Beef Bourguignon

Delicious, easy casserole, the Beef Bourguignon. Serve with creamy mashed potatoes, or celeriac and potato mash.

Beef Bourguignon
PREP TIME 45 mins COOK TIME 2 hr MAKES 8 to 10


  • 1.5kg braising beef
  • 300g bacon lardons
  • 1 bottle red wine
  • 500ml chicken stock or bouillion
  • 2 tsp tomato puree
  • 2 bay leaves
  • 4 sprigs thyme
  • 500g pearl onions or shallots (or ½ bag frozen silverskin onions if available)
  • 2 onions, diced
  • 300g closed cup mushrooms, halved
  • 2 cloves garlic
  • 1 tblsp plain flour
  • bunch parsley, roughly chopped
  • butter
  • oil
  • salt and pepper

Preparation method

  1. Heat oven to 200°C/180C fan/gas 6.
  2. Heat a little oil and butter in a heavy, hot casserole and brown the braising beef in batches, transferring it to a large bowl once it is browned.
  3. Sauté the bacon lardons in the same pan and remove to the same bowl as the beef. When all the meat is browned, pour a little wine into the now empty frying pan and let it bubble to release any caramelised bits from the pan, then add the tomato paste and flour at the end and cook for 2 minutes until the flour has thickened the sauce a little.
  4. In a separate pan sauté the baby onions from frozen and cook until they start to brown. Remove them to the same bowl as the meat.
  5. Sauté the chopped onions and then the mushrooms in the same pan. Towards the end of cooking the mushrooms, add the garlic.
  6. Return the meat to the pan with the deglazing liquid and add the vegetables, bay leaves, thyme, wine and stock. Bring it all to the boil and give everything a good stir.
  7. Cover the casserole and simmer in the oven for 1½ to 2 hours or until the beef is very tender. Season to taste and sprinkle with chopped parsley.
  8. Serve with creamy mashed potatoes or celeriac and potato mash.