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Beef Bourguignon Ina Garten Recipe - Yahoo Recipe Search
Food NetworkTry Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.Food.comIf you're looking for a quicker, more economical version of boeuf bourguignon, this is it! This recipe is by Ina Garten. She uses beef chuck which makes this a more affordable meal; and it cooks in only an hour and a half. This tastes even better the next day, so you can make ahead if you prefer. Enjoy!Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.
- Main-Dish
- 5 min
- 753
- Ina Garten
- Step 1: Cook The Bacon
- Step 2: Sear The Beef
- Step 3: Cook The Vegetables
- Step 5: Combine The Meat and Vegetables
- Step 6: Cook The Beef Low and Slow
- Step 7: Saute The Mushrooms
- Step 8: Thicken The Stew
- Step 9: Garnish and Serve
Heat the olive oil in a large Dutch ovenover medium-high heat. Add the diced bacon and cook until browned, about 10 minutes. Remove the bacon with a slotted spoon and place on a plate.
Pat the beef dry with a paper towel. Season liberally with kosher saltand pepper. Working in batches, sear the beef cubes on all sides. Remove the seared beef and place on the plate with the bacon. Repeat until all the beef is browned.
Add the carrots and onions to the Dutch oven. Season with 1 tablespoon salt and 2 teaspoons freshly ground black pepper. Stir to combine. Continue cooking for 10 to 15 minutes or until the onions are lightly browned. Stir in the garlic and cook until fragrant, about one minute.
Add the beef and bacon back into the Dutch oven. Pour in the bottle of wine and enough beef broth to just cover the beef. (Depending on the size/shape of your Dutch oven, you may not need to add much broth.) Bring to a simmer and cover with a tight-fitting lid. (Psst: Here’s the scoop about cooking with wine.)
Place the Dutch oven in an oven preheated to 250°F. Cook for 1-1/2 hours or until the meat and vegetables are fork-tender.
In a large pan, saute the mushrooms in 2 tablespoons of butter over medium-high heat for 10 minutes or until lightly browned. Set aside.
In a small bowl, use a fork to combine the flour with 2 tablespoons of butter. Stir into the stew. Then, stir in the frozen onions and sauteed mushrooms. Bring the stew to a boil, then reduce the heat and simmerfor 20 minutes. Season to taste with more salt and pepper.
Garnish with chopped fresh parsley and serve with toasted sourdough bread slices. Craving for more? Learn how to make Ina Garten’s beef tenderloin.
- Susan Bronson
Ina Garten. Prev Recipe Next Recipe. Recipe courtesy of Ina Garten. From: The Barefoot Contessa Cookbook. Filet of Beef Bourguignon. 78 Reviews. Level: Easy. Total: 1 hr 30 min. Prep: 20 min....
- (77)
- Main-Dish
- Ina Garten
- 657
Dec 20, 2023 · Her take on beef bourguignon is perfect for a special cozy dinner with friends or a holiday meal for a crowd. Her take on the French classic will make you feel like a pro chef.
Prep Time: 30 minutes. Cook Time: 135 minutes. Servings: 6. Ina Garten, America's beloved Barefoot Contessa, says she never really liked beef Bourguignon. After cooking for three hours, the meat was stringy and dry and the vegetables were overcooked.
- FRENCH
- 6
Oct 11, 2021 · In 1963, when Julia Child made her public television debut on The French Chef, there was one recipe that she wanted to teach the American public to make: boeuf bourguignon. Ina Garten just shared her version of Child's recipe, and her dish slashes the cook time nearly in half.
Don't you love Ina Garten? When I saw her demonstrate how she makes a filet of beef bourguignon recipe on her Food Network television show I thought I needed to make it. It looked simple, elegant and most of all, delicious.
