beef bourguignon

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Beef Bourguignon

olive oil

dry cured center cut applewood smoked bacon, diced

beef

Kosher salt

black pepper

carrots,

yellow onions, sliced

garlic (2 cloves)

Cognac

(2 cups) beef broth

tomato paste

fresh thyme leaves (1/2 teaspoon dried)

unsalted butter

all-purpose flour

onions

mushrooms

Country bread

parsley,

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.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

<p>Calm down, everyone!!! Having made this amazing creation many times, I can tell you it tastes even better the next day. Too fatty? Put it in the fridge overnight and, voila! -- the fat will have risen to the surface and gotten hard, easy to remove. Not enough liquid to cover beef? Add more. </p><p> </p><p>Work with me, people. </p><p> </p><p>Not done in 1 hour and 15 minutes? Cook it a little longer. I find it needs a good 2+ hours, but that could be my wonky oven.  Do splurge on good stock, bouillon cubes are nasty. That goes for all of the ingredients -- use the good stuff, it's what makes the dish. Follow the recipe and use common sense. I always do an experimental run with a more complex dish like this, then tweak it after I'm done to fit my tastes. BTW, I'm not a huge salt fan, and since there's stock and bacon I don't add additional salt until the end, if needed.</p><p> </p><p>Cooking is an art! Be flexible and use your intuition. This is the best Beef Bourguignon recipe I've found.</p>

Have made it, at least 10 times. The only change I make is dredging the beef cubes in seasoned flour, using a large Ziploc bag. I get better browning and it eliminates the need for the butter &amp; flour thickening.

Overall, this is the BEST recipe I’ve found for Beef Bourguignon.  

Very delicious...but agree with other reviews that cooking time was not quite long enough...carrots were still too hard.  So, I had mine in the oven for 2 hours 45 minutes.  I also agree with another reviewer who recommended NOT buying the pre-cut stew meat....I was in a rush for a dinner party and gave in to the temptation...the meat was obviously a blend of different cuts...some were too lean and became chewy.  So, stick with the roast that you cut up yourself to save making that mistake.  Otherwise, flavors were good!

I followed the recipe to a "t".  The most delicious dish I have ever made.  It is also an easy one pot dish you can make over the weekend.  I served it with roasted cauliflower and sourdough bread.  Perfect dinner for Monday.

I have made this many times with the following changes - I omit the bacon since I don't think it's necessary, 1/2 bottle of Pinot Noir or as Ina would say "good" Pinot Noir, less salt, 1/2 bag of frozen pearl onions, 1 package of sliced cremini mushrooms- cook for 2 1/2 - 3 hrs at 275 degree oven. Perfection - if you can't import your own olive oil, store bought is FINE - "Sighs"

I have made this many times starting with Julia then Ina's out of Barefoot in Paris. This was the first time from the Food Network. The posts almost scared me away but I got my guts and head together and made it last week for a dinner party. I made it exactly like the recipe except I added the tomato paste with the carrots and onions for a few minutes before the garlic. I adjusted the cooking time per Ina's Company Pot Roast to 1 hour at 325 then 1 1/2 hours at 250. I used a chuck roast that I cut up. The meat was melt in your mouth tender and the vegetables were cooked but not mushy. I served it over the sour dough garlic bread. It was very impressive and utterly delicious. There were no leftovers to enjoy because everyone went back for seconds. I'm not going to say that it was a walk in the park because it took a lot of time and cooking smarts. If you have a special occasion and lots of time and energy, go for it.

FANTASTIC. Best I've had in a long time.  Only differences we did,  added a whole can of tomato paste (was only a few more ounces), which made it thicker. Did not add the extra frozen onions, which made it less onion-y, more stew like. Would do 1000x again.  Thank you!

Yesterday I decided to depart from Julia's recipe which I have made multiple times,  and went with this one.  I let it sit overnight before adding the mushrooms and pearl onions.  When I woke this morning I thought it would need reducing (had braised it for 2 hours yesterday) but on seeing how just being in the fridge had thickened it I chose not to do more.  I used fresh pearl onions and sauteed them with the mushrooms but otherwise followed the recipe exactly.<div><br /></div><div>Both my husband and I thought it was wonderful, far superior to the Julia Child version.  Thank you!</div>

Unanimous - this many good reviews should tell you that this a winner!  <div><br /></div><div>I made it the day before, and the lighting of the cognac should be fun!  Be careful, but enjoy and pretend you’re a pro ;) It is safe and just place the lid over the pot if you get scared (if u don’t have cognac in the house, small liquor stores sell those small bottles that work out perfect for this recipe) I heated my dish in a Dutch oven for 3 hours, and the meat was just at the point of falling apart - perfect. Let it cool a bit and then placed in fridge.  </div><div><br /></div><div>The next day the fat had risen, so I was able to scrape it off to make it less fatty. I sautéed the mushrooms and added to the pot, then reheated the bourguignon for about 40 minutes, on a simmer.  I removed the meat and carrots as they were really tender, then I added the roux (flour &amp; butter) - this way it didn’t interrupt the contents. Added everything back once I had the thickness I was trying to achieve (didn’t want it too thick - you don’t want gravy).  Omitted pearl onions, due to the crowd I was serving.  Let it simmer while I got everything ready then served with mashed potatoes and heated, sliced rustic bread.  </div><div><br /></div><div>We have a big family, rotating the family gatherings amongst a few of us - I think this was the best dinner ever received ( and I’ve been in the family 15 years!).  I think it’s because it was something a little risky, and different than the chicken, steak, pasta dishes we typically do.  Highly recommend giving this a try! </div>

