Beef Bourguignon

Total Time:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon, diced
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • 1/2 cup Cognac
  • 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can (2 cups) beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1 pound frozen whole onions
  • 1 pound fresh mushrooms stems discarded, caps thickly sliced
  • For serving:
  • Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
  • 1/2 cup chopped fresh parsley, optional
Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the 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.

Dry the beef cubes with paper towels and then sprinkle them with salt and 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.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and 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.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of 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.

To serve, toast the 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 parsley.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 625
This recipe is FABULOUS!!!  I have made many versions including my own....but Ina's is utterly fabulous and has to be my all time favorite as well as my family and friends.  Thanks so much Ina for this Delicious Recipe! item not reviewed by moderator and published
Loved it!   My husband said it was the best thing I've ever made and I cook a lot.  He couldn't taste the "booze" and he wasn't drinking any alcohol so it wasn't just me thinking what a wonderful rich beef flavor.   I was enjoying the extra bottle of 2013 Cotes du Rhone red wine I bought.  He didn't like the taste of the wine but loved it in the beef.  I bought it at Trader Joe's for $5.99!! I used cheap Brandy, like you put in eggnog.  The only things I changed were to use low Na beef broth and I used a total of 1 Tbsp reg table salt.  Don't have Kosher salt. Yes I cooked in the oven longer as many have said about a total of 2 hrs.  But meat was tender and delicious.  Will definitely make this again.   item not reviewed by moderator and published
THis beef bourguignon recipe looks really enticing.  I'll have to try it. item not reviewed by moderator and published
Absolutely delicious!!!! My fiancee and soon to be mother in law loved it! They are very southern so if it is not deep fried or coated in butter, it's a no go....I have been asked to make this again for a formal family dinner in a couple of weeks, thank you Ina! item not reviewed by moderator and published
 <span>could taste Cognac and wine</span> too much. My kids and I couldn't stand it. item not reviewed by moderator and published
This is an amazing recipe. I have made it several times and every time, it comes out perfectly. Depending on the size of the beef, I will leave it in the oven a little longer. It is really easy to make and has so much flavor. It is a staple every winter and my guests always rave about it. This should be in everyone's repertoire!  item not reviewed by moderator and published
This dish requires much more time in the oven! After 1h15min you'll have chewy, sinewy meat in a pot of wine. I put mine in for 2h additional (total 3h15min) and meat was pull apart tender, but wine, though it reduced somewhat, still overpowered the overall flavor.  item not reviewed by moderator and published
I don't believe that will be very tender with only an hour and fifteen minutes.  When I do a foil enclosure for something like a beef roast, I bake at 275º for about six to eight hours.  I would think that six to eight hours would probably be about right for this, too, but with the smaller pieces of meat, I'd check it at hour 3, 4, 5, 6, etc... until it reaches perfection.  Of course, I'd feel like including an extra quarter-pound of meat for sampling through the cooking process.<br /><br />Also, I love eating small bits of cubed meat, so I might go for quarter-inch cubes on this.  You'd get more of the seared taste, too.  That's how I plan to make this dish.  I'm giving it five stars because I already know it's going to be great.  I already make something like this without wine.  When I added red wine to my red beans &amp; sausage, it improved the flavor so much that I thought I was going to pass out when I tasted it.<br /> item not reviewed by moderator and published
Excellent.  Skpped bacon and just used olive oil to brown meat....never missed the bacon.  Great flavor. item not reviewed by moderator and published
Making for a party of 10 tonight for dinner - and this is a first for me with this. Can I do any of the cooking in a crock pot? item not reviewed by moderator and published
So fabulous - esp after a big snow storm. This is one of my favorite recipes. Unlike others, found the cooking time to be accurate. item not reviewed by moderator and published
Ive never made any version of this recipe before, but I also found that the cooking time in the oven was not nearly enough. The beef was not tender and too dry. Will try it again. I used a full bottle of pinot noir and armagnac instead of cognac and the flavor was delicious. I also used only a teaspoon of salt. Next time I'm trying fresh herbs and only 12 oz of pearl onions, there were far too many. So good! item not reviewed by moderator and published
Followed to the letter, this was a waste of nice wine. 1.25 hours of cooking time on 250 is not enough. Meat was tough, could taste wine. Wasn't like anything I remember eating growing up. item not reviewed by moderator and published
I modified slightly with fresh pearl onions, crimini mushrooms, and served over egg noodles. I used less salt &amp; pepper and low sodium beef broth and the "saltiness" was perfect, unlike what some other reviewers reported. *However* it definitely was not the best beef burgundy I've ever made. Based on the amount of work/time it was pretty good. Hence the three stars. Definitely NOT five stars ... and four would be a stretch. item not reviewed by moderator and published
I am making this for a dinner party tomorrow night (double quantity), can I go halfway today and put the browned beef, carrots and onions in fridge overnight? item not reviewed by moderator and published
Way too salty and I used less salt than suggested. item not reviewed by moderator and published
Really feeds more like 8 with on recipe item not reviewed by moderator and published
This was phenomenal. I used peppered bacon and reduced the pepper. I ales used onions in a jar. I also took pillsbury brand Grands, topped the entire pot with them and placed this in a 350 degree oven for 17 minutes. I was wonderful. Will make it again and again item not reviewed by moderator and published
