Beef stew with red wine (Boeuf Bourguignon) from Barefoot In Paris: Easy French Food You Can Make At Home by Ina Garten

  • brandy
  • carrots
  • pearl onions
  • parsley
  • thyme
  • tomato paste
  • dry red wine
  • mushrooms
  • bacon
  • stewing beef
  • rustic white bread
  • beef stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 02, 2020

    I made it ahead without adding pearl onions and mushrooms, but had to freeze it, then reheat before adding those. I used pre-cubed "beef stew", which was probably a mistake. The cooking time was not long enough; it needed at least 45 minutes longer. I think chuck would have needed extra time also. My meat was somewhat dry and stringy (that "pre-cut beef stew"). Overall, the flavor was very good.

  • dmass on December 25, 2018

    Delicious and easy. A great make ahead for dinner parties. My friends request it at least once a year.

  • dmass on October 10, 2014

    This is delicious and as Ina states even better the next day. A favorite that my family and friends request regularly.

  • lhkelsey on November 24, 2013

    The best! I cooked it in the oven at 300 for 30 minutes then 275 . 250 was not hot enough. It is perfect!

  • Aggie92 on March 29, 2013

    This is essentially the same recipe as Julia Child's with a lot fewer steps. The end result was a delicious, rich stew that would be a perfect meal for a dinner party.

  • Delys77 on September 19, 2012

    Ina has all the components right here, and as per usual she has a few smart shortcuts that yield a very nice result. The only reason I didn't give this one a 5 is because the meat was a bit tough and I suspect this might have to do with the shorter cooking time. I did use pre cubed stewing beef and perhaps that was it. Either way, it is a very flavourful recipe that is a bit quicker than some bourguignon recipes, so I might try it with the recommended chuck and see if that helps.

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