Did you see the movie, Julie and Julia? I loved that movie, about a blogger who decided to blog her way through Julia Child’s iconic cookbook in a year. She cooked her little heart out for a year and it was a cute and heart-warming adventure. I loved it cause it was about a real-life blogger and after her blog became popular, she got a book deal out of it. The movie was very witty, so if you haven’t seen it, rent it sometime.
Here’s a fantastic recipe that I just tried out recently and it reminded me of Julie cooking Julia’s famous Beef Bourguignon and I can still hear Julia saying it in the movie, in that accent of hers.
I got this recipe on Food Network and it is from Ina Garten, another fabulous chef. We tweaked it just a little, so you can go over and print her version. I’ll add in my tweaks at the bottom.
It calls for beef stock, so of course I’m using my Knorr Beef Concentrate stock. It worked great for this too. I love that they have chicken and beef varieties in Knorr. 
There are a lot of ingredients in this one, but once you assemble everything and get it going, it’s not hard at all.   Prep time is a little longer than normal, but then it goes in the oven for a couple of hours.
Dicing the onions.
Chopping the carrots.
Mushrooms and pearl onions go in at the end.
Chopping up the chuck roast.
Olive oil in the pan for searing the meat.
Bacon goes in first for browning.
Getting the beef stock ready to go.
In goes the Knorr Beef Concentrate stock, add water.
After it dissolves, it looks like this.
Bacon nice and brown.
Beef cubes go in next, seared on both sides.
Yum, looking tasty!
Meat comes out and in go the carrots and onions for browning.
Add a whole bottle of red wine, we used Pinot Noir. My friend, Tammy, helped me with this recipe and we did it at her house.
Adding the beef stock.
Adding fresh thyme.
Adding tomato paste.
Sauteeing the mushrooms.
After it comes out of the 2 hour oven, it looks like this.
Add in the mushrooms and pearl onions and let simmer a few more minutes.
Add a flour/butter mixture to thicken a bit.
We whipped up a small batch of mashed potatoes, added the Beef Bourguignon over the top and OH MY HEAVENS, was it delish!! I had never made this dish before, but it was fantastically good. I almost licked the plate. 🙂
Talk about a Fall comfort food, this is it! The flavors meld so well and it is just so tasty and delicious. I would definitely make this again. It feeds at least 6.
Have you ever made Beef Bourguignon? First time for me, but it won’t be the last!!Â
Beef Bourguignon by Ina Garten
Food Network makes it easy to print recipes, so head on over and print it off.
Here’s what we changed:
We added 3 TBL tomato paste instead of 1.
Cut down the salt from 1 TBL to 2 TSP.
We also did NOT use the cognac listed in Ina’s recipe. The whole bottle of red wine was plenty of flavor.
Cooked it for 2 hours instead of 1 hr. 15 min. We felt with the chuck roast, it would tenderize more if it was cooked longer and it certainly did.
Fantastic dish!!
I’m very happy to be a representative for Knorr this Fall! Don’t miss this! I’m giving away a Knorr prize pack, with Knorr products AND $100 giftcard and there’s still time to sign up until Oct. 6th!!
I took a little break today from Feature Friday, but we’ll be back next week with a new one!
Wow, you are right, this does look delish. Even my husband said it looks great. I recently saw a coupon for the stock and thought to myself when would I actually use this. Then I stumbled across your blog and well now I know what to do with it. I can’t wait to try this fall comfort food recipe. Yummmmmmmy!
Paula
ivyandelephants.blogspot.com
Oh my word, that looks fabulous! Thanks for sharing! I love the movie “Julie and Julia” as well. 🙂
Your beef bourguinon looks fabulous! I love “comfort foods” in the fall and winter. I made Julia’s recipe last year after renting “Julie/Julia”. It was so good! Our stores up here aren’t carrying the concentrate Knorr’s yet (disadvantage of country living). When I help Audley buy his groceries in Spartanburg this weekend I wanted to look for it there.
Have a great weekend!
Jennifer
Love Ina Garten!! And this looks like you could brown everything and cook it in the crock pot on low if you want it to be super tender. I found a new FB page called Crock Pot Girls and I am amazed at all the great new recipes I am finding for my crock pot! I love to use mine in the fall. You are right…fall and winter is perfect for savory dishes like your Beef Dish..and I love that you served it over mashed potatoes instead of noodles or rice! Great idea.
Rhoda, I am a Total visual learner and I usually HATE recipes, they overwhelm me..but I already want to make this! The photos are so helpful and your direction is simple and easy to follow! Thank for this post!
I have made this recipe many times but used frozen pearl onions instead. They were just as good and a lot easier. I labored with peeling those teeny onions in the past and won’t do that again. It’s a great recipe for fall!
Looks wonderful Rhoda!
J and I saw the movie at a theater one afternoon. As we were driving home we stopped and picked up all the ingredients and made Beef Bourguignon the very next day. I even blogged the process.:-)
Looks so good. That Knorr concentrate is the best thing I have purchased lately. I now keep it on hand at all times. Thanks.
Looks so good! Perfect for a fall day. I could see making this ahead, and putting it in the crock pot for tailgating. Thanks for sharing.
One of my very favourite dishes. I cheat and do it in the slowcooker. Wish I had thought of it for tonight 🙂
This is one of my favorite dishes! I never used Ina’s version but will have to try. My recipe was Julia Childs that I found on internet. It was great too!
Rhoda, that looks absolutely, positively delicious! I’m thinking this would be a great meal for me to make when my college freshman comes home for Fall Break–it would be a great “Welcome back to Mom’s cooking” dish, don’t you think?
Thank you so much for introducing us to Knorr’s stock concentrate. I’ve never tried any Knorr’s product that I didn’t like, and this one looks like a real winner. Beef stock can be so expensive, and the containers are fairly big, so I don’t tend to keep them in my pantry. I love it when there’s a quality concentrated product to which I can simply add water. Good for the taste buds, good for the wallet, and good for the environment!
Hi Rhoda..I will be making this dish, it looks soo good. Perfect for sunday dinners, although I havent seen the Knorr concentrate here in Canada yet but I have the cubes, so I hope it works…Thank you!
This looks delicious! we have guest this Saturday and I’m going to convince my Husband to cook this!
I’ from Colombia so, I grow up with Knorr! everything tastes yummy when you cook with it!
Thanks for the recipe!
I absolutely love this dish. The first time I made it was when my youngest child was about 4 or 5(he’s now almost 12). He couldn’t pronounce it correctly so he called it Beef What Went Wrong. And that has been our family’s name for it ever since. I haven’t made it in a while so maybe I need to. Thanks for sharing.
Michelle
That looks scrumptious! I can imagine how amazing the house must have smelled while it was cooking, too. I definitely want to try this yummy recipe! Thanks!
Jenn
Any recipe by Ina Garten will be great. She’s the best! This is the perfect fall dish for a cool night’s supper. Yummy.
Your Beef Bourguignon looks delicious. I have recently tried the Knorr’s chicken stock…am making a pork stew with it for dinner tonight. I make it the same as beef, except using pork…and a little white wine.
Rhoda,
I just found and purchased the Knorr’s beef homestock last night. I was so excited as I am using it for French Onion Soup. Of course, now I am going to add your delicious recipe to next week’s menu! Thank you so much for sharing!
Have a great weekend!