I Made Ina Garten’s Beef Bourguignon and It’s the Easiest Fancy Meal Ever
This Ina Garten beef bourguignon recipe is perfect for your next dinner party. Your guests will be impressed!
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
Beef bourguignon (or boeuf bourguignon) is a classic French dish in which beef is stewed in red wine (typically a Burgundy) and beef stock along with pearl onions, mushrooms and braised vegetables. Beef bourguignon was one of Julia Child’s signature dishes from Mastering the Art of French Cooking, and though iconic, the multipage recipe is daunting. Enter Ina Garten, aka the Barefoot Contessa. Known for her entertaining tips as well as her easy-to-follow recipes, the Ina Garten beef bourguignon recipe streamlines Julia Child’s recipe, all without skimping on flavor.
How to Make Ina Garten’s Beef Bourguignon
Susan Bronson For Taste of Home, Getty Images
- 1 tablespoon olive oil
- 8 ounces bacon, diced
- 2-1/2 pounds chuck beef roast, 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)
- 1/2 cup Cognac
- 1 (750 ml) bottle dry red wine (like pinot noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (or 1/2 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 and caps thickly sliced
- 1/2 cup chopped fresh parsley
Step 1: Cook the bacon
Heat the olive oil in a large Dutch oven over medium high heat. Add the diced bacon and cook until browned, about 10 minutes. Remove the bacon with a slotted spoon and place on a plate.
Step 2: Sear the beef
Pat the beef dry with a paper towel. Season liberally with kosher salt and pepper. Working in batches, sear the beef cubes on all sides. Remove the seared beef and place on the plate with the bacon. Repeat until all beef is browned.
Step 3: Cook the vegetables
Add the carrots and onions to the Dutch oven. Season with 1 tablespoon salt and 2 teaspoons freshly ground black pepper. Stir to combine. Continue cooking for 10-15 minutes, or until the onions are lightly browned. Stir in the garlic and cook until fragrant, about 1 minute.
Step 4: Add the Cognac
Add the Cognac and carefully ignite with a match to cook off the alcohol.
Step 5: Combine the meat and vegetables
Add the beef and bacon back into the Dutch oven. Pour in the bottle of wine and enough beef broth to just cover the beef. (Depending on the size/shape of your Dutch oven, you may not need to add much broth.) Bring to a simmer and cover with a tight-fitting lid.
Psst … Here’s the scoop about cooking with wine.
Step 6: Cook the beef low and slow
Place the Dutch oven in an oven preheated to 250°F. Cook for 1-1/2 hours, or until the meat and vegetables are fork tender.
Step 7: Saute the mushrooms
In a large pan, saute the mushrooms in 2 tablespoons of butter over medium-high heat for 10 minutes, or until lightly browned. Set aside.
Step 8: Thicken the stew
In a small bowl, use a fork to combine the flour with 2 tablespoons of butter. Stir into the stew. Then stir in the frozen onions and sauteed mushrooms. Bring the stew to a boil, then reduce the heat and summer for 20 minutes. Season to taste with more salt and pepper.
Step 9: Garnish and serve
Garnish with chopped fresh parsley and serve with toasted sourdough bread slices. Craving for more? Learn how to make Ina Garten’s beef tenderloin.
Here’s What I Thought
Given the savory aroma of the beef bourguignon as it cooked, I could tell this dish was going to be delicious even before I took my first bite. And wow, this recipe did not disappoint!
The beef was perfectly fall-apart tender and the sweetness of the carrots and onions worked well to counterbalance the heartiness of the beef and mushrooms. And of course, the Cognac and red wine add a complexity to the dish that sets apart what would otherwise be a humble beef stew. Served alongside toasted slices of sourdough bread and a fresh green salad, this beef bourguignon recipe is perfect for dinner with family and friends on a cold night.