• Home
• Recipes
• Meat and poultry
• Beef bourguignon

Beef bourguignon

Published: May 4, 2022 at 6:12 PM

Save recipe

Serves 8

Easy

Total time: 3 hrs

+ overnight marinating

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

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 and slow-cooker beef bourguignon. 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, slow cooker beef curry, beef stew and dumplings, beef stifado and beef stroganoff. For more heart French-style dishes check out our coq au vin and chicken chasseur.

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers.

Ingredients

Nutrition

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

Nutrition: per serving

• kcal454
• fat19.8g
• saturates7.4g
• carbs39.1g
• fibre2.2g
• protein43.1g
• salt0.6g

Ad

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

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue