Beef Bourguignon | Boeuf Bourguignonne

This is a classic stew from the Burgundy region of France. It was enormously popular in the UK in the 60s and 70s (in fact I've adapted this recipe from Simon Hopkinson and Lindsey Bareham's fabulous book The Prawn Cocktail Years), but is not seen very much these days. But in that post-war awakening to eating decent food in the UK, French cuisine was seen as something very posh to be emulated. Beef Borguinon is a super-rich concoction of beef, mushrooms and baby onions cooked in Burgundy wine. Boeuf Bourguignonne is traditionally something that would be cooking gently for several hours - at least 4, but in this version I cut that time down by cooking the meat in a pressure cooker. Beef Burguignon isn't something you can knock up in a few minutes, but it's well worth putting in the time it takes.

CHAPTERS
00:00 Intro
00:40 Call to Action
00:50 The Red Wine Reduction
3:14 Meat and Veggies
6:20 How to Cook it in the Oven
6:35 Pressure Cooker Method
6:45 The Pigs Trotter
7:10 Under Pressure
8:35 Finish in Oven
9:07 Taste Test Time

#keefcooks

[brendarigdonsbrensden.]

That meal is a lot of work and very fiddly too. I remember making something like this once and like you had a hard time finding pearl onions too I like that cook book keep at it big thumbs up here ...

[gregisaacs]

I like you doing recipes from this book. Don't apologise, keep it going. It's an interesting topic: Retro dishes! Love it! :D

[keithjones]

Well keef you have done it again I'm lost for words nice one 👍 giving this on a go same the Mrs don't like onions and mushrooms 😂 mmmm

[karendaley]

Oh my but that looks delicious! Mouthwateringly delicious. I would happily watch you cook your way through that entire book.

[JTMusicbox]

Awesome! No one I’d rather learn to cook beef Bourguignon from! Thanks Keef!

[jerkym]

You could just tell the Mrs wanted to run off with the food. I love it how your both so cuddly
and kissy.

[Mreffindelicious]

Oh wow this looks stunning chef 👨‍🍳 great work. Thanks for sharing 😋👍👌

[dwaynewladyka]

That looks extremely tasty. Cheers, Keef!

[Beruthiel]

Pigs trotters remind me of ham hocks which my visiting in-laws insisted on making for his lordship years ago. Everybody else said no thank you and scarpered. Nice recipe though Keef. 😊

[keetrandling]

Mrs Keef Cooks wins gold for the Chariots of Fire reference!

[MagusHellwalker]

This recipe brought back some good memories :)

[keetrandling]

I've done a beef stew from the NYTimes (similar, but they added course-ground mustard), which was lovely.
Never have had trotters - this may be my introduction, I know I can trust any recipe you show us.

[jameslamb]

Still cook BB in large amounts, it freezes very well in vacuum bags. heat it up by tossing the frozen bag into boiling water for 40 minutes or so, serve with that Irish classic champ, perfect winter food.

[jaytlamunch]

Looks, amazing and very delicious, please do some more recipes out of the book Keef, :-)

[brucie-of-bangor]

Keef also has a higher tolerance to salt than my cardiologist!
The opening discourse on wine reminds me of the great wine writer Hugh Johnson, who insisted on "one bottle of Gevrey-Chambertin on the table and one in the pot". There is no substitute for great red wine in cooking!

[edgarburlyman]

Next time I'd recommend some fingerling potatoes with something very nice like this, seems too fancy to eat with regular old round spuds, in my head anyways.

[kevinbyrne]

Years ago, I made boeuf Bourguignonne on several occasions. It tastes good, but like most French food, it involves many steps, many pots and pans, and lots of time.
ing omelettes, I don't think that there's any French food that's fast and easy.

[monitortop]

Uh-oh... 793 views as of now... and nothing from the thumbs-down trolls! Keef, this, not to put too fine a point on it, has been a crap week, and the BB video has cheered me up enormously! Thank you.

[paulmorris]

Can i add that although you mention some prices can you give a rough idea how much something like that would cost. Also, what did you do with pigs trotters in the end?
Thank you once again for the show, Love your double act,

[jamesgoacher]

Oh yes. Never made a proper one of these. (I cannot spell Boeuf Bourguignonne) but this is in the same category as Cassolet I think. Several other versions have popped up on the right but I am not going to look cos this one is perfect. I last had this in the early 1990s I think. Wish I could get to a proper Butcher. Tesco Butcher is closed. Not sure they would have Shin anyway.
My Dad used to eat Tripe and Cows Heel and loved it. Cows Heel seemed to be all gristle Pigs Trotter is Nouveau by comparison. Sort of Raw Ham Hock.