Beef Bourguignon Recipe

Beef bourguignon

  • serves 8
  • Easy

Classic, easy beef bourguignon to eat now or freeze for later, this French inspired recipe serves 8 people

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Beef bourguignon is a rich beef stew from Burgundy in France. Our easy beef bourguignon recipe can be eaten now or frozen for easy Sunday lunch. Here’s our guide to what wine to drink with beef bourguignon.

Ingredients

BEEF BOURGUIGNON INGREDIENTS

  • red wine 1 bottle
  • braising steak 1.5kg, diced
  • thyme 2 sprigs 
  • bay leaf 1
  • olive oil
  • bacon lardons 100g 
  • onion 1, finely diced 
  • plain flour 3 tbsp 
  • tomato purée 1 tbsp
  • beef stock 250ml
  • shallots 16 small, peeled 
  • chestnut mushrooms 250g, halved

Method

HOW TO MAKE BEEF BUORGUIGNON

  • Step 1

    Pour the wine over the steak, add the herbs, cover and marinate in the fridge overnight.

  • Step 2

    Heat the oven to 160C/fan 140C/gas 3. Drain the meat, keeping the wine and herbs, and brown the meat in 1 tbsp oil in a large pan with a lid. Scoop out when browned, you may have to do this in batches. When all the meat is browned, add the bacon and fry until golden and has released some of its fat. Add the onion, and cook until soft. Stir in the flour, then add the marinating wine and herbs, and tomato purée. Add the browned beef and top up with beef stock and season. Put the lid on, and put in the oven for 2 hours until the meat is just falling apart.

  • Step 3

    Meanwhile fry the shallots and mushrooms in 1 tbsp oil in a separate pan until golden, and the water from the mushrooms has evaporated. When the meat is done, stir in the veg and cook for another 30 minutes (leaving uncovered if the gravy is thin) until the onions are soft, and the meat is meltingly tender. Allow to cool, then freeze. To reheat, thaw, then simmer until piping hot. Serve with mash or veg.

Additional Information

Try our healthier beef bourguignon recipe here, it has less than 300 calories

Low Calorie Beef Bourguignon Recipe

Check out our favourite pub food recipes to make for Sunday lunch

Venison Stew Recipe with Sloe Gin and Cheesy Polenta

Nutritional Information

  • Kcals 454
  • Fat 19.8g
  • Saturates 7.4g
  • Carbs 39.1g
  • Fibre 2.2g
  • Protein 43.1g
  • Salt 0.6g
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