Visit harvesteating.com to get the written recipe for this video. This classic French dish is a simple to make, one-pot meal. Flavorful ingredients take this simple dish to new heights. Burgundy wine, thyme, onions and hours of marinade time infuse the meat with a lot of wine flavor.
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{ 25 comments… read them below or add one }
I didn’t know you could loosen music..
loose the music please.
ya..roux only…
works with cs too..
thanks
Keith
nad yea french dish do not use corn starch but flour thou i’m not french lol..
i’ve saw ur comment on browning it and not browning it, to put in in flour and pan seer it then add the wine in would be much of a traditional way of thickenning the stew. Since when western dishes are taken over by corn starch?
sweet.. I like it when people have such great meals using my recipes…remember..you cooked it not me!! Awesome job, say hi to your boyfriend for me
keith
OMG, I made this using this recipe and it was mouth watering delicously good. I think it had something to do with marinating the meat in the wine over night and the baby portabella mushrooms had a much richer flavor I used the grass fed beef which I also think made a diffrence. it was so good my boyfriend even said it was one of the most amazing beef dishes he ever tasted.
you know there are other kosher wines beside Maneshevitz.. They do make kosher Pinot Noir
awesome….glad you made it work for you…
thanks
Keith
Harvest Eating
Oh and by the way, I made this recipe and it was great. The only thing was I made a Kosher version…..with Kosher Maneshevitz wine and kosher bacon bits! LOL! And I swear it was delicious! Best thing I ever made!
I like you!
Keith
PS it’s a great recipe that produces a very elegant dish
Everyone is a critic …..right? LOL. There is more than one path to making this recipe and I’m sure his way is delicious!
because I did not want to use the neck or shoulder….is that ok Mr right? and I did not want ot brown it…are you with the food police?
a goose is a noble bird by the way..thanks for the compliment!
Keith
have you been to France? this dish is made 100 different ways..cooking is a personal practice…
Read the comment below..I have made it both ways..browning and not browning…really not much difference
Keith
I have been cooking professionally for 25 years..I understand what braising is…and I bet your bottom dollar you would not be able to tell the difference between one browned..and not browned..other than the extra mess from splattering fat on your stove
Keith
Keith
it’s braising/stewing..=coking slowly with liquid..
your splitting hairs..the point is the stuff is amazing..
don’t get hung up on details..make the dish
Keith
why not use neck or shoulder?? He could cut across the grain it would be more tender. How come it’s not being browned off… like some one else said, where’s the lardons?
Ask Jacque Pepin how he makes it, this guy is a goose..
This is not even close to the classic way, more like your version of it. I’m sure it’s good but it’s misleading to people that don’t know.
i prefer to “chuck” them in lol
You use a more ‘coq au vine’ method by soaking the meat overnight…I don’t really see that with Beef Bourguignon and why don’t you use lardons? You don’t first sear the meat? You should brown the meat in bacon drippings and then add a mire-poix and then add everything back into the pot. This isn’t very traditional but it’s still good.
Lovely recipe and a very interesting method (without the browning) — thanks for sharing this!
I do agree with the commenter who mentioned that this isn’t braising, though. I believe with braising that one MUST brown the meat first, but perhaps I’m misinformed
I thought you were “braising” the meat. There wasn’t any braising going here.
Please treat the ingredients in your recipe with greater respect. We don’t “dump” them into the pot like garbage. It sounds better if we “put” them in the pot. Thank you!
GOOD JOB!
wonderful recipe. will try tomorrow for my dad’s birthday!