Beef Copycat Recipes

Ina Garten’s Beef Bourguignon

Elen Rustick By Updated May 19, 2023

This hearty beef stew is a classic dinner idea that never fails to impress! Marinate the meat for several hours, let it simmer, and serve with mashed potatoes, pasta or a slice of baguette!

Beef Bourguignon Ina Garten

Who doesn’t love a good dish of stewed beef, rich and tasty in flavor?

Ina Garten’s beef bourguignon is one of the best versions I’ve ever tasted. I simply adore it (and believe me, I tasted a lot of it!).

The wine-soaked sauce is a thick sauce that is spicy and fruity, while the carrots add a slightly sweet touch. Mushrooms add umami, and the butter-flour mixture acts as a thickener. Garlic and thyme are a must. And it’s all finished with a pinch of salt and pepper.

Plus, this comforting and nourishing winter dish pairs perfectly well with this Ina Garten cream of cauliflower soup or this potato salad Ina Garten!

I also brought my French touch: I let the meat marinate before cooking it to obtain very tender meat full of flavor!

What Cut of Meat Is Best For Beef Bourguignon?

The best cut for beef bourguignon will be a “simmering” cut. And beef offers several options:

  • The chuck or the gite are low fat pieces

  • The scoter or the tail are rather gelatinous

  • The tenderloin or the rib are fattier.
  • In France, we are lucky to find these pieces in packaging labeled “pieces for beef bourguignon”. This makes it much easier to find the right piece!

    What Is The Best Wine For Beef Bourguignon?

    Purists will say that for the best beef bourguignon, you should cook it with local wine. A good old Burgundy wine like passe-tout-grain or Côte d’Auxerre will do the job perfectly.

    But if these wines are not easily found where you live or are out of budget, choose a Bordeaux wine.

    Be careful, prefer a moderately tannic wine with fruity notes, such as a Côte de Castillon. This way, it can impregnate the meat without masking its taste.

    And To Accompany The Dish?

    Accompany your dish with the same wine that was used to prepare the sauce! This will be the perfect pairing!

    Ina Garten’s Beef Bourguignon

    • Prep Time30 min
    • Cook Time3 hr
    • Total Time3 hr 30 min
    • Servings6 to 8
    • Yield3 quarts

    Level: Intermediate


    Ina Garten Beef Bourguinon Ingredients


    How To Make It


    Preparing The Marinade

    Put the meat in a bowl, add the onions, garlic, and carrots, as well as the thyme. Drizzle with 2 tablespoons of olive oil.

    Step 01-01-Marinate The Meat

    Add wine until the meat is completely covered. Marinate the meat for one hour to overnight.

    Step 01-02-Marinate The Meat


    Cooking The Meat

    The day after, remove the pieces of meat from the marinade. Set aside the marina with the vegetables.

    Step 02-Drain-min

    Pat dry the beef cubes with a few paper towels. This will help the meat to brown. Set aside.

    Step-04-01-Sear the Beef-min
    Heat the remaining olive oil in a large dutch oven or pot. When the oil is hot, add the bacon.

    Step 03-Cook the Bacon-min
    Cook over medium heat for 8-10 minutes, occasionally stirring until they are lightly browned. Transfer with a slotted spoon on a plate. Set aside.

    Step 03-02-Cook the Bacon-min

    Season the beef with salt and pepper. If necessary, add more oil to the pan and sear the beef on all sides in hot oil for 3 to 5 minutes or until golden brown.

    Step-04-02-Sear the Beef-min

    Step-04-03-Sear the Beef-min
    Cooking The Vegetables

    Add the bacon to the pot. Remove the vegetables from the marinade with a slotted spoon. Add the marinade alone without the vegetables to the pot. Then add the tomato sauce and enough beef broth to cover all the meat. Bring to a light simmer, then cover and simmer over low heat for at least 2 hours or until the meat is tender.

    Step 05-01-Put It All Together

    40 minutes before the end of the cooking time, add the vegetables. Once cooking time is over, mix two tablespoons of butter and flour with a fork. Then stir it into the sauce to thicken it.

    Step 06-01-Cook With The Veggies-min

    In a skillet, melt the remaining butter and sauté the mushrooms until golden and tender.

    Step 07-01-Cook the Mushrooms-min

    Step 07-02-Cook the Mushrooms-min

    Once cooked, add them to the sauce. Simmer for an additional 20 minutes uncovered.

    Step 08-01-Final Cooking-min

    Salt and pepper to your taste. Serve with a delicious blue ribbon brownie for dessert.

    Pro Tips

    • Besides red wine, Ina Garten incorporates a glass of cognac. She also uses small whole onions. If you want to stick to her recipe, add 1 pound of frozen small whole onions when adding the mushrooms and 1⁄2 cup Cognac when adding the marinade to the seared beef cubes.
    • For mushrooms, I like to mix 50% white button mushrooms and 50% crimini mushrooms. This mixture adds an even more complex earthy flavor to the dish! Plus, the two varieties complement each other perfectly: Button mushrooms are tender, while brown mushrooms are firmer and more crunchy.
    • I also sometimes like to add potatoes. Potatoes add more texture and sublimate the dish. I add them at the same time as the other vegetables, 40 minutes before the end of the cooking time. I do not cook them beforehand to avoid ending up with a purée!
    • Some French cooks love to add orange peel to the sauce. This brings a soft citrus flavor.
    • Besides marinating the meat, prepare the dish at least a day in advance, if not two. Resting in the fridge helps tenderize the meat and continues to soften!

    What to Serve with Ina Garten Beef Bourguignon-min

    Other Beef Recipes To Try!

    Ina Garten Beef Bourguignon Pinterest

    Did You Make This Recipe?

    I would love to hear your feedback! How did it go for you? Leave a comment below ⭐⭐⭐⭐⭐

    Nutrition Facts (per serving)
    • 900Calories
    • 45.4g Fat
    • 21.5g Carbs
    • 77.1gProtein
    Show Full Nutrition Label
    Nutrition Facts
    Servings: 6
    Amount per serving
    Calories 900
    % Daily Value*
    Total Fat45.4g 58%
    Saturated Fat16g 80%
    Cholesterol231mg 77%
    Sodium1401mg 61%
    Total Carbohydrate21.5g 8%
    Dietary Fiber3.7g 13%
    Total Sugars8.2g
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
    Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.