Great recipe, except I couldn't find frozen pearl onions so I just did 3 large yellow sweet ones at the beginning instead of 2. Used moose chuck thawed from the freezer and extra bacon as the moose had no fat. A bit too much liquid remained and the meat wasn't tender enough after 1.25 hrs so I ended up putting it in the oven again for another 20 mins, and then boiling it hard uncovered at the end for 20 mins more, and I still had to add another heaping tbsp of flour dissolved in cold water to thicken it at the end as I was tired of waiting for the pot to thicken. I used low salt beef stock so I needed the full tbsp of salt, so adjust based on your taste and the stock you're using. I also didn't use overly salty bacon, so that made a difference too. I never throw out mushroom stems on button mushrooms, so I just chopped them roughly and they were fantastic. Why waste good food. Husband said it was the best bourguignon ever! Used a good quality pinot and cheap brandy, worked great. item not reviewed by moderator and published
I agree that the tablespoon of salt is a bit much. I did about a teaspoon, figuring I could easily add more at the end if I wanted to, but I didn't end up wanting to. An hour and 15 minutes in the oven is on the low side; figure more like an hour and 45. I subbed red pepper (piment d'Espalette) for half of the black pepper and I'd do that again. And I used a really over-the-top hearty old-vine zinfandel instead of the pinot; I think most pinots are likely to be too understated for this. You really want the most full-flavored red wine you can get for this; the wine is a fundamental component of the flavor here, and it's got a lot of other flavors to compete with. But other than that, and that's some pretty minor stuff, I followed the recipe exactly and I was really happy with the result. The butter-flour trick is very cool; never tried that before. item not reviewed by moderator and published
We have made this for years and absolutely love it. However, I am making it tomorrow evening for a dinner party and one of the guests must eat gluten free. Any suggestions for the best way to thicken at the end? Corn starch? Or gluten free flour? item not reviewed by moderator and published
Made this for the first time last night and loved it. It probably took me closer to 2.5 - 3 hrs hrs from prep to finished product. I let it simmer on the stove at the end for probably 30 minutes while I made the mashed potatoes and garlic bread. If your beef cubes are larger than one inch, it needs to cook longer than 1 hr 15 min. item not reviewed by moderator and published
Amazing! item not reviewed by moderator and published
This is delicious, but it took a lot longer to cook than I originally anticipated. I only added one yellow onion and the pearl onions. I served this over egg noodles instead of bread because that is what I had on hand. We really enjoyed it! item not reviewed by moderator and published
Oh my GOD - this was so good - followed to a T besides cooking time and I served over mashed potatoes rather than bread. I'm with the camp who thinks high quality wine/herbs/etc in = great results. This turned out fantastic, and yes I let it go for about 2 1/2 hours in the oven. Your kitchen will be a total mess, but the reward is there. So delicious. Thanks Ina! item not reviewed by moderator and published
A really great recipe. Allows for many variations while still being easier than more traditional versions. I prefer to brown beef with a bit of flour after drying. Also use only good quality dry cured bacon or at least nitrate free types. Helps with salt preference. If you opt not to use bacon then I recommend using bacon fat to brown beef and onions. Works great with half bacon and low sodium broths - just add sea salt to taste..Have tried with venison , fresh and dried thyme, various reds and this is always delicious . item not reviewed by moderator and published
We had locally sourced venison and chanterelles so used those. Turned out fantastic. Great flavor and fun to make. item not reviewed by moderator and published
FANTASTIC TASTE! I made a couple of cooking time changes and cut the salt in half but stuck to the recipe. I used a horrible tasting bottle of wine and the dish still turned out perfect! I don't want to stop eating it. item not reviewed by moderator and published
Lol, I'm digging the "copyright ina garten" at the bottom of the recipe. Please... Julia Childs came way before your time. I honestly can't say this recipe is really any better than the original. Why fix something that isn't broken? item not reviewed by moderator and published
Tres bien fer sher! Seriously, it is delicious with the Cognac (Used brandy because it's cheaper and virtually indistinguishable from Cognac), and what sets this recipe apart from so many others. It tasted the best the second day, but by the third, it needed a splash more brandy. I burned off the alcohol in a separate pan and added it to the leftovers and it tasted great! I used a few more carrots and cut them a bit smaller than what's in Ina's video. I also added them to the pot about an hour into the simmer time, which absolutely should not be less than 3 hours. I used Whole Foods stew beef (not sure what cut that is) and I simmered for over 4 hours and probably could have gone a bit longer. I went easy on the salt like so many others suggested and glad I did. The bacon provides more than enough. Interestingly, I may have gone over the 8 ounces of bacon (I'm only human!) but there wasn't a noticeable bacon flavor to the dish. It's so good!!! item not reviewed by moderator and published
Easy to make and delicious. We had it in the oven for ~2 hours but expected it to take a while (pieces of beef were cut larger than 1"). We served it with homemade egg noodles. Would be a great dish for company since all the prep work is done early. Make sure to get a decent Pinot since the flavor will impact the food. We used chalone vineyard (~$15) and courvoisier cognac. item not reviewed by moderator and published
Brings a cheap cut of beef to life. It's much more affordable than the fillet of beef bourguignon. I followed the recipe to the T. The beef was tender but not to he point of shredding which is perfect. The only thing I didn't like was there was too much onion flavor, 2 yellow onion plus a 16 oz. bag of frozen pearl onions. Next time I'll use only 1 yellow and the pearl. If it were a French "Onion" soup it's delicious but beef is supposed to be the featured ingredient. item not reviewed by moderator and published
