Beef bourguignon
Rich, slow-braised beef in red wine with bacon, pearl onions and mushrooms — deep, silky sauce and proper comfort.
This is proper beef bourguignon — slow-braised beef in red wine, bacon and rich stock until the sauce turns glossy and deeply flavoured. It’s the sort of thing that rewards time and low heat rather than fuss.
Make it for a cosy Sunday dinner, dinner party or whenever you want something that tastes like effort without too much hands-on faff. Serve with creamy mashed potato, buttered new potatoes or a chunk of crusty bread to mop up the sauce.
Ingredients
- 1 kg beef chuck — trimmed and cut into 3cm pieces
- 750 ml red wine — dry, Burgundy or Pinot Noir recommended
- 500 ml beef stock — low-salt preferred
- 20 g plain flour — for dusting
- 150 g streaky bacon — cut into 1cm lardons
- 30 ml olive oil — about 2 tbsp
- 50 g butter — divided
- 2 brown onion — peeled and halved
- 3 garlic cloves — crushed
- 2 carrots — peeled and cut into 2cm slices
- 200 g pearl onions — peeled
- 300 g chestnut mushrooms — halved
- 15 ml tomato purée — about 15 ml
- 4 thyme sprigs
- 2 bay leaves
- salt — to taste
- black pepper — freshly ground, to taste
- 30 ml parsley — finely chopped, to finish
Equipment
- large heavy-based casserole or Dutch oven
- roasting tray
- slotted spoon
Instructions
Put the beef chuck into a large bowl. Pour in 375 ml of the red wine, add 2 thyme sprigs, 1 bay leaf, the crushed garlic cloves and a generous pinch of salt and black pepper. Cover and refrigerate to marinate for 2 hours.
Preheat the oven to 160°C fan/180°C conventional.
Strain the beef, reserving the marinade and discarding the solids. Pat the beef dry on kitchen paper (very important — dry meat browns better). Toss the beef with the plain flour until lightly coated; shake off excess flour.
Heat 1 tbsp of olive oil in a large heavy-based casserole over a medium-high hob. Add the streaky bacon and fry until crisp, about 6 minutes. Remove the bacon with a slotted spoon and set aside.
Increase the heat to high and add another splash of olive oil. Brown the beef in batches so the pieces have room — each batch will take about 4–5 minutes until a deep brown. Transfer browned beef to a plate and repeat until all beef is done.
Lower the heat to medium, add 25 g butter to the casserole and add the brown onion and carrots. Sauté until lightly browned, about 6–8 minutes.
Stir in the tomato purée and cook for 1 minute. Return the beef and bacon to the pot, pour in the reserved marinade, the remaining 375 ml red wine and the beef stock. Add the remaining thyme sprigs and bay leaf. Bring to a gentle simmer on the hob.
Cover the casserole and transfer to the oven. Braise until the beef is very tender, 2 hours 30 minutes.
While the beef braises, heat a frying pan with the remaining 25 g butter and 1 tbsp olive oil. Sauté the chestnut mushrooms over a high heat until golden, about 8 minutes. In the same pan gently brown the pearl onions for about 6–8 minutes. Keep warm.
Remove the casserole from the oven. Discard thyme sprigs and bay leaf. If there is excess fat on the surface, skim with a spoon. Add the sautéed mushrooms and pearl onions to the casserole and gently simmer on the hob for 5 minutes to marry flavours. Taste and adjust seasoning with salt and black pepper.
Leave the stew to rest, covered, for 10 minutes before serving. Sprinkle with chopped parsley and serve.
Tips
- Pat the beef completely dry before browning — that step makes the difference between a tatty stew and one with deep, caramelised flavour.
- Brown the beef in batches. It’s slower but results in much better colour and flavour.
- If you’re short on time, you can braise on a low hob instead of the oven — keep the lid on and check every 30 minutes.
- Can be made a day ahead; the flavours improve and the sauce firms up, making it easier to skim fat before reheating.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on a low hob.
Substitutions
red wine → 500 ml red wine + 250 ml extra beef stock
Stays closestreaky bacon → pancetta, same quantity
Stays closebeef chuck → braising steak, same quantity
Stays closeplain flour → cornflour, 1 tbsp mixed with 1 tbsp cold water (add at the end to thicken)
Noticeably different
Nutrition
Per serving · estimated
- 555
- Calories
- 45 g
- Protein
- 15 g
- Carbs
- 35 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this in a slow cooker?
Yes — brown the beef, bacon and veg on the hob, then transfer everything to the slow cooker with the liquids. Cook on low for 6–8 hours.
Do I have to use Burgundy wine?
No. Use any good-quality dry red you’d drink — Pinot Noir, Merlot or a lighter Cabernet work well. Avoid cooking wines or anything very sweet.
How do I prevent the sauce being too thin?
Dusting the meat with plain flour and reducing the braising liquid during the uncovered final simmer helps. You can also remove some liquid and whisk in 1 tsp cornflour mixed with cold water, then return and simmer until thickened.
Why has my beef turned tough?
Toughness usually comes from cooking too hot or not long enough. Low, steady heat for the full braising time is essential; check for tenderness and continue cooking if needed.
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