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Beef bourguignonne

Course Main Course
Cuisine French
Keyword Beef
Servings 4 people
Author Kate


  • 900 g braising steak
  • 3 tbsp olive oil
  • 1 onion sliced
  • 1 tbsp plain flour
  • 450 ml red wine
  • 3 cloves garlic
  • 3 sprigs thyme
  • 1 bay leaf
  • 350 g small/button onions
  • 225 g smoked streaky bacon cubed
  • 150 g chestnut mushrooms
  • salt and peppe to taste


  1. Pre-heat the oven to 140C
  2. Heat two tablespoons of the oil in a large casserole dish and sear the beef until they are rich brown all over. You may need to do this in batches. As the meat browns remove it from the pan with a slotted spoon onto a plate.
  3. Now add the sliced onions to the pan and cook until they start to brown.
  4. Return the meat to the pan with the onions and sprinkle in the flour until it absorbs all the juices. Gradually add the wine, stirring all the time.
  5. Add the garlic and herbs and season with salt and pepper to taste.
  6. Put the lid on the casserole dish and cook in the oven for two hours.
  7. Just before the two hours is up, fry the button onions and cubed bacon in a frying pan until they start to brown. Add these and the sliced mushrooms to the casserole and cook for another hour.
  8. I always serve beef bourguignon with boulangere potatoes and peas or a green salad.

Recipe Notes

This is my take on the French classic. I often make double the amount and freeze the rest. It keeps well and doesn't lose any of its intense flavour.