Beef bourguignon
A classic French beef bourguignon is the ultimate slow‑cooked comfort food, bringing together tender braised beef, rich red wine, and deep, savoury flavours in one luxurious stew, transforming simple ingredients—beef, mushrooms, bacon, onions, and herbs—into something both rustic and elegant. As the beef gently cooks, it becomes melt‑in‑the‑mouth tender while the red wine reduces into a glossy, flavour‑packed gravy, making this timeless dish perfect for cosy winter dinners, special occasions, or an impressive make‑ahead meal.
Whether you’re after an authentic French bourguignon, an easy one‑pot beef stew, or a hearty red wine casserole, this recipe delivers depth, richness, and restaurant‑quality results at home.
Serving Suggestions for Beef Bourguignon
- Simple Green Salad Mixed leaves with a mustardy vinaigrette — fresh, sharp, and perfect alongside a heavy stew.
- Creamy Mashed Potatoes Soft, buttery mash is the classic pairing — perfect for soaking up that deep, glossy red‑wine sauce.
- Buttered New Potatoes A lighter option that still works beautifully, especially in spring.
- Pommes Purée (French‑Style Mash) Extra silky, extra buttery, and very restaurant‑worthy.
- Crusty French Bread or Baguette Essential for mopping up every last bit of sauce.
- Creamy Polenta Soft, rich, and a lovely alternative to potatoes.
- Roasted Carrots Sweet, caramelised carrots complement the richness of the beef.
- Green Beans Almondine Green beans tossed with butter and toasted almonds add freshness and crunch.
- Steamed Tenderstem Broccoli Light, vibrant, and a great contrast to the slow‑cooked beef.
- Cauliflower Purée Silky and mild, it lets the bourguignon shine.
- Red Cabbage (Braised or Pickled) Adds colour and a little tang to cut through the richness.
Beef bourguignon
Equipment
- Casserole dish
Ingredients
- 1 tbsp vegetable oil
- 750 g diced beef
- 8 rashers smoked back bacon, diced
- 10 shallots, peeled and left whole
- 2 garlic cloves, crushed
- 2 tbsp tomato puree
- 350 ml red wine
- 700 ml beef stock cube dissolved in boiling water
- 1 tbsp muscovado sugar
- 3 bay leaves
- 2 tbsp cornflour, with 2 tbsp of water mixed to a smooth paste
- 10 button mushrooms
Instructions
- Preheat the oven to 160ºc / 140ºf / gas 3.
- Heat the oil in a casserole dish, add the beef and brown over a high heat for 5mins until golden and sealed. Remove from the pan with a slotted spoon and set aside.
- Add the bacon to the pan and fry for a few mins until crisp, then set aside with the beef.
- Place the shallots in the pan and fry for 3-4 mins until lightly golden, add the garlic and tomato puree and cook for another minute.
- Add half the wine to the pan and stir to deglaze the bottom of the pan and then add the remaining wine along with the stock, sugar and bay leaves, pour in the cornflour and stir until thickened. Add the browned beef and bacon, bring to the boil, then cover with a lid and transfer to the oven and cook for about 2 hours or until tender. Check halfway through cooking and add some extra water if needed.
- Add the mushrooms and cook for another 15mins. Season well with salt and pepper, remove the bay leaves. Serve with mash and savoy cabbage or other veg of your choice. This dinner also goes really well with plain boiled rice and warm French baguette.