Unlock the Delicious Secrets of Ina Garten’s Classic Beef Bourguignon
Unlock the Delicious Secrets of Ina Garten's Classic Beef Bourguignon Ina Garten's Classic Beef Bourguignon is a timeless dish that beautifully combines rich, savory flavors with tender beef and luscious vegetables. This
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Unlock the Delicious Secrets of Ina Garten’s Classic Beef Bourguignon
Unlock the Delicious Secrets of Ina Garten’s Classic Beef Bourguignon Ina Garten’s Classic Beef Bourguignon is a timeless dish that beautifully combines rich, savory flavors with tender beef and luscious vegetables. This
Ingredients
- 2 1/2 pounds beef chuck, cut into 1-inch cubes
- 1 bottle dry red wine (750 ml)
- 2 cups beef stock
- 1 tablespoon olive oil
- 8 ounces bacon, diced
- 1 pound carrots, sliced into 1-inch pieces
- 1 pound pearl onions, peeled
- 10 ounces cremini mushrooms, quartered
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 250°F (120°C).
- In a large Dutch oven, heat the olive oil over medium heat and add the bacon. Cook until crispy, then remove from the pot.
- Season the beef cubes with salt and pepper. In the same pot, brown the beef in batches without overcrowding, then remove and set aside.
- Add the carrots, onions, and mushrooms to the pot and cook until lightly browned.
- Stir in the garlic and tomato paste, cooking for another minute.
- Return the beef and bacon to the pot. Pour in the wine and beef stock, ensuring the meat is covered.
- Add thyme and bay leaf. Bring to a simmer, cover, and transfer to the oven for 2 hours, or until the meat is tender.
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The beef in this recipe turned out incredibly tender after simmering low and slow, and the red wine sauce had just the right balance of richness without being too heavy. My husband, who usually skips seconds, went back for another helping and said it reminded him of a dish he had in Paris years ago. I’ll definitely make this again, though next time I might add a few extra mushrooms for a bit more earthiness.