My Grandma's Secret Beef Bourguignon Recipe

this video is sponsored by Miller note what's up guys such is Alex and welcome back to the to this many Minis on one of my all-time favorite dishes so in the previous episode I visited Chef Jason here in Paris and he served me an absolutely stunning modern take on beef booking it was so clean so luxurious and elegant and sexy and I really loved it right so I don't want to start a beef okay but there is something that goes prior to the restaurant version and that is obviously the home version and luckily for all of us I happen to know the very best beef bourguignon recipe there is in the entire universe and I'm not biased at all [Music] my grandma's recipe that dish is bringing me back 30 years so much care so much love so many memories around the table I want to pay Justice okay so that's the plan for the day [Music] thank you it starts always with beef I've got two different cuts I've got Chuck and I've got Shin both of these skirts come from tough area these are working muscles trying to cook these as a steak would be a challenge but in a stew they're gonna do Miracles my grandma always used two different cuts she knew that Alex loved the one that is very melty very tender but she also knew that my cousin liked meat a little leaner a little more on the muscle Vibe Chuck for her Shin for me grandmas are the best they cook to nurture people during the cooking process the meat is gonna shrink so these big chunks are gonna turn into medium-sized chips I feel like a beef bourgino is all about beef so you don't want to have small pieces is all right that's done so let's just place all this in the board right let's chop some onions carrots and garlic now I'm gonna go with five cloves of garlic this may seem like too much garlic but trust me it's not two reasons first this is gonna cook for a very long period so the garlicky flavor is going to Mellow and second I did not crush this all the way I didn't turn them into puree so they're not going to be releasing their harsh compounds I need a bunch of dried herbs but going all in on this one so I've got some thyme that stuff is bringing me back to my to my grandma's Garden I'm gonna pick a leaf I don't have parsley but celery leaves are about the same flavor profile just a bit stronger I'm gonna add a few bay leaves wow this is going in and this is ready to be marinated in wine the absolute classic would be wine from burgundy to go with beef bourginho that's the same region but my grandma wasn't trying to impress us she would never ever cook with bad wine but she wouldn't spend 20 bucks she would spend for five bucks on a wine like this for example it's coming from the Rhone Valley most likely going to be a little more robust than the wine from burgundy and definitely less expensive there's a bit of acidity tannins and typical wine flavor I don't know how to describe this I've known so many okay long story short this goes into this we need to use a whole bottle of oil now we're gonna let this marinate for one hour at room temperature it doesn't have to be in the fridge with the amount of alcohol and acid this is not bacteria Paradise right now all right we need to sear the meat let's just turn this on I always always do this it's not [ __ ] got dried meat real good get rid of that moisture that is gonna prevent from caramelizing otherwise season the meat generously I like that sound my grandma would always add a bit of butter in there so here we go now as much as I want to keep the sticky caramelized bits at the bottom the fat I don't need it so I know my grandma would pay attention to her cholesterol scrape the bottom gently we need to get rid of all the alcohol inside that wine right so there's something I completely forgot to tell you and to film usually you add a bit of flour dust the meat as you're searing it or you can also make a slurry by just mixing a big pinch of flour with a bit of water now the reason why we do this is just to thicken the stew without having to reduce it too much stuck we need to make it rounder than just with wine now I don't know if that's traditional or not but still my grandma would add tomato puree this is mostly done for color but I know that it also boost the Umami level so this goes in all this goes into a preheated oven 200 degrees Celsius that's 400 degrees Fahrenheit it's gonna stay in there for four maybe six hours patience patience patience all right let's talk about today's sponsor Mila note so I know you guys love to see behind the scenes and sneak peeks at what's happening in the background well today's sponsor is a great opportunity for this because I'm gonna be showing you how I've used Milano to prepare this very video Miller note is a tool for organizing creative projects you know when you go into a creative studio and I've got things for a project stuck on the wall sketches reference images ideas notes diagram well milanote is like that but online and infinite so I know lots of you who are watching right now come from creative backgrounds what I'm planning a new video upload I start with an idea then I store reference images locations recipe cards and a checklist for all the main ingredients I then write a script and I make sure that it holds all the key points and ideas that I want to share with you guys I also need to make sure that my camera assistant gets to by the address for the filming that he knows what we are filming on that day and my editors can also find the schedule for this video and the ones to come as a reference what is great with Miller note is that everything is here in one place and you can share your boat directly with your team members millenote also has a mobile app I find this extremely useful when I'm at the grocery store I can just pull up the app and conveniently kick ingredients of my shopping list I also plan to use a Miller note in the future I'm creating a new merch and it's a great tool for that purpose too middle note is available for free with no time limit sign up using the link in the description and start your next creative project thank you milanote for sponsoring this video and helping us organize new amazing creative projects foreign Merry Little Christmas because it feels like a gift basically wow that is hot [Music] sauce it's almost like a syrup now if the hardest part of that recipe is done there still needs to be some work on the garnishes we call these onions like little bells one never belong s later and I'm gonna start glazing these onions a little bit of water so I'm just gonna try them yeah the onions are perfectly cooked now it's mostly a matter of coating them with a buttery caramel a little bit of salt look at the caramelization going on I'm gonna get some of that fat out foreign I'm just poaching the mushrooms in a bit of stock I'm unscraping the glazing that the sticky bits coming from the bacon bits we did earlier and that is the super traditional burgundy garnish bacon onions and mushrooms okay it's time to assemble the dish home stretch but I'm gently reheating and I'm gonna add half of my garnishes by the way I almost forgot something now I've got some baking chocolate every Grandma knows this freaking phones you just take really not much but that's gonna bring some sweetness and a bit of a cocoa flavor which is I think pretty much in Pace with that dish okay let me plate this up [Music] just the smell is bringing me back you must understand I have very fond memories of that dish that meat I don't need a knife just using my spoon basically [Music] it smells like my grandma's house that's the smell I remember her living room as if I was to be there right now there's a big massive wooden table dark wood and the table is back the edge with food there is just one spot that is empty in the center and that's where she would put a big Dutch oven and then she would open it and then you've got the steam you've got the permating smell I'm focused I can smell some time I can smell how much wine she has poured into that dish she would serve me an enormous ladder and then I would feel that crazy gigantic Rush of love for my Grandma coming from my stomach and I would just be happy if you've never eaten beef bourgino before do it now I'm not gonna lie the task at hand right now is daunting how am I supposed to make this any better than what it is right now I have to take everything I've learned from both my grandma's recipe and from chef jais and somehow try to pull my own take on beef it's a stupid challenge I know but as always I'm on board so I hope you enjoy that moment with me I will make sure to share this recipe her recipe in the comments Below in the meantime you take care bye bye off camera this this is gone and I'm gonna go like this you don't watch please [Music]

Channel: Alex

Views: 698,392

Keywords: alex, frenchguycooking, french guy cooking, french cooking, cooking, recipe, french cuisine, recipes

Id: XK7nkKHlkvU

Length: 13min 31sec (811 seconds)

Published: Sat Oct 22 2022