When the temperatures drop, few dishes are as comforting as a rich, slow-cooked beef bourguignon. This classic French stew combines tender beef, smoky bacon, mushrooms and vegetables, all braised in red wine until meltingly soft and deeply flavourful. Perfect for a leisurely weekend meal, it’s the kind of dish that fills your kitchen with irresistible aromas and rewards patience with every spoonful. Inspired by the traditional Burgundy recipe, our version is hearty, elegant and made for sharing.
Beef bourguignon
Ingredients
- Beef marinade
- 800 grams chuck beef cut into cubes
- 2 large carrots
- 6-10 shallots, cut in half
- 2 bay leaves
- 3 sprigs thyme
- 750ml pinot noir
- The stew
- Olive oil for frying
- Salt and pepper
- 150 grams diced bacon
- 200 grams white button mushrooms, cut in half
- 2 tbsp butter
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- ⅓ cup flour
- 3 tsp beef stock powder
- 3 cups boiling water
Instructions
PLACE the Beef Marinade ingredients in a large ziplock bag. Marinate overnight in the fridge for 12 hours-24 hours.
STRAIN the liquid into a bowl and reserve half of the marinade liquid. Separate the beef, carrots and onion.
The stew
HEAT the oil in a flameproof casserole pan. Pat the beef pieces dry. Season well and cook in batches until browned. Remove and set aside.
ADD the bacon to the same pan and cook for 5 minutes until golden brown. Remove it and add it to the beef.
ADD mushrooms to the pot and cook for 5 minutes or until golden brown. Remove from the pot and set aside.
HEAT a bit more oil in a pan and add the onions from the marinade. Cook until golden brown. Add in butter, garlic and carrots from the marinade. Cook for a further 3 minutes.
ADD in the tomato paste and cook for 1 minute and stir in flour. Cook for 1 minute. Add stock powder and slowly pour in boiling water. Add the marinade wine. Add in the beef, bacon, thyme and bay leaf. Bring to a simmer and transfer to the oven for 1 hour.
AFTER 1 hour add in the mushrooms. Cover with the lid and return to the oven for 1 hour or until the beef is falling apart tender.
Notes
This recipe goes perfectly with mashed potatoes
Also See: Lamb stew with garlic butter-stuffed dombolo
Feature image: Pexels
