Beef Bourguignon

This beef bourguignon is the perfect cold weather meal. Full of slow cooked beef in a rich red wine sauce and perfect when eaten by the fire. You’ll love this comforting dish!

It’s cold and windy in New York.  Last night we had a blizzard and outside it’s a winter wonderland. This morning Mr.NN and I woke up and went outside to assess the damage. Of course, I couldn’t resist diving into the snow drifts 🙂 It made me feel like a kid again!

Now onto the stew! It’s delicious – trust me.  It’s an Ina Garten recipe…love that woman! I have yet to make one of her recipes that I did not immediately fall in love with.  I served this meal with a delicious mixed green salad and fresh bread. It was perfect.


Beef Bourguignon:

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 stock
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter – room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms – stems discarded, caps thickly sliced


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. Serve in large bowl.

Source: Ina Garten

13 Responses to “Beef Bourguignon”

  1. #
    Jessica — December 27, 2010 at 4:20 pm

    This looks so comforting and delicious! Glad you are staying warm and safe during the blizzard!!

  2. #
    Joanne — December 27, 2010 at 8:24 pm

    I saw these pics on facebook and they made me so happy! I didn’t do ANY playing in the snow today but it’s basically all been plowed here in Manhattan. Sigh. Someday.

    This beef bourguignon looks like the perfect way to stay warm!

  3. #
    Jen_from_NJ — December 27, 2010 at 9:23 pm

    Perfect snowy day meal! I’m glad that you are enjoying the snow!

  4. #
    Kerstin — December 27, 2010 at 11:20 pm

    Looks like the perfect way to warm up after conquering all that snow – yum!

  5. #
    grace — December 28, 2010 at 5:07 am

    the only thing that motivates me to venture out into the snow is the promise of a hot, steaming bowl of soup or stew waiting for me on the other side!

  6. #
    marla {family fresh cooking} — December 28, 2010 at 7:57 am

    How cute are you in that snow!! Looks cold & like lots of fun. I have never had Beef Bourguignon but I am sure I would love it with all of those tasty ingredients. Hope you are staying warm! xo

  7. #
    Emily @Cleanliness — December 28, 2010 at 9:35 am

    Perfectly comforting during this snowy and blustery time!

  8. #
    Heavenly Housewife — December 28, 2010 at 11:56 am

    I bet that is soooooo good. I’d love to come home to that after walking back in the cold. This is the perfect winter food.
    *kisses* HH

  9. #
    biz319 — December 28, 2010 at 3:22 pm

    Wow, 1/2 a cup of congac seems like a lot, but it looks homey and delicious! While I left the house this morning in 11 degree temps with a windchill of 2, we are supposed to have a high of 50 on Friday – weird!
    Enjoy the snow!

  10. #
    Katerina — December 29, 2010 at 10:33 am

    This is a lot of snow. This beef sure is the best way to keep your energy levels up.

  11. #
    5 Star Foodie — December 29, 2010 at 1:40 pm

    Wow, so much snow! The blizzard avoided our area this time 🙂 The beef bourguignon sounds excellent!

  12. #
    Chiara — December 30, 2010 at 7:37 am

    Stew sounds like a great idea right now… thanks for sharing the recipe!

  13. #
    Sue — January 1, 2011 at 11:13 am

    Looks like the perfect meal after coming in from all that snow! Happy New Year!

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