Rustic Ina Garten Beef Bourguignon Recipe

Beef bourguignon whispers tales of rustic French kitchens and generations of culinary passion.

This legendary stew transforms everyday ingredients into a symphony of rich, soul-warming flavors that captivate food lovers.

Tender beef bathes in a velvety wine-infused sauce, creating a sensory experience that transcends ordinary meals.

Each spoonful carries the essence of French countryside comfort and refined cooking techniques.

The slow-simmered blend of meat, vegetables, and robust red wine develops an intoxicating depth that lingers long after the last bite.

Layers of complex tastes meld together, telling a story of patience and gastronomic artistry.

Check out this culinary adventure and let your taste buds dance with every sumptuous mouthful.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 600 kcal

Servings: 5

Beef Bourguignon Ingredients from Ina’s Pantry

• Beef Chuck Roast: Select well-marbled, dark red cuts for maximum tenderness and rich flavor.
• Bacon: Choose thick-cut, smoky varieties for deeper taste and crispy texture.

• Carrots, Onions: Pick firm, bright-colored vegetables without blemishes.
• Garlic: Select plump, tight-skinned cloves with no green sprouts.
• Pearl Onions: Use frozen to save preparation time and ensure consistent size.
• Mushrooms: Choose fresh, firm cremini or button mushrooms with no dark spots.

• Cognac: Select a mid-range bottle for cooking to balance flavor without excessive cost.
• Red Wine: Use dry varieties like Burgundy or Cabernet Sauvignon for robust depth.
• Beef Broth: Opt for low-sodium versions to control overall saltiness.
• Tomato Paste: Choose brands in tubes for easier measurement and storage.
• Fresh Thyme: Select bright green sprigs with strong aromatic fragrance.
• Kosher Salt, Black Pepper: Use freshly ground for maximum flavor intensity.
• Butter, Flour: Select unsalted butter and all-purpose flour for smooth sauce consistency.
• Parsley: Pick bright green, crisp leaves for fresh garnish.

Gear You’ll Need for French Bourguignon

• Dutch oven: Heavy-bottomed pot perfect for slow cooking and even heat distribution.
• Large skillet: Helps sear beef and cook bacon with maximum flavor development.
• Paper towels: Essential for drying beef and draining crispy bacon.
• Cutting board: Provides stable surface for chopping vegetables and preparing ingredients.
• Sharp knife: Allows precise dicing of carrots, onions, and careful ingredient preparation.
• Wooden spoon: Great for stirring and scraping delicious browned bits from pot bottom.
• Measuring cups and spoons: Ensures accurate ingredient quantities for perfect seasoning.
• Plate: Holds browned beef and bacon during recipe stages.
• Small bowl: Useful for creating butter-flour mixture and mixing ingredients.
• Garlic press or grater: Helps mince garlic quickly and evenly.
• Cooking tongs: Perfect for turning and moving meat during searing process.
• Ladle: Helps serve stew smoothly and attractively.
• Whisk: Blends butter and flour mixture without lumps.

Cooking Bourguignon, the Ina Garten Way

• Kickstart the Flavor Base

Heat olive oil in a large pot and crisp up bacon until golden. Set aside the crispy bits on a paper towel, keeping all that delicious rendered fat in the pot.

• Transform the Beef

Pat beef cubes completely dry and season generously. Sear the meat in batches, creating a beautiful brown crust that locks in incredible flavor. Transfer browned pieces to a separate plate.

• Build the Aromatic Foundation

Sauté carrots and onions in the same pot, letting them soften and release their sweet essence. Introduce minced garlic for a burst of warmth, then splash in Cognac to deglaze and burn off the alcohol.

• Merge and Meld

Return beef and bacon to the pot. Pour in red wine, beef broth, and a dollop of tomato paste. Sprinkle fresh thyme for herbal depth. Bring the mixture to a rolling boil, then cover and slide into a preheated oven for about 90 minutes.

• Final Flourish

Pull the pot from the oven and create a silky butter-flour blend to thicken the stew. Fold in pearl onions and quickly sauté mushrooms in butter. Stir everything together, letting the flavors dance and mingle.

• Serve with Passion

Toast crusty bread and rub with a garlic clove. Ladle the rich, deeply flavored stew over the toast or alongside it. Sprinkle fresh parsley for a bright, final touch that brings the entire dish to life.

Tips to Add Rich Flavor to Beef Bourguignon

• Meat Selection Magic: Choose well-marbled chuck roast or beef shoulder for maximum tenderness and rich flavor. Avoid lean cuts that might dry out during long cooking.
• Wine Wisdom: Swap Cognac with dry white wine or bourbon for a different flavor profile. Select a robust red wine like Cabernet Sauvignon or Burgundy that complements the beef's richness.
• Make-Ahead Marvel: Prepare the stew a day in advance, allowing flavors to deepen overnight. Store covered in the refrigerator and gently reheat before serving for even more intense taste.
• Vegetarian Transformation: Replace beef with hearty mushrooms like portobello or cremini, using vegetable broth instead of beef broth. Add extra umami with soy sauce or miso paste for depth.

