A hearty recipe from Giada De Laurentiis is this Beef Bourguignon, made with beef, bacon, carrots, onions, and mushrooms.

To make Beef Bourguignon, start by browning the beef and bacon, then simmer everything slowly with red wine and broth until it’s fall-apart tender. It takes about 2 hours from start to finish but is well worth the effort.

Trust me, once you’ve tasted this Beef Bourguignon, you’ll want to make it every week! It’s so good, it’s ridiculous.

What’s the Best Cut of Beef for This Recipe?

Don’t mess around here—chuck beef is your go-to. It’s perfect because it softens up beautifully when slow-cooked, giving you that fork-tender texture that’s crucial for a killer Beef Bourguignon.

Giada De Laurentiis Beef Bourguignon Ingredients

• 1 tbsp of good olive oil
• 8 oz of dry-cured center-cut applewood smoked bacon, diced
• 2.5 lbs of chuck beef, cut into 1-inch cubes
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 lb of carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 tsp of chopped garlic (from about 2 cloves)
• 1/2 cup of Cognac
• 1 (750 ml) bottle of good dry red wine, such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) of beef broth
• 1 tbsp of tomato paste
• 1 tsp of fresh thyme leaves (or 1/2 tsp dried)
• 4 tbsp of unsalted butter at room temperature, divided
• 3 tbsp of all-purpose flour
• 1 lb of frozen whole onions
• 1 lb of fresh mushrooms, stems discarded and caps thickly sliced

For serving:

• Country bread or sourdough, toasted or grilled, and rubbed with a garlic clove
• 1/2 cup of chopped fresh parsley, optional

How To Make Giada De Laurentiis Beef Bourguignon

1. Preheat Your Oven: Start by heating your oven up to 250 degrees F.
2. Cook the Bacon: Pour the olive oil into a large Dutch oven. Toss in the bacon and let it sizzle over medium heat for about 10 minutes. You want it lightly browned. Scoop out the bacon with a slotted spoon, and drop it onto a big plate.
3. Brown the Beef: Pat the beef cubes dry with paper towels. Hit them with a good sprinkle of salt and pepper. Brown the beef in the hot oil in single layers. Let each batch cook for 3 to 5 minutes, turning them to get a nice brown sear on all sides. Shift the browned beef over to the plate with the bacon.
4. Sauté the Veggies: Now throw the carrots and onions into the pan. Sprinkle in 1 tbsp of salt and 2 tsp of pepper. Let them cook for about 10 to 15 minutes until the onions get a slight golden color. Toss in the garlic and give it another minute.
5. Flame the Cognac: Here comes the fun part—pour in the Cognac. Then stand back and light it with a match to burn off the alcohol. Don’t worry; it’ll just flame up for a second.
6. Simmer the Stew: Add back the meat and bacon, along with any juices. Pour in the wine and enough beef broth to nearly cover everything. Stir in the tomato paste and thyme. Once it’s all mixed, cover the pot tightly and set it in your preheated oven. Let it bubble gently in there for about 1 hour and 15 minutes. The beef should be super tender.
7. Thicken the Stew: In a small bowl, mash together 2 tbsp of butter with the flour. Stir this into your stew along with the frozen onions. In a separate pan, melt the remaining 2 tbsp of butter and sauté the mushrooms until they’re nicely browned, then add them to the stew.
8. Final Simmer: Bring the stew to a boil on the stove, then drop the heat and let it simmer for 15 minutes. Give it a taste and adjust the seasoning if needed.
9. Serve It Up: Toast your bread and rub each slice with a garlic clove on one side. Spoon a hearty amount of stew over each slice of bread and, if you like, sprinkle some parsley on top.

Can I Make Beef Bourguignon in Giada Ahead of Time?

Yes, and you should! Making this stew a day ahead actually enhances all its flavors as they meld together overnight. Just reheat it gently on the stove, and it’ll taste even better than the day it was made.

Recipe Tips

• Maximizing Flavor with Bacon: For an extra smoky kick, try using thick-cut smoked bacon. It enhances the stew’s depth of flavor, making each bite a delightful burst of smoky goodness.
• Beef Choices Matter: Opt for high-quality chuck beef. Investing in good meat pays off with tender, melt-in-your-mouth pieces after slow cooking, turning a good dish into a great one.
• Wine Selection: Don’t skimp on the wine; a full-bodied red wine not only enriches the sauce but also leaves a lingering taste that shouts, “I’m sophisticated, yet approachable!”
• Herb Freshness: Always go for fresh thyme if possible. It’s like giving your stew a little green badge of honor, making it stand out with a burst of herbal brightness.

Recipe Variations

• Gluten-Free Adaptation: Swap traditional flour for a gluten-free thickener like cornstarch or arrowroot. It’s an easy switch that makes the dish welcoming for all, without compromising on the velvety texture.
• Mushroom Variety: Elevate the earthy tones by mixing different types of mushrooms, such as shiitake, porcini, and cremini. It’s like throwing a party where the more, the merrier, and everyone’s invited!
• Stovetop Method: Not in the mood to turn on the oven? No problem! You can simmer the stew on the stovetop. Just keep it low and slow, and you’ll be golden.
• Veggie Boost: For a more colorful stew, throw in some parsnips or turnips. They mingle well with the other flavors, proving that sometimes, being a little extra is a good thing.

What To Serve With Beef Bourguignon

Serve your Beef Bourguignon with garlic mashed potatoes, buttered green beans, roasted Brussels sprouts, creamy polenta, and crisp garden salad.

You can also pair it with herb-roasted baby potatoes and balsamic-glazed carrots for a delightful twist.

How To Store Leftover Beef Bourguignon

In The Fridge:

Store leftover Beef Bourguignon in an airtight container. Ensure it cools to room temperature before sealing and refrigerating. It will stay fresh and tasty for up to 3 days if stored properly.

In The Freezer:

Beef Bourguignon can be frozen, preserving its flavor and quality. First, let it cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months.

How To Reheat Leftover Beef Bourguignon

Reheat your leftover Beef Bourguignon by simmering it gently on the stove. Ensure it’s heated through completely before serving to maintain its rich flavor and texture; or use a microwave, covering the dish and heat in short bursts, stirring occasionally to distribute the heat evenly.

Check out More Giada Recipes:

• Giada De Laurentiis Beef Stroganoff
• Giada Baked Oatmeal
• Giada Cabbage Rolls