Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa | Food Network

Ina's Beef Bourguignon is just about the comfiest meal ever! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jVv0xX Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Beef Bourguignon RECIPE COURTESY OF INA GARTEN Level: Intermediate Total: 1 hr 45 min Prep: 30 min Cook: 1 hr 15 min Yield: 6 servings Ingredients 1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-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) 1/2 cup Cognac 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir 1 can (2 cups) beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 4 tablespoons unsalted butter at room temperature, divided 3 tablespoons all-purpose flour 1 pound frozen whole onions 1 pound fresh mushrooms stems discarded, caps thickly sliced For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional Directions Preheat the oven to 250 degrees F. 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 large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef 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 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 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 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 then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley. Instagram: inagarten Facebook: InaGarten Twitter: inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: Facebook: FoodNetwork ► INSTAGRAM: Instagram: FoodNetwork ► TWITTER: Twitter: FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #BeefBourguignon Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa | Food Network Barefoot Contessa Makes Beef Bourguignon |...