November 7, 2023

My take on Beef Bourguignon


It’s like this: The fall season calls for Beef Bourguignon. It just does.

This is the easiest one-pot meal you’ve ever seen in your life. Don’t be fooled by the fancy name.

I use Ina Garten’s recipe as a base — and it is divine. You cannot possibly mess it up and everyone loves it — your pickiest eater will gobble this down like a piggy.

Do the steps like she says. The meat searing, the seasoning of every layer.

What I change:

  • I omit the Cognac because WHO HAS COGNAC??
  • I also cook the whole thing at 300 degrees Fahrenheit for closer to two hours. I think the meat needs that heat and time to break down more.
  • Like Ina suggests, definitely toast thick slices of sourdough in the oven, rub each piece with cut raw garlic, and ladle the whole delightful stew on top. BUT, you could also serve over mashed potatoes or egg noodles or just nothing because it’s so delectable.

(LOOK AT ME CHALLENGING THE BAREFOOT CONTESSA. Maybe I should drive to the Hamptons and we can have a cook off. Jeffrey can judge. We’ll feed it to the neighbors, Hans and Remington the III.)

Also, yes, that is a full bottle of wine it calls for, and if you lessen that quantity, may God have mercy on your soul.

Your house will smell like heaven and if you make enough, you can eat it tomorrow when it is twice as good. Plus you just made French food so now you are very special and worthy of praise. Collect your accolades at the city gates.

Here is a recipe card (or just use Ina Garten’s and make the above modifications, if you so desire):

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