Beef bourguignon

Beef bourguignon


85 people made this

About this recipe: The secret to Beef bourguignon? Slow cooking and letting the flavours meld overnight.

AnneFrancoise Greater London, England, UK

Serves: 6 

  • 50g butter
  • 3 tablespoons oil
  • 2 onions, quartered
  • 800g beef stewing steak
  • 1 bottle red wine
  • Bouquet garni
  • salt and pepper to taste
  • 6 carrots, chopped

Prep:15min  ›  Cook:6hr30min  ›  Extra time:17hr15min  ›  Ready in:1day 

  1. In a large casserole, heat butter and oil over medium high heat. Saute the onions. Add the beef, browning in batches if necessary (don't overcrowd the pan, otherwise the beef won't brown).
  2. Remove the onions and the beef from the pan and deglaze with the wine, scraping the browned bits from the bottom of the pan. Return the beef and onions to the pot, along with the salt, pepper, bouquet garni and carrots.
  3. Simmer on medium low, covered, for four hours. Remove from heat, let cool and store in fridge overnight. The next day, simmer again for two hours.

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Reviews (8)


This was a brilliant diner party recipe, with no fussy preparation. I added chestnut mushrooms for a nutty taste, and left in the slow cooker for 5 hours. Really simple, unfussy and tastey. - 22 Feb 2011


I made this exactly to the recipe and boy was it worth it. Thank you for sharing it with us - 16 Sep 2009


excellent beef bourguignon, reminded me of my Grandmother's when I was a kid. I'll do it again! - 17 Aug 2011

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