Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa | Food Network

[Music] so the first thing I'm gonna make is beef bourguignon which is really just beef stew with red wine and I'm gonna serve it with a salad with a creamy mustard vinaigrette and maybe a Kurile which is champagne with a little bit of kir in it mmm sounds good so the beef bourguignon what I have here is about a half a pound of bacon I cooked it in a tablespoon of oil I'm gonna take it out which leaves some of the fat in the pan and then I'm gonna cook the beef and the vegetables and the wine little kind yak it's gonna be really good together now I think Americans think of French food is this sort of fancy pinkies up kind of thing and I love the really traditional recipes that have real country food so the next thing I want to do is take two and a half pounds of Chuck which is a fairly inexpensive cut of meat not like filet of beef and I've cut it in cubes and I'm just gonna dry it a little bit if the cubes are dry they'll Brown better in the pan just salt pepper and then I'm going to brown them in the pan just do it in a single layer so they Brown really evenly oh this looks great so that meets all nice and brown and it really brings out the flavor so I'm gonna take this and take it out of the pan onto the plate with a bacon and just put it all together you want to save all the juices and it's all gonna go back in the pan later okay and then the next thing I'm gonna do is put in the rest of the meat this is a really traditional French recipe and I just think it's a much easier way to make it it takes much less time but it's wonderful for entertaining because you've got the meat and the vegetables and everything all together in the puffs and if you make it a day or two in advance all the flavors just get better and better you just have to heat it up before dinner okay that's done I'm just gonna take this out it smells so good already now I'm just gonna finish prepping the vegetables I have a pound of carrots and now what I'm gonna do is throw them into the pot with all the juices from the beef and the bacon and cook them for about 10 or 15 minutes until they're just tender and I'm gonna add two large yellow onions and the tablespoon of salt and two teaspoons of freshly ground pepper it seems like a lot but it's a big stew I'm just gonna saute this for about 15 minutes until the vegetables are just tender and the onions are nicely browned this is so great Miguel I think is picking up flowers and dessert while I make dinner so it makes it so much easier and really more fun I love a good collaborative meal so the next thing I'm going to do for the beef bourguignon is put in chopped garlic I'm about to close very often recipes call for onions and garlic to go in together but I think the garlic really burns very quickly so I tend to do the onions for about 10 or 15 minutes and then the garlic for only the last minute and then you get all the flavor of the garlic and no Bernie so two cloves of garlic right in with the carrots and the onions I'm just going to stir that a minute so I need to have a cup of cognac I'm going to pour it into the pie and that comes the fun part I'm gonna flame it stand it back but the flame does is it burns off all the alcohol that leaves a gorgeous flavor of cognac okay and then I'm gonna put all the meat and the bacon and all this gorgeous juices right back in and then a whole bottle of red wine good red wine you want to make sure it's wine that you drink and actually you can even serve the same wine with dinner I did say a whole bottle and then I'm gonna add a little bit of beef broth just wanted enough so that it covers almost covers me but not quite and don't spend days making beef broth the can of it is just fine tablespoon of tomato paste I actually get it in a tube so it's really easy to keep stored in the refrigerator okay keep it nice and fresh with the top on and the last thing here is fresh herbs fresh thyme hmm smelling awfully good I think Miguel is gonna be pleased so now it's simmering which is perfect now this is the other novel thing about this recipe instead of cooking it on top of the stove as most beef bourguignon is and I'm endlessly fiddling turning up the heat turning down that he I discovered that if I cooked it at 250 degrees in the oven for an hour and 15 minutes instead of like two and a half hours as they usually are it comes out perfectly done so into the oven an hour and 15 minutes at 250 degrees and we're gonna have beef bourguignon before you know it should be a really thick and delicious stew and the traditional French one has lots of mushrooms in it so I'll show you what I do with the mushrooms you really don't want to wash them because there's something about them they just absorb all that water and they just get sort of watery so what I'm gonna do is just brush them off of the towel or paper towel anything like that and then I'm gonna slice them up and saute them in a little butter and if they're really big I'll take the stems out but it's not usually necessary so it's about a pound of mushrooms it doesn't have to be exact okay so the next thing I'm gonna do is just slice them really thickly you don't want little thin slices I want gorgeous thick slices traditionally beef bourguignon served with noodles or potatoes but one day my assistant Barbara and I decided to test that and we found it was okay but the best thing is if you take a grilled piece of bread rub it with garlic and then pour the beef bourguignon over it it's sort of like gravy and bread who wouldn't like that it was really good so that's what I'm gonna do for Miguel okay so big chunk of butter high heat just let that melt big wooden spoon so when you sauteing something you always want to let the butter get really hot and then throw it in it'll really see how the flavor okay nice little sizzle going and go the mushrooms so I'm just going to saute those for about 10 minutes until they're really needy and delicious and tender beef bourguignon homestretch so the mushrooms are done oh whoa oh that smells so good can't wait to see what Miguel is doing for the table setting so I only have a few more things to do with a beef bourguignon and the first is I'm gonna thicken it a little bit a little butter and flour two tablespoons of butter 3 tablespoons of flour it's a really easy way to thicken a sauce just mash the flour and the butter together you won't have room temperature butter so they go together it just takes a second but it's really worth doing right okay okay that looks like it's done just until it's all mashed together I'm just gonna put it in and cook it just a bit mmm love the way this smells I can smell the cognac and the wine and carrots and onions who wouldn't want that for dinner I've got every last bit so before canoe has small whole onions and I'm going to show you a trick instead of peeling all those onions I use frozen small whole onions and they taste just great when it comes to big onions I don't mind peeling and chopping them but when they're really small I like the frozen ones and you just dump them in mix that and the lesson is the mushrooms that have been sauteed okay right in I'm gonna let this simmer away for about 15 minutes until all those flavors are together the beef and the bacon carrots onions little garlic all that wine and cognac and mushrooms oh it's just smells so gorgeous you

Channel: Food Network

Views: 1,111,945

Keywords: bacon, barefoot contessa, beef, beef bourguignon, beef bourguignon recipe, beef stew, best, chef, chuck beef, comfort food, comfy, cook, cooking, cooking show, dinner, dinner recipes, directions, easy recipe, easy recipes, eat, fn, food, food network, food network recipes, food show, french, how to make, how to make beef bourguignon, how-to, ina garten, ingredients, meat, mushrooms, recipe, recipes, red wine, simple, stew, stew recipesfood network, tutorial, vegetables, warm, winter, winter recipes

Id: _Xix8P2F528

Length: 10min 32sec (632 seconds)

Published: Fri Oct 25 2019