Olive Magazine
Beef bourguignon stew in an oval dish

Beef bourguignon

Published: May 4, 2022 at 6:12 pm
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  • Preparation and cooking time
    • Total time
    • + overnight marinating
  • Easy
  • Serves 8

Make this classic, easy beef bourguignon to eat now or freeze for later. This comforting French-inspired beef stew serves 8 people

Nutrition:
NutrientUnit
kcal454
fat19.8g
saturates7.4g
carbs39.1g
fibre2.2g
protein43.1g
salt0.6g
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Beef bourguignon is a rich beef stew from Burgundy in France. Make this classic version for a comforting Sunday lunch, or check out our healthy beef bourguignon for a lighter alternative. Also read our guide to what wine to drink with beef bourguignon. 

Looking for more easy beef stew recipes? Try our slow cooker beef stew, beef stew and dumplings and beef stroganoff. For more heart French-style dishes check out our coq au vin and chicken chasseur

Ingredients

BEEF BOURGUIGNON INGREDIENTS

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

Method

  • 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.

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

Venison Stew Recipe with Sloe Gin and Cheesy Polenta
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