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Beef Bourguignon

Chuck, blade or gravy beef is best for this recipe as it requires slow cooking. Organic is best. If you can't find French eschalots, you could use quartered brown onion in this recipe, but the small pickling onions as they are sometimes called, are more authentic. Inspired by Guillaume Brahimi's Beef Bourguignon from French Food Safari.
Servings: 4


For the Beef Bourguignon:

  • 500 g organic beef chuck steak diced
  • 3 whole celery sticks
  • 3 medium carrots
  • 1 leek white part only
  • 6 French eschalots
  • 250 g button mushrooms
  • 1/4 cup olive oil
  • 2 tbsp butter
  • 200 g rasher bacon cut into small strips
  • 6 fresh bay leaves or 10-12 dried
  • 10 g fresh thyme sprigs or 20g dried leaves
  • 750 ml red wine
  • 1 1/2 cup beef stock
  • salt and pepper to taste

For the carrot puree:

  • 2 carrots peeled and diced

To serve:

  • Potato mash
  • Freshly chopped parsley


To prepare the vegetables:

  • Peel carrots, eschalots. Roughly chop carrots, celery sticks and slice leek.
  • Brush off any dirt from the mushrooms and set them aside - mushrooms will be added toward the very end.

To make the Beef Bourguignon:

  • Place a cast iron casserole on the stove adding 2 tablespoons of oil and the butter.
  • Heat a little oil in a medium-sized pan over high heat and brown the beef, working in batches.
  • Transfer meat to the casserole. Add vegetables, except for mushrooms, to the same pan with a little oil if needed and cook stir-frying for a couple of minutes.
  • Transfer to the casserole and turn on the heat to medium high, preferably on your second largest burner.
  • Add thyme and bay leaves, and bacon, Stir fry for a minute then add beef stock.

In the meantime, prepare the wine:

  • Pour wine into a medium saucepan and bring to the boil. Cook for a couple of minutes. This will get rid off the alcohol and acidity in the wine.
  • When ready add the wine to the casserole, along with a generous pinch of salt and pepper.
  • Bring to a boil. Reduce heat to a minimum, cover and cook for about 2 hours of until the beef is tender.
  • At this stage, add whole mushrooms and carrot puree. Mix well and cook for another 10 minutes or so.

To make the carrot mash:

  • Place diced carrot in a small saucepan with enough water to cover.
  • Bring to a boil and cook for 5-10 minutes or until the carrot is tender.
  • Puree with a stick blender.

To serve:

  • Serve Beef Bourgingon with a dollop of mash potato and generous sprinkling of freshly chopped parsley.
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