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MORE SOPHISTICATED, BEEF
BOURGUIGNON OR BEEF BURGUNDY.
WHY IS THIS A FAVORITE?
>> MY DAD LOVED TO COOK FOR US.
ME DAD PASS -- MY DAD PASSED
AWAY THREE YEARS, BUT THIS WAS A
FAVORITE.
MY SISTER AND I WOULD COME
ACROSS THE COUNTRY HOME.
THIS IS THE WEDDING SHOWER IN
ATLANTA.
HE BOUGHT US A COPY OF "THE NEW
YORK TIMES'" COOKBOOK.
AND THE RECIPE IN THE BOOK WAS
HIS FAVORITE IN THE BOOK, BEEF
BURGUNDY OR BEEF BOURGUIGNON AS
HE WOULD SAY IT IN FRENCH.
SO IN HONOR OF MY DAD, WE'RE
MAKING BEEF BOURGUIGNON THIS
MORNING --
>> GOOD WINTER MEAL.
>> GOOD WINTER MEAL.
>> HEARTY.
>> ARE YOU FRENCH?
>> I DO HAVE FRENCH IN ME.
I SPEAK FRENCH AND MY SISTER
LIVES IN FRANCE.
WE HAVE A LOVE FOR ALL THING
FRENCH IN MY FAMILY.
PLUS, THIS HAS FRENCH WINE IN IT
SO YOU CAN'T GO WRONG.
WHICH IS WHY WE'RE STARTING WITH
A GLASS OF WINE.
ME DAD WOULD RECOMMEND HAVING A
GLASS OF SOMETHING AS YOU'RE
COOKING.
IT CAN'T HURT.
THERE WE GO.
SO FIRST START WITH THE MEAT.
THE FIRST THING THAT YOU'LL DO
-- SORRY, I'M GIVING YOU THE
WINE.
PUT IT DOWN.
YOU WANT TO SALT AND PEPPER IT.
RIGHT?
ON BOTH SIDES.
AND ONE LITTLE TRICK I LEARNED
FROM OUR GOOD FRIEND, BOBBY
FLAY.
DO IT HIGH.
DO IT SALT.
SO YOU SALT AND PEPPER THIS
LIBERALLY.
YOU DO IT ON BOTH SIDES.
IN THE INTEREST OF TIME ON
TELEVISION, THEN YOU TAKE IT,
PUT IT IN A BAG WITH 1/3 CUP OF
FLOUR.
>> EACH CUBE OR A BUNCH?
>>ERAL AT A TIME OR IT WOULD
TAKE ALL DAY.
GET THEM IN, SHAKE IT AROUND,
COAT THEM.
THEN WHAT LESTER'S INVOLVED IN
--
>>S YES, I'VE BEEN DOING.
>> COOKING BACON IN A PET IN ONE
OF MY WELL-LOVED POTS.
AFTER YOU TAKE THE BACON OUT,
THE BACON GREASE, EXTRA OLIVE
OIL, BROWN THE MEAT.
ONCE IT GETS BROWN, TAKE IT OUT.
TAKE IT OUT AND PUT IT IN HERE.
YOU WANT TO LEAVE SOME OF THE
JUICE IN HERE AS YOU TAKE THE
MEAT OUT.
THAT'S BECAUSE WE'RE GOING TO
USE THAT TO GET A LITTLE MORE
FLAVOR FROM THE REST OF THE
DISH.
I'M MOVING IN HERE, MY FRIEND.
>> PLEASE.
I'M TOO SLOW.
>> I DON'T KNOW IF YOU'RE AWARE
OF HOW THINGS WORK ON TELEVISION
WHEN YOU COOK.
>> NOT A 20-MINUTE SEGMENT.
>> WE DON'T HAVE A LOT OF TIME.
WE TAKE THE MEAT OUT.
YOU'LL TAKE BRANDY HERE.
>> OKAY.
>> THIS GOES INTO THE POT.
AND YOU'RE GOING TO DEGLAZE THE
POT.
POUR IT IN SLOWLY.
AND THE WHOLE TIME THE BRANDIY'S
-- BRANDY'S IN THERE, SCRAPE UP
THE YUMMY, BROWN BITS.
THIS WILL TAKE A COUPLE OF
MINUTES AND WILL TURN INTO A
LOVELY, CREAMY CONCOCTION AS
YOU'RE GETTING ALL THESE BITS
TOGETHER.
>> WE'RE PUTTING FLOUR --
>> NO.
THERE'S A LITTLE BIT IN THERE
FROM THE MEAT.
>> THE ALCOHOL SMELLS VERY
STRONG.
IT DOES BURN OFF?
>> IT IS GOING TO BURN OFF A
LITTLE.
YEAH.
WHAT WE WOULD DO THEN, MIX SOME
IN WITH THE MEAT.
WHAT WE'RE GOING DO NOW IS --
WHAT WOULD BE LEFT IN THE PAN,
WE WOULD CLEAN UP THE PAN A
LITTLE.
WE'LL MODIFY IT FOR TV.
ADD BUTTER AND OLIVE OIL.
>> OKAY.
>> THEN DYLAN WILL PUT THE
VEGETABLES IN.
WE'VE GOT LEEKS, ONIONS, CARROTS
--
>> WHAT HAPPENS TO THE TOMATO
SNAFT.
>> THAT'S COMING AFTER.
WE'LL COOK OUR VEGETABLES FOR A
BIT.
THEN ADD IN THE TOMATO PASTE,
OKAY.
>> LEEKS AND GARLIC?
>> LEEKS AND GARLIC.
COOK IT DOWN UNTIL IT'S SOFT.
WE PUT THE MEAT AND BACON BACK
IN ALONG WITH A NUMBER OF HERBS
AND SPICES.
WE HAVE --
>> YEAH.
>> I USED GROUND CLOVES, BAY
LEAVES, A LOT OF THYME, A LOT OF
PARSLEY.
YOU'LL THROW IN -- WE WOULD PUT
IN A WHOLE BOTTLE OF WINE.
AND WE WOULD PUT IN BEEF STOCK.
WE'RE GOING TO MOVE DOWN HERE.
IN THE INTERESTS OF TIME, WE PUT
THESE THINGS IN, COOK IT FOR 20
MINUTES.
THROW IT IN THE OVEN FOR AN
HOUR.
YOU SAUTÉ ONIONS AND MUSHROOMS.
WILL YOU THROW THE MUSHROOMS IN?
>> YEAH.
>> ADD THEM AT THE END.
GIVE IT A GOOD MIX.
I'LL STEAL THE SPOON.
VA-- VOILA, BEEF BURGUNDY.
YOU CAN MAKE IT AHEAD.
I MADE MINE ON TUESDAY AND FROZE
IT FOR FRIENDS COMING OVER
TONIGHT.
>> FREEZING IT IS OKAY?
>> IF FREEZES BEAUTIFULLY.
>> WHAT TIME SHOULD I SHOW UP?
>> COME TO DINNER AT 6:00.
MY KIDS HAVE TO GO BED EARLY.
WE'LL TAKE A TEST.
AND YOU CAN FIND THE RECIPES ON
LINE ALONG WITH MORE ABOUT MY
AWESOME DAD, STEVE, AT
TODAY.COM.
COMING UP, MORE FROM NEW ORLEANS
AND BREAKFAST.