Classic Beef Bourguignon (Red Wine Braised Beef Stew)

Beef Bourguignon (Classic French Red Wine Stew)

A rich, slow-cooked French classic where tender beef is braised in a full bottle of red wine with bacon, herbs, and vegetables.

Watch The Recipe Video Below

https://www.youtube.com/watch?v=OUPf_yUuJzk

Classic Beef Bourguignon (Red Wine Braised Beef Stew)

Beef Bourguignon

Serves

4–6

Ingredients

1kg x Beef Brisket, chuck, or another slow-cooking cut

Salt x and Black Pepper

30ml x Olive Oil

20g x Butter

300g x Bacon Lardons

2 x Medium Onions, thinly sliced

4 x Medium Carrots, peeled and cut on the diagonal

2 x Cloves Garlic, crushed

45g x Tomato Paste (tomato purée)

30g x Plain Flour

750ml x Red Wine (1 bottle)

300ml x Beef Stock

A few sprigs fresh Thyme

2 x Bay Leaves

Finishing

6 x Shallots, peeled and halved

200g x Button mushrooms

Olive Oil

20g x Butter

Salt and Black Pepper, to taste

Fresh Parsley, chopped

Method

Prepare the Beef

Cut the beef into 4–5 cm chunks.Season generously with salt and black pepper, tossing to coat all sides.

Set aside.

Cook the Bacon

Place a large heavy pot or Dutch oven over medium-high heat.

Add the olive oil and then the bacon lardons.

Cook until the fat renders out and the bacon becomes golden and crisp.

Remove from the pot and set aside.

Sear the Beef

In the same pot, add the beef in batches if needed.

Sear until deeply browned on all sides.

Partway through cooking, add 20 g butter to help develop colour and flavour.

Remove the beef and set aside.

Cook the Vegetables

Add the onions, carrots, and garlic to the same pot.

Sauté until the onions start to take on a little colour.

Stir in the tomato paste and cook for 1–2 minutes.

Add the flour, stir to coat the vegetables, and cook for another 1–2 minutes.

Build the Stew

Return the beef and bacon to the pot.

Pour in: 750ml red wine, 300ml beef stock

Add the thyme and bay leaves.

Bring to a gentle simmer.

Slow Cook

Cover with a lid and cook:

Stovetop

Simmer gently for 1½–2 hours, stirring occasionally.

OR Oven

Cook in a 160°C fan oven for 2–3 hours.

The beef should become very tender.

If the sauce reduces too much during cooking, add a splash of water.

Cook the Mushrooms and Shallots

Near the end of cooking:

Heat a frying pan over medium-high heat.

Add a drizzle of olive oil and 20g butter.

Cook the mushrooms until browned, then remove.

Add the shallots cut side down and cook until nicely caramelised. Flip and cook briefly.

Remove from the pan.

Finish the Dish

Add the mushrooms and shallots to the stew.

Simmer for a final 20 minutes.

Season to taste with salt and black pepper.

Finish with fresh chopped parsley.

Serve

Serve hot with:

• Mashed potatoes

• Crusty bread

• Buttered pasta

• Or pommes purée

It’s even better the next day.