Boeuf Bourguignonne

Boeuf Bourguignonne

Boeuf Bourguignonne

Prep Time ~15 mins Cooking Time ~3 hours
Approx Cost ~£? Difficulty ~Easy
Freeze ~Yes Serves ~6

Tip ~


50g / 2oz butter

30ml / 2 tablespoons vegetable oil

100g / 4oz streaky bacon rashers, rind removed and diced

900g /2lb lean braising steak, cut into 2.5cm / 1 inch cubes

1 garlic clove, skinned and crushed

45ml / 3 level tablespoons plain flour

Salt and pepper

Bouquet garni

150ml / ¼ pint beef stock

300ml / ½ pint burgundy

12 shallots, skinned

175g / 6oz button mushrooms, wiped

Chopped fresh parsley to garnish


  • Melt half the butter and oil in a large flameproof casserole.
  • Quickly brown the bacon, and then drain on kitchen paper.
  • Reheat the fat and brown the meat in batches. Return the bacon to the casserole with the garlic.
  • Sprinkle in the flour and stir well.
  • Add salt and pepper, the bouquet garni, stock and wine. Bring to the boil, stirring, then cover and cook in the oven at 170C / Gas mark 3 for about 2 ½ hours.
  • Meanwhile, heat the remaining butter and oil together. Add the shallots and fry until they are glazed and golden brown. Remove from the pan and fry the mushrooms.
  • Add the mushrooms and onions to the casserole and cook for a further 30 minutes.
  • Remove the bouquet garni, adjust the seasoning. Serve garnished with the parsley.