Beef Recipe

Beef Bourguignon recipe

This traditional French dish is all about letting the flavours of the beef shine through - and honestly, it's actually very simple to make. Just be sure to prepare it the day before you need it so that it can stand overnight and become wonderfully flavourful.


  • 800g good beef stewing steak
  • 6 carrots
  • 2 onions
  • 1 bottle red wine
  • Bouquet garni - parsley, thyme, bay leaves or other herbs in small muslin bag tied with string or in a bunch tied with string
  • Salt and pepper
  • 50g butter
  • 4 tbsp. olive oil

Method of Preparation:

  1. Finely slice the onions and chop the carrots into small chunks. Chop the beef into chunks.

  2. In a large casserole dish, melt the butter and oil. Once melted, add the onion and cook until tender, then add the beef in batches and brown all over.

  3. Remove the onions and beef from the dish and set to one side. Pour the wine into the dish, set heat a little higher and scrape all of the bits off of the bottom and side of the pan.

  4. Return the onions and beef to the dish, add the carrots, bouquet garni and a good pinch of salt and pepper and then simmer covered on a low heat for four hours.

  5. Cover the dish, allow it to cool and place into the fridge overnight. Simmer for two hours the following day before serving and remove the bouquet garni.

All a good beef bourguignon really needs is some warm crusty bread or some creamy mashed potato - serve it however you choose. This recipe serves six people.

Author: Laura Young.

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800gabout 28 oz (28.2184 oz based on 0.035273 ounces in a gram)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)


Published: September 20, 2011
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Published by Starsol