Ina Garten Recipe Is Her flawless Beef Bourguignon

Ina Garten's Beef Bourguignon ~ the ultimate homey dish from the Queen of comfort food herself! This easy beef stew volition quickly become a family favorite.

I have to say right upward front that I am a trivial biased…Ina Garten is by far my chef. She'southward like Martha without the ego, Julia without 'the voice' and the crazy techniques, Nigella without the suggestive spoon licking,  Rachel without the hyper-chatter, and Paula without the gooey this and gooey that. She'south kinda perfect. In a good manner.

I could take chosen a one thousand thousand unlike dishes to make in honor of Ina, simply I chose Beef Bourguignon because it represents a lot of what she'south all almost. I would classify Ina'due south style as elementary, classic American comfort nutrient, influenced by a passion for French life and cuisine. She and her husband Jeffrey made a four month sojourn to France early in their matrimony that inspired a lifelong honey of all things French. Throughout her career Ina has explored French cooking and has infused a French mental attitude towards food into her classic American dishes. Here she's taken the venerable Beef Bourguignon, a dish that Julia Child taught us to make in excruciating detail, and simplified it… made information technology more friendly.

Her recipes are so well loved that they have a tendency to morph into family unit favorites and get then entrenched in our kitchens that we merits them every bit our own…her Parmesan Chicken has get one of 'my' signature dishes, the mode and then many recipes from the Joy of Cooking or Fannie Farmer have been been assimilated into our nutrient culture over the generations. Function of the reason for this is that Ina's recipes are nigh always foolproof. You tin can count on them.

For me, anyway, the appeal of Ina's cooking fashion is that information technology'due south not overly 'branded'; it'southward not regional, set up in 30 minutes, diet-friendly or swimming in butter. From coconut cupcakes and lemon curd to lentil soup, information technology's real food for real people, and any Ina is cooking is ever exactly what I feel similar eating.

But Ina's franchise is as much about a lifestyle as it is about recipes. It's the dreamy Hamptons New York earth of cute lilliputian butcher shops, cheese mongers and creative florists whom Ina calls upon to assistance her craft parties, gatherings, or even merely a special dinner for two. It's a world where y'all walk outside your kitchen door into a sprawling herb garden, your adoring married man (and biggest fan) is always arriving home from work or a business trip but in time for his favorite perfectly roasted craven, and neighbors popular over eager to castling something astonishing in exchange for a batch of your brownies.

And somehow Ina manages to convey all this without a hint of superiority or entitlement. Maybe it'due south her self-effacing giggle, that adorable upturned nose, or the swing of her impossibly shiny bob. She's your honey friend next door, the aunt you always wanted, your best inner cocky.

Did I mention that I beloved Ina?

For more of Ina inspired recipes on the blog…

• INA GARTEN'S MUSTARD ROASTED CHICKEN
• 1770 HOUSE MEATLOAF
• LEMON CHICKEN SALAD WITH BUTTERMILK DRESSING
• INA GARTEN'S Kokosnoot CUPCAKES

Ina Garten's Beefiness Bourguignon

Ina Garten'southward Beefiness Bourguignon ~ the ultimate homey dish from the Queen of comfort food herself!  This easy beef stew will quickly get a family favorite.

Course dinner

Cuisine French

Prep Fourth dimension 10 minutes

Cook Time 1 hour 45 minutes

Yield half-dozen servings

Melt Way Prevent your screen from going nighttime

• 1 tablespoon good olive oil
• 8 ounces dry out cured heart cut applewood smoked bacon diced
• ii 1/2 pounds chuck beef cut into one-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
• one/2 cup Cognac
• 1 750 ml. bottle expert dry out red wine such equally Cote du Rhone or Pinot Noir
• 1 can 2 cups beef goop
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves 1/2 teaspoon dried
• 4 tablespoons unsalted butter at room temperature divided
• three tablespoons all-purpose flour use a gluten free flour or thickener if desired
• i pound frozen whole onions
• 1 pound fresh mushrooms stems discarded caps thickly sliced

• Set oven to 250F

• Estrus the olive oil in a large Dutch oven. Add the salary 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.

• Dry the beef cubes with paper towels and then sprinkle them with table salt and pepper. In batches in single layers, sear the beef in the hot oil for iii to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the salary and continue searing until all the beef is browned. Prepare 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 fifteen minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and melt for 1 more infinitesimal. Add the Cognac, stand back, and ignite with a match to burn off the booze. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus plenty beef broth to almost cover the meat. Add together the tomato paste and thyme. Bring to a simmer, comprehend the pot with a tight-plumbing equipment lid and place it in the oven for nigh 1 one/4 hours or until the meat and vegetables are very tender when pierced with a fork.

• Combine two 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 and then add to the stew. Bring the stew to a boil on elevation of the stove, and so lower the heat and simmer for 15 minutes. Season to taste.

The nutritional information for recipes on this site is provided equally a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 Notes: I was too chicken to ignite the cognac, I just let it evaporate 'naturally'. I also added the carrots along with the mushrooms towards the end of the cooking procedure instead of in the kickoff with the onions. I actually don't like mushy carrots. I skipped the bacon (I was out) and used one-half the bottle of wine. It all turned out wonderfully.

Don't forget to pin Ina Garten's Beef Bourguignon!

s

Sue Moran

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To become you fired upwards about good nutrient and give you the tools to make it yourself. My recipes are never fussy and ever heady ~ there are 2,000 and counting on the blog!

brownaboaccon.blogspot.com

Source: https://theviewfromgreatisland.com/beef-bourguignon-ina-garten-39-on-gourmets-list-of-women-game-changers/

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