Ina Garten Beef Tenderloin Bourguignon Slow Cooker

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Beefiness bourguignon is considered peasant food. Actually delicious peasant food. The Barefoot Contessa's Beef Bourguignon is my go-to recipe when the temperature drops.

Pin Barefoot Contessa's Beef Bourguignon to make afterward.

When the weather condition gets cold, year after yr I take tried to make a succulent, melt in your mouth beef stew or pot roast. I've used the stovetop, slow cooker, and oven. Nothing has been even close to what hubby and I wanted. In fact, he suggested that I end trying. Sadly, he was right!

So I remembered I had seen The Barefoot Contessa make Beef Bourguignon on Goggle box. I adapted it a scrap omitting mushrooms and serving over mashed potatoes.

But, after I made information technology, hubby said this would do over any pot roast recipe I could ever effort. That's how good it is! It's a very rustic, peasant dish that is full of flavor and just sounds impressive when you say, Beef Bourguignon.

Before I get to the recipe, a few notes. Use a canteen of wine yous would drink. Being in the wine business with my husband, I'm an abet for using what YOU like. My personal favorite is a pinot noir.

I used a 6-quart Dutch oven from Guild, the makers of bandage iron. Information technology's an enameled Dutch oven, but any 6-quart 1 will do.

If y'all've never flambeed a dish before, igniting the cognac is intimidating, there'due south no uncertainty. Hither'due south my method, I cascade in the cognac, wait a minute or two, stand at the ready with the lid, and make my married man light it! He uses one of those flame wands.

The flames will be high. The flames will be many. Panic inside but remain at-home. Oh, did I mention I also accept my fire extinguisher nearby?

Y'all need the booze to burn off. If information technology gets as well much for your fretfulness, cover the pot with the lid. I have an enamel-coated Dutch oven that works well. Don't utilize a drinking glass chapeau either. Yous wouldn't want it shattering under the heat.

Can I exit out the wine and cognac?

Yes, you tin can. But yous will need to substitute something else. If you're concerned about the alcohol content, information technology will fire off. The stew cooks long enough for the alcohol to burn off and by flaming the cognac, the alcohol from it will also burn down off.

What tin can I substitute for wine and cognac in Beef Bourguignon?

The wine and cognac bring a lot of season to the dish so you desire to substitute with flavorful ingredients. Substitute all or part of the red wine with beef goop or stock. Homemade or store-bought is fine. You could also practice have broth and half with and unsweetened juice such as pomegranate or cranberry.

If y'all choose to substitute all broth for the wine, yous also demand to add together a bit of acrid back in. You lot can practise this with a fleck of carmine vino vinegar. No cherry-red wine vinegar? Use balsamic or cider vinegar.

Tips for Making Beef Bourguignon

• Utilize chuck roast.
• Cut the beef into bite-size cubes of similar size.
• Pat the cubes dry before browning.
• Carrots should exist no smaller than i″.
• Use a bottle of wine you would beverage.
• Use a 6-quart Dutch oven or larger.

Don't try to use whatsoever other cut of meat than chuck roast. It has much more than fatty or marbling than I similar, but the fat melts abroad during cooking. Just like magic, making the meat melt in your oral cavity.

What tin can I serve with Ina Garten's Beefiness Bourguignon?

Since this stew is loaded with vegetables, I similar to serve it over mashed potatoes but you lot can besides serve over crusty, toasted sourdough bread, garlic toast, or even buttered noodles. This no-knead sourdough staff of life from my friend Karen'due south Kitchen Stories would be perfect, especially if you have a sourdough starter.

Beefiness Bourguignon Wine Pairing

Since the recipe includes wine, it'due south perfectly acceptable to serve the vino you used. I can't say it enough, use a wine yous similar to drinkable. I'thou not suggesting yous use an expensive bottle if you tin't beget to because there are smashing bottles of wine under $10.

If yous apply a pinot noir in the recipe, serve a pinot noir with it. It does not demand to be from the same winery, though that is better. I wouldn't suggest using a pinot noir and serving a cabernet sauvignon. They take very different flavor profiles.

Usually, I'm not a stickler for red with ruby-red meat and white with poultry and fish but in this case, because there is wine in the dish, you demand to serve a cherry-red wine alongside it.

If like me, you are a fan of the Barefoot Contessa'southward (aka Ina Garten) recipes another favorite is her zucchini pancakes.

Ingredients

• 1 tablespoon good olive oil
• 8 ounces thick cut salary, diced
• 2 ½ pounds chuck beefiness cut into ane-inch cubes
• Kosher common salt
• 1 pound carrots, sliced diagonally into i-inch chunks
• 2 yellowish onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• ½ cup Cognac
• 1 (750ml) bottle good dry red wine such every bit Pinot Noir
• ii cups beef goop
• 1 tablespoon tomato plant paste
• 2 tablespoons unsalted butter at room temperature
• 3 tablespoons flour
• i pound frozen whole pearl onions
• Mashed potatoes or crusty bread, toasted, for serving
• ¼ cup chopped parsley

Instructions

1. Preheat the oven to 250 degrees F.
2. 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 big plate.
3. Dry the beef cubes (it helps them brown) with paper towels so sprinkle them with salt and pepper. In batches in single layers, sear the beefiness 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 bated.
4. Toss the carrots and onions and 1 tablespoon of table 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 melt for 1 more minute. Add the Cognac, stand up back and ignite with a match to fire off the alcohol. (See comments above about doing this.) Put the meat and salary back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost embrace the meat. Add the love apple paste. Bring to a simmer, cover the pot with a tight-plumbing equipment, oven-proof hat and place in the oven for virtually 1 ane /4 hours or until the meat and vegetables are very tender when pierced with a fork. Remove from oven to stovetop.
5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower heat and simmer for 15 minutes. Flavor to taste.

To serve: If serving over bread, toast in toaster or oven. Rub each piece with a cut clove of garlic. Spoon stew over slice of breadstuff and sprinkle with parsley.

If serving with mashed potatoes, spoon a serving of mashed potatoes onto plate and spoon stew over potatoes. Serve hot!

This post was originally published January 5, 2014 and update December 28, 2020.

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Source: https://familyaroundthetable.com/barefoot-contessas-beef-bourguignon/

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