Paul Bocuse Beef Bourguignon Recipe - Glen And Friends Cooking
This is just one variation of the recipe that's known as Bœuf Bourguignon, Beef Burgundy, and Bœuf à la Bourguignonne - it's even just one variation of the recipe published by Chef Paul Bocuse. He had several different versions and this is probably the simplest most straight forward.

Ingredients:
1 Kg (2 lbs) chuck steak (stewing beef), cubed
125g (4 ½ oz) bacon
12 pearl onions, peeled
60g (2 oz) butter
15 mL (1 Tbsp) flour
15 mL (1 Tbsp) tomato paste
750 mL red wine
2 cloves garlic
500g (1 lb) carrots, sliced
Salt & pepper to taste
Bouquet garni:
1 sprig thyme
1 bay leaf
2 celery sticks
4 parsley sprigs

Method:
Pre-heat oven to 160ºC (325ºF).
Season the beef with salt and pepper.
In a Dutch oven melt the butter and start to brown the bacon, add in the onions and brown a few minutes.
Add the beef to the pot and brown for 30 minutes - there will be enough fat that you’ll almost be deep frying it.
Remove the beef, onions, and bacon from the pot, skim out all but 1 Tbsp of fat and then stir in the flour.
When the flour reaches a light brown, stir in the tomato paste and cook 2-3 more minutes.
Slowly whisk in the wine, creating a smooth sauce.
Add the garlic, carrots, bouquet garni, and return the beef, onions, and bacon to the pot.
Cover and place in the oven for 4-5 hours.
Check once or twice and add liquid if needed.

#LeGourmetTV #GlenAndFriendsCooking

Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

welcome friends welcome back to the kitchen today we're going to do a recipe that i have
pushed aside for a very long time we're going to make a beef burgundy and the reason i've pushed this aside for so long is that the mythology around this recipe people's ideas of what this recipe is um is much larger than what the recipe actually is people have sort of romanticized this recipe to the point where it's something that goes back thousands of years unchanged unaltered when the reality is

the earliest recipe that we can find that was butter that i'm putting in the bottom of this dutch oven and this is bacon the earliest written recipe

that i've been able to look at is 1903 and that recipe was written by esoffier and it called for a whole beef roast that you marinated for six hours with bacon in cognac and then sort of did this recipe so it's a little bit different than than what people sort of agree on today as beef bourguignon and the other people say well this goes back to the middle ages it's this really old recipe everyone in france knew how to make it and i i kind of get that because it is a very simple sort of country style recipe in with the bacon and the butter i've got these um sort of pearl onions that are peeled but not cut open they go in about a dozen of those is a very simple recipe but in this stack of french cookbooks from the mid-1800s all the way back to the 1700s is not one beef recipe that contains all of these ingredients there is not one beef recipe that uses red wine red wine is the signature of beef burgundy so if this was a very popular and widespread recipe going back to the middle ages you would expect it to show up in at least one of these extremely famous french cookbooks from the 1700s and 1800s as a side note in the 1700s and 1800s all of the beef recipes all of the beef stew recipes you're cooking it in white wine not red wine white wine always white wine or vinegar or verjus

never in red wine and i find that very interesting because it goes against everything that today we think of cooking with wine or pairing wine with meat obviously red meat you're going to use red wine just doesn't happen in the written history so i'm supposed to cook this until the bacon is brown and the onions are starting to brown but not at a very high temperature oh and so the recipe that we're doing today uh is written by paul bocuse paul bocuse is legend in french cooking um if a escoffier was a legend paul bocuse is another legend in in french cooking there isn't a chef alive today who is even qualified to scrub paul bocuse's pots and i'm serious about that paul bocuse was the real deal so i'm just going to continue until this is browned off a little bit more

okay that's coming along nicely so next i'm going to put some salt and pepper on the beef and you might not see it because i'll probably edit it out but i will toss this piece around and make sure i get salt and pepper all over it

now against every instinct that i have in the kitchen about browning beef in a pot where you put in just a few at a time and brown them don't overcrowd the pot you don't want to steam the beef you want to brown it quickly sear it the recipe by paul bocuse says to stick it all in and brown it all and that the browning process should take you half an hour 30 minutes at least so who am i to argue with one of the if not the greatest french chef ever