Tasty and delicious. Recipes are meant to be a guide. I add a pinch of salt or any herb, spice then taste. You can add more. ...or not. item not reviewed by moderator and published
Quick question.....since we despise mushrooms, will the flavor be compromised too much if they are omitted? ***I gave 5 star rating since I'm generally quite pleased with Ina's recipes (rating could not be omitted) item not reviewed by moderator and published
Outstanding recipe! I used boneless bottom round of beef - there was no waste and the flavor was excellent. I followed the recipe exactly except for the tablespoon of salt on the veggies, I reduced it to 1 teaspoon. Otherwise, it was Ina's recipe, and the best bourguignon I've ever had. The cooking times were right on for this cut of beef, tender but retaining a nice texture. The only thing I'll do differently next time is to leave the mushrooms in larger pieces so they stand up against the large pieces of beef, carrots, and pearl onions. By the way, I used the frozen pearl onions from Trader Joe's and they were delicious. Rather than serving it on a slice of bread, I sliced the garlic-rubbed toast into strips for dunking in the delicious gravy. item not reviewed by moderator and published
I didnt try this recipe, but have tried Julia Childs in mastering the Art of French cooking. I think that the reason that this one might be too salty is the way the bacon is prepared. In Julia's, she cooks the bacon in water which gets rid of the salt, then browns it. Also, remember that canned beef stock has a lot of salt in it. I use the better than boullion to control the amount that I add while still getting the right amount of liquid. item not reviewed by moderator and published
Wonderful - a repeat recipe for me. Being a new chef this seemed out of reach - but was very easy. I added small potato's par boiled - and serve with rice or egg noodles item not reviewed by moderator and published
I did not read any reviews before making this recipe and I did make it as written except that I used slightly less salt. It did take longer than stated and I did keep it in the oven for close to 2 hrs., but otherwise this recipe is fantastic as written! Rich, full flavor - I can't wait to make it again. I just don't understand how anyone could give it a bad review. Wonderful meal!! item not reviewed by moderator and published
This is my absolute favorite Bourguignon recipe. I have made it many times and it is always a hit! Such a wonderful, full flavor. It beats all the competition!!!! item not reviewed by moderator and published
My two criticisms: the cook time doesn't add up (0:10+0:05+0:15+1:15+0:10+0:15=2:40, NOT 1:15.) and what I would consider a misstep with the flour (You NEVER add raw flour to liquid; it won't cook off and will be grainy.) Indeed, I did not do it this way because I wouldn't want the entire dish ruined. I added the flour and tomato paste after finishing browning the meat. That allowed the flour to cook off and get rid of the graininess as the liquids would effectively and thicken from that. item not reviewed by moderator and published
Good recipe, but why would anyone use beef chuck instead of a better cut of beef for this meal. Top sirloin 1inch thick and cubed is the way to go for me. item not reviewed by moderator and published
This recipe is just awesome. Ina really is one of the greats! Prep time and total cook time is longer than recipe states, I kept mine in oven for 3 hours plus stovetop time and the meat melts in your mouth-and alcohol is almost completely burned off with longer cook time. The house smells amazing. Plus since cheaper, fattier cuts of meat work better in stews, this dish doesn't break the bank; but it tastes like it does! Salt level is perfect, just make sure to use kosher. Table salt sucks. A good, dry red is a must. A much easier recipe than the original, so glad I tried it. Thanks again Ina! item not reviewed by moderator and published
I bought a chuck roast ($18.00) and cubed the meat myself. 50% was wasted due to fat. Use beef for stew meat. Cook time way off. 2.5 hours was "acceptable." Sauce excellent; beef was not what I would serve to guests. Lit side burner on our gas grill to flambe the cognac and let it continue to cook stove top to burn off the alcohol. Added 2 cups 14 Hands Cabernet with a cup of beef broth to nearly cover beef/veggie mixture as recipe stated. I give the recipe 5 stars for sauce taste but only deserves four due to insufficient cooking time to tenderize the beef. I only S&amp;P the meat and added no extra salt. Go with Ina's Filet of Beef Bourguignon. I paid $26 for four thick filets at Sam's that could be cut in half which were very tender and NO waste, versus $18 at Publix for a chuck roast and 50% waste. Don't sacrifice all the work to save a few dollars -- you won't! Make it right or don't make it -- my opinion. item not reviewed by moderator and published
I am making my own recipe tonight and it is surprisingly close to this one. Mine only has 1 tsp salt &amp; 1/4 tsp pepper. &amp; no cognac. I cook in slow cooker. ALWAYS a hit. Trying it this time the night before so tomorrow will be more relaxed for sure! Will do the mushroom and onion final step close to serving time. item not reviewed by moderator and published
All I can say Pure Heaven. Meat and pearl onions is all this guy needs in life. I cooked an extra hour too like some have mentioned. Seasoning was spot on just don't oven season the meat. Will try doing it in the crock pot next time! item not reviewed by moderator and published
This recipe was absolutely fabulous! I cut back the salt based on other comments and I added more time in the oven to better tenderize the meat. I also cut the pearl onions down by half and used fresh instead of frozen. What made it even better was that I made it the night before. Stress free dinner party:) item not reviewed by moderator and published
Took a lot longer to make than stated, but the taste was fantastic - must like red wine to enjoy. Will make again item not reviewed by moderator and published
Outstanding recipe! item not reviewed by moderator and published
in what universe does beef chuck cook in a little over an hour? maybe i misunderstood, but I prefer chuck to be falling apart when I eat it, otherwise it is tough and dry. i had to cook this for almost 3 hours for the meat to get to the proper consistency. otherwise the recipe was good and easy to follow. ended up being pretty tasty after all was said and done. item not reviewed by moderator and published
