Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa | Food Network

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Cook 0.5 pounds of bacon in 1 tablespoon of oil until crispy, then remove and set aside, leaving the fat in the pan.

Cut 2.5 pounds of Chuck beef into cubes, dry them, and season with salt and pepper.

Brown the beef in a single layer in the pan, then remove and set aside with the bacon, saving the juices.

Add 1 pound of chopped carrots to the pan with the beef juices and cook for about 10 to 15 minutes until tender.

Add 2 large yellow onions, 1 tablespoon of salt, and 2 teaspoons of freshly ground pepper to the pan and sauté for about 15 minutes until the onions are browned.

Add 2 cloves of chopped garlic to the pan and stir for 1 minute.

Pour in 1 cup of cognac and flame it to burn off the alcohol, then add all the beef and bacon back into the pan.

Add a whole bottle of red wine and enough beef broth to almost cover the meat, then add 1 tablespoon of tomato paste and fresh thyme.

Transfer the pot to the oven and cook at 250 degrees for 1 hour and 15 minutes.

While the beef is cooking, clean and slice 1 pound of mushrooms, then sauté them in 2 tablespoons of butter over high heat for about 10 minutes until tender.

To thicken the stew, mix 2 tablespoons of butter with 3 tablespoons of flour until combined, then add it to the stew and cook for a bit to thicken.

Add frozen small whole onions to the stew and mix in the sautéed mushrooms, letting it simmer for about 15 minutes until flavors meld.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens