Ina Garten Beef Bourguignon
Ina Garten Beef Bourguignon is a French classic combining tender beef, smoky bacon, mushrooms, and red wine for a hearty, flavorful stew.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Knife and cutting board
- Small mixing bowl
- Ladle
- Airtight containers (for storage)
Ingredients
- 2 ½ lbs beef chuck cut into 1-inch cubes
- 8 oz bacon diced
- 1 tbsp olive oil
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 4 carrots sliced
- 2 yellow onions sliced
- 3 garlic cloves minced
- 1 bouquet garni thyme, rosemary, bay leaves
- 2 tbsp unsalted butter
- 2 tbsp flour or gluten-free substitute
- 1 cup frozen pearl onions
- 1 cup mushrooms sautéed
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Bacon: In a Dutch oven, cook diced bacon over medium heat until crispy. Remove and set aside.
- Sear Beef: Dry beef cubes with paper towels, season with salt and pepper, and sear in the bacon fat in batches. Set aside.
- Cook Vegetables: Sauté carrots, onions, and garlic in the pot until softened.
- Combine Ingredients: Return beef and bacon to the pot. Add wine, beef broth, tomato paste, and bouquet garni. Simmer.
- Bake: Cover and bake at 250°F for 1 ¼ hours until the beef is tender.
- Thicken Stew: Mix butter and flour into a paste; stir into the stew. Add pearl onions and mushrooms. Simmer until thickened.
- Garnish and Serve: Remove bouquet garni, garnish with parsley, and serve hot.
Notes
Nutrition Facts for 1 Serving:
- Calories: 420
- Protein: 34g
- Carbohydrates: 12g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 670mg
- Fiber: 3g
- Sugar: 4g