Name: Ina Garten's Beef Bourguignon
Prep time: 30 min
Cook time: PT-486385H23M16S
Total time: PT-486385H23M16S
Cuisine: Americans
Ingredients: • 3 pounds beef chuck, cut into 1-inch cubes• 1 bottle (750 ml) good quality red wine, such as Burgundy• 2 tablespoons olive oil• 4 ounces bacon, diced• 1 onion, diced• 2 carrots, sliced• 2 cloves garlic, minced• 1 tablespoon tomato paste• 1 cup beef broth• 1 teaspoon fresh thyme leaves• 2 bay leaves• Salt and freshly ground black pepper, to taste• 1 pound fresh mushrooms, sliced• 2 tablespoons unsalted butter• 2 tablespoons all-purpose flour

Ina Garten’s Beef Bourguignon is a culinary masterpiece that has captivated home cooks and gourmet enthusiasts alike. This classic French dish, with its tender beef simmered in a rich, velvety red wine sauce, is a timeless favorite that showcases the beauty of simple, quality ingredients and patient, attentive cooking.

What makes Ina Garten’s rendition of Beef Bourguignon so exceptional? It’s the perfect balance of robust, concentrated flavors, balanced by the silky texture of the sauce and the tenderness of the meat. This recipe has become a staple in Ina’s repertoire, and for good reason – it’s a true showstopper that’s worth the effort.

❤️ Why You’ll Love This Recipe ❓

Ina Garten’s Beef Bourguignon is a labor of love, but the end result is well worth it. The combination of tender beef, rich red wine, and aromatic vegetables creates a depth of flavor that’s simply unparalleled. The texture contrast between the melt-in-your-mouth beef and the velvety sauce is a true delight for the senses.

What’s more, this recipe is surprisingly accessible, with most of the ingredients being pantry or freezer staples. And the best part? It’s a make-ahead dream, with the flavors only improving the longer it sits. Whether you’re hosting a dinner party or simply craving a cozy, comforting meal, Ina Garten’s Beef Bourguignon is sure to impress.

🛒 What You Need to Prepare Beef Bourguignon ❓

• 3 pounds beef chuck, cut into 1-inch cubes
• 1 bottle (750 ml) good quality red wine, such as Burgundy
• 2 tablespoons olive oil
• 4 ounces bacon, diced
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1 pound fresh mushrooms, sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

The beauty of this Beef Bourguignon is that most ingredients are pantry or freezer staples. The combination of tender beef, robust red wine, and aromatic vegetables creates the French-inspired flavor profile that has made this type of dish perennially popular.

📝 How to Make Beef Bourguignon Step-by-Step ❓

• Step 1: In a large bowl, combine the beef cubes, red wine, 1 tablespoon of the olive oil, and 1 teaspoon of salt. Cover and marinate in the refrigerator for at least 4 hours or up to 24 hours.
• Step 2: Preheat the oven to 325°F. Drain the beef, reserving the marinade. Pat the beef dry with paper towels.
• Step 3: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy, about 5 minutes. Remove the bacon and set aside, leaving the fat in the pot.
• Step 4: In batches, brown the beef in the bacon fat over medium-high heat, about 5 minutes per batch. Transfer the browned beef to a plate.
• Step 5: Add the remaining 1 tablespoon of olive oil to the pot, then add the onions and carrots. Cook over medium heat until the vegetables are softened, about 10 minutes. Add the garlic and cook for 1 minute more.
• Step 6: Stir in the tomato paste and cook for 2 minutes. Pour in the reserved marinade and beef broth, and bring to a boil. Add the thyme, bay leaves, and the browned beef with any accumulated juices. Cover the pot and transfer to the preheated oven.
• Step 7: Braise the beef in the oven for 2 to 2 1/2 hours, until the meat is very tender.
• Step 8: In a separate skillet, sauté the mushrooms in the butter over medium-high heat until they are lightly browned, about 5 minutes. Set aside.
• Step 9: Remove the pot from the oven and place it on the stovetop. In a small bowl, whisk together the flour and 1/2 cup of the hot cooking liquid until smooth. Stir this mixture back into the pot and bring to a simmer over medium heat. Cook for 5 to 10 minutes, until the sauce is thickened.
• Step 10: Stir in the sautéed mushrooms and the reserved bacon. Taste and adjust the seasoning with salt and pepper as needed.

⏱️ Timing Overview

• Preparation time: 30 minutes
• Cooking time: 2 to 2 1/2 hours
• Total time: 2 1/2 to 3 hours

Compared to traditional Beef Bourguignon, which can take up to 4 hours to prepare, this Ina Garten recipe saves you 25% of your cooking time while delivering similar, if not better, flavors.

👩🏻‍⚕️ Nutritional Information

Per serving (based on 6 servings):

• Calories: 531
• Protein: 41g
• Carbohydrates: 14g
• Fat: 31g
• Fiber: 2g
• Sodium: 581mg

These hearty, protein-rich servings provide approximately 75% of your daily protein requirements and 25% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.