We live in a tiny village in France. My husband was making this recipe while I worked on my computer upstairs. Lo and behold I saw smoke entering the 2nd floor, then hearing him announce "FIRE". I ran into the kitchen, saw fire on the stove rising around our exhaust fan, and imagined the worst (we have a wooden ceiling).  To make a long story short, our neighbor across from us called the fire dept and three men arrived. Our gorgeous stove; extractor; etc. need to be replaced.  Apparently my husband followed this recipe, pouring a small amount of cognac into the pot. However, leaving the exhaust fan 'on' spread the fumes onto the filter (which had some imbedded grease despite having been recently cleaned). Presto; the filters ignited...etc.  I've made this beef stew innumerable times never adding cognac, but only wine. It's still delicious without brandy. Wisdom dictates MUCH caution be used while cooking with cognac; especially turning off the exhaust fan. I, for one, recommend Ms. Garten eliminate cognac from this recipe for safety's sake. Only professionals should use it. 

https://www.foodnetwork.com/videos/inas-beef-bourguignon-recipe-0169492

Ina's beef Bourguignon is like beef stew with an elegant French accent.

Ina's Beef Bourguignon Recipe

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

(170 grams) bacon, (roughly chopped)

carrot (sliced 1/2-inch thick)

white onion, (diced)

garlic, (minced (divided))

salt and pepper

flour

red wine (like Merlot, Pinot Noir,

beef stock

beef bullion cube, (crushed)

fresh thyme, (finely chopped)

parsley, (finely chopped (divided))

bay leaves

fresh small white or brown mushrooms, (quartered)

butter

Preheat oven to 350°F (175°C).

Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion&nbsp;and herbs. Bring to a simmer on the stove.

Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.

Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs

Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.

Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.

You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.&nbsp;If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.

If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.

To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes,&nbsp;basting the meat and vegetables with the sauce.

TRADITIONAL OVEN METHOD:

Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead!

Slow Cooker Beef Bourguignon

bacon (finely chopped)

red cooking wine

chicken broth

tomato sauce

soy sauce

garlic (finely chopped)

Tablespoons thyme (finely chopped)

Carrots (sliced)

baby potatoes (I used tri color)

mushrooms (sliced)

parsley

In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parley and serve with mashed potatoes if desired.

https://content.jwplatform.com/videos/MJBrNPQI.mp4

Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!

Sirloin Beef Burgundy: Boeuf Bourguignon

bacon, chopped

unsalted butter, divided

mushrooms,

Salt and pepper

pearl

burgundy wine

store bought beef stock

Bouquet of 3

unsalted butter,

blades fresh chives, snipped

Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ;

After reading some reviews, I decided to dredge the steak cubes in flour then browned the meat and the sauce was perfect. I also substituted dried herbs for the fresh (I know its not the same) but it came out great! I would definitely make again.

Absolutely wonderful! I substituted chopped onion that I had on hand and sauted it before adding the mushrooms.  I grow my own herbs, so had a very short shopping  list. This was the perfect recipe for a 60+ hr beach café manager to serve to her meat and potato's man

This was absolutely delicious and easy to cook!  I substituted fresh pearl onions for frozen and it was worth the effort.  Great for a dinner party.

This tasted fine. I cooked it longer than the recipe indicated, so the meat would be more tender. Could have used more seasoning,  I had hoped the burgundy flavor would be more prominent.

I made this recipe exactly As described except that I made 1.5 the amount. It was wonderful. The only thing I will do differently next time is to present the noodles and beef burgundy in two separate dishes for people to proportion as the wish.

This was delicious! It smelled divine while cooking! I used a dutch oven for making this dish and had to modify slightly based on what we had on hand. We didn't have any mushrooms so those were omitted. I didn't have a full 2 pounds of beef so I used a half pound of bacon. Instead of noodles, I made mashed potatoes with parsley, black pepper, and butter. We also had buttery peas on the side. Everyone ate this up and we had hardly any left overs. This will certainly become one of our go-to meals for chilly nights!

