Ina Garten’s Beef Bourguignon
User Reviews
3.8
Ina Garten’s Beef Bourguignon
Description
This Beef Bourguignon starts by browning applewood-smoked bacon in olive oil, then searing salted and peppered beef chuck cubes in the rendered fat. Vegetables including sliced carrots, yellow onions, garlic, and whole frozen onions are cooked in the same pot. Cognac is added and ignited to burn off alcohol, followed by a bottle of quality red wine and enough beef broth to cover the meat. Tomato paste and thyme add depth of flavor. The mixture is cooked low and slow in the oven at 250°F until the beef is tender and flavorful.
The stew is hearty with tender beef cubes infused with smoky bacon and aromatic vegetables. Mushroom slices are added toward the end to complement the meaty richness. The cooking method results in a thick, savory sauce that coats each ingredient and melds the flavors thoroughly.
This classic dish is traditionally served with crusty bread, mashed potatoes, or buttered noodles to soak up the sauce, making it a filling dinner centerpiece.
Ingredients
- 1 tablespoon olive oil good
- 8 ounces applewood smoked bacon diced, dry cured center cut
- 2 1/2 pounds beef chuck cut into 1-inch cubes
- kosher salt
- black pepper freshly ground
- 1 pound carrot sliced diagonally into 1-inch chunks
- 2 onion sliced, yellow
- 2 teaspoons garlic 2 cloves, chopped
- 1/2 cup cognac
- 750 ml dry red wine good quality such as Cote du Rhone or Pinot Noir, bottle
- 2 cups beef broth or beef stock
- 1 tablespoon tomato paste
- 1 teaspoon thyme 1/2 teaspoon dried, fresh leaves
- 4 tablespoons butter divided, unsalted, at room temperature
- 3 tablespoons all-purpose flour use a gluten free flour or thickener if desired
- 1 pound onions frozen, whole
- 1 pound mushrooms caps thickly sliced, fresh, stems discarded
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 DetailsNutrition 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.
User Reviews
Overall Rating
3.8
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