Boeuf bourguignon

July 18, 2012 (Last Updated: January 11, 2019)
Boeuf bourguignon recipe

Easily one of the most iconic meat dishes in all of cooking. Boeuf bourguignon is perfect every time. A delicious, filling and robust stew that’s especially amazing in winter. 

Print Recipe

Boeuf bourguignon

Serves: 4
Cooking Time: 2 hrs

Ingredients

  • 1kg chuck steak
  • salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) flour
  • 45ml (3 tbsp) olive oil
  • 15 button onions, peeled
  • 1 onion, chopped
  • 100g streaky bacon or pancetta, cut into strips
  • 2 garlic cloves, roughly chopped
  • 3 bay leaves
  • 3 sprigs fresh thyme
  • 1 bottle of red wine (Burgundy or Cabernet Sauvignon)
  • 500ml (2 cups) beef stock
  • 250g baby button mushrooms
  • crusty French bread, to serve

Instructions

1

Cut the steak into cubes. Season the flour then lightly toss the steak cubes in the seasoned flour. Heat the oil in a casserole dish, brown the beef in batches and set aside.

2

Add the button onions to the casserole dish and brown slightly. Remove and set aside.

3

Add the chopped onion and bacon to the casserole dish and fry for 5 minutes. Return the beef to the pan with the garlic, bay leaves, thyme, wine and stock.

4

Season well and simmer for 1 – 1 hour 30 minutes, or until the meat is tender.

5

Return the onions to the pan together with the mushrooms and cook for a further 15 minutes on low heat. Spoon into bowls and serve with crusty French bread.

Notes

To drink: A no-brainer – this dish hails from Burgundy, where the most exclusive Pinot Noir wines are made.


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July 18, 2012 (Last Updated: January 11, 2019) By
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