Classic beef Bourguignon

Classic beef Bourguignon


15 people made this

About this recipe: Personally, I love to cook my stews in bulk and freeze some portions. This recipe was given to me by an elderly French lady I used to take lessons from.

Nikkikitten London, England, UK

Serves: 4 

  • 175g streaky bacon lardons
  • 1 tablespoon olive oil
  • 1.5kg lean stewing steak, cubed
  • 1 large carrot, sliced
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • black pepper to taste
  • 1 heaped tablespoon flour
  • 500ml red wine
  • 375 to 500ml beef stock from stock cube
  • 1 tablespoon tomato puree
  • 2 garlic cloves, pureed
  • 1/2 teaspoon thyme, dried or fresh
  • 15 to 20 small silverskin onions, sauteed (see Tip)
  • 250 g chestnut mushrooms, sauteed

Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

  1. In a large casserole dish, sauté the bacon in the oil over a moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Reheat until fat is almost smoking before you sauté the beef.
  2. Dry the beef - it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon on the side dish.
  3. In the same fat, brown the sliced vegetables. Pour out the sautéeing fat.
  4. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Lightly cook the meat for 10 minutes and toss in between. (This browns the flour and covers the meat with a light crust.)
  5. Stir in the wine, and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon. Bring to simmering point, then cover casserole and let it slowly simmer for 3 hours. The meat is done when a fork pierces it easily.
  6. Skim off additional fat as it rises. You should have about 1 pint of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning.
  7. While the beef is cooking, prepare the onions and mushrooms. Leave them aside until needed.
  8. When the meat is tender, distribute the cooked onions and mushrooms over the meat. Continue cooking for 10 minutes.
  9. Serve in its casserole, or arrange the stew on a dish surrounded with potatoes, noodles, or rice, and decorate with parsley.


For the onions, I use a jar off silverskin pickled onions and wash the vinegar off, before sauteeing.

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Reviews (2)


I know it looks very difficult, but its all in the preparation! So get your ingredients sliced, chopped and mixed and the rest is easy. While you are cooking have a glass of red wine, you have an open bottle!! - 30 Jun 2011


Great recipe, uses 500ml of wine which leaves one large glass for the chef - Yay ! - 01 Feb 2016

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