Beef Bourguignon

The well-known traditional French dish of beef, slow cooked in Burgundy wine.  The slower you can cook it the better! Delicious served with creamy mashed potatoes.

Beef Bourguignon


  • 1kg/2¼ lb topside, rump or lean braising steak, cut into 3cm/1¼” cubes
  • 50g/2oz butter
  • 2 tablespoons sunflower oil
  • 125g/4oz bacon lardons
  • 2 sticks celery, washed and sliced
  • 2 carrots, peeled and sliced at an angle
  • 2 garlic cloves, peeled and crushed
  • 3 tablespoons plain flour
  • salt and freshly ground black pepper
  • fresh thyme sprigs
  • 150ml/ ¼ pint beef stock
  • 300ml/½ pint Burgundy or other full bodied red wine
  • 12 baby onions, peeled
  • 175g/6oz button mushrooms
  • chopped parsley to serve.

Serves 6


  1. Melt half the butter with 1 tablespoon of the oil in a large heatproof casserole.  Brown the bacon and remove with a slotted spoon.
  2. Reheat the fat and brown the meat in batches, then return the bacon to the pan with the meat, garlic, celery and carrots.
  3. Sprinkle in the flour and stir well.
  4. Add the salt, pepper, thyme sprigs stock and wine.
  5. Bring to the boil, stirring; cover the casserole with a lid and cook slowly at 150C fan oven; 160C conventional oven centre shelf; gas 3 for 2½ hours.
  6. While the casserole is cooking, heat the remaining butter and oil in a frying pan and fry the onions until glazed and golden, remove from the pan with a slotted spoon and set aside.
  7. Add the mushrooms to the frying pan and cook gently until slightly soft.
  8. Add the onions and mushrooms to the casserole and cook for a further 30 minutes or until the meat is tender.
  9. Check the seasoning adding more salt and pepper if necessary and serve sprinkled with the chopped parsley.
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