Ina Garten Beef Bourguignon

This Ina Garten Beef Bourguignon is made with olive oil, bacon, beef chuck, carrots, onions, and garlic, and takes around 2.5 to 3 hours to cook to perfection. You can serve your Beef Bourguignon with mashed potatoes, steamed green beans, garden salad, and crusty French bread.

To prepare this Beef Bourguignon, Ina begins by preheating the oven and preparing a Dutch oven. She then cooks bacon and sets it aside. Beef cubes are seasoned and browned next. Vegetables are sautéed, and Cognac is added and ignited. The meat and liquids are returned to the pot, and it’s all cooked in the oven. Finally, the stew is thickened and additional ingredients like small onions and mushrooms are added, to end up with a rich, flavorful stew.

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

1. Preheat Oven: Set your oven to 250°F.
2. Cook Bacon: In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until lightly browned. Remove bacon and set aside.
3. Brown Beef: Pat dry the beef cubes with paper towels. Season with salt and pepper. Brown the beef in the same pot, in batches. Remove and set aside with bacon.
4. Cook Veggies: In the remaining fat, cook carrots and onions with salt and pepper until lightly browned. Add garlic, and cook for a minute. Add Cognac and ignite to burn off alcohol. Return meat and bacon to the pot. Add wine, beef broth, tomato paste, and thyme. Bring to a boil, cover, and transfer to the oven. Cook for about 1¼ hours.
5. Final Touches: Remove pot from oven. Mix 2 tbsp butter with flour and stir into the stew. Add frozen onions. In a separate pan, sauté mushrooms in the remaining butter and add to the stew. Boil, then simmer for 15 minutes. Season to taste.
6. To Serve: Rub garlic on one side of toasted bread. Serve stew over bread or on the side. Sprinkle with parsley if desired.

What To Serve With Beef Bourguignon

Pair Beef Bourguignon with simple sides like mashed potatoes, steamed green beans, or a light garden salad that works well. Crusty French bread is also a great choice for soaking up the sauce.

How To Store Beef Bourguignon

In The Fridge:

Store leftover Beef Bourguignon in an airtight container in the fridge for up to 3-4 days. Make sure the stew has cooled to room temperature before sealing and storing.

In The Freezer:

Freeze Beef Bourguignon in airtight containers or heavy-duty freezer bags for up to 3 months. Portion the stew into individual servings for easier thawing and reheating.

How To Reheat Beef Bourguignon

To reheat, thaw the frozen stew in the fridge overnight if applicable. Transfer to a pot and warm over medium heat on the stove, stirring occasionally, until it reaches your desired temperature.

Check out More Recipes From Ina Garten:

• Ina Garten Seafood Casserole
• Ina Garten Cassoulet Recipe
• Ina Garten Stuffed Shrimp