Beef Bourguignon
A rich, slow-braised beef stew from Burgundy, simmered in red wine with mushrooms, pearl onions, and aromatic herbs. This is the dish that epitomises French comfort cooking — patient, deeply flavoured, and utterly satisfying.
Prep Time
20 min
Cook Time
3 hours
Servings
6
Difficulty
Medium
Method
- Season the beef generously with salt and pepper. Heat the olive oil in a large casserole dish over high heat and brown the beef in batches — don't overcrowd the pan. Set the browned beef aside on a plate.
- In the same dish, cook the bacon lardons until golden and the fat has rendered. Add the carrots and cook for 2-3 minutes until slightly softened.
- Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Pour in the red wine and stock, scraping the bottom of the dish to release all the caramelised bits.
- Return the beef to the dish. Add the tomato purée, garlic, and bouquet garni. Bring to a gentle simmer, then cover with a tight-fitting lid and cook on the lowest heat for 2 hours 30 minutes, stirring occasionally.
- Meanwhile, sauté the pearl onions and mushrooms in butter over medium heat until golden brown, about 8-10 minutes. Set aside.
- Add the sautéed onions and mushrooms to the stew for the final 30 minutes of cooking. Remove the bouquet garni, adjust the seasoning with salt and pepper, and serve with crusty bread, mashed potatoes, or buttered noodles.
Chef's Tips
- Wine matters: Use a wine you'd happily drink. A good Burgundy or Côtes du Rhône works beautifully.
- Patience is key: The long, slow braise is what transforms tough cuts into meltingly tender meat.
- Make ahead: This dish tastes even better the next day. Reheat gently before serving.
- Thickening: If the sauce is too thin, remove the lid for the last 30 minutes to reduce.