Beef Bourguignon

A classic French stew, the secret to a good Beef Bourguignon (also called Beef Burgundy), is a rich red wine marinade, homemade beef stock, and a slow braise. This recipe takes time, but is worth the effort.

Prep: 40 minutes
Cook: 2 Hours 30 minutes
Marinate: 1 day
Serves 5


800g chuck steak, cubed
2 large carrots, sliced into rounds
16 pearl or small pickling onions
1 fresh or dried bay leaf
3 sprigs thyme
750ml bottle of pinot noir (or other red wine)


3 Tbsp olive oil
3/4 Tsp salt
1/2 Tsp pepper


200g button mushrooms
150g bacon pieces (cut into thick cubes)
50g unsalted butter
3 cloves garlic, minced
2 Tbsp tomato paste
6 Tbsp plain flour
3 cups beef stock
1/4 Tsp salt
Parsley for garnish


  1. Place the beef marinade ingredients in a large ceramic dish, and marinate a minimum 12 hours in the fridge.
  2. Strain the liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.
  3. Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously until reduced by half. Set aside.
  4. Preheat oven to 180°C/160°C fan. Pat the beef dry with paper towels, and season with salt and pepper.
  5. Brown the beef with oil in a large, heavy-based, oven-proof pot, over high heat.
  6. Fry bacon until golden, and add to the beef. Sauté mushrooms until golden, and remove into a separate bowl.
  7. Sauté the onion, and add to mushrooms.
  8. Sauté carrots, add the garlic and cook for a further 1 minute, then add tomato paste and cook for 2 minutes.
  9. Add flour and cook for 2 minutes, then slowly stir in the stock, and lastly the wine, stirring to keep lump-free.
  10. Add to the beef and bacon, along with thyme, bay leaf, 1/4 tsp salt and pepper, then stir well.
  11. Bring to a simmer on the stove, then cover and transfer to oven for 1 hour, before stirring in the mushrooms and onion.
  12. Cover with lid and return to oven for 90 minutes, or until beef falls apart easily.

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