Beef Bourguignon

📜 Collection: Al Collection | ✍️ Attribution: Ina Garten | 📂 Category: Entrees An exquisite, slow-cooked French classic featuring tender beef chuck, smoky bacon, and earthy mushrooms simmered in a rich red wine sauce. This comforting, crowd-pleasing stew is perfect for elegant dinner parties or cozy family gatherings.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	1 hr 15 mins	None	12 servings

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🔪 Key Equipment

• Dutch oven
• Slotted spoon
• Paper towels
• Toaster

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Ingredients

Measurements	Ingredients	Prep / Notes
1 tablespoon	Olive oil	good quality
16 ounces	Bacon	dry cured center cut applewood smoked, diced
5 pounds	Beef chuck	cut into 1-inch cubes
To taste	Kosher salt	None
To taste	Black pepper	freshly ground
2 pounds	Carrots	sliced diagonally into 1-inch chunks
4	Yellow onions	sliced
2 teaspoons	Garlic	chopped (about 2 cloves)
1 bottle (750 ml)	Red wine	good dry red wine such as Côtes du Rhône or Pinot Noir
2 cups (1 can)	Beef broth	None
1 tablespoon	Tomato paste	None
1 teaspoon	Thyme	fresh leaves (or 1/2 teaspoon dried)
4 tablespoons	Unsalted butter	at room temperature, divided
3 tablespoons	All-purpose flour	None
1 pound	Pearl onions	frozen whole
1 pound	Mushrooms	fresh, stems discarded, caps thickly sliced

For Serving

Measurements	Ingredients	Prep / Notes
1 loaf	Sourdough bread	or country bread, toasted or grilled and rubbed with a garlic clove
1/2 cup	Parsley	freshly chopped (optional)

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Instructions

Step 1: Prep & Sear

1. Preheat the oven to 250 degrees F.
2. Heat the 1 tablespoon olive oil in a large Dutch oven. Add the 16 ounces 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.
3. Dry the 5 pounds beef cubes with paper towels and then sprinkle them with kosher salt and black 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.

Step 2: Simmer & Bake

4. Toss the 2 pounds carrots, 4 yellow onions, 1 tablespoon salt, and 2 teaspoons pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the 2 teaspoons garlic and cook for 1 more minute.
5. Put the meat and bacon back into the pot with the juices. Add the 1 bottle red wine plus enough beef broth (up to 2 cups) to almost cover the meat. Add the 1 tablespoon tomato paste and 1 teaspoon 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.

Step 3: Thicken & Finish

6. Combine 2 tablespoons butter and the 3 tablespoons flour with a fork and stir into the stew. Add the 1 pound frozen pearl onions. Saute the 1 pound mushrooms in the remaining 2 tablespoons 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.

Step 4: Serve

7. To serve, toast the sourdough 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 1/2 cup parsley.

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💡 Make-Ahead & Storage: This stew tastes even better the next day. Store covered in the refrigerator for up to 3 days and gently reheat on the stovetop before serving.

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Original Recipe Scan