🔄 Healthier Alternatives for the Recipe

• Reduced-fat option: Use lean beef chuck and opt for low-fat or turkey bacon to cut down on total fat content.
• Lower-carb version: Serve over cauliflower rice or zucchini noodles instead of traditional pasta or potatoes.
• Dairy-free adaptation: Omit the butter and use a plant-based butter substitute or olive oil for the mushrooms.
• Added protein: Stir in some cooked lentils or chickpeas to boost the protein content.
• Boost vegetables: Add extra carrots, celery, or mushrooms to increase the vegetable content and fiber.

These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Beef Bourguignon.

🍽️ Serving Suggestions

• Serve warm with crusty bread or buttered egg noodles to soak up the rich sauce.
• Pair with a fresh green salad or roasted vegetables for a complete, balanced meal.
• Complement the Beef Bourguignon with a hearty French onion soup or a crisp, tart apple salad.
• For a special occasion, serve the Beef Bourguignon as the centerpiece of a French-inspired feast, accompanied by a robust red wine and a decadent chocolate dessert.
• Create an elegant charcuterie platter with the Beef Bourguignon, accompanied by artisanal cheeses, olives, and crunchy bread sticks.

❌ Common Mistakes to Avoid

• Overcrowding the pot: Browning the beef in batches ensures a nice sear and helps develop the rich, complex flavors. Overcrowding can lead to steaming instead of browning.
• Skipping the marinade: Marinating the beef in the red wine is essential for tenderizing the meat and infusing it with the signature Bourguignon flavors.
• Not reducing the sauce: Allowing the sauce to simmer and thicken at the end is crucial for creating the signature velvety texture. Skipping this step can result in a thin, watery sauce.
• Overcooking the mushrooms: Sautéing the mushrooms separately and adding them at the end helps preserve their texture and prevent them from becoming soggy.
• Rushing the braising: Taking the time to slowly braise the beef in the oven is what transforms the tough chuck into melt-in-your-mouth tenderness. Skimping on this step can result in chewy, tough meat.

🧊 Storing Tips for the Recipe

These Beef Bourguignon retain their quality remarkably well:

• Refrigeration: Store the cooked Beef Bourguignon in an airtight container in the refrigerator for up to 4 days.
• Freezing unbaked: Prepare the dish up to the point of braising, then allow it to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
• Freezing baked: Allow the Beef Bourguignon to cool completely, then transfer to an airtight, freezer-safe container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat in a 325°F oven until warmed through, about 30 minutes.
• Reheating: To restore the texture, reheat the Beef Bourguignon in a 325°F oven, stirring occasionally, until heated through, about 30 minutes. You can also reheat individual portions in the microwave, checking and stirring every 30 seconds until warmed to your liking.

❓ FAQs

Can I make Beef Bourguignon ahead of time?

Absolutely! Beef Bourguignon is an excellent make-ahead dish. You can prepare the recipe up to the point of braising, then allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months, then thaw in the refrigerator overnight before baking as directed. The flavors will only improve the longer it sits.

Can I substitute the beef with another type of meat?

While beef chuck is the traditional choice for Beef Bourguignon, you can experiment with other cuts of beef, such as short ribs or brisket, or even lamb or pork. Keep in mind that the cooking time may need to be adjusted based on the toughness of the meat. Additionally, the flavor profile may vary slightly depending on the type of meat used.

Is there a dairy-free or low-carb version of this recipe?

Yes, there are several ways to adapt this recipe to accommodate dietary restrictions. For a dairy-free version, simply omit the butter and use a plant-based butter substitute or olive oil when sautéing the mushrooms. To make it lower in carbs, serve the Beef Bourguignon over cauliflower rice or zucchini noodles instead of traditional pasta or potatoes.

What should I do if the sauce is too thin?

If the sauce doesn’t thicken to your liking, you can try a few troubleshooting steps. First, make sure to allow the sauce to simmer for the full 5-10 minutes after adding the flour-broth mixture. If it’s still too thin, you can mix a bit more flour (1-2 tablespoons) with some of the hot cooking liquid, then stir it back into the pot. Gently simmer until the desired consistency is reached.

Can I add any extra vegetables to this recipe?

Absolutely! Beef Bourguignon is a very versatile dish that can accommodate a variety of vegetable additions. Try stirring in some diced potatoes, parsnips, or turnips during the braising process. You can also add extra carrots, celery, or mushrooms to boost the veggie content. Just be mindful of adjusting the cooking time if you add more dense vegetables.

Conclusion

These Ina Garten-inspired Beef Bourguignon represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as the centerpiece of a cozy, intimate gathering or as the main attraction on a French-themed dinner party menu, they’re sure to impress with their rich, velvety sauce and melt-in-your-mouth tenderness.

The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs. With simple ingredients and straightforward preparation, these Beef Bourguignon demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the braising process.

So why not transport your taste buds to the heart of France with Ina Garten’s Beef Bourguignon? This dish is a true labor of love, but the end result is well worth the effort. Savor every bite, and let the rich, comforting flavors warm your soul.