Easy Ina Garten Beef Bourguignon Recipe: Perfect French Comfort

Beef bourguignon represents a culinary masterpiece that transforms humble ingredients into an extraordinary dining experience.

French countryside traditions inspire this rich, deeply flavored stew that warms souls and sparks conversation around dinner tables.

Robust meat slowly simmers with aromatic vegetables, creating layers of complex tastes that dance across your palate.

Tender chunks of meat become meltingly soft through patient cooking techniques that reward careful preparation.

Wine plays a magical role in developing deep, nuanced flavors that elevate this classic dish beyond simple comfort food.

Rustic yet sophisticated, beef bourguignon connects home cooks with generations of culinary wisdom passed through family recipes.

Sophisticated yet approachable, this dish promises a memorable meal that celebrates slow cooking and thoughtful ingredients: come hungry and leave satisfied.

Why Ina Garten’s Beef Bourguignon is the Ultimate French Comfort Food

• Slow-Cooked Comfort: Ina Garten's beef bourguignon delivers melt-in-your-mouth tenderness through patient, low-temperature oven braising that transforms tough beef cuts into luxuriously soft morsels.
• Flavor-Packed Layering: The recipe builds incredible depth by progressively cooking bacon, beef, and vegetables, allowing each ingredient to develop rich caramelized notes and create a complex, harmonious taste profile.
• Elegant French Technique Made Simple: This classic French dish becomes approachable with straightforward steps, transforming intimidating restaurant-style cooking into a home kitchen triumph that feels sophisticated yet totally manageable.
• One-Pot Wonder Meal: With minimal cleanup and maximum flavor, this beef bourguignon offers a complete meal in a single Dutch oven, making it perfect for cozy dinner parties or relaxed weekend cooking adventures.

Essential Ingredients for Ina Garten’s Beef Bourguignon

• Beef Cubes: Tender, high-quality meat for the main protein source, choose well-marbled cuts for rich flavor.
• Bacon: Adds depth and smokiness to the base of the stew, thick-cut variety works best.

• Carrots, Onions: Classic aromatic vegetables that provide sweet background flavor and texture.
• Frozen Onions: Convenient addition for extra onion layers without chopping.
• Garlic: Provides intense, pungent flavor base for the entire dish.
• Mushrooms: Earthy addition that brings umami and meaty texture to the stew.
• Parsley: Fresh herb for bright garnish and color contrast.

• Cognac: Adds complex alcohol flavor that burns off during cooking.
• Red Wine: Creates rich, deep base for the sauce and tenderizes meat.
• Beef Broth: Provides additional depth and moisture to the stew.
• Tomato Paste: Adds richness and slight acidity to balance flavors.
• Thyme: Classic herb that complements beef and provides aromatic undertones.

• Butter: Adds richness and helps create smooth sauce.
• Flour: Thickens the stew and creates glossy texture.
• Kosher Salt: Enhances overall seasoning.
• Black Pepper: Adds subtle heat and complexity.

• Bread: Serves as base or side for soaking up delicious stew sauce.
• Garlic Clove: Used to rub on bread for extra flavor.

How to Make Ina Garten’s Beef Bourguignon

Step 1: Prepare the Oven

Set your oven to 250°F. This gentle temperature ensures the beef cooks slowly, creating melt-in-your-mouth tenderness.

Step 2: Crisp the Bacon

• Heat olive oil in a large Dutch oven over medium heat
• Add diced bacon and cook until lightly golden
• Remove bacon and set aside on a paper towel-lined plate

Step 3: Sear the Beef

• Kosher salt
• Freshly ground black pepper
• Brown beef in batches in the same pot
• Transfer browned beef to a separate plate

Step 4: Develop Vegetable Flavors

• Cook vegetables in remaining pot fat: Carrots, Onions
• Season with salt and pepper
• Add minced garlic and cook for 1 minute
• Pour in Cognac and carefully burn off alcohol

Step 5: Create the Braising Liquid

Return beef and bacon to the pot

• Red wine
• Beef broth
• Tomato paste
• Fresh thyme

Bring mixture to a boil

Cover pot and transfer to preheated oven

Bake for 1¼ hours

Step 6: Finish the Stew

• Remove pot from oven
• Create butter-flour mixture
• Stir mixture into stew
• Add frozen pearl onions
• Sauté mushrooms in remaining butter
• Add mushrooms to stew
• Boil briefly, then simmer for 15 minutes
• Adjust seasoning to taste

Step 7: Serve with Flair

• Toast bread slices
• Rub toasted bread with a garlic clove
• Ladle stew over toast or serve alongside
• Garnish with freshly chopped parsley

Pro Tips for Ina Garten’s Beef Bourguignon

• Maximize Flavor Depth: Deglaze the pot with Cognac after browning beef and bacon, capturing every caramelized bit stuck to the bottom for an intensely rich taste profile.
• Cut Strategically: Remove excess fat from beef chuck beforehand, preventing greasy texture and ensuring a cleaner, more concentrated meat flavor in your final stew.
• Prevent Burning: Gently stir the stew periodically during slow cooking to distribute heat evenly, stopping any potential scorching and blending ingredients seamlessly.
• Season Smartly: Wait until the final moments before serving to taste and fine-tune salt and pepper levels, guaranteeing a perfectly balanced and personalized dish.
• Rest and Develop: Allow the beef bourguignon to sit for 15-30 minutes after cooking, letting flavors meld and intensify, creating an even more delicious and harmonious meal.

