Ina Garten Beef Bourguignon
Servings 6
Calories 356kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces of diced dry-cured center-cut apple wood-smoked bacon
- 1-inch cubes of 2 1/2-pound thick chuck beef
- kosher salt, to taste
- Black pepper freshly ground, to taste
- 1 IB of carrots, cut into 1-inch sections diagonally
- 2 sliced yellow onions
- 1 teaspoon minced garlic (2 cloves)
- 1/2 cup optional cognac
- 1 bottle (750 ml) of premium vinegar (or dry red wine such as Cote du Rhone or Pinot Noir)
- 2 cups of beef stock
- 1-tablespoon tomato paste
- 1 teaspoon (or 1/2 teaspoon) of fresh thyme leaves
- 4 tablespoons of unsalted butter, split, at room temperature
- All-purpose flour, 3 tablespoons
- 1 lb of whole frozen onions
- 1 IB of fresh mushrooms with the stems removed and the caps thickly sliced
Instructions
- Preheat oven to 250 F
- In a Dutch oven or saucepan, warm the olive oil
- Bacon takes 10 minutes to brown over medium heat
- Spoon the bacon onto a plate
- Salt and pepper the meat cubes after patting them dry. Adding rosemary or oregano is optional
- In small batches, brown the meat in heated oil for 3 to 5 minutes. Bacon oil
- Beef and bacon are slotted onto a tray
- Season carrots and onions. 10 to 15 minutes until browned
- Cook garlic for 1 minute
- Add cognac and vinegar (or red wine)
- Return beef, bacon, and juices to the pot
- Add beef broth to cover the meat
- Add Paste and thyme
- Bring the stew to a simmer, cover firmly, and bake for 1-4 hours
- 2 tbsp. butter and flour into stew
- Incorporate frozen onions
- Add 2 tbsp. butter-browned mushrooms to stew
- Boil the stew, then simmer it for 15 minutes
- Adjust seasonings as needed
- Toast the bread to serve. Garlic-rub each slice on 1 side
- Pour stew over bread and top with parsley