This is comfort food at it's best. Beef Bourguignon is a slow-cooked beef served over a bed of creamy mashed potatoes.
My nephew is home from college and he loves a good meal. We have long bonded over food and great conversation. It's a perfect combo, I love to cook and he loves to eat. Seriously, though since he was sitting in a high chair we have been gathering around the table.
Comfort food is warm, filling and a bit nostalgic. Their idea of comfort food is most always beef. 2020 certainly makes us crave a bit of comfort and escape from our days.
I launched my catering company years ago on one Ina Garten recipe. It was a Filet of Beef with Gorgonzola sauce. People ate seconds and drank the sauce. It was not healthy but delicious. Every job I served that dish brought me multiple bookings. So when looking for a Beef Bourguignon recipe, I went looking for hers.
This is the first Ina recipe that needed a tweak. As I read the recipe, I wondered if the cooking time was too short but Ina's recipes are notoriously on point. You pretty much can guarantee they will turn out. Had I looked through the reviews I would have noticed comment after comment about the cooking time not being right.
In the end I made a few changes and it was delicious, but my nephew ate Five Guys as he didn't have the time to wait for it to finish. True and sad story.
This type of meal makes for delicious left overs. Serve on a slice of toasted bread or with some warm noodles. It fills your home with a fragant and comforting aroma.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #advinthekitchen on Instagram.
- 1 tablespoon good olive oil
- 1 tablespoon butter
- 4 slices applewood smoked bacon, sliced in ½"
- 2 pounds chuck beef cut into 1-inch cubes
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 4 large carrots, sliced
- 1 yellow onions, sliced
- 2 teaspoons chopped garlic, 2 cloves
- ½ cup Cognac
- ½ 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 2 cups low sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves, ½ teaspoon dried
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 4 sliced shallots
- 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 ¼ 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 shallotss. 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, ladle over mashed potatoes.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g