How To Make Ina Garten Beef Bourguignon Recipe
A classic French beef stew with tender meat and rich flavors of red wine, bacon, and herbs.
Serves:
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 slices bacon, diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons flour
- 2 cups red wine, such as Burgundy
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 2-3 carrots, peeled and cut into chunks
- Salt and pepper, to taste
- 1/2 pound pearl onions, peeled
- 1 pound mushrooms, sliced
Instructions
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Preheat oven to 250 degrees F.
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In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 8 minutes.
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Remove beef from pot and set aside. Add the bacon to the pot and cook until crispy. Remove bacon with a slotted spoon and set aside.
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Add the onion and garlic to the pot and cook until softened, about 5 minutes.
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Add the flour and stir to combine. Cook for 1-2 minutes.
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Add the red wine, beef broth, tomato paste, thyme, and carrots, and bring to a simmer.
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Season with salt and pepper, to taste.
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Cover pot and transfer to the oven. Bake for 2 hours.
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Remove pot from oven and add the pearl onions and mushrooms. Return to oven and cook for an additional hour until beef is tender and vegetables are cooked through.
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Remove pot from oven and serve hot.
Nutrition
- Calories : 575kcal
- Total Fat : 27g
- Saturated Fat : 9g
- Cholesterol : 136mg
- Sodium : 1148mg
- Total Carbohydrates : 16g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 55g
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