How to cook Beef Bourguignon?

How to cook Beef Bourguignon


Now refined into haute cusine, beef bourguignon actually has its history rooted in affordable, peasant food! From the Burgundy (Bourgogne) region just outside Île-de-France, the dish traditionally made use of the much prized Charolais cattle that were and continue to be reared locally. Initially published as a recipe by Auguste Escoffier in the 19th century, this recipe follows the original almost entirely, except for some marginal changes that have become staple additions to the dish over time.

Ingredients for Beef Bourguignon

Serves 2
  • Braising Steaks (1600g)
  • 300g bacon lardons
  • Handful of Bay leaves
  • 1 sprig of Thyme
  • 1 bottle of red wine
  • 2 tablespoons of olive oil
  • 2 large onions
  • 3 tablespoons of flour
  • 1 tablespoon of tonato purée
  • 500g small shallots
  • 500g mushrooms

How to prepare Beef Bourguignon

  • Chop braising steaks into large chunks
  • Chop carrots into large chunks
  • Roughly chop the 2 onions
  • Roughly chop the parsley
  • Preheat oven to 200C fan / 180C gas 6
  • Preheat pan over a medium heat

How to cook Beef Bourguignon

  1. Throw the braising steak chunks into a large bowl and add a small bunch of thyme, 4 bay leaves, and the bottle of wine. Season with some pepper and place in the fridge to marinate and cool overnight.
  2. Take a colander and strain the marinated meat over it into another large bowl. Make sure to keep the meat-infused wine!
  3. Throw the braising steak chunks onto the pan and brown. Let the browned chunks rest to one side.
  4. Take the same pan and fry the chunks of carrot and onion until they start to colour. Add the 3 tablespoons of plain flour and stir for 1 minute and then stir in 1 tablespoon of purée.
  5. Add the rested steak chunks back into the pan along with any juices and the meat-infused wine from earlier. Season well with salt and pepper and bring the mixture to to a light simmer, before covering the pan.
  6. Move everything over to the oven and bake for approximately two hours so the beef becomes very, very tender.
  7. Allow the bourguignon to cool.
  8. Take the bacon lardons and shallots, throw them into a pan that's been preheated over a medium flame with a small knob of butter in it. Allow to sizzle for 15 minutes or until the bacon starts to become very crisp and the onions have caramelised.
  9. Add the mushrooms and fry the mixture for 5 minutes. Finally, stir into the stew over a low heat for 10 minutes.

What to serve with Beef Bourguignon

We recommend serving your Beef Bourguignon with either basmati rice or boiled potatoes! Yummmmy!