Mouthwatering Ina Garten’s Beef Bourguignon Recipe

Beef bourguignon has always seemed like one of those fancy French dishes that’s way too complicated for a regular Tuesday night. I used to think it required some sort of culinary degree to pull off. But then I discovered Ina Garten’s version, and everything changed.

Ina has this magical way of taking intimidating recipes and making them totally doable for home cooks like us. Her beef bourguignon doesn’t skip any of the rich, wine-braised goodness that makes this dish so special, but she breaks it down into simple steps that actually make sense. Plus, most of the work happens in the oven while you’re doing other things.

The best part? This recipe makes your house smell like a cozy French bistro. My kids always know something good is happening when they walk in the door and catch that aroma. It’s the kind of meal that makes any night feel special, even if you’re just wearing your favorite sweatpants.

What Kind of Beef Should I Use?

Chuck roast is absolutely the way to go for beef bourguignon, and it’s what Ina calls for in this recipe. This cut comes from the shoulder area of the cow and has just the right amount of marbling and connective tissue that breaks down beautifully during the long, slow cooking process. You’ll want to ask your butcher to cut it into 1-inch cubes, or you can do it yourself at home with a sharp knife. Avoid leaner cuts like sirloin or tenderloin since they’ll dry out and become tough when braised for hours. The chuck might look a bit tough and chewy when raw, but trust the process – it transforms into incredibly tender, flavorful pieces that practically fall apart with a fork.

Options for Substitutions

This classic French dish has some room for swaps, though a few ingredients are pretty essential:

• Chuck beef: Chuck roast is really the best choice here since it becomes tender during the long braising process. You could try beef short ribs or brisket, but avoid lean cuts like sirloin as they’ll turn tough.
• Red wine: A good Burgundy is traditional, but any dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon will work. Don’t skip the wine entirely – it’s what makes this dish special.
• Cognac: If you don’t have Cognac, brandy works perfectly. In a pinch, you can use an extra 1/2 cup of the red wine, though you’ll lose some of that rich flavor.
• Applewood smoked bacon: Any thick-cut bacon will do the job. Pancetta or even diced salt pork can work as substitutes, just adjust the salt in the recipe accordingly.
• Frozen pearl onions: Fresh pearl onions are great if you don’t mind the peeling work. You can also use regular yellow onions cut into chunks, though the presentation won’t be quite as neat.
• Fresh mushrooms: Button, cremini, or baby bella mushrooms all work well. If using dried mushrooms, rehydrate them first and save the soaking liquid to add extra flavor to the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef bourguignon is rushing the browning process – properly searing the beef cubes in small batches creates a rich, deep flavor that forms the foundation of the dish, so don’t overcrowd the pan or you’ll end up steaming the meat instead. Another common error is using cheap wine or skipping the cognac, since the alcohol burns off during cooking and leaves behind concentrated flavors that make all the difference in this classic French dish. Make sure to cook the flour with the vegetables for at least two minutes to eliminate any raw flour taste, and resist the urge to lift the lid frequently during the long braising process, as this releases precious steam and can make your beef tough instead of fork-tender. Finally, taste and adjust the seasoning at the end – this dish needs a good amount of salt and pepper to bring all those rich flavors together.

What to Serve With Beef Bourguignon?

This rich, wine-braised beef practically begs for something starchy to soak up all that incredible sauce. Creamy mashed potatoes are my go-to choice, but buttery egg noodles or crusty French bread work just as well for mopping up every bit of that flavorful gravy. Since beef bourguignon is already pretty hearty with all those tender vegetables, I like to keep sides simple – maybe just a crisp green salad with a light vinaigrette to cut through the richness. The dish is filling enough on its own, so you really don’t need much else besides something to help you enjoy that amazing sauce!

Storage Instructions

Store: Beef bourguignon actually gets better after a day or two in the fridge! Store it in an airtight container for up to 4 days. The flavors really meld together beautifully, making it perfect for meal prep or entertaining when you want to cook ahead.

Freeze: This hearty stew freezes wonderfully for up to 3 months in freezer-safe containers or bags. I like to portion it out into family-sized servings so I can thaw just what I need. Just make sure to cool it completely before freezing to maintain the best texture.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave on medium power, but I find the stovetop gives better results. Add a splash of beef broth if it seems too thick after reheating.

Preparation Time	30-60 minutes
Cooking Time	120-180 minutes
Total Time	150-240 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 220-250 g
• Fat: 250-290 g
• Carbohydrates: 170-200 g

Ingredients

For the beef stew:

• 1 (750ml) bottle red wine (for deglazing)
• 2 1/2 lb chuck beef (cut into 1-inch cubes for even cooking)
• 1 lb carrots (cut diagonally into 1-inch chunks)
• 1 lb button mushrooms (thickly sliced, stems discarded)
• 1 lb frozen pearl onions (adds sweetness to the braise)
• 3 tbsp all-purpose flour (I use King Arthur)
• 1 tbsp olive oil
• 1 can beef broth
• 1/2 cup cognac (or brandy, for depth of flavor)
• 1 tbsp tomato paste
• Kosher salt, to taste
• 2 yellow onions (sliced into 1/2-inch thick rings)
• 4 tbsp unsalted butter, divided (I use Kerrygold for richness)
• 2 tsp minced garlic (freshly minced preferred)
• Fresh ground black pepper, to taste (freshly ground for better flavor)
• 8 oz applewood smoked bacon (center-cut, diced into 1/4-inch pieces)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

