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.
- Prep Time30 min
- Cook Time3 hr
- Total Time3 hr 30 min
- Servings6 to 8
- Yield3 quarts
- 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!
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
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.
Add wine until the meat is completely covered. Marinate the meat for one hour to overnight.
Cooking The Meat
The day after, remove the pieces of meat from the marinade. Set aside the marina with the vegetables.
Pat dry the beef cubes with a few paper towels. This will help the meat to brown. Set aside.
Heat the remaining olive oil in a large dutch oven or pot. When the oil is hot, add the bacon.
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.
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.
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.
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.
In a skillet, melt the remaining butter and sauté the mushrooms until golden and tender.
Once cooked, add them to the sauce. Simmer for an additional 20 minutes uncovered.
Salt and pepper to your taste. Serve with a delicious blue ribbon brownie for dessert.
Other Beef Recipes To Try!
Did You Make This Recipe?
I would love to hear your feedback! How did it go for you? Leave a comment below ⭐⭐⭐⭐⭐
- 45.4g Fat
- 21.5g Carbs
|Amount per serving|
|% Daily Value*|
Is there 2# of mushrooms in this (button AND Cremini, 1# EACH)? Recipe is very unclear.
Yes this recipe calls for two types of mushrooms. Traditionally, French boeuf bourguignon includes buttons only. So you’re completely free to use only one type of mushroom. Let me know if you tried the recipe!
When do you add the garlic??
You add it at step 1 in the marinade:)
At what point do you add the bacon that’s cooked up?
You’re right I skipped a step when publishing the recipe! I corrected it. You add the bacon with the marinade once the beef cubes are golden brown. Thanks for bringing that to my attention!
If I want to follow Ina’s recipe and add the small onions, do I do this step instead of using the two yellow onions or earlier or in addition to those? Thanks!
Thank you so much for your comment! You can add small onions when adding the vegetables (40 minutes before the end of the cooking process) in addition to the two yellow onions. This will add more depth and flavor! I look forward to hearing how it went 🙂