Beef Bourguignon Recipe

Beef Bourguignon is France's most famous stew: beef braised low and slow in red wine until meltingly tender, with mushrooms, pearl onions and smoky bacon. It is patience rewarded.

Prep time

30 mins

Cook time

180 mins

Total time

210 mins

Servings

4 servings

Calories

660

Ingredients

• 1 kg beef chuck, cubed
• 150 g bacon lardons
• 750 ml red wine
• 500 ml beef stock
• 20 pearl onions, peeled
• 250 g mushrooms, halved
• 2 carrots, sliced
• 2 tbsp tomato paste
• 3 garlic cloves
• 1 bouquet garni (thyme, bay, parsley)
• 2 tbsp flour
• 2 tbsp olive oil
• Salt and black pepper

Instructions

1. Brown the beef in batches in hot oil and set aside; fry the bacon until crisp.
2. Soften the carrots, garlic and tomato paste, then stir in the flour and cook 1 minute.
3. Return the beef and bacon, pour in the wine and stock, add the bouquet garni and simmer gently, covered, for 2 and a half hours.
4. Add the pearl onions and mushrooms for the last 30 minutes until tender.
5. Season, remove the bouquet garni and serve with mashed potatoes or crusty bread.
6. Plate Beef Bourguignon nicely, garnish as you like, and serve fresh.

Pro tips

• Browning in batches builds the deep flavour of the sauce.
• A gentle simmer, never a boil, keeps the beef tender.
• It tastes even better made a day ahead.

Frequently asked questions