ina garten beef bourguignon recipe

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ina garten beef bourguignon recipe
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The Best ina garten beef bourguignon recipe

I have been cooking Ina Garten beef bourguignon for years, and it is still the one dish I make when I want dinner to feel like an occasion without giving up my whole Saturday. Her version keeps the ingredient list manageable and the method simple enough that I can shop for it on a regular grocery run, and still sit down to something that tastes slow cooked. The beef goes into the oven and comes out tender, the sauce reduces to a deep, glossy brown, and the house smells like wine and onions well before anyone sits down.

My kids were unsure the first time I served it, mostly because it looks like a stew and they have opinions about stew. They came around fast. Now they ask when I am making it again, and my son picks out the mushrooms before I even get the plates on the table. My husband takes his with mashed potatoes and spoons extra sauce over the top, which I think is the right call.

I make it for Sunday dinner, for holidays, and for the nights when I want a real meal instead of something thrown together. It reheats well, so I often cook it a day ahead. I am not going to pretend it is a light dish. What it does have is real food in it, beef for protein and iron, plenty of carrots, onions, mushrooms, and garlic, and a sauce built from stock and wine rather than a can. That matters to me more than counting anything.

Classic Beef Bourguignon

Classic Beef Bourguignon

4.7 from 1914 votes

Chunks of beef chuck braise slowly in red wine with bacon, carrots, and onions until they fall apart at the touch of a fork. Mushrooms and pearl onions get browned separately and folded in at the end so they keep their shape and flavor.

Prep Time30 mins
Cook Time2 hrs 45 mins
Resting Time0 mins
Total Time3 hrs 15 mins
Servings: 6Cuisine: InternationalCalories: 640 kcal

🥘Ingredients

For the Beef and Braise

3 lbs beef chuck, cut into 1-inch cubes
6 oz bacon, diced
2 tbsp olive oil
1 tbsp kosher salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
3 tbsp all-purpose flour
1 tbsp tomato paste
2 cloves garlic, minced
1 bottle (750 ml) dry red wine, such as Pinot Noir
2 cups beef broth
1 tsp fresh thyme leaves
2 dried bay leaves

For the Vegetables

1 lb carrots, peeled and cut into 1-inch rounds
2 medium yellow onions, chopped
1 lb cremini mushrooms, quartered
10 oz frozen pearl onions, thawed
2 tbsp unsalted butter

For Serving

2 tbsp chopped fresh parsley
Crusty bread or mashed potatoes

👨‍🍳Directions

1Pat the beef cubes dry with paper towels and season all over with the kosher salt and black pepper. Let them sit at room temperature while you prep the vegetables. Preheat the oven to 325°F.
2Set the Dutch oven over medium heat and add the bacon. Cook, stirring occasionally, until the fat renders and the pieces are crisp and browned, 8 to 10 minutes. Lift the bacon out with a slotted spoon and set aside on a plate.
3Working in three batches so the pan stays hot, add the beef in a single layer and sear until deeply browned on two sides, 4 to 5 minutes per batch. Add a splash of olive oil if the pan looks dry. Transfer each batch to the plate with the bacon.
4Add the carrots and chopped onions to the pot with a pinch of salt. Cook over medium heat, scraping up the browned bits, until the onions soften and start to color, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
5Push the vegetables to the side and add the tomato paste. Cook it for 1 minute, then stir it into the vegetables. Return the beef and bacon to the pot along with any juices on the plate and sprinkle the flour over everything. Toss to coat and cook for 2 to 3 minutes to take the raw edge off the flour.
6Pour in the wine and beef broth, add the thyme and bay leaves, and stir well. The liquid should come about three-quarters of the way up the beef; add a little more broth if it does not. Bring to a gentle simmer on the stovetop.
7Cover the pot and slide it into the oven. Braise for 2 hours, until the beef shreds easily when pressed with a fork. Check once at the 90-minute mark and add broth if the liquid has cooked down too far.
8While the beef braises, melt the butter in a skillet over medium-high heat. Add the mushrooms and pearl onions and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Season lightly with salt and pepper and set aside.
9Take the pot out of the oven and set it over medium-low heat on the stovetop. Fish out the bay leaves, then stir in the mushrooms and pearl onions. Simmer uncovered for 10 to 12 minutes, until the sauce coats the back of a spoon. If it still looks thin, mash a few pieces of carrot against the side of the pot to help thicken it.
10Taste and adjust the salt and pepper. Scatter the parsley over the top and serve hot with crusty bread or mashed potatoes to soak up the sauce.

🔧Equipment

6- to 7-quart Dutch oven with lid
Chef’s knife and cutting board
Slotted spoon
Tongs
Wooden spoon
Measuring cups and spoons
Small skillet

📊Nutrition Facts (per serving)

🔥Calories: 640 kcal🧈Total Fat: 34g💛Saturated Fat: 13g❤️Cholesterol: 135mg🧂Sodium: 820mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 45g

📝Notes

Tips: Chuck roast is the right cut here because the marbling breaks down during the long braise; lean cuts like stewing round turn dry and stringy. Browning the beef in small batches is the step that builds the deepest flavor, so give each piece room in the pot. The stew tastes better on day two, so cool it uncovered for 30 minutes, refrigerate, and reheat gently on the stovetop the next day. If you want to skip the wine, replace it with an equal amount of beef broth plus 1 tablespoon red wine vinegar.

Watch Video Of How Classic Beef Bourguignon Works

I make this beef bourguignon whenever we have people over, and it always works whether it is a holiday dinner or a random Sunday when the family shows up hungry. The pot feeds a crowd, most of it can be done ahead, and everyone leaves the table happy. It is the kind of meal that feels special without turning your day into a cooking project.

❓ Frequently Asked Questions About Beef Bourguignon

1. Can I make Ina’s beef bourguignon ahead of time?

Yes, and it’s arguably better that way. Braises deepen in flavor as they sit, so cool the pot, refrigerate it for up to three days, and reheat gently on the stovetop over low heat, stirring now and then. If the sauce has firmed up in the fridge, loosen it with a splash of stock or wine as it warms.

2. What kind of wine should I cook with, and can I leave it out?

Use a dry red you’d actually drink, such as a Burgundy, Pinot Noir, or a fruity Côtes du Rhône. Skip anything labeled “cooking wine,” which tends to be salty and thin. The wine is the backbone of the dish, so leaving it out changes the result considerably; if you need an alcohol-free version, replace it with extra beef stock plus a tablespoon or two of red wine vinegar for acidity.

3. Which cut of beef works best?

A well-marbled chuck roast is the reliable choice for a long braise, since the connective tissue breaks down into a silky sauce. Some versions of the recipe call for a more tender cut and a shorter cook time, so check the timing in whichever version you’re following. Either way, cut the pieces into even chunks and pat them dry before searing so they brown rather than steam.

4. Can I freeze the leftovers?

It freezes well for up to three months in an airtight container. Thaw overnight in the refrigerator and reheat slowly on the stovetop. If your version includes potatoes, know that they can turn grainy after freezing, so you may want to freeze the stew without them and cook fresh potatoes when you reheat.

5. My sauce came out thin. What went wrong?

Usually the pot was covered too tightly during braising or the liquid never had a chance to reduce. Uncover the pot and simmer for 15 to 20 minutes to concentrate the sauce. For a faster fix, mash a tablespoon of soft butter with a tablespoon of flour and whisk it in a little at a time, or stir in a cornstarch slurry and simmer until it thickens.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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