Sublime. After reading the other reviews, we cooked it at 250 for 3 hours. My wife likes leaner meat so we used London broil. Be sure to use kosher salt or use regular salt by one-half. We thought the seasoning was perfect. After pulling the bacon, we sauteed the mushrooms in the bacon fat (before the meat) which avoided that later step and reduced the butter by 2 Tbl. We then stored the mushrooms in the frig until the final step. When getting your frozen onions, be sure you are looking for "pearl" onions. We were also sure to light the cognac on fire and then I boiled the wine for 5 minutes before adding the meat to be sure the alcohol was burned off. When serving we paired it w/ Trader Joe's Lazy Bones Cabernet Franc which worked nicely. Next time, we might double the carrot because they were so good! item not reviewed by moderator and published
Delicious! I used 1/4 cup of cognac, omitted the pearl onions, reduced the salt and cooked it at 275 degrees for 2 hours. It was perfect. The only needed change to the recipe is more cooking time to make the beef and carrots tender. item not reviewed by moderator and published
Overall outstanding dish. I used 2 tblspn of the butter to suate the mushrooms, then at the end of the suate I added the rest of the butter, and sprinkled it with the flour in order to cook out the floury taste, then added it to the pot. I also hit my serving with a dash of pepper sauce, since I like spicier foods, but usually leave that out of the pot so as to not affect other diners. will make this again for sure. item not reviewed by moderator and published
This is the 3rd time I have made this recipe since early January and it is most delicious. Our HEB grocery puts sirloin steak on sale and this is my new best beef recipe. Even bought a bottle of Cognac for this! The recipe makes enough for 8 hefty appetites and it freezes well. I am freezing most of todays to take to Colorado for a ski trip with my sons. item not reviewed by moderator and published
This was the best dish that I have ever cooked!! I was confused on the amount of salt and if it included the salting of the meat and the entire dish. I did not measure the salt and used the kosher salt for the meat seasoning and it was perfect! We used the Edna Valley Pinot Noir and enjoyed a glass of it as well! I've never put a flame on anything and we were not expecting such a high flame! It was very entertaining when the fire alarm went off!! Thank you for such great directions and introducing us to this amazing dish! Also we are not beef eaters, we used a chuck roast venison (White Tail). If you want to convert a beef eater who would never very eat venison (I was one as well) this is the recipe you want to use. Don't skimp on the quality of the ingredients! Thank you again for this wonderful meal!! item not reviewed by moderator and published
SO GOOD! Not for those looking for a lighter meal by any means, but totally decadent and TASTY!! item not reviewed by moderator and published
YUMMY, and so many depths of flavor. Will definitely make again! I served with Alton Brown's garlic mashed potatoes. Used Ina's suggestion for wine, the Cote du Rhone Trader Joe's has it for $6.99) and used a 7.5 quart Dutch oven. After adding bottle of wine, I only needed 1/4 cup beef broth so as not to completely cover meat. Cooked suggested cooking time and you will end up with a ton of liquid. Delicious! Next time I will thicken with butter/flour as suggested, but not necessary. item not reviewed by moderator and published
Much, much too salty - and this coming from a salt lover. We followed recipe almost exactly as directed - leaving out the mushrooms as we find them to be a bit slimy in soups. Should have read the comments from others. Just added potatoes in hopes that they will soak up some of the salt. Also added some crushed garlic along with the vegetables which added a nice complexity. Next time, we will 1) dredge the beef in flour before sauteing in bacon fat 2) cut the salt in half 3) use only 3 1/2 cups of wine as opposed to a whole bottle 4) raise the temperature to 300 degrees and cook for 2 hours (at least). Otherwise, a nice rich flavor and lovely soup for the rainy winter months. item not reviewed by moderator and published
Great recipe. Procedural changes: (1) To speed things up, after cooking the bacon, I put half of the fat in a cast iron skillet, which I used to brown the beef. That allowed me to start the vegetables in the main skillet. Re the flambé, Ina wasn't kidding when she said stand back when you light the match - that fire was huge. Be warned. (2) I increased the braising time by about 30 minutes. With the 1 inch chunks of meet, this seemed perfect. Ingredient modifications: Most were budgetary (regular vs dry-cured bacon, brandy vs cognac, Italian table wine vs pinot noir) and didn't get in the way of a delicious final product. Instead of frozen onions, I used a 10 oz package fresh pearl onions. I cut off the root end, blanched them in boiling water for a couple of minutes and the skins slipped off. I sautéed them in a bit of olive oil before adding to the stew. The only other change I made was to go easier on the salt. I made it a day ahead for excellent flavour. item not reviewed by moderator and published
to echo many of the reviewers on this receipe, this is truley a great receipe. I looked at the Julia Childs version, which, no surprise, complex. Ina simplifies it, and it truley was / is a wonderful dish. item not reviewed by moderator and published
I made Ina's beef bourguignon last night in Asilah, Morocco. Frozen onions and bacon? Nope, none here. Merguez sausages replace bacon, Moroccan Toulal red wine without a clue as to variety on the label, and fresh onions. The beef, local grass-fed, bought from Hisham's little booth. I asked for "beef for a tajine, no bones." No oven, but bringing a wine-base "tajine" to the public oven used by Muslims would not have been disrespectful. I simmered for three hours, stove top, which was probably better for the local beef. I love Ina's recipes because most of her ingredients are fresh, not processed. Mushrooms? None here, except for local white truffles, so I added fresh peas. Peas were probably a gourmet faux pas, but the final results ... delicious. item not reviewed by moderator and published
