Boeuf bourguignon

Boeuf bourguignon is a delicious combination of tender beef, mushrooms and baby onions in a rich red wine sauce.


serves 4
Beef dripping or lard for frying
3/4 - 1 kg (1 1/2 - 2 lb) chuck steak, trimmed of fat and cut into large chunks
100 g (4 oz) unsmoked streaky bacon, rinds removed and diced
1 tbsp flour
Salt and freshly ground black pepper
300 ml (1/2 pint) red wine (Burgundy)
1 bouquet garni

To finish:
1 tbsp butter
1/4 kg (1/2 lb) small pickling onions, peeled
1/4 kg (1/2 lb) button mushrooms, cleaned
1 wineglass red wine
1 tsp spoon brown sugar


1. Melt a knob of dripping or lard in a flameproof casserole. Put in the beef and brown quickly on all sides over high heat. Remove from the casserole with a slotted spoon and set aside.

2. Add the diced bacon to the casserole and fry for 2 to 3 minutes or until crisp. Stir in the flour, add salt and pepper to taste and return the meat to the casserole.

3. Heat the wine in a small pan. Set it alight and pour over the meat in the casserole. Add the bouquet garni, cover the casserole and transfer to a warm oven (160°C/325°F or Gas Mark 3). Cook for 2 hours. Stir a little water into the casserole if it becomes dry during the cooking time.

4. Melt the butter in a small pan. Add the onions and mushrooms and fry gently for 2 to 3 minutes. Pour over the wine, stir in the sugar and bring just to the boil.

5. Stir into the casserole and continue cooking for 30 minutes or until the meat and onions are tender. Discard the bouquet garni and adjust the seasoning. Serve with Gratin Dauphinois and a green salad.

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