This Beef Bourguignon recipe has been my go-to for years, adapted from Ina Garten with a few personal tweaks that make it absolutely perfect. Paired with my grandmother's buttermilk biscuits, it's comfort food at its finest.
Why This Recipe Works
After scouring countless cookbooks, I found this recipe that strikes the perfect balance between being approachable and absolutely delicious. The key is using quality ingredients - good wine, fresh herbs, and beef from your local butcher.
Essential Ingredients
- 1 tablespoon good olive oil
- 10 ounces smoked bacon, cut into pieces
- 2 and 1/2 pounds chuck beef, cut into 1 inch cubes (go to your local butcher, you will thank me later)
- Kosher Salt (Diamond is the brand I use)
- Fresh ground black pepper
- 1 pound carrots, sliced and cut into 1 inch chunks
- 2 sweet onions, sliced
- 2 teaspoons chopped garlic, about 3 cloves
- 1/2 cup Cognac (use the best you can find, never cook with bad alcohol)
- 1 bottle good dry red wine (Pinot Noir is my wine of choice)
- 2 cups beef broth
- 1 tablespoon tomato paste (I buy the paste in the tube)
- 3 tablespoons flour
- 1 teaspoon fresh thyme leaves (fresh is best)
- 4 tablespoons unsalted butter at room temperature, divided
- 1 pound frozen whole onions (the small ones in a bag)
- 1 pound cleaned mushroom caps, sliced
- Chopped parsley for garnish
Step-by-Step Cooking Method
Getting Started
Preheat your oven to 250°F. Heat the olive oil in a large Dutch oven (Staub is my pot of choice). Add the chopped bacon and cook over medium heat until slightly brown. Remove the bacon with a slotted spoon to a paper towel lined plate.
Searing the Beef
Dry the beef cubes with a paper towel and salt and pepper thoroughly. Working in batches, sear the beef in the hot oil for 3 minutes, turning to brown on all sides. Move all seared beef to a plate and set aside.
Building the Flavor Base
Add the carrots, onions, 1 tablespoon of salt and 2 teaspoons of ground pepper to the Dutch oven. Cook in the beef fat for 15 minutes. Add the garlic and cook for another minute. Add the Cognac and light the liquid with a match to burn off the alcohol. Be careful with this step - stand back from the flame!
The Braising Process
After the flame is gone, add the beef back into the Dutch oven. Pour in the bottle of wine and beef broth to almost cover the meat. Add the tomato paste and fresh thyme. Bring to a simmer, cover with a tight fitting lid and place in the oven for 1 hour and 15 minutes-ish. The meat and vegetables will be done when pierced with a fork and tender to the touch.
Final Touches
Mix together 2 tablespoons of butter and flour in a small bowl, stir into stew. Add the frozen onions. Sauté the mushrooms in the remaining butter and add to stew after the slices have browned. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Taste and add salt and pepper if needed.
My Grandmother's Buttermilk Biscuits
The perfect accompaniment to this rich stew is my grandmother's buttermilk biscuit recipe - a family treasure that's been passed down through generations. These tender, flaky biscuits are ideal for soaking up every drop of that incredible wine sauce.
Get the Family Recipe
You can find my grandmother's authentic buttermilk biscuit recipe here - it's the perfect complement to this hearty Beef Bourguignon.
Serving Suggestions
Serve over my grandmother's buttermilk biscuits or toasted sourdough bread, garnished with chopped parsley. You may want to serve the stew in a bowl with the bread on the side - that would be a great idea too.
Wine Pairing
Since we use a full bottle of Pinot Noir in the cooking, serve the same wine alongside for the perfect pairing. The flavors will complement beautifully.