Step by step: How to cook AUTHENTIC FRENCH BEEF STEW like a Pro!
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- čas přidán 28. 05. 2024
- Ingredients for boeuf bourguignon for approximately 8 portions:
✔️ beef (neck or other part for stewing) 1,6 kg / 56.4 oz
✔️ carrot 600 gr / 21.2 oz
✔️ grelot onions OR shallot 200 gr / 7 oz
✔️ flour 40 gr / 1.4 oz
✔️ leek, parsley, thyme, bay leaf
✔️ butter 20 gr / 0.7 oz
✔️ 2 cloves of garlic
✔️ dry red wine 750 ml / 25.4 fl oz
✔️ beef or veal stock 850 ml / 28.7 fl oz
✔️ bacon 250 gr / 8.8 oz
✔️ champignons 250 gr / 8.8 oz
✔️ flour 40 gr / 1.4 oz + butter 40 gr / 1.4 oz
✔️ sunflower oil
✔️ sugar
✔️ salt, pepper
⏳ TIMESTAMPS:
0:00 recipe introduction
0:20 meat for beef burgundy
1:29 what is mirepoix
4:34 how to "singer" with flour
5:32 deglazig with wine
6:48 adding herbs
7:49 authentic burgundy garnish for beef stew
12:56 french culinary tecnhique: glazed vegetables
16:56 the next day
18:17 secret beef stew sauce
21:07 serving fantastic boeuf bourguignon
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Best 20+ mins of CZcams I’ve watched in a while .. Well done Chef .
I look forward to every recipe now. Thank you for sticking with the channel, for demonstrating classic French recipes, and teaching/ reminding us of the classic methods and terms.
Beautiful. I made it today for Christmas tomorrow I used calf cheek and neck. I added some demi Glace.
I love all the true technical knowledge including French terms you teach.
Thank you so much!
You are a hidden gem on youtube
This content is gold
Thank you for sharing the classic techniques so simply, makes it much less intimidating to try.
Best cooking channel on CZcams
My new favorite channel. Can you show us how you make your stock and maybe a demi glace? I know you explained how you make it but I'd still love to see a video of you doing it.
This is how to cook Michelin style😊. Fantastic channel, so glad I discovered chef Vivien!
I have never seen anything like this. Absolutely brilliant Chef. Thank you.
👍👍 The children approve
As I stated elsewhere commenting on Chef Vivien’s unique approach to sharing his absolutely brilliant content: the sign of a true expert is his ability to explain most complex concepts in such a way that anyone can feel inspired and confident that they can do it too. He teaches without snobbery and in a very approachable way. Where else can you learn high cuisine in this way? Thank you, chef, for sharing your knowledge.
Take a bow chef, that is a beautiful dish.
Wow! This is so much more interesting than versions I have seen that are just beef stew with wine. Perfect for a family special occasion.
Great. Thanks!!
Excellent teacher!
Well explained and demonstrated looking forward to attempting this really tasty dish!
Very good your channel!
Which wine recommend for this ??
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„Don‘t put all your meat in once.“
-Chef Vivien
sad thing it is prohibited alcohol drinks in our religion