Beef Bourguignon
Author: ERCFc2AWC9E
Beef Bourguignon is possibly the best beef stew in the world. It's rich and full of flavour. Get yourself some Beef Bourguignon!
  • 500 g (1 lb) stewing steak cut into chunks
  • ½ litre (16 fl oz) of beef stock
  • 150 g (5 oz) mushrooms, halved
  • 150 g (5 oz) small onions or shallots
  • 140 g (5 oz) butter
  • 100 g (3 oz) lardons or chopped bacon (optional)
  • 3 tbsp flour
  • 1 tsp tomato paste
  • 1 bouquet garni
  • Salt
  • Pepper
For the marinade
  • 1 celery stick
  • 1 carrot
  • 1 smallish onion
  • 1 leek
  • 2 garlic cloves, chopped
  • 12 black peppercorns
  • ½ litre (16 fl oz) of red wine
  1. Prepare the marinade: Slice the vegetables and place in a large bowl with the garlic and the peppercorns.
  2. Add in the wine and the beef. Mix well and allow to marinate for at least 4 hours or preferably overnight in the ‘fridge.
  3. Remove the beef from the marinade and pat dry with some kitchen paper. Place in a bowl and add the flour. Mix well.
  4. Strain the marinade and put the vegetables to one side. Boil the liquid for 5 minutes to reduce it’s volume.
  5. Melt 100 g (3½ oz) of the butter in a large pan and add the beef. Stir-fry for 5 minutes to brown the beef.
  6. Add the vegetables from the marinade and the tomato paste. Cook for 5 minutes.
  7. Add in the liquid from the marinade, the beef stock and the bouquet garni. Cover and simmer for 1-1½ hours.
  8. Melt the remaining butter in a pan and add the onions and bacon (if using). Cook for 5-10 minutes until brown.
  9. Add in the mushrooms, season with salt and pepper, and cook for 5 more minutes.
  10. Add this mixture to the Bourguignon and continue cooking for a further 1-1½ hours until the beef is tender.
Calories: 861 Fat: 61.6 Sugar: 6.7 Fiber: 2.9 Protein: 33.5 Cholesterol: 186.3
Titli's Tips
By marinating the meat overnight the cooking time should be around 2 hours, so add the mushroom/onion mixture into the large pan after about 1 hour cooking time.

Serve with boiled potatoes or crusty bread.
Recipe by Titli's Busy Kitchen at