Beef Bourguignon with Vegetables

    1 hour 20 min

    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.

    15 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating: