Can I use a different cut of beef?

Chuck beef is ideal because it contains connective tissue that breaks down during long, slow cooking, creating a rich, unctuous sauce. Other suitable cuts include brisket, shin or oxtail. Avoid tender cuts like fillet, as they will become mushy. Ensure whatever cut you choose is well-marbled with fat

What if I don't have Cognac or can't use alcohol?

Cognac adds depth, but you can omit it entirely or substitute with an additional 120 ml (4 fl oz) of the red wine. The stew will still be delicious, though slightly less complex. Do not use non-alcoholic brandy substitutes; they often contain added sugars

Why is the sauce thinner than I expected?

Slow cookers retain far more moisture than an oven, so there's less evaporation. You have two options: thicken with beurre manié (flour-butter paste) as described in step 10, or transfer the stew to a saucepan after cooking and simmer uncovered on the hob until the sauce is as thick as you'd like. A roux whisked in at the end also works well

Can I prepare this ahead?

Yes! Brown the meat and vegetables the day before, refrigerate, then transfer to the slow cooker in the morning. The flavours will actually deepen. You can also cook the entire stew, cool it completely, and refrigerate for up to 3 days. Reheat gently on the hob or in a slow cooker on Low. The stew also freezes well for up to 3 months

Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa | Food Network

by Food Network

Beef

Published 11 May 2026Original video

Beef Bourguignon is the ultimate comfort food—a rustic French braise of succulent beef chuck, lardons, vegetables and mushrooms in a deep, flavourful red wine and beef stock sauce. Ina Garten's recipe is elegant yet approachable, perfect for entertaining or a special family dinner. This slow cooker version maintains all the rich, savoury depth of the original whilst requiring minimal active cooking time. The beef becomes meltingly tender, and the sauce develops a luxurious body without the need for hours of stovetop attention. Serve with crusty bread to soak up every drop of the glorious sauce

Video thumbnail: Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa | Food Network

Watch: Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa | Food Network

Original recipe video — click to play

Original video by Food Network17k likes on YouTube

30 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 30 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 1 hour 15 minutes at 120°C

Ingredients

Servings:

Units:

Main

15 ml Good olive oil
For browning meat and bacon
225 g Dry cured centre cut applewood smoked bacon, diced
1200 g Chuck beef, cut into 2.5 cm (1 inch) cubes
Pat dry before browning
to taste Kosher salt
to taste Freshly ground black pepper

Vegetables

450 g Carrots, sliced diagonally into 2.5 cm (1 inch) chunks
2 whole Yellow onions, sliced
10 g Garlic
, chopped
About 2 teaspoons
450 g Frozen whole onions (pearl onions)
Add in final 45 minutes of cooking
450 g Fresh mushrooms, stems discarded, caps thickly sliced
Add in final 45 minutes of cooking

Liquid

120 ml Cognac
750 ml Good dry red wine (Côte du Rhône or Pinot Noir)
, 1 bottle
400 ml Beef broth
Reduced from 500 ml (16 fl oz) to account for slow cooker moisture retention

Flavouring

15 ml Tomato paste
5 g Fresh thyme leaves
, chopped(optional)
Add in final 45 minutes or use dried thyme from the start
Or 2.5 g (0.5 tsp) dried thyme

Thickening

60 g Unsalted butter, at room temperature, divided
4 tablespoons; use 30 g (1 oz) to brown meat, 30 g (1 oz) for beurre manié
45 g Plain flour
Mix with 30 g (1 oz) softened butter to make beurre manié; add in final 30 minutes if sauce needs thickening
3 tablespoons

For Serving

to serve Country bread or sourdough, toasted or grilled and rubbed with garlic clove(optional)
120 g Fresh parsley
, chopped(optional)
Add just before serving

Method

1
Heat the olive oil in a large frying pan or casserole over medium heat. Add the diced bacon and cook for about 10 minutes, stirring occasionally, until lightly browned. Remove the bacon with a slotted spoon to a large plate and set aside.
~10 mins
Tip: This renders the fat and adds flavour to the cooking medium
2
Pat the beef cubes dry with paper towels, then sprinkle generously with kosher salt and freshly ground black pepper.
~5 mins
Tip: Drying the meat ensures better browning
3
Working in batches in single layers (do not crowd the pan), sear the beef in the hot oil for 3 to 5 minutes per batch, turning occasionally, until nicely browned on all sides. Transfer the browned beef to the plate with the bacon.
~15 mins
Tip: Browning develops deep flavour. You may need 3-4 batches depending on pan size
4
In the same pan, add the sliced yellow onions and carrots. Cook over medium heat for about 5 minutes, stirring occasionally, until the onions begin to soften.
~5 mins
5
Add the chopped garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes.
~3 mins
6
Pour in the Cognac and scrape the bottom of the pan with a wooden spoon to release any browned bits. Allow to simmer for 2-3 minutes.
~3 mins
7
Add the red wine and beef broth. Return the beef and bacon to the pan, stirring to combine. Add the dried thyme (if using fresh, reserve for later). Bring to a gentle simmer.
~5 mins
8
Transfer the entire mixture to a large slow cooker. Stir well to ensure all ingredients are submerged. Cover and cook on Low for 8 hours or High for 5 hours, until the beef is very tender.
~5 hrs
Tip: The beef should be fork-tender. If using fresh thyme, stir it in now
9
About 45 minutes before the end of cooking, add the frozen pearl onions and sliced mushrooms. Stir gently to combine. If using fresh thyme leaves, add them now.
0
10
In the final 30 minutes of cooking, if you'd like a thicker sauce, prepare a beurre manié by mashing 30 g (1 oz) softened butter with 45 g (3 tbsp) flour until smooth. Stir this paste into the slow cooker, a little at a time, until the sauce reaches your desired consistency. Alternatively, transfer the finished stew to the hob and simmer uncovered to reduce and thicken the sauce.
0
Optional step
Tip: The sauce may be thinner than the traditional stovetop version due to slow cooker moisture retention
11
Taste the stew and adjust seasoning with kosher salt and freshly ground black pepper as needed. Stir in the chopped fresh parsley just before serving.
~5 mins
12
Serve the Beef Bourguignon in shallow bowls with crusty grilled or toasted country bread or sourdough rubbed with a cut garlic clove alongside.
0
Tip: The bread is perfect for soaking up the rich sauce

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Chuck beef is ideal because it contains connective tissue that breaks down during long, slow cooking, creating a rich, unctuous sauce. Other suitable cuts include brisket, shin or oxtail. Avoid tender cuts like fillet, as they will become mushy. Ensure whatever cut you choose is well-marbled with fat

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