Beef Bourguignon

I love a good old-fashioned stew. Whether it’s slow cooked in the oven, or quickly simmered up on the stove top. I love a classic stew were you just throw it all into a dish with some stock and let it cook, and I love something a little more complicated. I just think melt in your mouth meat and veg, in a thick tasty sauce with crusty homemade bread is the ultimate in comfort food. It’s warming, filling and it just makes you feel all “aww.” It’s classic family food, and I could not love it more!

Rich Beef Bourguignon is so tasty! Melt in your mouth beef in a rich gravy. Perfect with creamy mash and bread.

Beef Bourguignon falls into the more complicated side, but only slightly. There’s a bit more prep involved in my Beef Bourguignon recipe and a little bit of fiddling about taking things in and out of the dish. But, it’s well worth it.

Beef Bourguignon is a classic French beef stew, filled with wonderfully rich flavour. It tastes compilated, but it’s not really. You might spend half an hour prepping. But then it just goes in the oven to be left for a few hours.

Beef Bourguignon on the hob

Some Beef Bourguignon recipes include sifting the sauce at the end, retaining the gravy and getting rid of any bits. I don’t bother. It does give you a chance to simmer the sauce off if it needs thickening. But, after four hours in the oven, I’ve never found that it does. So, I just serve mine straight from the cooking dish.

I start my Beef Bourguignon on the stove top, in a lidded ovenproof dish. Think large Le Cruset, but the Sainsbury’s own version. Which I highly recommend. I then cover and transfer it to the oven in the same large dish. You could, however, keep it on the stove top, or even cook it all in a slow cooker if you prefer.

Beef Bourguignon with Mash and potatoes

I cook my Beef Bourguignon for four hours in the oven on 150 degrees. After this long, your meat is falling apart, and the gravy is wonderfully thick. If you need it faster, it’s edible, but the flavours won’t be as fantastic. I’d give it at least two hours.

I serve my Beef Bourguignon with creamy mashed potatoes and crusty homemade white bread for the perfect comforting meal. It’s amazing, honestly. Especially at this time of year. It’s like eating a big hug.

Rich Beef Bourguignon is so tasty! Melt in your mouth beef in a rich gravy. Perfect with creamy mash and bread.

To make my Beef Bourguignon as well as the ingredients you will need a large, lidded ovenproof dish, a slotted spoon, and a large bowl.

The Recipe

Classic Beef Bourguignon

A yummy comforting beef stew, with rich flavours and tender meat.
Prep Time45 mins
Cook Time4 hrs
Total Time4 hrs 45 mins
Course: Main Course
Cuisine: French
Keyword: beef, Stew
Servings: 6 People
Calories: 550kcal
Author: Donna

Ingredients

  • 2 tbsp Cooking Oil
  • 180 g Bacon Rashers – Roughly Chopped
  • 1 kg Beef – Chopped into 1inch chunks
  • 3 Large Carrots – Chopped into large batons
  • 1 Brown Onion -Finely Diced
  • 5 Cloves Garlic -Crushed
  • Pinch Salt and Pepper
  • 2 tbsp Plain Flour
  • 12 Shallots – Peeled and top and tailed
  • 600 ml Red Wine
  • 400 ml Beef Stock
  • 2 tbsp Tomato Puree
  • 1 Beef Stock Cube
  • 1 tsp Thyme
  • 2 tsp Parsley
  • 3 Bay Leaves
  • 2 tbsp Butter
  • 200 g Mushrooms – Quartered

Instructions

  • Preheat the oven to 150 degrees
  • Heat the oil in your ovenproof dish over a medium heat
  • Add the bacon and fry for around 5 minutes until crispy
  • Use a slotted spoon to remove the bacon, placing it in a large bowl
  • In the same oil, fry the beef in small batches until browned on all sides. Only do a few chunks at a time, so they’ve got plenty of room in the pan
  • When seared on all sides, remove the beef and place the bowl with the bacon
  • In the same dish and oil, cook the carrots and onion for 5 minutes until the onions are soft
  • Add 3 cloves of crushed garlic and cook for another minute, until you can smell the garlic
  • Return the beef and bacon to the pan, and season with salt, pepper and flour
  • Mix together well and cook for 5 minutes, stirring constantly
  • Add the shallots, wine and stock and mix together
  • Add the tomato puree, parsley, thyme and bay leaves and crumble in the stock cube. Stir together well
  • Bring to a simmer, stirring often
  • Simmer for 5 minutes before covering transferring to the oven
  • Cook for four hours, checking and stirring occasionally
  • 10 minutes before the end of the cooking time, heat the butter in a small saucepan until melted
  • Add the garlic and mix
  • Add the mushrooms and cook for 5 minutes until soft, shaking the pan often to coat them in garlic butter
  • Remove the dish from the oven and add the mushrooms, stir in and return to the oven for 5 minutes
  • Serve immediately, or cover and reheat when needed

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