How to Store Ina Garten’s Beef Bourguignon

• Vacuum Seal Method: Protect your Beef Bourguignon from freezer burn by using a vacuum sealer. Extract all air from the container to lock in flavors and prevent oxidation. Divide portions into meal-sized packages for convenient future meals.
• Mason Jar Preservation: Select wide-mouth glass jars for storing your stew in the refrigerator. Leave about an inch of headspace to allow for expansion. Label each jar with the date and contents to track freshness and avoid confusion.
• Flavor-Locking Technique: Transfer cooled Beef Bourguignon into heavy-duty containers with tight-sealing lids. Press plastic wrap directly onto the surface before closing the lid to create an additional barrier against air exposure. This extra step prevents flavor degradation and maintains the dish's rich, complex taste during storage.

Creative Variations on Ina Garten’s Beef Bourguignon

• Rustic Wine-Free Version: Replace red wine with beef broth and add a splash of balsamic vinegar for depth. Increase herbs like rosemary and bay leaves to enhance flavor complexity.
• Slow Cooker Adaptation: Transfer all ingredients to a slow cooker after browning meats and vegetables. Cook on low for 6-8 hours until beef becomes fork-tender. Finish with flour-butter mixture and sautéed mushrooms.
• Lean Protein Switch: Substitute beef with lamb or turkey thighs for a different protein profile. Adjust cooking time based on meat density and reduce initial browning duration to prevent overcooking.
• Vegetarian Transformation: Replace beef with robust root vegetables like portobello mushrooms, butternut squash, and firm tofu. Use vegetable broth and add smoked paprika for a rich, meaty undertone. Keep similar cooking techniques and spice balance.

Ina Garten’s Beef Bourguignon: A Rich and Luxurious Dish

Culinary journeys often lead us to classic French recipes that warm hearts and souls.

Ina Garten’s beef bourguignon represents pure comfort with its rich, layered flavors and tender meat.

Slow-cooked beef melts into a luxurious sauce that whispers tales of French countryside kitchens.

Wine-infused depths create an extraordinary dining experience far beyond standard stews.

Complex techniques merge into one magnificent dish that celebrates traditional cooking methods.

Passionate cooks ready to explore French cuisine will find this recipe an extraordinary gateway to gastronomic delight – share this masterpiece, comment on your cooking adventure, and spread culinary love with fellow epicurean enthusiasts.

Ina Garten Beef Bourguignon Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

• Total Time: 1 hour 20 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s beef bourguignon brings French culinary magic to your dinner table with tender meat slowly braised in rich red wine. Hearty ingredients meld together, creating a comforting classic that will transport you straight to the French countryside with each luxurious spoonful.

---

Ingredients

Scale 1x2x3x

Protein:

• 2.5 lbs beef chuck, cut into 1-inch cubes
• 8 ounces (226 grams) bacon, diced
• 1 lb (454 grams) frozen small whole onions
• 1 lb (454 grams) mushrooms, caps thickly sliced (discard stems)

Vegetables and Aromatics:

• 1 lb (454 grams) carrots, cut into 1-inch diagonal slices
• 2 yellow onions, sliced
• 2 teaspoons garlic, chopped (about 2 cloves)
• 1 garlic clove, halved
• 1 teaspoon fresh thyme leaves
• ½ cup fresh flat-leaf parsley, chopped (optional)

Liquids and Seasonings:

• 1 tablespoon olive oil
• Kosher salt
• Black pepper, freshly ground
• ½ cup Cognac or good brandy
• 1 bottle (750 milliliters) dry red wine, like Burgundy
• 2 to 2.5 cups of canned beef broth
• 1 tablespoon tomato paste
• 4 tablespoons unsalted butter, room temperature (divided)
• 3 tablespoons all-purpose flour
• Country bread, toasted or grilled

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by setting the temperature to 250°F (120°C), creating an ideal environment for slow-cooking the beef to achieve maximum tenderness and flavor infusion.
2. In a large Dutch oven, warm olive oil over medium heat. Introduce diced bacon and sauté until it reaches a light golden-brown coloration, developing a rich, smoky undertone. Transfer the crisp bacon to a separate plate.
3. Meticulously pat beef cubes dry using paper towels, then generously season with kosher salt and freshly ground black pepper. Methodically brown the meat in batches within the same pot, ensuring each piece develops a deep, caramelized exterior. Temporarily relocate the browned beef alongside the bacon.
4. Utilize the remaining flavorful fat to sauté carrots and onions, seasoning with salt and pepper until they acquire a subtle caramelization. Introduce minced garlic and continue cooking for an additional minute. Carefully pour in Cognac and ignite briefly to eliminate alcohol essence.
5. Reunite the previously browned beef and bacon within the pot. Pour in red wine, beef broth, tomato paste, and thyme. Bring the mixture to a robust boil, then cover and transfer to the preheated oven. Allow to cook for approximately 1¼ hours, allowing flavors to meld and intensify.
6. Extract the pot from the oven. Create a butter-flour liaison by blending 2 tablespoons of butter with flour, then gently incorporate into the stew. Add frozen pearl onions. In a separate skillet, sauté mushrooms in remaining butter and fold into the stew. Bring to a boil, then reduce to a gentle simmer for 15 minutes, adjusting seasoning to personal preference.
7. For serving, delicately rub a garlic clove across one side of toasted bread. Present the stew atop or alongside the bread, optionally garnishing with freshly chopped parsley for a vibrant finish.

Notes

• Slow cooking magically transforms tough beef into meltingly tender meat bursting with complex flavors.
• Browning meat creates gorgeous caramelized edges that develop incredible depth and richness.
• Fresh thyme and robust red wine elevate this traditional French country stew into a culinary masterpiece.
• Sautéing mushrooms separately maintains their delicate texture while preventing unwanted sogginess.
• Overnight refrigeration intensifies flavors, making this dish even more delectable and perfect for advanced meal preparation.
• Freezing allows you to enjoy this comforting stew up to 3 months later, ensuring delicious meals are always within reach.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 649 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 33 g
• Cholesterol: 102 mg