Ina Garten Beef Bourguignon Recipe
Classic French comfort feels timeless and deeply satisfying. Slow cooking builds flavor with gentle, patient heat. Rich aromas fill kitchens during relaxed weekend cooking.
Ingredients
- 2½ pounds beef chuck large cubes
- 6 ounces thick bacon diced
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 carrots sliced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups dry red wine
- 2 cups beef stock
- 1 bay leaf
- 1 teaspoon fresh thyme
- Salt to taste
- Black pepper to taste
- 1 pound pearl onions
- 8 ounces mushrooms halved
Instructions
- Preheat oven to 325°F.
- Cook bacon in Dutch oven until crisp.
- Remove bacon and reserve.
- Brown beef in bacon fat thoroughly.
- Remove beef and set aside.
- Sauté onions and carrots until softened.
- Add garlic and tomato paste.
- Stir and cook briefly.
- Sprinkle flour and mix well.
- Pour wine slowly while stirring.
- Add stock, herbs, beef, and bacon.
- Bring to a gentle simmer.
- Cover and bake for two hours.
- Add mushrooms and pearl onions.
- Cook uncovered thirty minutes more.
Notes
- Dry beef well before browning.
- Use good quality dry red wine.
- Do not overcrowd the pan.
- Skim excess fat before serving.
- Rest stew briefly before plating.