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Beef bourguignon

A piece of glazed, herb-garnished beef is held by tongs over a stew with carrots and meat chunks. Warm, hearty kitchen setting. Beef Bourguignon Recipe

By Tom · Updated

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  • About 5 hours 25 min
  • Takes a bit of care

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

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The recipe

Beef bourguignon

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

  • 25 min prep
  • 5 hours cooking
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Serves

Finishing

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Prepare the beef

  1. Step 1

    Cut the beef (300 ml) into 4-5 cm chunks. Season generously with salt and black pepper, tossing to coat all sides.

  2. Step 2

    Set aside.

Cook the bacon

  1. Step 1

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

  2. Step 2

    Add the olive oil (30 ml) and then the bacon lardons (300 g).

  3. Step 3

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

  4. Step 4

    Remove from the pot and set aside.

Sear the beef

  1. Step 1

    In the same pot, add the beef (300 ml) in batches if needed.

  2. Step 2

    Sear until deeply browned on all sides.

  3. Step 3

    Partway through cooking (1 kg), add 20 g butter (20 g) to help develop colour and flavour.

  4. Step 4

    Remove the beef (300 ml) and set aside.

Cook the vegetables

  1. Step 1

    Add the onions (2 onions), carrots (4 carrots), and garlic (2 garlic) to the same pot.

  2. Step 2

    Sauté until the onions (2 onions) start to take on a little colour.

  3. Step 3

    Stir in the tomato paste (45 g) and cook for 1-2 minutes.

  4. Step 4

    Add the flour (30 g), stir to coat the vegetables, and cook for another 1-2 minutes.

Build the stew

  1. Step 1

    Return the beef (300 ml) and bacon to the pot.

  2. Step 2

    Pour in: 750ml red wine (750 ml), 300ml beef stock (300 ml).

  3. Step 3

    Add the thyme and bay leaves (2 leaves).

  4. Step 4

    Bring to a gentle simmer.

Slow cook

  1. Step 1

    Cover with a lid and cook:

Stovetop

  1. Step 1

    Simmer gently for 1½-2 hours, stirring occasionally.

Or oven

  1. Step 1

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

  2. Step 2

    The beef (300 ml) should become very tender.

  3. Step 3

    If the sauce reduces too much during cooking (1 kg), add a splash of water.

Cook the mushrooms and shallots

  1. Step 1

    Near the end of cooking (1 kg):

  2. Step 2

    Heat a frying pan over medium-high heat.

  3. Step 3

    Add a drizzle of olive oil (30 ml) and 20g butter (20 g).

  4. Step 4

    Cook the mushrooms (200 g) until browned, then remove.

  5. Step 5

    Add the shallots (6) cut side down and cook until nicely caramelised. Flip and cook briefly.

  6. Step 6

    Remove from the pan.

Finish the dish

  1. Step 1

    Add the mushrooms (200 g) and shallots (6) to the stew.

  2. Step 2

    Simmer for a final 20 minutes.

  3. Step 3

    Season to taste with salt and black pepper.

  4. Step 4

    Finish with fresh chopped parsley.

Serve

  1. Step 1: Serve hot with

    Mashed potatoes.

  2. Step 2

    Crusty bread.

  3. Step 3

    Buttered pasta.

  4. Step 4

    Or pommes purée.

  5. Step 5

    It's even better the next day.

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Questions people ask

How long does beef bourguignon take?

About 5 hours 25 min from start to finish, of which 25 min is prep and 5 hours is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.