How To Make Beef Bourguignon | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make traditional beef bourguignon in a single pot by searing bacon, beef chuck roast, onions, and mushrooms, then braising everything with red wine, stock, and vegetables before thickening with flour and finishing with cognac.

From the video

Answers: How do you make classic beef bourguignon?

• beef bourguignon recipe
• braising chuck roast in red wine
• thickening stews with flour and liquid
• sautéing bacon and pearl onions
• one-pot stew cooking techniques

Ingredients

• clarified butter
• bacon
• onions
• salt
• chuck roast
• pepper
• wine
• pearl onions
• carrots
• little potatoes
• mushrooms
• fresh thyme
• chopped parsley
• garlic
• stock
• flour
• cognac

What it concludes

• Using clarified butter prevents burning compared to regular butter.
• Bacon, onions, and mushrooms should be sautéed at low heat to render fats without burning.
• Chuck roast is the best meat choice for beef bourguignon.
• Beef pieces should be seared without touching each other in a hot pan after removing fat.
• Whisking flour directly into the strained simmering liquid in a strainer allows the flour to cook properly without becoming starchy or lumpy.