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Boeuf bourguignon
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Boeuf bourguignon, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Boeuf bourguignon. Boeuf bourguignon (boeuf bourguignon), a Burgundy dish from France. Here is the whole thing, one move at a time.
On screen. Boeuf bourguignon
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Boeuf bourguignon, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Boeuf bourguignon. Boeuf bourguignon (boeuf bourguignon), a Burgundy dish from France.
On screen. Boeuf bourguignon
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out beef sirloin, dry red wine, cooked bacon, carrot, yellow onion. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot with a lid, Scale, Tongs.
On screen. Heavy pot with a lid · Scale · Tongs
Scene 5 · step · 7s
Step 1
Shot. Boeuf bourguignon: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Boeuf bourguignon. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, dry red wine, cooked bacon, carrot, yellow onion, cremini mushroom, low-sodium beef broth, fresh thyme, tomato paste, kosher salt. Boeuf bourguignon is cooked in Burgundy as its own plate, not as a copy of a restaurant menu. Brown the beef and bacon, then braise them in red wine with carrot and thyme until the meat yields to a spoon. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Boeuf bourguignon: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Boeuf bourguignon is cooked in france. A stew is ready when the meat yields to a fork and the sauce coats it.
On screen. Boeuf bourguignon is cooked in france. A stew…
Scene 7 · step · 7s
Step 3
Shot. Boeuf bourguignon: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Boeuf bourguignon, until the edges take a little color. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Boeuf bourguignon: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Braise 64 min in real time.
Voiceover. Add the remaining weighed foods and cook Boeuf bourguignon at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 64 minutes. Boeuf bourguignon is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Braise 64 min
- 🇫🇷 FranceWestern Europesig-france-boeuf-bourguignon-sig-france-boeuf-bourguignon-9
Step 5
step · france
Scene 9 · step · 6s
Step 5
Shot. Boeuf bourguignon: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Boeuf bourguignon, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Boeuf bourguignon, not the…
- 🇫🇷 FranceWestern Europesig-france-boeuf-bourguignon-sig-france-boeuf-bourguignon-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Boeuf bourguignon: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Boeuf bourguignon for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Boeuf bourguignon in this shot order and no other: scale and bowls in a flat lay; the slice or ladle hitting a warm plate; a grill grate just before the food lands; fish just turning opaque and flaking. Slate words for the editor: ramekin, shimmer, patina, kiln, enamel, bronzed, crisp, windowlight, ridge, mortar.
On screen. Rest Boeuf bourguignon for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Boeuf bourguignon is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Boeuf bourguignon looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Boeuf bourguignon turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Boeuf bourguignon, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 338 calories, with 39 grams of protein. Pai marks it Moderate.
On screen. 338 kcal · 39 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Boeuf bourguignon
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Boeuf bourguignon from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.