Ina Garten’s Beef Bourguignon

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!

Print
Ina Garten’s Beef Bourguignon
• Prep Time30 min
• Cook Time3 hr
• Total Time3 hr 30 min
• Servings6 to 8
• Yield3 quarts
Level: Intermediate
Ingredients

8 oz. bacon, chopped finely


2 ½ lbs. beef, diced into 1-inch pieces


1 lb. carrots, sliced diagonally, 1-inch pieces


1 lb. mix of crimini mushrooms and white buttons, no stems, caps sliced thickly


2 yellow onions, sliced into strips


2 tsp. minced garlic (about 2 cloves)


Kosher salt, to taste


Fresh black pepper, to taste


1 bottle Burgundy red wine


2 cups beef broth


1 tablespoon tomato paste


1 tsp. fresh thyme


4 tbsp. olive oil, divided


3 tbsp. flour, all-purpose


4 tbsp. unsalted butter at room temperature


Equipment
Large bowl for marinade


Large dutch oven or casserole dish


Slotted spoon


Wooden spoon


Small mixing bowl


Medium pan


Large plate


Slotted spoon



How To Make It

D-1

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.



D-Day

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.

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!

Other Beef Recipes To Try!

• Lipton Meatloaf


• Canned Corned Beef Hash and Eggs Recipe


• Walking Taco Casserole

Did You Make This Recipe?

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