Ina Garten Beef Bourguignon

Beef bourguignon or bœuf bourguignon is a delicious French winter dish. The Beef bourguignon is a beef stew is made with beef, bacon, onion, carrot, and red wine. You can say that it's not a very hard recipe to make but it's a little bit longer.

So follow me step by step and let's make Beef bourguignon and enjoy the taste of French cuisine.

Feel free to leave a comment if you have any questions.

Ina Garten Beef Bourguignon

Beef bourguignon or in french cuisine called bœuf bourguignon. It is a French beef stew dish braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. Ina Garten Also includes this recipe in the barefoot contessa cookbook.

What is the difference between beef stew and beef bourguignon?

The only difference between beef stew and beef bourguignon is red wine. The traditional American beef stews are made with water and onions, beef broth, and maybe tomato sauce. But you can also add any beef bourguignon ingredients such as bacon or mushrooms. But in the beef bourguignon, you will use red wine, beef broth which you cant replace with water, and the rest of the vegetables.

Ingredients That You’ll Need

• Olive oil: A few tablespoons of extra virgin olive oil to fry the bacon and beef. It's fine to use vegetable oil instead.
• Onions: About 2 yellow onions (don't use red onion) sliced with One frozen onion also sliced.
• Beef broth: It's important to use beef broth, you can't replace it with water this will decrease the taste.
• All-purpose flour: The flour will help the stew to get more thickness, you can use cornstarch.
• Vinegar: The original Beef Bourguignon recipe with red wine, but I will use vinegar because I don't consume any alcohol. Feel free to use red wine if you want.
• Mushrooms: Cut mushrooms into slices then fry until soft then add to the stew.
• Butter: Ina Garten uses unsalted butter in Beef Bourguignon, but I sow many chefs use heavy cream instead. I didn't try to add cream to the stew, if anyone has an idea feel free to leave a comment.
• Beef: Use Beef meat without any fats. Then cut into 1-inch cubes.
• Bacon: Just slice bacon, you can also use frozen bacon.

Storing and Reheating

How To Store Ina Garten Beef Bourguignon In the Fridge?

To store leftover Beef Bourguignon you need to store them into glass containers and place them into the fridge. Properly stored, beef Bourguignon stew will last for 3 to 4 days in the refrigerator. Make sure to let them cool to room temperature before transferring to the fridge.

How To Store Ina Garten Beef Bourguignon In the Freezer?

You can also freeze Beef Bourguignon for the next couple of months. Like usually, pour the cooked Beef Bourguignon in glass containers made for freezing purposes (avoid plastic bags & containers) then transfer them to the freezer. Properly stored, beef Bourguignon will last up to 3 months in the freezer.

How to Reheat Ina Garten Beef Bourguignon?

Microwave:

1. Use a microwave-safe dish with a lid. (Try This one)
2. Place the Beef Bourguignon in the microwave for 3 minutes.
3. Stir the stew every 60 seconds. Stirring the stew throughout the heating process will allow the stew to heat evenly rather than leaving areas colds. 

Oven:

Preheat the oven to 350°F. Place the beef bourguignon in the oven and cook for 15 min. Some say is better to reheat over low heat.

How to Reheat Frozen Beef Bourguignon?

1. Preheat your oven to 350° F.
2. Place cooled, thawed, and drained frozen Beef Bourguignon into an oven-safe dish or pot.
3. Cover tightly with aluminum foil and place inside the preheated oven.
4. Heat through for 45 minutes, stirring halfway.

Ina Garten Beef Bourguignon Ingredints

• 1 tablespoon good olive oil 
• 8 ounces dry cured center cut applewood smoked bacon, diced 
• 2 ½ 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) 
• ½ cup Cognac 
• 1 (750 ml.) bottle good Vinegar( the original recipe is made with dry red wine such as Cote du Rhone or Pinot Noir )
• 1 can (2 cups) beef broth 
• 1 tablespoon tomato paste 
• 1 teaspoon fresh thyme leaves (½ teaspoon dried) 
• 4 tablespoons unsalted butter at room temperature, divided 
• 3 tablespoons all-purpose flour 
• 1 pound frozen whole onions 
• 1 pound fresh mushrooms stems discarded, caps thickly sliced 

For Serving:

• Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 
• ½ cup chopped fresh parsley, optional 

