How to Make Beef Bourguignon | Step-by-Step With Melissa Clark | NYT Cooking
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Melissa shows us how to make the French classic: beef Bourguignon. It’s a perfect cold-weather dish, a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and salty, smoky bacon.
Making this dish for someone is, in Melissa’s words, “the kindest and most loving thing you can do.”
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24 Comments
what a refresh pull
Pearl onions are impossible to find
recipe link not there … help?
Pearl onions are impossible to find
this video is about two days too late
🍾😵🤭😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Swimming in fat 😝
Yum!
If you braise it for 4-5 hours and add more bones you'll get a deeper beef flavor
Thanks for the refresh!
Anyone know where Melissa got the ring on her left hand? I’ve been fascinated by it for years
I don’t think in this economy saying a recipe takes a whole bottle of wine is a good selling point.
Sensational!
This woman is so Waspy 🙄
I just made this during this past snow storm, it was delicious!! Thank you Melissa! Served it over garlic mashed potatoes and a side of sautéed green beans 🙂
she really lost me when she took away the fat
I’ve made Ina Garten’s beef bourgignon many many many times— and flambéed cognac really makes a massive difference… and 10 springs of thyme not just a little. This recipe seems good, (no beef broth?) but I love Ina’s. There’s nothing I’ve ever made that’s so damn good
Is it OK to use metal tools on a Le Cruset iron/enamel pan?
I made this recipe for my fam for xmas two years in a row. Instant classic!
Greetings.
Is it possible to post the detailed Ingredients and Method to cook Beef Bourguignon Please on this Recipe Youtube Video.
I am keen on cooking this Gourmet Dish on Easter Sunday for my Family.
I am an Indian Catholic Christian Guy Of Portuguese Descent who loves Iconic and Classy Beef and Chicken Stews from France.
Thanks in Advance.
Eustace D'sa
REALLY!? I love beef bourguignon so much but I've never made it because I hate making beef stock – and this version doesn't call for it – SO INSPIRING! Really … I think now I can try making it 🙂 THANK YOU SO VERY MUCH. YUM … it looks something I can manage I think 🙂
Bread is a good choice, the gravy is wonderful for dipping, but I still prefer Beef Bourguignon over mashed potatoes. That's how I had it the very first time when my 3rd oldest cousin made it for a family dinner.
The pearl onions are soo good. They sell them at the Tuesday Market where I live in the Netherlands. Peeling is a drag though. Thanks for the tip to blanch them.
The food looks amazing! 🍲🥖🤤