Barefoot Contessa’s Beef Bourguignon

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Beef Bourguignon is considered peasant food. Really delicious peasant food. The Barefoot Contessa’s Beef Bourguignon is my go-to recipe when the temperature drops.

Pin Barefoot Contessa’s Beef Bourguignon to make later.

Beef Bourguignon with mashed potatoes on a blue plate.

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When the weather gets cold, you want a succulent, melt-in-your-mouth beef stew or pot roast.

The Barefoot Contessa’s Beef Bourguignon is pure comfort food. I adapted it a bit omitting mushrooms and serving over mashed potatoes.

But, after I made it, hubby said this would do over any pot roast recipe I could ever make. That’s how good it is! It’s a very rustic, peasant dish that is full of flavor and just sounds impressive when you say, Beef Bourguignon.

Tips and Suggestions

Use a bottle of wine you would drink. Being in the wine business with my husband, I’m an advocate for using what YOU like. My personal favorite is pinot noir.

I used a 6-quart Dutch oven from Lodge, the makers of cast iron. It’s an enameled Dutch oven, but any 6-quart one will do.

Use only chuck meat. Yes, there is a lot of fat but it literally melts away in the cooking process.

If the sauce is too thick, add more butter and flour mixture.

Beef, onions, bacon and carrots in a pot.

How do you flambé?

If you’ve never flambeed a dish before, igniting the cognac is intimidating, there’s no doubt. Here’s my method, I pour in the cognac, wait a minute or two, stand at the ready with the lid, and make my hubby light it! He uses a multi-purpose lighter.

The flames will be high. The flames will be many. Panic inside but remain calm. Oh, did I mention I also have my fire extinguisher nearby?

Beef Bourguignon Twitter Image

You need the alcohol to burn off. If it gets too much for your nerves, cover the pot with the lid. I have an enamel-coated Dutch oven that works well. Don’t use a glass lid either. You wouldn’t want it shattering under the heat.

Can I leave out the wine and cognac?

Yes, you can. But you will need to substitute something else. If you’re concerned about the alcohol content, it will burn off. The stew cooks long enough for the alcohol to burn off and by flaming the cognac, the alcohol from it will also burn off.

What can I substitute for wine and cognac in Beef Bourguignon?

The wine and cognac bring a lot of flavor to the dish so you want to substitute with flavorful ingredients. Substitute all or part of the red wine with beef broth or stock. Homemade or store-bought is fine. You could also use half broth and half unsweetened juice such as pomegranate or cranberry.

If you choose to substitute all broth for the wine, you also need to add a bit of acid back in. You can do this with a bit of red wine vinegar. No red wine vinegar? Use balsamic or cider vinegar. Start with a few teaspoons and taste. Adjust from there.

Tips for Making This Recipe

  • Use chuck roast.
  • Cut the beef into bite-size cubes of similar size.
  • Pat the cubes dry before browning. 
  • Carrots should be no smaller than 1″.
  • Use a bottle of wine you would drink.
  • Use a 6-quart Dutch oven or larger.

Don’t try to use any other cut of meat than chuck roast. It has much more fat or marbling than I like, but the fat melts away during cooking. Just like magic, making the meat melt in your mouth.

A beef stew with mashed potatoes on a blue plate.

What can I serve with Ina Garten’s Beef Bourguignon?

Since this stew is loaded with vegetables, I like to serve it over mashed potatoes but you can also serve it over crusty, toasted sourdough bread, garlic toast, or even buttered noodles. This no-knead sourdough bread from my friend Karen’s Kitchen Stories would be perfect, especially if you have a sourdough starter.

Wine Pairing

Since the recipe includes wine, it’s perfectly acceptable to serve the wine you used. I can’t say it enough, use a wine you like to drink. I’m not suggesting you use an expensive bottle if you can’t afford to because there are great bottles of wine under $10. 

If you use pinot noir in the recipe, serve pinot noir with it. It does not need to be from the same winery, though that is better. I wouldn’t suggest using a pinot noir and serving a cabernet sauvignon. They have very different flavor profiles. 

Usually, I’m not a stickler for red with red meat and white with poultry and fish but in this case, because there is wine in the dish, you need to serve a red wine alongside it.