This is truly delicious!! Easy to fix and leftovers may be even better than first time around. I highly recommend. item not reviewed by moderator and published
This recipe was INCREDIBLE!!!!! Rich and full of flavor. I served this over risotto and it was the perfect meal for a cold winter day. I would HIGHLY recommend trying this recipe. Ina never disappoints! item not reviewed by moderator and published
Wow was this good! I followed the recipe exactly and it turned out wonderful. A definite keeper. item not reviewed by moderator and published
This was delish and fairly easy to make, just a little time involved. It was a great dish for a cold night! item not reviewed by moderator and published
I found this recipe way too sweet and the wine overpowered everything. I used Pinot for this recipe, and I've noticed in other recipe's that I compared , they use 1-2 cups of wine only. It would be better with much less wine. It was also too salty. I won't be making again. I totally wasted a good cut of meat. item not reviewed by moderator and published
good recipe but I sautéed the pearl (not whole) onions in some butter, then added water, then reduced to a glaze (from another recipe). I think the major way to perfect this recipe is to lengthen the cooking time in the oven by an hour to ensure really tender beef. I also agree with cutting back a bit on the salt. item not reviewed by moderator and published
It was delicious and I can't wait to make it again! I made some changes and I think it turned out pretty well (thanks to the other reviewers for the recommendations). Here they are: 1. Cooked the stew at 275 F for 2 hours, which was enough to make the beef tender 2. Replaced the frozen onions with another yellow onion 3. Omitted the Cognac 4. Removed 1 glass of Bordeaux (for me to drink!) and poured the rest into the stew (4/5 of a bottle then?) 5. Used 2 cups of low sodium beef broth 6. Added just 1 tsp salt in the stew (since I already seasoned the onions &amp; carrots separately, as well as the mushrooms a bit) 7. Increased amount of dried thyme to 1 tsp. 8. Made a roux with the 2 tbsp. butter, 4 tbsp. of flour (instead of 3 tbsp.), and some liquid from the stew. When I stirred the roux back in, it really thickened the stew! item not reviewed by moderator and published
I pretty much followed the recipe, and it came out great. The only changes I made were: 1. I dredged the beef in a little flour before browning 2. I used Cabernet. To me, Pinot sounded like it'd be too light and thin. 3. I used salted butter, so I cut the TBSP salt to 2 tsp. Next time I'd maybe cut it down to 1 tsp. The dish was *almost* too salty. 4. I seasoned the mushrooms with salt and pepper midway through sautéing them. 5. I couldn't find frozen onions, so I just threw in another regular onion (thickly chopped) instead. It worked just fine. 6. To be gluten free, instead of regular flour, I used potato flour. Totally fine. I did not find the dish to be too boozy. Perhaps those that did weren't letting the flames die down after lighting the brandy?? Mine came out with a deep flavorful beef broth taste. It was really delicious. item not reviewed by moderator and published
As this was the first time I had ever attempted Beef Bourguignon, I made it as written, except for substituting tapioca flour for the roux instead of using wheat flour. I thought it was wonderful! The broth was so rich and flavorful. I used grass fed stew beef for the meat. A good wine is essential. Since I had half a bottle of Grenache already open I used that first, then made up the rest with a good bottle of a GSM blend (Grenache-Syrah-Mouvedre). I did end up cooking it a bit longer than the recipe states. Next time I will probably dredge the meat in the starch before baking, also I will add more carrots and reduce the amount of the pearl onions. This recipe was easy to adapt to our gluten-free household. item not reviewed by moderator and published
This is my go-to beef bourguignon recipe. Very similar to French master chef Julia Child's recipe just less complicated. I raise the temp to 450 and then lower it to 350 ala Julia so it cooked faster than this recipe would. For those complaining that this recipe is too boozy... Um, tell me again why you'd choose to make a recipe that literally means beef in red wine??? item not reviewed by moderator and published
I am shocked about the negative reviews on this one. I followed the recipe exactly, with the exception that I used fresh boiling onions instead of frozen (my grocery had them in stock), and I added potatoes with the carrots (blasphemy, I know to die hard bourguignon fans..but I'm German, so why not). Not too salty, not too 'alcohol' tasting. Absolutely perfect. I assume the potatoes added a little more starch for the thickening process as some have said they needed more. I did cook it longer than recommended (~2 1/4 hours) but I think I used slightly more beef than what was called for. I think the key is patience on the cognac reduction, and perhaps the use of the pinot noir (which has less body than a cabernet). Definitely will make again. item not reviewed by moderator and published
I cannot find frozen whole onions anywhere! I thought this dish was excellent but ended up adding cornstarch the 2nd time to make it thicker. item not reviewed by moderator and published
Won't make again. Followed the recipe as directed but too much wine taste, and I love wine. Also, my beef needed a lot longer to tenderize, and yes, I did a proper braise. I give it 3 stars for being easy and with less wine and more cooking, probably ok. But I'll search for other recipes next time. item not reviewed by moderator and published
This dish was far too boozy. I usually love Ina recipes, but this one was a bust :-( item not reviewed by moderator and published
Elegant dish that I served for Christmas dinner. I followed others suggestions to dredge beef cubes and reduce salt. I inverted proportions of beef broth and red wine which created a deeper, more robust beef flavor. Also added in baby Yukon potatoes before adding in the sautéed pearl onions and mushrooms. Admittedly more beef stew like but with a wonderfully complex sauce. I served with heated French rolls. My family loved it, and I didn't spend all afternoon in the kitchen getting Christmas dinner ready. This will now be on my standing holiday menu! item not reviewed by moderator and published
Quadrupled the recipe. Dredged the meat in flour. I used grass fed beef from Whole Foods. After cooking for 3 hours in an electric roaster, the meat was not tender. Does anyone have experience with grass-fed beef. Was this the problem? The flavor was good but we had to use knives to cut the meat. item not reviewed by moderator and published
