Travel back in time and experience Beef Bourguignon exactly as Auguste Escoffier intended! In this video, I recreate the iconic dish straight from Escoffier’s 1903 cookbook, Le Guide Culinaire. You’ll see how I transform simple ingredients—like paleron (shoulder clod), classic French brown stock, and a cognac marinade—into a rich, fork-tender stew that truly captures turn-of-the-century culinary craftsmanship. Along the way, we’ll delve into traditional techniques such as larding with bacon fat using an old-school larding needle, layering flavours with two days’ worth of stock preparation, and slowly braising the beef in red wine, veal stock, and Escoffier’s renowned Sauce Espagnole. Finally, we’ll finish with the “Bourguignon garnish” of glazed onions, sautéed mushrooms, and crispy lardons. If you’re ready for a genuine taste of French culinary history and a dish that’s stood the test of time, join me in recreating this labour of love in your own kitchen!
______________
Follow us on Instagram: https://www.instagram.com/w2kitchn/
#W2Kitchen #escoffier #beefstew