Ina Garten Beef Bourguignon Instructions

1. Preheat the oven to 250 degrees F. 
2. Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot. 
3. Add the bacon and cook over medium heat for about 10 minutes, keep stirring until the bacon is lightly browned. 
4. Remove the bacon with a slotted spoon then place it aside on a large plate. 
5. Dry the beef cubes with paper towels and then season them with salt and pepper you can add some dry rosemary or oregano. 
6. In small batches, sear the beef in the hot oil for 3 to 5 minutes, turning brown on all sides. You can use the same oil as the bacon. 
7. Once you've done with beef cubes, place them aside with the bacon. 
8. Toss the diced carrots, and onions, with 1 tablespoon of salt, and 2 teaspoons of pepper in the fat(the rest oil from the bacon and beef) in the pan and cook for 10 to 15 minutes.
9. Keep stirring occasionally, until the onions are lightly browned. 
10. Add the garlic and cook for about 1 minute. 
11. Here you will Add the Cognac if you want to use red wine, But I'll use Vinegar instead.
12. If you want to make some fun with red wine, stand back, and ignite with a match to burn off the alcohol. Be careful if you're doing that for the first time.
13. Put the beef meat and bacon back into the pot with the juices. 
14. Add the 3 tablespoons Vinegar instead of wine plus enough beef broth to almost cover the meat. 
15. Add the tomato paste and thyme. 
16. leave it to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 ¼ hours or until the meat and vegetables are very tender when pierced with a fork. 
17. Combine 2 tablespoons of butter and the flour with a fork and add into the stew. 
18. Add the frozen onions. 
19. in skillet, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. 
20. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. 
21. Check and season to taste. 
22. To serve, toast the bread in the toaster or oven until become brown with a few dark points. Rub each slice on 1 side with a cut clove of garlic. 
23. For each serving, pour the stew over a slice of bread and top with fresh parsley. Make sure to serve with a lot of meat.
24. What To Serve With Ina Garten Beef Bourguignon

What To Serve With Ina Garten Beef Bourguignon

The traditional way to serve Ina Garten Beef Bourguignon is with toasted bread and fresh parsley. You can also serveOlive them with fresh onion slices and olive and pour with a tablespoon of olive oil on the plat.

Rice, Couscous, and fresh Vegetable salad are the very famous side dish for Beef Bourguignon.YOu can also serve with Corn salad or mashed potatoes or cauliflower.

Here is a list of the best dishes to serve with Beef Bourguignon:

• Greek Salad
• French Potato Salad
• Corn Salad
• Ina Garten Farro Salad
• Trader Joe’s Fried Rice Air Fryer
• Mashed Potatoes
• Mashed Potatoes
• Baby Potatoes
• Asparagus and Carrots

Ina Garten Beef Bourguignon Nutrtion Facts

Serving Size: 1 cup (244g grams)

• Calories 356
• Calories from Fat 164
• Total Fat 18g
• Saturated Fat 7.4g
• Trans Fat 0.6g
• Cholesterol 95mg
• Sodium 129mg
• Potassium 578mg
• Total Carbohydrates 12g
• Dietary Fiber 2.4g 
• Sugars 4.9g 
• Protein 30g

Ina Garten Beef Bourguignon

Author: Emily Hill Cooking Method:Stewing Cuisine:French Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 30 minutesRest time: 5 minutesTotal time:2 hours 5 minutesServings:6 servingsCalories:356 kcal Best Season:Winter

Description

Beef bourguignon or in french cuisine called bœuf bourguignon. It is a French beef stew dish braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

Ingredients

• 1 tablespoon good olive oil 
• 8 ounces dry cured center cut applewood smoked bacon, diced 
• 2 ½ 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) 
• ½ cup Cognac 
• 1 (750 ml.) bottle good Vinegar( the original recipe is made with dry red wine such as Cote du Rhone or Pinot Noir )
• 1 can (2 cups) beef broth 
• 1 tablespoon tomato paste 
• 1 teaspoon fresh thyme leaves (½ teaspoon dried) 
• 4 tablespoons unsalted butter at room temperature, divided 
• 3 tablespoons all-purpose flour 
• 1 pound frozen whole onions 
• 1 pound fresh mushrooms stems discarded, caps thickly sliced 

For Serving

• Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 
• ½ cup chopped fresh parsley, optional 

Instructions

1. 
   
   Preheat the oven to 250 degrees F. 
2. Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot. 
3. Add the bacon and cook over medium heat for about 10 minutes, keep stirring until the bacon is lightly browned. 
4. Remove the bacon with a slotted spoon then place it aside on a large plate. 
5. Dry the beef cubes with paper towels and then season them with salt and pepper you can add some dry rosemary or oregano. 
6. In small batches, sear the beef in the hot oil for 3 to 5 minutes, turning brown on all sides. You can use the same oil as the bacon. 
7. Once you've done with beef cubes, place them aside with the bacon. 
8. Toss the diced carrots, and onions, with 1 tablespoon of salt, and 2 teaspoons of pepper in the fat(the rest oil from the bacon and beef) in the pan and cook for 10 to 15 minutes.
9. Keep stirring occasionally, until the onions are lightly browned. 
10. Add the garlic and cook for about 1 minute. 
11. Here you will Add the Cognac if you want to use red wine, But I'll use Vinegar instead.
12. If you want to make some fun with red wine, stand back, and ignite with a match to burn off the alcohol. Be careful if you're doing that for the first time.
13. Put the beef meat and bacon back into the pot with the juices. 
14. Add the 3 tablespoons Vinegar instead of wine plus enough beef broth to almost cover the meat. 
15. Add the tomato paste and thyme. 
16. leave it to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 ¼ hours or until the meat and vegetables are very tender when pierced with a fork. 
17. Combine 2 tablespoons of butter and the flour with a fork and add into the stew. 
18. Add the frozen onions. 
19. in skillet, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. 
20. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. 
21. Check and season to taste. 
22. To serve, toast the bread in the toaster or oven until become brown with a few dark points. Rub each slice on 1 side with a cut clove of garlic. 
23. What To Serve With Ina Garten Beef Bourguignon

Keywords:Ina Garten Beef Bourguignon, Beef Bourguignon, Ina Garten Beef Bourguignon stew, Beef Bourguignon stew