Beef Bourguignon

Beef Bourguignon

Beef Bourguignon is a dish that embodies the essence of comfort food with its rich, deep flavours and tender meat. It’s a culinary adventure that takes you to the heart of French cuisine without leaving your home. The process of slow-cooking the beef to perfection, the aroma of red wine mingling with fresh herbs, and the joy of sharing a hearty meal with family and friends.


  • 1.6kg braising steak, cut into large chunks
  • 3 bay leaves
  • a small bunch of thyme
  • 2 bottles of cheap red wine
  • 2 tablespoons oil
  • 3 large or 6 normal carrots, cut into large chunks
  • 2 onions, chopped
  • 3 tablespoons plain flour
  • 1 tbsp tomato puree

To serve:

  • a small knob of butter
  • 300g bacon lardons
  • 500g pearl onions or small shallots, peeled
  • 400g mushrooms, halved
  • chopped parsley

Method of preparation:

Start by marinating the beef. In a large bowl, combine the pieces of beef with the bay leaves, thyme and red wine. Cover and leave to marinate in the fridge for at least 4 hours, preferably overnight.

Once marinated, heat the oil in a large casserole or Dutch oven. Remove the beef from the marinade (keep the marinade) and pat dry. Brown the beef in batches to avoid crowding the pan. Set aside.

In the same pan, add the carrots and onions and cook until soft. Sprinkle with the flour and cook for a minute, then add the tomato puree and the reserved marinade. Bring to the boil.

Return the beef to the pan, cover and simmer over a low heat for about 2 hours or until tender.

In a separate frying pan, fry the lardons until crisp. Add the pearl onions or shallots and mushrooms and cook until golden.

Stir the bacon, onions, mushrooms and a knob of butter into the stew. Cook for a further 10 minutes. Season with salt and pepper.

Garnish with chopped parsley before serving.

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