How to Serve Ina Garten’s Bourguignon Like a Pro

• Rustic Toast Companion: Slice crusty bread, toast until golden, and rub with a garlic clove for an aromatic base that perfectly complements the rich beef stew.
• Herb-Infused Finishing Touch: Sprinkle freshly chopped parsley over the stew to add a bright, fresh pop of color and a subtle herbal note that cuts through the dish's deep flavors.
• Wine Pairing Perfection: Serve with a robust red wine like Burgundy or Côtes du Rhône, which echoes the wine used in cooking and enhances the stew's complex, hearty character.
• Cozy Side Dish Suggestion: Pair with creamy mashed potatoes or buttered egg noodles to soak up the luxurious sauce and create a complete, satisfying meal.

Save and Reheat Bourguignon Without Losing Flavor

• Maximize Meal Prep: Smart Storage Solutions
• Quickly cool stew to room temperature before refrigerating to prevent bacterial growth. Store in airtight containers for optimal freshness and flavor preservation.
• Refrigerate Strategically: Quick Preservation
• Keep beef bourguignon refrigerated for 3-4 days. Place in shallow containers to help cool faster and maintain consistent temperature throughout the dish.
• Freeze for Future Feasts: Long-Term Storage
• Transfer cooled stew to freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 3 months for convenient future meals. Label containers with date and contents for easy tracking.
• Reheat with Restaurant-Quality Care
• Thaw overnight in refrigerator for best results. Warm gently in a covered pot over low heat, stirring occasionally. Add small splash of beef broth to restore moisture and prevent drying. Avoid microwave reheating to maintain original texture and rich flavor profile.

Magnificent Ina Garten Beef Bourguignon Recipe

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4.7 from 32 reviews

• Total Time: 1 hour 20 minutes
• Yield: 5 1x

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Description

Classic French beef bourguignon showcases tender beef braised in red wine with hearty vegetables. Rich, complex flavors highlight Burgundy’s culinary heritage while providing a comforting meal you’ll savor down to the last delicious bite.

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Ingredients

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• 2.5 lbs beef chuck, cut into 1-inch cubes
• 8 oz (226 g) bacon, diced
• 1 lb (454 g) frozen small whole onions
• 1 lb (454 g) mushrooms, caps thickly sliced (discard stems)
• 2 yellow onions, sliced
• 1 lb (454 g) carrots, cut into 1-inch diagonal slices
• 2 tsp garlic, chopped (about 2 cloves)
• 1 garlic clove, halved
• 1 tsp fresh thyme leaves
• ½ cup fresh flat-leaf parsley, chopped (optional)
• 1 tbsp olive oil
• Kosher salt
• Black pepper, freshly ground
• ½ cup Cognac or good brandy
• 1 bottle (750 ml) dry red wine, like Burgundy
• 2 to 2.5 cups canned beef broth
• 1 tbsp tomato paste
• 4 tbsps unsalted butter, room temperature (divided)
• 3 tbsps all-purpose flour
• Country bread, toasted or grilled

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Instructions

1. Bacon Preparation: Sauté diced bacon in a Dutch oven over medium heat until golden-brown, creating a smoky foundation. Remove crisp bacon and set aside.
2. Beef Browning: Dry beef cubes, season with salt and pepper. Brown meat in batches within the same pot, developing a rich caramelized exterior. Transfer browned beef to the bacon plate.
3. Vegetable Infusion: Sauté carrots and onions in remaining fat until lightly caramelized. Add garlic and cook briefly. Deglaze with Cognac, burning off alcohol essence to concentrate flavors.
4. Liquid Integration: Combine browned beef, bacon, red wine, beef broth, tomato paste, and thyme in the pot. Bring to a boil, cover, and transfer to a 250°F oven for 1¼ hours, allowing deep flavor development.
5. Final Refinement: Remove from oven and create a butter-flour liaison. Incorporate pearl onions and separately sautéed mushrooms. Simmer for 15 minutes, adjusting seasoning to taste. Allow flavors to meld and intensify.
6. Serving Presentation: Toast bread and gently rub with garlic. Plate the stew alongside or atop the bread, garnishing with fresh parsley for a vibrant, aromatic finish.

Notes

• Meat Preparation Magic: Pat beef cubes completely dry before seasoning to ensure perfect browning and develop a rich, caramelized exterior that locks in deep flavor.
• Batch Browning Technique: Brown meat in separate batches to prevent overcrowding, which prevents steaming and guarantees a golden-brown crust on each piece.
• Alcohol Activation: Briefly igniting the Cognac burns off harsh alcohol notes while intensifying the underlying complex flavor profile of the dish.
• Temperature Precision: Maintain a low, steady 250°F oven temperature to allow gentle, slow cooking that transforms tough beef cuts into meltingly tender morsels.

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

Nutrition

• Serving Size: 5
• Calories: 600
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 40 g
• Cholesterol: 120 mg