Beef Bourguignon with Vegetables

Beef Bourguignon with Vegetables


5 people made this

About this recipe: This is my version of beef bourguignon. I always add lots of garlic and a decent red wine. Serve with mash or crusty bread. I find it always tastes better the next day, so worth making ahead if you're expecting company. Freezes well.


Serves: 8 

  • 100ml olive oil
  • 5 garlic cloves, minced
  • 1 onion, chopped
  • 1kg beef, cut into cubes
  • 2 red peppers, sliced
  • 500g tomatoes, diced
  • 500g mushrooms
  • 500ml red wine, full bodied
  • 2 stock cubes
  • 2 carrots, sliced

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Heat the olive oil over medium heat in a casserole pot. Add the minced garlic and onions and cook until softened, about 5 minutes. Add the beef and cook for 5 more minutes or until brown.
  2. Add the peppers, tomatoes, carrots and red wine to the casserole. Dissolve the stock cubes and cook for a few minutes and then add the sliced mushrooms.
  3. Simmer for about 1 hour over low heat, or until beef is tender.

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