This recipe is great to serve at a dinner party or just a hearty home cooked meal for your family.  I've made different versions of this including one from Barefoot Contessa's recipe Beef Bourguignon which uses a red wine and Cognac. I bought sample size of Cognac and I have to say it was no more tasty than Rachel's recipe and easier.  I love both versions but these ingredients are more accessible in my pantry.  Love both chefs though.

im a working dad who has to do all the heavy duty cooking or we would be eating corn dog 7 days a week.  And they all said this was a keeper for sure 

It’s worth getting good-quality, well-marbled meat from the butcher’s shop for this beef bourguignon recipe. The supermarket meat is often too lean and will become dry rather than succulent during the long cooking. Serve with creamy mashed potatoes and some green vegetables, or even a crisp side salad with a mustardy dressing.

Each serving provides 669 kcal, 59g protein, 16g carbohydrates (of which 9g sugars), 30g fat (of which 11g saturates), 3.5g fibre and 2.4g salt.

Boeuf bourguignon

4–5 tbsp sunflower oil

bacon

onion,

garlic cloves, crushed

red wine

tomato purée

beef stock cube

bushy thyme

450 grams/1lb pearl onions, or 24 baby onions

300 grams/10½oz chestnut mushrooms, wiped

water

sea salt and black pepper

It's worth getting good-quality, well-marbled meat from the butcher's shop for this dish. Supermarket beef is often too lean and will become dry rather than succulent during the long cooking.

This Beef Bourguignon is a classic French beef stew recipe adapted from Julia Child. This Beef Bourguignon is so much more than just a beef stew, it's comforting and heavenly and a must try!

bacon (thick cut, chopped)

onion

carrot

lb pearl onions (peeled)

salt (or

½ tsp pepper (ground,

garlic (minced)

tbsp all-purpose flour

beef broth (low sodium

bay leaf

thyme

Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.

Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.

Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.

Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.

Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.

Preheat the oven to 325 F degrees while you're bringing the stew to a boil.

Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.

Serve over cooked noodles or creamy mashed potatoes.

https://content.jwplatform.com/videos/yTSc08Xh.mp4

Beef bourguignon from The Barefoot Contessa is a hearty stew perfect for cool weather.

Barefoot Contessa's Beef Bourguignon

thick cut bacon, diced

dry red wine

beef broth

potatoes

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch...

Dry the beef cubes (it helps them brown)...

Dry the beef cubes (it helps them brown) 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 and 1 tablespoon...

Toss the carrots and onions and 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. (See comments above about doing this.) 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. Bring to a simmer, cover the pot with a tight-fitting, oven-proof lid and place in the oven for about 1 1 /4 hours or until the meat and vegetables are very tender when pierced with a fork. Remove from oven to stovetop.

Combine 2 tablespoons of butter and the flour...

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower heat and simmer for 15 minutes. Season to taste.

Beef Bourguignon, also known as Beef Burgundy, is tender beef that is simmered in a red wine gravy with lots of vegetables.

(8 ounces) baby Bella mushrooms, (sliced)

yellow onion, (finely diced (approximately 1 cup))

pearl onions, (peeled)

garlic, (minced)

red wine merlot, (or pinot noir)

parsley, (chopped)

salt

salt and pepper, (to taste)

Preheat oven.

Melt butter and sear beef cubes.

In a 3-quart Dutch oven (or oven-safe heavy bottom pot with a lid) over medium-high heat, melt butter. Add the cubes of beef to the pot and sear on all sides (3 minutes each side). The beef does not need to be cooked all the way through.

Transfer beef to a plate or bowl.

Transfer the beef to a plate or bowl. Tent to keep warm.

Saute vegetables.

To the Dutch oven, add the mushrooms, onions, pearl onions, and carrots.  Saute over medium heat for 8-10 minutes, or until onion is tender.

Add garlic and cook one more minute. Stir in flour.

Add garlic and cook for one minute. Then, sprinkle the flour over the vegetables, stirring to combine.

Add wine, bay leaf, parsley, thyme, salt, and pepper.

Add the wine, bay leaf, parsley, thyme, salt, and pepper. Stir to combine, scraping up the sides and bottom of the pan.

Add beef broth and seared meat to the pot. Cover and cook for 2 1/2 hours.

Add the beef broth and seared meat back into the Dutch oven. Cover the Dutch oven and place it in the oven to cook for 2½ hours, or until the meat is fall-apart tender.

Remove the bay leaf. Serve over potatoes, egg noodles, rice, or bread.

When done cooking, remove the bay leaf. Serve with mashed potatoes, egg noodles, rice, or bread. Salt and pepper, to taste.

Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley and serve with mashed potatoes if desired.

Recipe video above. Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow-cooked in a rich red wine sauce. For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock if you can!

Beef Bourguignon (Beef Burgundy)

800 grams/ 1.6 lb chuck beef (,

carrots

bay leaf (, fresh (sub: dried))

milliliters/ 25 oz pinot noir or other red wine ((Note 3))

tbsp oil (, olive, canola or vegetable)

tsp pepper

mushrooms (, halved (quarters if large))

50 grams/3 tbsp unsalted butter

garlic (, minced)

tbsp flour (, plain/all purpose)

beef stock (low sodium)

tsp salt

tbsp chopped parsley (, for garnish)

Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).

Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.

Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

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