If like me, you are a fan of the Barefoot Contessa’s (aka Ina Garten) recipes another favorite is her zucchini pancakes.

Can I make Boeuf Bourguignon in advance?

Absolutely! Cook the stew then cool completely and refrigerate, covered. To serve, bring the stew to a simmer over low heat then serve.

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Barefoot Contessa’s Beef Bourguignon

Beef bourguignon from The Barefoot Contessa is a hearty stew perfect for cool weather.
5 from 32 votes
Prep Time30 minutes
Cook Time2 hours 45 minutes
Total Time3 hours 15 minutes
Course: Dinner
Cuisine: French
Servings: 4 to 6 servings


  • 1 tablespoon good olive oil
  • 8 ounces thick cut bacon diced
  • 2 ½ pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • 1 pound carrots sliced diagonally into 1-inch chunks
  • 2 yellow onions sliced
  • 2 teaspoons chopped garlic 2 cloves
  • ½ cup Cognac
  • 1 750ml bottle good dry red wine such as Pinot Noir
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 2 tablespoons unsalted butter at room temperature
  • 3 tablespoons flour
  • 1 pound frozen whole pearl onions
  • Mashed potatoes or crusty bread toasted, for serving
  • ¼ cup chopped parsley


  • Preheat the oven to 250℉.
  • 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 (it helps them brown) 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 and 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. (See comments above about doing this.) 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. Bring to a simmer, cover the pot with a tight-fitting, oven-proof lid and place in the oven for about 1 ¼ hours or until the meat and vegetables are very tender when pierced with a fork. Remove from oven to stovetop.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower heat and simmer for 15 minutes. Season to taste.
  • To serve: If serving over bread, toast in toaster or oven. Rub each slice with a cut clove of garlic. Spoon stew over slice of bread and sprinkle with parsley.
  • If serving with mashed potatoes, spoon a serving of mashed potatoes onto plate and spoon stew over potatoes. Serve hot!

This post was originally published on January 5, 2014, and updated on December 28, 2020.

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  1. Thank you so much for this recipe and all the tips! I am serving 15 people for Christmas dinner., and I was thinking this could be a good dish…and slightly more affordable then serving beef tenderloin. Would doubling this recipe be enough? I could do two 6 qt dutch ovens. Or do you think I need to consider tripling it? Thanks in advance for your advice,

    1. Doubling it would give you about 12 servings at most. Leftovers can easily be reheated and enjoyed for another meal. Do all your prep work in advance to save time. Enjoy!

  2. This recipe omits the 1 lb of mushrooms that Ina includes toward the end of prep. (when the pearl onions are added)

    1. Yes, my family does not care for mushrooms so they are easily omitted. They can, of course, be included but this recipe is my adaptation of the Barefoot Contessa’s.

  3. Ellen, Thank you for sharing this fabulous recipe. I was happy to hear you used the 6Qt Lodge Cast Iron Pot, as I just received one for Christmas! I am having a larger dinner gathering of about 8 people, though. Do you think this pot will allow for a 1 1/2 times the recipe or a double recipe? To accommodate my larger crowd, I may use both the Lodge 6 Qt dutch oven as well as my 6Qt crockpot. so, my other question to you is: how can I convert your recipe to work for a 6Qt crockpot? Thanks much for your help. Robin

    1. Hi Robin,
      I would be cautious of doubling the recipe in a 6Qt. Dutch oven. The recipe calls for 6 cups of liquid total and with the meat, veggies, etc. I think 6Qt would be too small, including a crockpot. It’s just too much liquid and ingredients. My suggestion would be to make it in 2 pots. If you half the recipe you could use a smaller Dutch oven. I hope this helps. Enjoy and thanks for stopping by!

  4. I love your instructions for lighting the cognac! I pretty much laughed out loud, and i love that you enlist your husband. So fun. So delish!

  5. I make something very similar to this without the congac. I’m going to have to give that a try the next time I make it, sound delicious!

  6. Flambeeing always makes me nervous. Not sure I am ready to try in my new kitchen quite yet, ha ha! And yes, chuck roast is a must for this, leaner cuts will be dry.

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