BEEF BOURGUIGNON (French Beef Stew)

Summary by Krater

The video demonstrates how to make beef bourguignon at home, involving dry roasting the beef and braising it in red wine with mirepoix, beef stock, and demi-glace, and concludes with plating it over mashed potatoes.

From the video

Answers: How do you make beef bourguignon at home?

• beef bourguignon
• braised beef
• french cooking technique
• demi-glace
• mash potato recipe

Ingredients

• 5 to 6 lbs beef chuck roast
• olive oil
• kosher salt
• 1 large onion
• 1 large carrot
• 2 small stalks celery
• 1 head garlic
• a few sprigs thyme
• 2 bay leaves
• 750 ml dry red wine
• 1500 g beef stock
• 25 g tomato paste
• 42 g demi-glace
• 4 packets gelatin
• 6 medium Yukon Gold potatoes
• 4 to 5 large carrots
• 1.5 lbs cremini mushrooms
• 4 tablespoons butter

What it concludes

• Store-bought demi-glace brings a meaty depth of flavor to the braise and allows using store-bought stock.
• Braising the beef in the oven on a wire rack yields a better sear than stovetop braising methods.
• Bacon makes the beef bourguignon sauce too heavy, whereas mushrooms and carrots provide a better garnish.
• Four packets of powdered gelatin mixed with two cups of store-bought beef stock provides the natural gelatin needed to thicken the braising liquid.