For serving:

• 1/2 cup fresh parsley (optional, adds fresh brightness)
• Country or sourdough bread (toasted or grilled)
• 1 garlic clove (for rubbing bread)

Step 1: Prepare Mise en Place and Season the Beef

• 2 1/2 lb chuck beef, cubed
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 2 yellow onions
• 1 lb carrots
• 1 lb button mushrooms
• 8 oz applewood smoked bacon
• 2 tsp minced garlic

Pat the beef cubes completely dry with paper towels—this is crucial for achieving a good brown crust rather than steaming the meat.

Season generously all over with kosher salt and freshly ground black pepper.

While the beef rests, prepare your vegetables: slice the yellow onions into 1/2-inch rings, cut carrots diagonally into 1-inch chunks, thickly slice the mushrooms (discarding stems), dice the bacon into 1/4-inch pieces, and mince the garlic.

Having everything prepped before you start cooking will keep the workflow smooth and prevent the meat from sitting around too long after browning.

Step 2: Brown the Beef and Build the Flavor Base

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• browned beef from Step 1
• 8 oz applewood smoked bacon
• 2 yellow onions, sliced

Heat the olive oil and 2 tablespoons of butter in a large heavy-bottomed pot over medium-high heat until shimmering.

Working in batches to avoid overcrowding (which steams rather than browns the meat), sear the beef cubes until deeply browned on all sides, about 3-4 minutes per batch.

Transfer the browned beef to a plate.

In the same pot, cook the diced bacon until golden and crispy, then add the sliced onions and cook until softened and beginning to caramelize, about 5-7 minutes.

I like to let the onions get a little color here—it builds a richer, deeper flavor foundation for the whole braise.

Step 3: Create the Sauce Base with Cognac and Aromatics

• 2 tsp minced garlic
• 3 tbsp all-purpose flour
• 1/2 cup cognac
• 1 tbsp tomato paste
• 1 can beef broth
• 1 bottle red wine
• 1 tsp fresh thyme leaves
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Add the minced garlic to the bacon and onion mixture and cook for about 1 minute until fragrant.

Sprinkle the flour evenly over the mixture and stir well to coat everything, cooking for 2 minutes to create a roux that will thicken the braise.

Pour in the cognac and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot—this is where all the accumulated flavor lives.

Stir in the tomato paste until fully incorporated, then add the beef broth, red wine, fresh thyme, and salt and pepper to taste.

Return the browned beef to the pot along with any accumulated juices from the plate.

Step 4: Braise the Beef and Carrots Low and Slow

• beef and sauce mixture from Step 3
• 1 lb carrots, cut diagonally

Arrange the carrot chunks on top of the beef, cover the pot with a lid, and reduce the heat to low.

Simmer gently for about 2 hours, stirring occasionally, until the beef is fork-tender and the carrots are cooked through.

The low, gentle heat is essential here—a rolling boil will make the meat tough and stringy.

While the braise is simmering, you have time to prepare the mushrooms and pearl onions for the final step.

Step 5: Sauté the Mushrooms and Pearl Onions

• 2 tbsp unsalted butter
• 1 lb button mushrooms, sliced
• 1 lb frozen pearl onions
• Kosher salt, to taste
• Fresh ground black pepper, to taste

In a separate large skillet, heat the remaining 2 tablespoons of butter over medium-high heat.

Add the sliced mushrooms and cook undisturbed for about 3 minutes to develop color, then stir and continue cooking until they’re golden and any liquid has evaporated, about 5-8 minutes total.

I find that giving the mushrooms a chance to sit still in the pan creates much better browning than constant stirring.

Add the frozen pearl onions (no need to thaw them) and continue cooking until they’re golden and heated through, about 5-7 minutes longer.

Season with salt and pepper to taste.

Step 6: Finish and Combine

• beef and carrot braise from Step 4
• sautéed mushrooms and pearl onions from Step 5

After the beef has simmered for 2 hours and is tender, remove the lid and gently stir the sautéed mushrooms and pearl onions from Step 5 into the beef braise.

Simmer uncovered for another 20-30 minutes to meld the flavors and allow some of the liquid to reduce slightly.

Taste and adjust seasoning as needed with additional salt and pepper.

Step 7: Prepare Garlic Toast and Serve

• Country or sourdough bread
• 1 garlic clove
• 1/2 cup fresh parsley

While the final simmer is happening, slice and toast the country or sourdough bread until golden and crispy.

Rub each warm toast slice with the cut garlic clove so the raw garlic flavors the bread.

Ladle the beef bourguignon into bowls and serve over the garlic toast.

Garnish with fresh parsley if desired for a pop of color and brightness.