Mohamed Shili This hearty Ina Garten Beef Bourguignon is prepared using beef chuck, bacon, red wine, Cognac, and carrots. This satisfying beef bourguignon recipe is a dinner dish that takes about 3 hours to prepare and can serve up to 6 people.
Ina Garten Beef Bourguignon Ingredients
- 1 tbsp olive oil
- 8 oz bacon, diced
- 2.5 lbs beef chuck, cut into 1-inch cubes
- Kosher salt
- Black pepper, freshly ground
- 1 lb carrots, cut into 1-inch diagonal slices
- 2 yellow onions, sliced
- 2 tsp garlic, chopped (about 2 cloves)
- 1/2 cup Cognac or good brandy
- 1 bottle (750 ml) dry red wine, like Burgundy
- 2 to 2.5 cups of canned beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 4 tbsp unsalted butter, room temperature (divided)
- 3 tbsp all-purpose flour
- 1 lb frozen small whole onions
- 1 lb mushrooms, caps thickly sliced (discard stems)
For Serving
- Country bread, toasted or grilled
- 1 garlic clove, halved
- 1/2 cup fresh flat-leaf parsley, chopped (optional)
How To Make Ina Garten Beef Bourguignon
- Preheat Your Oven: Set your oven to 250°F. This low temperature will help cook the beef slowly and evenly, ensuring tender results.
- Cook the Bacon: Heat olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook until it is lightly browned. Remove the bacon and set it aside.
- Brown the Beef: Pat the beef cubes dry with paper towels, then season them with kosher salt and freshly ground black pepper. Brown the beef in batches in the same pot, then set aside with the bacon.
- Cook the Vegetables: In the remaining fat, cook the carrots and onions with salt and pepper until they are lightly browned. Add the garlic and cook for another minute. Pour in the Cognac and ignite it to burn off the alcohol.
- Combine and Bake: Return the beef and bacon to the pot. Add the red wine, beef broth, tomato paste, and thyme. Bring the mixture to a boil, cover it, and transfer the pot to the oven. Cook for about 1¼ hours.
- Finish the Stew: Remove the pot from the oven. Mix 2 tbsp of butter with flour and stir this mixture into the stew. Add the frozen onions. In a separate pan, sauté the mushrooms in the remaining butter and add them to the stew. Boil the stew, then simmer for 15 minutes, and season to taste.
- Serve: Rub a garlic clove on one side of the toasted bread. Serve the stew over the bread or on the side. Sprinkle with chopped parsley if desired.
Recipe Tips
- Deglaze the pot properly: After browning the beef and bacon, deglaze the pot with Cognac to lift any browned bits stuck to the bottom. This adds rich flavor to the stew.
- Trim excess fat: Before cooking, trim excess fat from the beef chuck to avoid a greasy stew. Removing excess fat helps in achieving a better texture and flavor in the final dish.
- Stir occasionally: During the cooking process, stir the stew occasionally to prevent sticking and ensure even cooking. This helps blend all the flavors and prevents any part of the stew from burning.
- Adjust seasoning at the end: Taste the stew before serving and adjust the seasoning with salt and pepper as needed. This final adjustment ensures the flavors are balanced and to your liking.
What To Serve With Beef Bourguignon
Serve your hearty Beef Bourguignon with creamy mashed potatoes, buttery garlic green beans, crusty baguette slices, roasted Brussels sprouts, and caramelized shallots for a well-rounded meal.
You can also pair it with a fresh arugula salad, and roasted sweet potato wedges, for added texture and flavor.
How To Store Beef Bourguignon
To Refrigerate: Let the Beef Bourguignon cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. This method helps maintain its flavor and prevents spoilage.
To Freeze: Allow the stew to cool fully before freezing. Portion it into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.
How To Reheat Beef Bourguignon
In The Oven: Preheat your oven to 350°F (175°C). Transfer the stew to an oven-safe dish and cover it with foil. Heat for 20-25 minutes or until heated through, stirring halfway for even warming.
In The Microwave: Place the stew in a microwave-safe bowl and cover it with a microwave-safe lid. Heat on high for 2-3 minutes, stirring halfway through, until it’s thoroughly heated.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place the stew in an air fryer-safe dish and heat for 10-15 minutes. Stir occasionally to ensure even heating and avoid burning.
Frequently Asked Questions
What can I use instead of Cognac?
If you don’t have Cognac, you can substitute it with brandy, dry sherry, or red wine. Each option will add a slightly different but still complementary flavor to the stew.
Can I use different cuts of beef?
Yes, you can use cuts like brisket or round instead of beef chuck. Just be aware that the texture and cooking time might vary slightly.
Can I skip the mushrooms?
Yes, you can omit the mushrooms if you prefer. The stew will still be flavorful, but you might miss out on some added texture and depth from the mushrooms.
Check out More Recipes From Ina Garten:
Ina Garten Beef Bourguignon
Description
This hearty Ina Garten Beef Bourguignon is prepared using beef chuck, bacon, red wine, Cognac, and carrots. This satisfying beef bourguignon recipe is a dinner dish that takes about 3 hours to prepare and can serve up to 6 people.
Ina Garten Beef Bourguignon Ingredients
For Serving
How To Make Ina Garten Beef Bourguignon
- Preheat Your Oven: Set your oven to 250°F. This low temperature will help cook the beef slowly and evenly, ensuring tender results.
- Cook the Bacon: Heat olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook until it is lightly browned. Remove the bacon and set it aside.
- Brown the Beef: Pat the beef cubes dry with paper towels, then season them with kosher salt and freshly ground black pepper. Brown the beef in batches in the same pot, then set aside with the bacon.
- Cook the Vegetables: In the remaining fat, cook the carrots and onions with salt and pepper until they are lightly browned. Add the garlic and cook for another minute. Pour in the Cognac and ignite it to burn off the alcohol.
- Combine and Bake: Return the beef and bacon to the pot. Add the red wine, beef broth, tomato paste, and thyme. Bring the mixture to a boil, cover it, and transfer the pot to the oven. Cook for about 1¼ hours.
- Finish the Stew: Remove the pot from the oven. Mix 2 tbsp of butter with flour and stir this mixture into the stew. Add the frozen onions. In a separate pan, sauté the mushrooms in the remaining butter and add them to the stew. Boil the stew, then simmer for 15 minutes, and season to taste.
- Serve: Rub a garlic clove on one side of the toasted bread. Serve the stew over the bread or on the side. Sprinkle with chopped parsley if desired.
