Ina's Beef Bourguignon is just about the comfiest meal ever! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3jVv0xXIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Beef BourguignonRECIPE COURTESY OF INA GARTENLevel: IntermediateTotal: 1 hr 45 minPrep: 30 minCook: 1 hr 15 minYield: 6 servingsIngredients1 tablespoon good olive oil8 ounces dry cured center cut applewood smoked bacon, diced2 1/2 pounds chuck beef cut into 1-inch cubesKosher saltFreshly ground black pepper1 pound carrots, sliced diagonally into 1-inch chunks2 yellow onions, sliced2 teaspoons chopped garlic (2 cloves)1/2 cup Cognac1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir1 can (2 cups) beef broth1 tablespoon tomato paste1 teaspoon fresh thyme leaves (1/2 teaspoon dried)4 tablespoons unsalted butter at room temperature, divided3 tablespoons all-purpose flour1 pound frozen whole onions1 pound fresh mushrooms stems discarded, caps thickly slicedFor serving:Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove1/2 cup chopped fresh parsley, optionalDirectionsPreheat the oven to 250 degrees F.Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #BeefBourguignonBarefoot Contessa Makes Beef Bourguignon | Barefoot Contessa | Food Networkhttps://youtu.be/_Xix8P2F528