Ina Garten’s Beef Bourguignon
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3.8
1,107 reviews
Good
Ina Garten’s Beef Bourguignon
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Ina Garten's Beef Bourguignon ~ the ultimate homey dish from the Queen of comfort food herself! This easy beef stew will quickly become a family favorite.
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Ingredients
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- kosher salt
- freshly ground black pepper
- 1 pound carrots sliced diagonally into 1-inch chunks
- 2 yellow onions sliced
- 2 teaspoons chopped garlic 2 cloves
- 1/2 cup cognac
- 750 ml bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 2 cups beef broth or stock
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves 1/2 teaspoon dried
- 4 tablespoons unsalted butter at room temperature divided
- 3 tablespoons all-purpose flour use a gluten free flour or thickener if desired
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded caps thickly sliced
Instructions
- Set oven to 250F
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
Nutrition Information
Show Details
Calories
641kcal
(32%)
Carbohydrates
21g
(7%)
Protein
35g
(70%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
592mg
(25%)
Potassium
1194mg
(34%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
9722IU
(194%)
Vitamin C
12mg
(13%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 21g | 7% |
| Protein | 35g | 70% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 592mg | 25% |
| Potassium | 1194mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 9722IU | 194% |
| Vitamin C | 12mg | 13% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
1,107 reviews
Good
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