The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2

This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed.

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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:

Great starter cookware set (tri-ply clad):
A good nonstick pan:

KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:

[sailorgirl]

Who also has never used a Leek leaf for wrapping their bouquet garni??? I love this channel...I always learn something new and fabulous!!!

[kgbourghs]

I absolutely love your channel! I am a first generation American. Both of my parents are from France and Jewish; my mother is from Marseille and my dad is from Lyon. They were Holocaust survivors. I LOVE to cook French-style. You’ve been my teacher and inspiration since you began your channel. I was born and raised in a French-Jewish neighborhood of New Orleans, but moved to Houston (work related) in 1997. I’m doing my best to keep my family cooking traditions alive. Thanks again’

[stephenmotta]

I made this Bouef Bourguignon yesterday, and this one pot recipe is fantastic! A couple of notes for the next time I make this:
- I used a chuck roast, which I cut into 2" cubes and trimmed most of the fat. Meat came out fork-tender, fabulous.
- Fresh pearl onions not available, I used frozen which were the size of large marbles - not big enough, many of them kind of disintegrated in the finished dish. Next time I will seek out larger.
- I used medium white mushrooms, which I quartered and sometimes halved. Again, smaller pieces kind of disintegrated into the sauce. Next time I will seek out larger ones, or leave medium ones while.
- With one hour of cook time left, I opened the pot and layered peel carrots on top - covered and finished cooking, they came out perfect. Introducing to dish any earlier would cause them to be too limp.
- I used about a half cup of (toasted) flour on the meat, resulting sauce was very thick but tasty! I'd back off to less flour next time to reduce thickness.
- Amazing that with one bottle of wine (I used a French syrah-grenache) the intensity of the beef flavor in this dish. Amazing that this level of intensity can be achieved without beef stock.
- Last, as long as you set up your mise en place, the simplicity of preparation of this one pot recipe is fantastic. Thank you Stephane!

[bryanchitwood]

Loving these one-pot wonders recipes. Please keep them coming.

[mikedwn]

My wife is French and is loving me cooking your meals. Her late mum was a fantastic cook and I'm thankful that I can replicate her meals such as you do. Many thanks.

[femalism]

...just a note about the chicken fricassée from last week - it was a huge hit!!! Everyone loved it and much to their chagrin, there were no leftovers! LOL!

[facundorivas]

Can't lose a single video of yours, feels strange that people where I live feels fancy when I cook them from what I learned in your videos, thanks for keeping it free steph.
Greeting from argentina

[diasspeed]

Excellent recipe monsieur! You are my favorite channel when it comes to French cuisine!

[GeorgeWTush]

A chef once advised me to cook everything for several hours, then late in the cooking remove the carrots. They are limp and cooked to death after 2 hours, having given everything they've had to give. Then add several freshly peeled carrots to the mix for the last 30 minutes. They'll be perfectly cooked. It works.

[katesnow]

Fantastic demo on the old method. Love the Madeira tip. Thank you x

[deanban]

Love your energy Stephane! I know many people who like to cook at home, but they cannot spend hours in the kitchen. I'm one of them. I followed your recipe but did it in a pressure cooker. The meat and the veggies were done in 20 mins. After that, I just cooked it down until thick for another 10 mins. It tasted amazing. I'll never slave away in front of the stove again. You should do a series on cooking your one-pot recipes in a pressure cooker.

[KellyWyomia]

So quick and efficient 😊 neat and accessible! No unnecessary words or movements.

[diligentmindz]

We love mushrooms! Let the mushrooms be. Power to the mushrooms!

[Getpojke]

Excellent stuff. I feel this "one pot wonder" series reflects on how I often cook when it's just me that will be eating. I want an excellent tasting dish without a huge palaver or a ton of washing up.
I'll still go full out when entertaining, but as many of these dishes were originally farmhouse favourites you are taking them back to their roots before restaurant chefs got involved.
Looking forward to next weeks baeckeoffe, a real hearty winter warmer.

[candilo]

I like it when you say "put a little bit of wine, about a bottle", lol! Thanks for the video, I always love your recipes.

[jungleboogie]

I have been making a lot of versions of boeuf bourguignon in the past years. And your previous version gave me the best ideas to perfect it. Especially with the caramelized onions. It tasts absolutely amazing. Tonight I planned on making it again and now you come up with this video on the same day!! I can't wait to start tonight!! Thanks so much

[Skitch]

I made this for the first time yesterday and it was fantastic! I used a wonderful fruity Cotes du Rhone wine and the flavors were just amazing! The only thing I will change for next time is when it's done cooking, to carefully remove enough of the meat and then remove most of the excess fat from the sauce. I can't wait to try the leftovers tonight! Thank you, Stephane, for bringing french cooking into our homes in such a brilliant and simple way!

[rivers]

I made the chicken fricassee last week and my family LOVED it! This is on the menu for the upcoming weekend.
Love this channel. Thank you.

[harrodsfan]

E voila ! Boeuf bourguignon ! mille merci monsieur.

[femalism]

Oh my! I am definitely going to make this instead of the traditional boeuf bourguignon (one of my "go-to" family recipes). Merci!!!