French

Ina's Beef Bourguignon with Pearl Onions and Mushrooms

This takes Ina's faster bourguignon logic and adds enough classic technique to keep the stew feeling truly French: bacon first, beef browned hard, wine and stock reduced properly, and mushrooms finished separately so they stay savory instead of soggy. The final sauce should be glossy, rich, and spoon-ready.

  • Adapted from Ina Garten, Julia Child-informed bourguignon technique, and French bistro braising cues
  • Primary source foodnetwork.com
3 hr Medium cost Serves 6
Gluten-FreeDairy-FreeHigh ProteinSlow-CookedMake AheadComfort Food

At a Glance

Time
3 hr
Serves
6
Cost
Medium
Cuisine
French
Dietary fit
Gluten-Free, Dairy-Free

Instructions

  1. Heat the oven to 325 degrees F. Cook the bacon in a Dutch oven until crisp, then transfer it to a plate. Season the beef with salt and pepper, dust lightly with flour, and brown it in batches in the bacon fat and a little olive oil until deeply colored on multiple sides.
  2. Lower the heat to medium and cook the onion and carrots until they soften and start to caramelize at the edges. Add the garlic and tomato paste and cook for 1 minute, then pour in the wine and scrape the pot clean.
  3. Return the beef and bacon to the pot and add the stock, thyme, and bay leaf. Bring to a simmer, cover, and braise in the oven for about 2 hours until the beef is tender enough to yield easily to a fork.
  4. Near the end, saute the pearl onions and mushrooms in the butter until golden and glazed. Stir them into the stew and simmer uncovered on the stove for 10 to 15 minutes so the sauce reduces and turns glossy.
  5. Taste for salt and pepper, discard the bay and thyme stems, and finish with parsley. Serve when the sauce lightly coats the meat and the onions and mushrooms still keep their shape.

Adaptations

Easy Swap
  • Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
  • Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
  • Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.

How to adapt: Use gluten-free flour or cornstarch if you want a GF version. The dish is naturally dairy-light, and the butter finish can be skipped if needed.

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