Ina Garten has found the perfect way to honor famed chef Julia Child with a delicious Beef Bourguignon recipe. NS Barefoot Contessa Starr’s Beef Bourguignon has the flavor of classic French cuisine, but is made in a fraction of the time.
Ina Garten Honors Julia Child with a Classic French Recipe
Garten shared her Beef Bourguignon recipe on Instagram and had the perfect reason to make it.
She captioned a photo of the hearty stew: “It’s the Hampton Film Festival this weekend and I’m so excited to see it Julia, Documentary about Julia Child by my friends Betsy West and Julie Cohen. In honor of Julia, I made a beef bourguignon for dinner tonight.”
“My version doesn’t cook for the usual four hours, so you’ll be able to make dinner and get to the movies on time!” he said.
Garten shares her love for the dish without the too-flaky
Traditional Beef Bourguignon can be a time-consuming recipe to make, but Garten has nailed down the comfort food recipe with a shorter cooking time. “The first thing I’m going to make is beef bourguignon, which is really just beef stew with red wine,” she explained of an episode Barefoot Contessa.
“I think Americans tend to think of French food as this kind of fancy, pinky-up kind of thing,” she said. “And I really like traditional dishes that are real country food.”
Garten begins by cooking the bacon in the oil, then removing it with a slotted spoon. He cut the beef chuck into cubes and patted it dry with paper towels, then seasoned the meat with salt and pepper and browned the cubes in a pan. After browning, he removed the meat.
“It’s a really traditional French recipe and I think it’s an easy way to make it. It takes very little time,” Garten said. “But it’s wonderful for entertaining because you’ve got meat and vegetables and everything together in the pot. And if you make it a day or two in advance, all the flavor gets better and better.”
Garten shares her easy recipe for cooking Beef Bourguignon in less time
Garten continued by adding the shredded carrots, chopped onion, salt, and pepper to the pot, cooking everything for 10 to 15 minutes, then offering a pro-tip on how to add the garlic. “Often, recipes call for onion and garlic to go together but I find that garlic burns really quickly,” Barefoot Contessa Star explained. “So I do onions for about 10 or 15 minutes and then garlic for the last minute. And then you get the full flavor of the garlic and don’t burn.”
She added cognac and then, the “fun part” – she lit a match and quickly put it on the pan. “What the flame does is it burns off all the alcohol but leaves a gorgeous flavor of cognac,” Garten explained. She added the meat, bacon, and juices back to the pan, as well as a bottle of “good red wine,” beef broth, tomato paste, and fresh thyme.
NS Barefoot Contessa The star shared her easy time-saving tip for the French dish. “That’s the other novel thing about this recipe,” she explained. “Instead of cooking it on top of the stove, as is most beef bourguignon… I found that if I cooked it in the oven at 250 degrees for an hour and 15 minutes instead of two and a half hours… it would be perfectly ready.” Goes .”
After removing the pot from the oven, Garten thickens the sauce and adds sautéed mushrooms and frozen onions, then simmers the hearty dish for another 15 minutes before serving.
Full recipe available at food Network Website.
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