Name: Ina Garten Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Cuisine: French
Ingredients: Beef chuck or brisket – Cut into cubes, these cuts work best for slow cooking, becoming incredibly tender.; Olive oil – Used for browning the beef, adding a rich depth to the dish.; Bacon – Provides a smoky, savory base that enhances the overall flavor.; Carrots – Adds natural sweetness and color to the stew.; Yellow onions – A foundational ingredient that develops a mellow, slightly sweet taste when cooked.; Garlic cloves – Enhances the dish with its aromatic punch.; Tomato paste – Deepens the umami flavor, adding richness to the sauce.; Red wine (Burgundy or Pinot Noir) – The key to the dish’s signature taste, infusing the meat with deep, bold flavors.; Beef broth – Adds moisture and intensifies the meaty richness.; Thyme sprigs – Provides an earthy, fragrant undertone.; Bay leaves – Enhances the overall complexity of the stew.; Mushrooms – Absorbs the sauce beautifully, adding a hearty texture.; Pearl onions – A classic addition that brings sweetness and enhances the visual appeal.; Flour – Used for thickening the sauce, giving it a luxurious consistency.; Butter – Adds richness and smoothness to the final dish.; Salt and black pepper – Essential seasonings to balance the flavors.

Ina Garten Beef Bourguignon Recipe

Print Recipe

Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French stew that originates from the Burgundy region. Ina Garten’s version stays true to its roots but simplifies the process without compromising the deep, rich taste. The dish consists of slow-braised beef cooked in red wine with onions, carrots, mushrooms, and a mix of herbs, creating a velvety, aromatic sauce. The long, slow cooking time ensures that the meat becomes fork-tender while allowing all the flavors to meld beautifully.

Author: Anabelle Mclean
Prep Time: 30
Cook Time: 180
Total Time: 3 hours 30 minutes
Yield: 6
Category: Main Course
Method: Braising
Cuisine: French

Ingredients

Beef chuck or brisket – Cut into cubes, these cuts work best for slow cooking, becoming incredibly tender.
Olive oil – Used for browning the beef, adding a rich depth to the dish.
Bacon – Provides a smoky, savory base that enhances the overall flavor.
Carrots – Adds natural sweetness and color to the stew.
Yellow onions – A foundational ingredient that develops a mellow, slightly sweet taste when cooked.
Garlic cloves – Enhances the dish with its aromatic punch.
Tomato paste – Deepens the umami flavor, adding richness to the sauce.
Red wine (Burgundy or Pinot Noir) – The key to the dish’s signature taste, infusing the meat with deep, bold flavors.
Beef broth – Adds moisture and intensifies the meaty richness.
Thyme sprigs – Provides an earthy, fragrant undertone.
Bay leaves – Enhances the overall complexity of the stew.
Mushrooms – Absorbs the sauce beautifully, adding a hearty texture.
Pearl onions – A classic addition that brings sweetness and enhances the visual appeal.
Flour – Used for thickening the sauce, giving it a luxurious consistency.
Butter – Adds richness and smoothness to the final dish.
Salt and black pepper – Essential seasonings to balance the flavors.

Instructions

Cook the bacon: In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove it with a slotted spoon and set aside.
Brown the beef: In the same pot, sear the beef cubes in batches until browned on all sides. Remove and set aside.
Sauté the vegetables: Add chopped onions, carrots, and minced garlic to the pot. Cook until softened and slightly caramelized.
Incorporate tomato paste: Stir in the tomato paste and cook for a minute to deepen the flavor.
Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot for added flavor.
Simmer with broth and herbs: Add the beef broth, thyme sprigs, bay leaves, and the seared beef back into the pot. Cover and simmer on low heat for about 2 hours.
Prepare mushrooms and onions: In a separate pan, sauté pearl onions and mushrooms in butter until golden brown.
Thicken the sauce: Make a flour and butter paste, then stir it into the stew to thicken the sauce.
Combine everything: Add the sautéed mushrooms, onions, and crispy bacon back into the pot. Simmer for another 30 minutes.
Final seasoning and serve: Remove bay leaves, adjust salt and pepper, and serve hot over mashed potatoes or crusty bread.

Find it online: https://inagartencooks.com/ina-garten-beef-bourguignon/