Love love love... Made this for Christmas Eve dinner, for some very picky friends. Received rave reviews. I made the recipe exactly like Ina's except cut back on the salt and the wine by one glass and used brandy. I made it a couple hours ahead of time and kept it warm in a crock pot and served it on egg noodles. It worked great. Perfect entertaining dish. item not reviewed by moderator and published
It's to die for. I read the reviews and cut the salt back to 1/2 tablespoon. Also used 2 cups of pinot noir, instead of the full bottle. Other than that I followed the recipe. It's so rich, velvety and delicious. Just thinking about it makes my mouth water. Love everything Ina does..but this is my all time fav! Thank you Ina. You inspire me. item not reviewed by moderator and published
I have made this many, many, many times! ALWAYS great! I do cut back on the salt amount as well and be sure and use a GOOD wine! Don't cheap out - it really makes a difference! I always make this one day ahead and it is even better as well as making the day of my dinner party more relaxing. if you want a similar meal that is not quite as heavy, check out Beef Bourguignon soup by Lucinda Scala Quinn - Mad Hungry. Also, very good. item not reviewed by moderator and published
Delicious!! Like other reviewers, I also reduced the wine (3/4 bottle) and salt (1 tsp) while extending the cook time (1h 45 m @ 275 degrees). I also used more bacon (about 12 oz of smoked bacon end cut into cubes), substituted brandy for the cognac and tossed in a beef shank (good idea Jack of Herondale Farm!). The end result was hearty, nuanced and highly yummy! It was also quite easy to prepare. item not reviewed by moderator and published
A hit with the family. I used stew beef and it was actually pretty tender after the 1.5 hours, but I left it in an additional hour just to be certain. I took the suggestion of dredging the beef in flour prior to browning and the gravy came out nice and smooth. Will definitely do again! item not reviewed by moderator and published
This really needs some longer time cooking. I think using a slow cooker for this recipe (before putting butter, flour, onions, and mushrooms) would have been ideal. The meat did not come out soft and had no flavor but at least sauce was ok that is why I am giving it 2 star. item not reviewed by moderator and published
excellent! My husband loved it!!! item not reviewed by moderator and published
It was good not great. I actually think it lacked a little flavor. I read all the reviews and a lot of them said the wine flavor was overwhelming so I cut the wine in half ( to 2 cups) per several of the comments. I am thinking that was a mistake. Perhaps a different wine. If I made again I would not use a Pinot. I don't think it is hearty enough. I used a good one too. The person at the wine store was even surprised the recipe suggested a pinot. I did add a few more carrots and the little onions were so tasty. I cooked mine in the oven for 2 1/2 hrs at 275. The meat was so tender. I don't think the original recipe calls for cooking it long enough. Also, the recipe says six servings. I served 6 at dinner and had several servings left over. It is much the second and third day. If you make it for company, make the day before and reheat! item not reviewed by moderator and published
Hi, the beef bourguignon is a true winter recipe, warm and friendly which together family and friends. This recipe was delicious and closer than I use. Personally, I've found some great recipes in a collection of old cookbooks: (9 VINTAGE French cookbook) http://bit.ly/1iRRNqY item not reviewed by moderator and published
I prefer this recipe to Julia Child's. The one-pot dutch oven, quicker time preparation, grilled sourdough bread, cognac and bottle of 2010 Cote du Rhone made this what my brother said was the best f-ing thing he's ever tasted. I substituted applewood smoked bacon for nitrate free turkey bacon and it was just as good. item not reviewed by moderator and published
Regarding the recipe... little confused over Ina's two beef bourguignon recipes. How can one recipe call for filet of beef and the other chuck beef? Is it okay to use filet of beef for this recipe and still slow cook it? item not reviewed by moderator and published
My guests love this. I changed a few things based on the other reviews. I only used one teaspoon of salt since I was using salted butter and I added a few extra carrots. I baked it at 275 for 1-1/2 hours...the meat came out tender and flavorful . I used a full bottle of Pinot Noir &amp; the cognac and I don't think it was too overpowering. I will definitely be making this one again. item not reviewed by moderator and published
Excellent meal, a staple I will cook for years to come. However, I definitely agree with other commentators on this site that the salt should be reduced to half and the wine should be no more than 2 cups. Otherwise, you will loose the nuance and heartiness of the dish. All ovens are different as are Dutch Ovens. I baked at 300 degrees for 1 hour and 15 minutes, the meat was tender and juicy. item not reviewed by moderator and published
Wine flavor was overhwleming. Wish I would of read the reviews first before I wasted all the money on this recipe. It wasn't terrible, but all I could taste was the flavor of the wine. If I made it again I wouldn't use the full bottle, but I doubt that I will make it again. Love Ina but this recipe was a bust for me. item not reviewed by moderator and published
Let it meld!!! I followed the recipe exactly and it was just ok the first night, and way better the next day. As mentioned, I followed the recipe exactly, however with that being said I plan to make some changes next time I make it. 1). There were way too many pearl onions for me, I'm not a huge fan anyways and 1 lb was just too many. I would probably cut the amount in half next time to 8 oz. 2). It was a tad bit on the soupy side, next time I will experiment with dredging the meat in flour before I sear. Hopefully this will help thicken it up. 3). Will serve with egg noodles 4). My husband 'insists' I add peas. I told him that is more like beef stew, but he doesn't care! Love Ina, she never disappoints. item not reviewed by moderator and published
