dit OUI !! Merci et bonne journée !!
Il n’a pas dit La vache !! -)
Paula from Ontario Canada
on November 12, 2023 at 5:25 pm
Love, love and love Chef JP’s beef bourguignon. I’ve made it several times and get fantastic responses from guests. Usually my guest goes home and tries their own recipe, from a different chef then complains that mine is better than theirs. I tell them Chef JP is the pro and you will never be disappointed if you follow his well mapped out recipes. He is the best and such a fun and wonderful guy. He’s the best ever on YouTube. He always brightens my day. I have learned so much from him in such a short time Merci chef JP
Theda S
on January 8, 2024 at 10:51 am
Chef love all that you do. I would like to learn to make more sauces thank you
Rebe
on July 19, 2023 at 5:08 pm
Why do you Snobs give the Chef 4 Stars and dare to ask him questions? Don’t you see how much money he spends on the groceries themselves? This alone is worth a perfect 5. Not to mention his time and knowledge and the studio and film crew!
Go and humiliate your Tik Tok “chefs” by giving them a half star, but respect the true Pros, like Chef Jean- Pierre, who just seem to waste their time to amuse your lousy selves.
If you can’t give your best, don’t ask for the best!
Chef Jean-Pierre
on August 20, 2023 at 2:19 pm
🙏🙏🙏❤️
Peter Blokhuis
on May 14, 2023 at 9:44 am
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?
Martin Parr
on June 2, 2023 at 4:38 am
You would use the corn starch slurry at the end of cooking.
Chef Jean-Pierre
on June 4, 2023 at 6:02 pm
You can add the slurry and ANYTIME!!!😊
Joseph Bauer
on April 28, 2023 at 11:20 am
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!
SandraJean Margaret Hennig
on April 17, 2023 at 4:34 pm
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
Tom Buhl
on March 6, 2023 at 9:40 am
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!!
Chef Jean-Pierre
on March 14, 2023 at 7:18 pm
Thank you for the kind words Tom! It is people like you that make it all worthwhile. 😊
Chef Jean-Pierre
on March 14, 2023 at 7:18 pm
Thank you for the kind words Tom! It is people like you that make it all worthwhile. 😊
kai
on February 14, 2023 at 3:06 pm
can I ask why you simmer stove top instead of placing it in the oven?
Chef Jean-Pierre
on February 18, 2023 at 5:57 pm
You can use both methods. I like the smell in my kitchen and I like to keep an eye on it!😊
Shirley
on February 12, 2023 at 11:23 pm
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!!
Chef Jean-Pierre
on February 18, 2023 at 5:52 pm
Perfect for a large group! make in advance and reheat VERY VERY slowly! 😊
Habib Malik
on February 12, 2023 at 8:37 pm
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
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
jon zolsky
on December 29, 2023 at 1:24 pm
Strange, you did do it yet, however, you only give 4 stars. Why? Yet you say you are going to make it… Beyond strange
Kevin
on January 28, 2023 at 12:18 am
What is that Filter Colander Scoop Strainer tool you were using for the bacon? Its not listed as items used. Thanks.
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
This is an incredible, no fail recipe! My husband and I have both made it several times and it’s 5 out of 5 stars every time. We’ve made it for dinner parties and just for a cozy, rainy day meal. Everyone who has tried it loves it and makes me feel like a I’m a great cook. Thanks, Chef!
My wife doesn’t care for regular beef stew and when I made Chef’s beef bourguignon, she went up for seconds. Truly an easy and delicious recipe my whole family enjoys. Thank you Chef! And Merry Christmas!
Chef! I’m making this right now as a “trial run” for Christmas dinner. It’s been on the stove for 1.5 hours and already tastes AMAZING! You are a gifted, talented chef and TEACHER (retired teacher here!). Thank you!
Hello Jean Pierre. I love watching your videos and am beginning to cook some of your recipes. I noticed that in the video you discuss adding beef stock to the dish however I didn’t find the addition of beef stock in the printed recipe. I think a simple oversight?
Am learning a lot as I follow your cooking and really enjoy listening.
Look delicious I must make it
Just assembled and started this today…..the smell is fantastic. Couldn’t figure out watching the video when to add the bacon to the pot….I left it in while my onyins and mushrooms were cooking… Love your YouTube videos I feel like I’m stealing joy you for cooking is really special. I wish you continued good health and a great life.
Made this for my family at Christmas! Amazing recipe, and simple to make. Thank you Chef!
Excellent recipe Chef! Perfectly flavorful and wonderfully textured. No cognac in mine, and chopped russets instead of the smaller potatoes… but I stayed really close to your instructions and felt confident throughout the entire process after carefully watching the video. Will definitely be making this again when finances allow. You’re quickly becoming one of my top resources. Thanks for all you do
I would like to know if using a cooker instead of oven would make it faster than 2 h.
Bonjour Jean-pierre. J’ai moi même habité 20 ans en Provence. Je suis ravie de vous avoir trouvé. Toutes ces fantastiques recettes avec votre humour et votre bonne bouille.
Salutations de la Suède 😊❤️
Chef,
Nous avons rendu visite à notre fils en France en janvier 2023 et avons mangé du bœuf bourguignon à La Cave Gourmande, à Paris. Bien que la nourriture soit fantastique, votre recette est tellement meilleure que la leur. Je l’ai fait à notre retour et pendant que notre fils nous rendait visite ce printemps. Votre recette est pleine de saveur et la viande devient si tendre. J’ai utilisé des oignons sans pot, mais trop de larmes, j’utiliserai ceux de tante Nellie la prochaine fois. Merci pour toutes vos recettes et votre talent. Notre fils a regardé votre vidéo et n’a pas pu déterminer d’où vous veniez par votre accent, wallah, il l’a regardé et a dit OUI !! Merci et bonne journée !!
Il n’a pas dit La vache !! -)
Love, love and love Chef JP’s beef bourguignon. I’ve made it several times and get fantastic responses from guests. Usually my guest goes home and tries their own recipe, from a different chef then complains that mine is better than theirs. I tell them Chef JP is the pro and you will never be disappointed if you follow his well mapped out recipes. He is the best and such a fun and wonderful guy. He’s the best ever on YouTube. He always brightens my day. I have learned so much from him in such a short time Merci chef JP
Chef love all that you do. I would like to learn to make more sauces thank you
Why do you Snobs give the Chef 4 Stars and dare to ask him questions? Don’t you see how much money he spends on the groceries themselves? This alone is worth a perfect 5. Not to mention his time and knowledge and the studio and film crew!
Go and humiliate your Tik Tok “chefs” by giving them a half star, but respect the true Pros, like Chef Jean- Pierre, who just seem to waste their time to amuse your lousy selves.
If you can’t give your best, don’t ask for the best!
🙏🙏🙏❤️
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?
You would use the corn starch slurry at the end of cooking.
You can add the slurry and ANYTIME!!!😊
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
Strange, you did do it yet, however, you only give 4 stars. Why? Yet you say you are going to make it… Beyond strange
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! 😊