Gill's Beef Bourguignon

    2 hours 20 min

    A good slightly showy stew to serve for friends. I usually cook this in a slower oven over a longer period which makes it a good dish to pre-prepare.


    Gloucestershire, England, UK
    2 people made this

    Serves: 4 

    • 2 tablespoons oil or dripping
    • 675g (1 1/2 lb) chuck steak, braising steak, shin of beef or similar, cut into 1 inch cubes
    • 75g (3 oz) non-smoked streaky bacon, cut into strips
    • 110g (4 oz) button onions, peeled
    • 1 tablespoon cornflour
    • 1 clove garlic, crushed
    • 1 teaspoon tomato puree
    • 1 bouquet garni
    • 2 glasses red wine
    • 300ml (1/2 pint) beef or vegetable stock
    • 110g (4 oz) button mushrooms
    • chopped parsley
    • salt and pepper

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Heat the fat/oil in a pan or flame-proof casserole. Put in beef and brown it quickly but thoroughly on all sides. Take out meat and keep hot.
    2. Cut bacon into thick strips and blanch with the onions by putting them into cold water and bringing to the boil for 2 minutes.
    3. Drain and add both to the pan of hot fat and brown them slowly. Remove the onions and draw the pan to one side. Stir in the cornflour and cook for 1 minute, then add garlic, tomato puree, meat and the bouquet garni.
    4. Boil wine to reduce a little and add to the pan with half of the stock. Bring slowly to the boil, shaking the pan gently and adding more stock just to cover the meat.
    5. Season lightly and cover tightly and simmer until tender 1.5 to 2 hours.
    6. About 15 minutes before the end of cooking time add the mushrooms, whole.


    WATCHPOINT - It is adviseable to remove the onions from the casserole after browning, replacing them in the stew after the first hour, otherwise they tend to become mushy and spoil the appearance of the dish.

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    Like the sound of this recipe, will try it next time I want to prepare a beef bourguignon for friends.  -  14 Mar 2014