As a Foodie and after having Boeuf Bourguignon in a French Restaurant in NY, I was inspired to make it. This recipe had the same fabulous depth of flavor and tender beef. Minor tweaks for my own taste were: Used 2 cups of diced spanish onions and sauteed them a few minutes with a splash of beef broth before adding 1.5 pounds of carrots, left out the TBSP of salt, (the beef broth has plenty and I used lightly salted butter throughout) only used 1 teaspoon of fresh ground pepper since the Spanish onions are more spicy, used a TBSP of fresh crushed garlic, used 20 oz. of baby bella mushrooms, used only used 2 cups of wine instead of a whole bottle and cooked for 3 hours at 250. Used Remy Martin Cognac and Salice Salentino wine. I did need to add an extra TBSP of flour at the end to thicken it a little more, but BRAVO! Ladled over a freshly baked loaf of round Italian bread that was thickly sliced and toasted until crunchy. A staple in my kitchen for years to come! THANK YOU VERY MUCH! item not reviewed by moderator and published
My family really enjoyed this recipe. It is a bit time consuming, so plan WAY ahead before starting this one. I would have rated this a 5, but there are a few VERY necessary changes that need to be made. First, no need for sliced onions and frozen onions, one large chopped onion is enough. Second, a TBS of salt is too much. I would cut it back to 1-2 tsps. You can always add more later. Third, it needs to cook for at least 2 hours to become tender. I raised my oven to 300 and cooked it a total of 2.5 hours. All that being said, it really was delicious served over mashed potatoes. Hubby and kid went back for seconds! Will make this again :) item not reviewed by moderator and published
Yummmm. Made over Ina's buttermilk mashed potatoes - huge success! item not reviewed by moderator and published
Very very good, A go back to recipe make double batch and freeze a gal. Bag for next month. Thank You for sharing item not reviewed by moderator and published
Love this recipe!!! Ate it the first night over mash potatoes with a nice garlic bread, then with our left overs we ate it over rice item not reviewed by moderator and published
Made this for the first time tonight. Was nervous, but I did it. It tasted fantastic. I followed the recipe to the letter. I bought and chopped up a whole chuck roast..not just stew meat. Served in a a bed of warm fettucini..now some feedback. The meat could have cooked in the oven for longer to make it even more tender so I would say 2+ hours rather than the 1 1/4 hours Ina recommends here. Also, when I mixed the flower with the soft butter it became a paste and did not break apart right away. I have to find another way to do this. Overall a great success judging by the two guinea pigs I invited over who scarfed it down and asked for seconds. item not reviewed by moderator and published
I thought this turned out great, but my boyfriend told me he would choose this as his last meal! He could not quit raving about it - he ate three servings! Used Cotes de Rohn (wonderful, but I did not have cognac - so I skipped that - bummed because I really wanted to light it on fire! I don&amp;#39;t have a dutch oven, so I cooked this in a cheap covered pot on the stove. Since I used stew meat, I had to cook it low and slow for a good 4 hours. The meat was so tender though. Don&amp;#39;t waste your money on a good cut of meat - that&amp;#39;s the beauty of a stew. I added a couple dashes of fish sauce(! - this adds &amp;#34;umami&amp;#34; - google that! Next time I will try to get my hands on some cognac. Make this - you will love it! Elegant comfort food. Great with the bread too. Served it with green beans. item not reviewed by moderator and published
Amazing! Love how the wine flavor comes out. item not reviewed by moderator and published
Love this recipe. I chilll the sauce so i can scoop off the fat. Very impressive. I added more mushrooms and carrots, and reduce the beef. Use GOOD wine! item not reviewed by moderator and published
All oven temperatures vary, if you followered it to the letter you will note " until the meat is fork tender". Guess you took it out to soon. item not reviewed by moderator and published
Use Julia Child's recipe and you won't be disappointed.  It is more labor intensive, but worth it. item not reviewed by moderator and published
Hi Jane. I tried to respond this, but it disappeared. Anyhow, I modifed this and another recipe last night and it came out well. If you cook it for long enough, it's hard to mess up! Regarding freezing, I'd recommend cooking it all the way through and then freezing before the final steps. You'll want to add the roux/thicken the stew last and sautee any extra veggies to toss in on the day you eat it. Feel free to reach out with any other questions. item not reviewed by moderator and published
Glad it worked for you, but it's called bourguignon for a reason - bourguignon - Burgundy - pinot noir. item not reviewed by moderator and published
I used Stag's Leap cab....fantastic!<div><br /></div> item not reviewed by moderator and published
I use gluten-free flour with no problems, however the g/free flour blends are all different. If you are worried about this aspect of the dish, might I suggest just making a roux with your g/free flour ahead of time to see if it behaves as regular flour. This dish never disappoints! Good luck. Your gluten-free guests will greatly appreciate your willingness to accommodate! item not reviewed by moderator and published
Also living in a condo I was nervous lighting stuff on fire inside. Easy peasy - just took it out to the balcony and did the "flame game" there - took about 2 minutes to burn off, and YES it does go up about 3 or 4 feet! Be careful friends. :) item not reviewed by moderator and published
Especially since you can't copyright a recipe... item not reviewed by moderator and published
I used your wine suggestions (already had the courvoisier) and could really tell the difference. This is not the dish to be skimping on the wine and liquor. So yummy! item not reviewed by moderator and published
No. I just made this the other day and omitted the mushrooms because my wife doesn't like them. It was delicious even without them. item not reviewed by moderator and published
Since the butter and flour are mixed together first, creating a beurre manié (kneaded butter), it will thicken the sauce without leaving a raw grainy taste. It's a great technique for finishing either a long simmered dish or those times when your gravy doesn't quite thicken enough. It gives a very glossy finish. item not reviewed by moderator and published
