Beef Bourguignon

Beef Bourguignon
The complex flavours of this dish, makes it a perfect date night meal! The tender beef, mixed with the full-bodied wine is what makes this classic French recipe never go out of fashion.
Icon_cookingtime_grey Created with Sketch. 3 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6
Beef Bourguignon


  • 1kg shin of beef
  • 2tbsp plain flour
2tbsp olive oil

  • 150g pancetta
  • 1 shallot

  • 2 onions
1 garlic clove
  • 750ml Burgundy red wine

  • 500ml beef stock
2 bay leaves
  • 2 sprigs of thyme
  • 2 sprigs of flat-leaf parsley
25g butter

  • 110g baby onions, peeled but left whole 
- 200g mushrooms
  • Salt & pepper

How to make

  1. Add oil and cubed pancetta into a large saute pan on medium heat, fry until golden brown
  2. Next, add the beef and fry until it's brown on all sides
  3. Once the beef has browned, add the shallots, onions and garlic and fry until they soften
  4. Pour in the beef stock and red wine and bring to a simmer
  5. Add the bay leaves, thyme and parsley and cover. Cook on a low heat for approx 2 hours. The beef should be tender and the sauce should have thickened.
  6. Add butter and oil to a frying pan and fry the baby onions until they're golden.
  7. Add the baby onions and mushrooms to the casserole and cook for a further 20 mins.

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