Ina Garten’s Beef Bourguignon

Ina Garten’s Beef Bourguignon ~ the ultimate homey dish from the Queen of comfort food herself! This easy beef stew will quickly become a family favorite.

A pot of Ina Garten's Beef Bourguignon

I have to say right up front that I am a little biased…Ina Garten is by far my chef. She’s like Martha without the ego, Julia without ‘the voice’ and the crazy techniques, Nigella without the suggestive spoon licking,  Rachel without the hyper-chatter, and Paula without the gooey this and gooey that. She’s kinda perfect. In a good way.

I could have chosen a million different dishes to make in honor of Ina, but I chose Beef Bourguignon because it represents a lot of what she’s all about. I would classify Ina’s style as simple, classic American comfort food, influenced by a passion for French life and cuisine. She and her husband Jeffrey made a four month sojourn to France early in their marriage that inspired a lifelong love of all things French. Throughout her career Ina has explored French cooking and has infused a French attitude towards food into her classic American dishes. Here she’s taken the venerable Beef Bourguignon, a dish that Julia Child taught us to make in excruciating detail, and simplified it… made it more friendly.

garlic for Ina Garten's Beef Bourguignon

Her recipes are so well loved that they have a tendency to morph into family favorites and become so entrenched in our kitchens that we claim them as our own…her Parmesan Chicken has become one of ‘my’ signature dishes, the way so many recipes from the Joy of Cooking or Fannie Farmer have been been assimilated into our food culture over the generations. Part of the reason for this is that Ina’s recipes are almost always foolproof. You can count on them.

Fresh thyme for Ina Garten's Beef Bourguignon

For me, anyway, the appeal of Ina’s cooking style is that it’s not overly ‘branded’; it’s not regional, ready in 30 minutes, diet-friendly or swimming in butter. From coconut cupcakes and lemon curd to lentil soup, it’s real food for real people, and whatever Ina is cooking is always exactly what I feel like eating.

Browning beef for Ina Garten's Beef Bourguignon

But Ina’s franchise is as much about a lifestyle as it is about recipes. It’s the dreamy Hamptons New York world of cute little butcher shops, cheese mongers and creative florists whom Ina calls upon to help her craft parties, gatherings, or even just a special dinner for two. It’s a world where you walk outside your kitchen door into a sprawling herb garden, your adoring husband (and biggest fan) is always arriving home from work or a business trip just in time for his favorite perfectly roasted chicken, and neighbors pop over eager to barter something amazing in exchange for a batch of your brownies.

Mushrooms for Ina Garten's Beef Bourguignon

And somehow Ina manages to convey all this without a hint of superiority or entitlement. Maybe it’s her self-effacing giggle, that adorable upturned nose, or the swing of her impossibly shiny bob. She’s your dear friend next door, the aunt you always wanted, your best inner self.

A bowl of Ina Garten's Beef Bourguignon

Did I mention that I love Ina?

For more of Ina inspired recipes on the blog…

 

Print
3.77 from 363 votes

Ina Garten’s Beef Bourguignon

Ina Garten's Beef Bourguignon ~ the ultimate homey dish from the Queen of comfort food herself!  This easy beef stew will quickly become a family favorite.
Course dinner
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Yield 6 servings
Author Sue Moran

Ingredients

  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon diced
  • 2 1/2 pounds chuck beef 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 good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves 1/2 teaspoon dried
  • 4 tablespoons unsalted butter at room temperature divided
  • 3 tablespoons all-purpose flour use a gluten free flour or thickener if desired
  • 1 pound frozen whole onions
  • 1 pound fresh mushrooms stems discarded caps thickly sliced

Instructions

  • Set oven to 250F
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 Notes:  I was too chicken to ignite the cognac, I just let it evaporate ‘naturally’. I also added the carrots along with the mushrooms towards the end of the cooking process instead of in the beginning with the onions. I really don’t like mushy carrots. I skipped the bacon (I was out) and used half the bottle of wine. It all turned out wonderfully.

 

Don’t forget to pin Ina Garten’s Beef Bourguignon!

Ina Garten's Beef Bourguignon ~ the ultimate homey dish from the Queen of comfort food herself! This easy beef stew will quickly become a family favorite. #stew #inagarten #dinner #easybeefbourguignon #beef #certifiedangusbeef #comfortfood #frenchrecipe #bestbeefbourguignon

 

 
 
s

You Might Also Like

66 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Mireya @myhealthyeatinghabits
    March 16, 2012 at 6:23 pm

    Your stew looks perfect! This sauce looks sooo good. It’s doesn;t have much flour, like so many stews do; and the veggies look appetizing. Yum!

  • Reply
    Mary
    March 16, 2012 at 2:37 pm

    Can I confess that I’ve never actually watched a cooking show? How is it possible that I have complete faith in Ina’s recipes, having only tried a handful, and the others are not nearly as reliable? Every Ina recipe I’ve seen looks completely doable. You’ve made her sound so approachable too! Now I’m going to have to see if I can find an episode to watch soon. I need a personality to match to the person I’ve read.

    Have a perfectly lovely weekend, Sue!!

  • Reply
    Alyce
    March 16, 2012 at 2:30 pm

    Wish you’d do a post on how you do your photographs; they’re sooohhh cool. I’ve never made Ina’s Beef Burgundy and if I’m gonna do it this year, I’d better do it soon. Happy St. Patrick’s Day!

  • Reply
    Kathy
    March 16, 2012 at 2:06 pm

    Beautiful dish to represent Ina! It looks absolutely scrumptious! Nicely done!

  • Reply
    bellini
    March 16, 2012 at 1:51 pm

    This is such a classic which speaks to Ina’s style.

  • Reply
    Inside a British Mum's Kitchen
    March 16, 2012 at 1:27 pm

    I couldn’t agree more – Ina is kind of perfect!! Your Beef Bourguignon looks fantastic – perfect for a miserable day like today!!
    Mary x

  • Reply
    Heather @girlichef.com
    March 16, 2012 at 1:08 pm

    Dish me up a big bowl of that – it looks delicious!

  • Reply
    From the Kitchen
    March 16, 2012 at 12:13 pm

    Your words describing Ina are mine as well. She simply embodies the best of all mentioned!! I’ve done beef bourguignon for many years and many ways. From the provencial French to James Beard to Ina. We like Ina’s best!! I still have the photos in my “blog file”–wanting to post but not liking the photos. Your’s are delicious looking.

    Best,
    Bonnie

  • Reply
    Jeanette
    March 16, 2012 at 12:10 pm

    Great choice to highlight Ina Garten’s love for French food!

  • Reply
    Barbara
    March 16, 2012 at 12:04 pm

    Fabulous, Sue! I’ve made this and it’s a winner. We all love Ina!!

1 2 3 5

Sharing is Caring

Help spread the word. You're awesome for doing it!

I'M SPILLING ALL MY SECRETS!

Get my tips, tricks & recipes for easy

foolproof baking

WANT TO BE A BETTER BAKER?

logo png