Boeuf Bourguignon

Boeuf Bourguignon

  • Serves: 8-10
  • Duration: 20 mins


  • 1 tbsp Olive Oil
  • 200g Bacon diced
  • Salt & Pepper to season
  • 1½ kg Braising Steak (D3416) cubed
  • 1 tbsp Butter
  • 1 White Onion, diced
  • 2 Carrots peeled and cubed
  • 2 tbsp Plain Flour
  • 250ml Red Wine
  • 750ml hot Beef Stock
  • 2 tbsp Tomato Purée
  • 1 bouquet garni (Bay Leaf, Parsley, Rosemary and Thyme)
  • 1 tbsp Butter
  • 12 Pearl Onions
  • 3 Garlic Cloves minced
  • 450g Baby Button Mushrooms
  • Parsley to garnish


  1. Preheat the oven to 180ºC / fan 160ºC / gas 4
  2. Slice the beef into cubes, pat dry with kitchen paper and season with salt and pepper
  3. Pan fry the bacon in a large lidded casserole dish. Cook for a couple of minutes until nicely coloured, then set aside.
  4. Sear the beef in the hot pan, in batches, until nicely browned on all sides. Set aside.
  5. Add a little stock to the pan and scrape any browned bits loose. Add to the beef and wipe pan clean.
  6. Add the butter to the pan and sauté the onion and carrots for 5 minutes until softened.
  7. Stir in the flour, cooking for 2 minutes.
  8. Add the beef and bacon to the pan and pour in the wine, stock and tomato purée. Add the bouquet garni and bring to a simmer.
  9. Cover the pot with lid and transfer to the oven. Cook for 90 minutes.
  10. Nearly the end of the cooking time, heat butter in a frying pan and pan fry the pearl onions for 10 minutes until caramelised. Set aside.
  11. Add minced garlic and mushrooms to same pan and sauté until nicely coloured, about 5 minutes.
  12. Take the stew out of the oven and add the shallots and mushrooms.
  13. Cover and cook for a further 30-50 minutes until the beef is perfectly tender.
  14. Discard the bouquet garni. Taste and season with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes.


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