16, 2024
This Ina Garten beef bourguignon recipe is perfect for your next dinner party.
Your guests will be impressed!
EnterIna Garten, aka the Barefoot Contessa.
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 withkosher 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.
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 Cognac and carefully ignite with a match to cook off the alcohol.
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: Heres the scoop aboutcooking with wine.)
Place the Dutch oven in an oven preheated to 250F.
Cook for 1-1/2 hours or until the meat and vegetables are fork-tender.
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 andsimmerfor 20 minutes.
Season to taste with more salt and pepper.
Garnish with chopped fresh parsley and serve with toasted sourdough bread slices.
Learn how to makeIna Gartens beef tenderloin.
And wow, this recipe did not disappoint!
Serve it alongside toasted slices ofsourdough breadand afresh green salad.
This Ina Garten beef bourguignon recipe is perfect for dinner with family and friends on a cold night.
LoveIna Gartens recipesas much as we do?
Test out herperfect roast chicken recipenext.
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