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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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