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Homemade Ina Garten’s Beef Bourguignon

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A cozy and comforting beef stew slow-cooked in a rich red wine sauce with savory vegetables and herbs.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 2-inch cubes
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 4 ounces bacon, diced
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 bottle red wine (preferably Burgundy)
  • 2 cups beef stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 8 ounces white mushrooms, halved
  • 2 tablespoons unsalted butter
  • Fresh parsley, for garnish

Instructions

  1. Prepare your ingredients: Gather all your ingredients and wash them well.
  2. Season the beef: Pat the beef cubes dry and season generously with salt and black pepper.
  3. Heat the oil: In a large pot, heat the olive oil over medium-high heat.
  4. Brown the bacon: Add the diced bacon and cook until crispy, then remove and set aside.
  5. Sear the beef: In the bacon fat, brown the beef in batches, about 3-4 minutes per side.
  6. Sauté the veggies: Add the onions and carrots, cooking for about 5 minutes, then add garlic and cook for 1 more minute.
  7. Add tomato paste: Stir in tomato paste, cooking until aromatic.
  8. Wine time: Pour in red wine, scraping the pot’s bottom, and simmer for 5 minutes.
  9. Combine everything: Add beef stock, thyme, bay leaf, and bacon. Cover and simmer for 2-3 hours.
  10. Cook the mushrooms: In the last 20 minutes, cook mushrooms in butter and add them to the pot.

Notes

Serve with mashed potatoes, noodles, or creamy polenta for an inviting presentation.

Nutrition

Keywords: Beef Bourguignon, Ina Garten, comfort food, slow-cooked, French stew

Find it online: https://basilboard.com/homemade-beef-bourguignon-recipe/