Boeuf bourguignon, another name for beef bourguignon, is a delectable wintertime French dish. The ingredients for Ina Garten’s version of beef bourguignon include beef, bacon, onion, carrot, and red wine.
Although it isn’t a particularly challenging meal to prepare, braise the beef for a number of hours to make it really soft. To make beef bourguignon, follow the directions mentioned below.
What is the difference between Beef Stew and Beef Bourguignon?
Only the red wine in beef bourguignon and beef stew is different. Meat broth, various vegetables, water and onions, sometimes tomato sauce or tomato paste, and beef are the main ingredients in traditional American beef stews.
However, you can also include any components from beef bourguignon, including bacon or mushrooms, in an American beef stew. Red wine, beef broth, and vegetables like carrots, pearl onions, and mushrooms can all be used to make beef bourguignon.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces of diced dry-cured center-cut apple wood-smoked bacon
- 1-inch cubes of 2 1/2-pound thick chuck beef
- kosher salt, to taste
- Black pepper, freshly ground, to taste
- 1 IB of carrots, cut into 1-inch sections diagonally
- 2 sliced yellow onions
- 1 teaspoon minced garlic (2 cloves)
- 1/2 cup optional cognac
- 1 bottle (750 ml) of premium vinegar (or dry red wine such as Cote du Rhone or Pinot Noir)
- 2 cups of beef stock
- 1-tablespoon tomato paste
- 1 teaspoon (or 1/2 teaspoon) of fresh thyme leaves
- 4 tablespoons of unsalted butter, split, at room temperature
- All-purpose flour, 3 tablespoons
- 1 lb of whole frozen onions
- 1 IB of fresh mushrooms with the stems removed and the caps thickly sliced
Instructions
- Preheat oven to 250 F.
- In a Dutch oven or saucepan, warm the olive oil.
- Bacon takes 10 minutes to brown over medium heat.
- Spoon the bacon onto a plate.
- Salt and pepper the meat cubes after patting them dry. Adding rosemary or oregano is optional.
- In small batches, brown the meat in heated oil for 3 to 5 minutes. Bacon oil.
- Beef and bacon are slotted onto a tray.
- Season carrots and onions. 10 to 15 minutes until browned.
- Cook garlic for 1 minute.
- Add cognac and vinegar (or red wine).
- Return beef, bacon, and juices to the pot.
- Add beef broth to cover the meat.
- Add Paste and thyme.
- Bring the stew to a simmer, cover firmly, and bake for 1-4 hours.
- 2 tbsp. butter and flour into stew.
- Incorporate frozen onions.
- Add 2 tbsp. butter-browned mushrooms to stew.
- Boil the stew, then simmer it for 15 minutes.
- Adjust seasonings as needed.
- Toast the bread to serve. Garlic-rub each slice on 1 side.
- Pour stew over bread and top with parsley.
For Serving
- Toasted bread should be browned in the oven or toaster before serving. Use a sliced clove of garlic to rub one side of each slice.
- 1/2 cup optionally chopped fresh parsley.
Storage Instructions
How to refrigerate Ina Garten’s, Beef Bourguignon
To store leftover beef bourguignon, it must be placed in glass containers and refrigerated. Beef bourguignon can be refrigerated for three to four days when properly preserved. Let the stew come to room temperature before storing it in the fridge.
How to freezer-store Ina Garten’s Beef Bourguignon
Beef bourguignon can be frozen for a few months. Pour the cooked beef bourguignon into glass containers designed for freezing (avoid plastic bags and containers) and then place them in the freezer. Properly preserved beef bourguignon can be frozen for three months.
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Ina Garten Beef Bourguignon
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces of diced dry-cured center-cut apple wood-smoked bacon
- 1-inch cubes of 2 1/2-pound thick chuck beef
- kosher salt, to taste
- Black pepper freshly ground, to taste
- 1 IB of carrots, cut into 1-inch sections diagonally
- 2 sliced yellow onions
- 1 teaspoon minced garlic (2 cloves)
- 1/2 cup optional cognac
- 1 bottle (750 ml) of premium vinegar (or dry red wine such as Cote du Rhone or Pinot Noir)
- 2 cups of beef stock
- 1-tablespoon tomato paste
- 1 teaspoon (or 1/2 teaspoon) of fresh thyme leaves
- 4 tablespoons of unsalted butter, split, at room temperature
- All-purpose flour, 3 tablespoons
- 1 lb of whole frozen onions
- 1 IB of fresh mushrooms with the stems removed and the caps thickly sliced
Instructions
- Preheat oven to 250 F
- In a Dutch oven or saucepan, warm the olive oil
- Bacon takes 10 minutes to brown over medium heat
- Spoon the bacon onto a plate
- Salt and pepper the meat cubes after patting them dry. Adding rosemary or oregano is optional
- In small batches, brown the meat in heated oil for 3 to 5 minutes. Bacon oil
- Beef and bacon are slotted onto a tray
- Season carrots and onions. 10 to 15 minutes until browned
- Cook garlic for 1 minute
- Add cognac and vinegar (or red wine)
- Return beef, bacon, and juices to the pot
- Add beef broth to cover the meat
- Add Paste and thyme
- Bring the stew to a simmer, cover firmly, and bake for 1-4 hours
- 2 tbsp. butter and flour into stew
- Incorporate frozen onions
- Add 2 tbsp. butter-browned mushrooms to stew
- Boil the stew, then simmer it for 15 minutes
- Adjust seasonings as needed
- Toast the bread to serve. Garlic-rub each slice on 1 side
- Pour stew over bread and top with parsley
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