How To Buy The Best Beef

Follow along as Chef Mark provides tips and suggestions for selecting the best beef at your local grocery store. Chef Mark also provides this tasty Beef Bourguiggnon recipe. If you like this video and recipe please share using the links below and make sure to subscribe to our YouTube channel. A special thanks to for allowing LearnToCook to record and share our shopping trip!

Beef Bourguignon Recipe
Serving Size: 4

1-1/4 garlic cloves — crushed
1-1/4 onions, medium — sliced
3/4 carrot – sliced
4 parsley stems

1 carrot stick — 4 in. (10 cm)
1 leek — split, 4-in. (10-cm) piece
1 sprig fresh thyme
1 bay leaf
4 peppercorns — crushed
salt — to taste
11 fluid ounces dry red wine — preferably burgundy
1- 3/4 pounds beef chuck — cubed for stew
3/4 fluid ounce vegetable oil
3/4 tablespoon flour
3/8 tablespoon tomato paste
2 tomatoes – quartered, seeded
4 oz.brown stock
4 oz mushrooms — quartered
1 fluid ounce unsalted butter
12 med. Sized pearl onions — boiled and peeled
salt and pepper — to taste

1. Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns, salt and wine to make a marinade.
2. Marinate the meat for several hours under refrigeration.
3. Remove and drain the meat. Reserve the marinade.
4. Dry the beef and sauté it in the oil until well browned. Do this in several batches if necessary.
5. Return all the meat to the pot. Sprinkle with flour and cook to make a blond roux.
6. Stir in the tomato paste and cook for 5 minutes.
7. Add the reserved marinade, tomatoes and brown stock. Cook in a 350ºF (180ºC) oven until the meat is tender, approximately 2 1/2 hours.
8. Remove the meat from the sauce. Strain the sauce through a china cap, pressing to extract all the liquid. Discard the solids. Return the liquid and the beef to the pot.
9. Sauté the mushrooms in the butter and add them to the meat and sauce. Add the onions and adjust the seasonings. Simmer for 10 minutes to blend the flavors.

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