Traditional boeuf bourguignon

Traditional boeuf bourguignon


11 people made this

About this recipe: A fantastic recipe for a delightful French dish. This is a great dish to make ahead of time, it freezes well and is always a great choice for a dinner party. Serve with mashed potato and celeriac.

jean.isacke Dorset, England, UK

Serves: 6 

  • 3 tablespoons olive oil
  • 900g (2 lb) braising steak, cut into 5cm (2 in) cubes
  • 1 medium onion, sliced
  • 1 heaped tablespoon plain flour
  • 450ml (3/4 pt) red Burgundy wine
  • 2 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • salt and black pepper, to taste
  • 340g (12 oz) shallots
  • 250g (9 oz) cubed pancetta
  • 110g (4 oz) dark mushrooms, diced

Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

  1. Heat 2 tablespoons of olive oil in a large casserole dish. Sear the beef on all sides for just a few minutes, until browned. Using a slotted spoon, transfer the beef to a plate and set aside.
  2. Add the onion to the casserole dish and cook and stir until soft. Return the beef and sprinkle with flour, stirring to soak up the juices. Gradually pour in the wine, stirring constantly. Add garlic, thyme, bay leaf and seasoning. Cover and simmer slowly at a low-medium heat on the hob for 2 hours until meat is very tender.
  3. Using the remainder of the olive oil, fry the shallots and pancetta in a frying pan until light brown. Add to the casserole along with the mushrooms. Cover again and cook for another hour.
  4. Remove the bay leaf and thyme stalks before serving.


If you do not have red Burgundy wine, you can substitute using a dry cider, this moves away from the traditional dish but the final result will still be very tasty.
The pancetta can be substituted with cubed streaky bacon.
When preparing braising steak or other casserole steak for cooking, it is helpful to pat the meat dry with kitchen paper prior to searing, as this will lessen the oil spitting from the pan.
This dish can also be cooked in the oven at 150 C / Gas 2.

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Reviews (1)


I found that after the first stage of cooking more fluid was required, next time I'll add some stock, I used a claret instead of a burgundy and I also added a couple of sliced carrots, served up with some roasted baby potatoes and crusty bread, the end result was well tasty :-) - 01 Nov 2015

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