Yvette is correct, classic French technique for thickening sauces item not reviewed by moderator and published
I disagree, yes the flower and butter should be mixed together but it should also be cooked like a roux, you may not notice the raw taste but you will get a better tasting finished product. item not reviewed by moderator and published
Your math is a little off as well; after adding all of the listed times up it's 2 hours 10 minutes. Additionally, the cook time they show of 1:15 is specifically for the time spent in the oven, though you're right in that their "total time" of an 1 hour 45 minutes doesn't match the times listed in the recipe. They seem to have left out the 10 minutes spent on mushrooms and 15 minutes of the stew on the stove, for whatever reason. item not reviewed by moderator and published
jjfarren: The one hour, 15 minutes is the actual cooking time (the time the food is in the oven). The recipe also says to combine the flour AND butter together and then add that to the stew. It helps to thicken the liquid and it will not be grainy. item not reviewed by moderator and published
Braising , which is what we are doing here, works better with tougher cuts of meat, like the Chuck. It keeps it from being rubbery as can happen with a leaner meat, or it even falling apart. item not reviewed by moderator and published
I used beef tips, was a little pricey but no waste and was delish! item not reviewed by moderator and published
Why would you want to trim the fat in a recipe that has you cooking in bacon fat. I left the fat on, and it turned out wonderfully. No noticeble fattiness, just smooth and rich. This type of recipe works better with fatty beef. item not reviewed by moderator and published
How long would you cook in slow cooker? item not reviewed by moderator and published
No self respecting "french" cook would make Beef Bourguignon in a crock pot. How can you rate a recipe when you didn't even make it? You're rating your own recipe. item not reviewed by moderator and published
I don't think I've ever seen someone be mean to a complete stranger on a cooking website. Congratulations, you're my first sighting. item not reviewed by moderator and published
I'd be curious to know where she said she was a "French" cook. And really, these sorts of recipes are perfect for a slow cooker. item not reviewed by moderator and published
Flaggcindy - People with jobs often rely on slow cookers to create delicious meals. I'm a middle school science teacher and contrary to your opinion, I DO respect myself. However, I haven't the time to cook everything from scratch and take 4-5 hours doing so. Please refrain from judgement on others who don't have the time to stand by the oven all day. Thank you. item not reviewed by moderator and published
how did you reheat it? Oven? Microwave? item not reviewed by moderator and published
I agree. It was tasty but too salty. I'll alter it too in the future. item not reviewed by moderator and published
Did you use Kosher salt? 1 Tbl of Kosher salt = 1/2 Tbl of regular salt. item not reviewed by moderator and published
Did you actually make this recipe and serve it? My daughter prepared this for our family last night and it was absolutely sublime. It was rich and delicious and everyone at the table raved about it. If you don't care for "boozy" dishes featuring wine and cognac, why are you even messing around with a classic French recipe like Beef Bourguignon where those ingredients are standard? Duh! item not reviewed by moderator and published
it's necessary to cook off spirits, it shouldn't taste like alcohol if it is given a good boil then a long simmer, the key is patience. Whenever I make this or Julia's recipe I make sure to give it time. Often I reduce the wine on the stove for a little while longer before adding the beef and putting in the oven. The proper taste is more on the lines of a nice onion soup stock, it should not taste boozy. item not reviewed by moderator and published
Was the beef covered by the cooking liquid sufficient for it to cook properly? If the liquid does not cover the meat or it cooks off and the meat is exposed, this will reduce the effectiveness of the braise. My guess is the beef was not tender because it was not braised long enough. item not reviewed by moderator and published
Sally, grass fed beef, while delicious,is typically very lean. A cheaper cut of meat like chuck, or one with marbled fat in the meat (grain fed) will yield you a very tender and flavorful final dish. item not reviewed by moderator and published
Good question. I had the same one. Anyone try both? I kind of think the whole idea of a bourguignon is that you don't have to use an expensive cut of meat. A whole filet is almost too good to not just cook as is. item not reviewed by moderator and published
The filet version is very expensive, so the chuck version is simply a less expensive way to make essentially the same thing. They are both delicious. NO, you cannot cook them for the same length of time. The filet is naturally tender and has to be BARELY cooked through--filets get tough and dry if overcooked. The chuck is naturally tough and is a braising meat, so you cook it for a couple of hours in the sauce until it falls apart. Both ways are great. item not reviewed by moderator and published
Had a pound of stew meat and over a pound of lean trimmings from a whole tenderloin I trimmed and prepared for Christmas dinner. Browned then braised the stew meat for an hour and a half in the original recipe, then browned and added the tenderloin pieces at the end of the braise. Both meats were cooked perfectly. Fabulous! item not reviewed by moderator and published
Another way to make a paste is put flour in a small bowl - whatever the amount.. then add double in cold water. Whisk it really well and then whisk it into anything you want to thicken. If it's not more then a 1/4 cup of water/flour mixture it will not alter the taste of your dish. item not reviewed by moderator and published
Even better to make the thickener--make your flour/butter paste and then add the hot sauce from the dish (in a separate little bowl) until it's thinner, then add to the sauce. Avoid using water--just dilutes your flavors. item not reviewed by moderator and published
Use brandy if you don't want to pay for expensive cognac. That's what I did. It's still very delicious. I think the brandy really adds the richness that the French had in mind when the dish was developed. item not reviewed by moderator and published

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