Beef Bourguignon

A rich and comforting French stew made with tender beef, red wine, and aromatic herbs. This slow-cooked classic is perfect for cosy winter meals and makes an impressive dish for both casual family dinners and relaxed entertaining.

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Course: Main Course, Lunch, Dinner

Cuisine: French

Prep Time: 25

Cook Time: 2 45

Servings:

Calories: 686kcal

Author: Nellie Kerrison | Relish Mama

Cost: Total Estimated Cost: $37.90 Cost Per Serve (serves 6): ~$6.30

Equipment

Dutch oven or heavy-based casserole
large frying pan
Chopping board and knife
Wooden spoon or spatula
Measuring jug
Oven

Ingredients

1.5 kg chuck steak or gravy beef cut into large chunks
Sea salt and freshly ground black pepper
3 tablespoons olive oil
1 brown onion finely diced
2 garlic cloves finely chopped
2 tablespoons tomato paste
2 tablespoons plain flour
250 ml 1 cup dry red wine
500 ml 2 cups beef stock
2 teaspoons red wine vinegar or sherry vinegar
2 bay leaves
1 bouquet garni parsley stalks, thyme, bay leaf, tied with kitchen twine
200 g speck or pancetta diced
250 g button mushrooms halved
2 tablespoons unsalted butter softened
1 tablespoon plain flour extra, to mix with butter
Chopped flat-leaf parsley to serve
Optional:
2 tablespoons brandy

Instructions

Season the beef generously with salt and pepper. Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy-based casserole over medium-high heat. Brown the beef in batches, taking care not to overcrowd the pan. Set aside.
Add another tablespoon of olive oil to the same pot. Lower the heat slightly, then sauté the onion for 5–6 minutes, or until soft and translucent. Stir in the garlic and cook for another minute. Add the tomato paste and cook, stirring, for 1–2 minutes.
Sprinkle over 2 tablespoons of flour and cook for 1 minute, stirring continuously. Slowly pour in the wine, stirring to deglaze the pan and scrape up any sticky bits. Add the stock, vinegar, bay leaves and bouquet garni.
Return the beef to the pot. Bring to a gentle simmer, then cover and place in a preheated oven at 160°C (fan-forced) for 2.5 hours, or until the beef is meltingly tender.
While the stew is cooking, heat the remaining olive oil in a frying pan. Fry the speck or pancetta until crisp, then remove and set aside. Add the mushrooms to the same pan and sauté until golden. Set aside.
Once the stew is nearly done, mix the extra tablespoon of flour with the softened butter to form a paste (beurre manié). Remove the pot from the oven and place on the stovetop over low heat. Stir in the mushrooms, pancetta and butter-flour paste. Simmer gently for 5–10 minutes to thicken. Taste and adjust seasoning.
Scatter with chopped parsley before serving.
Suggested sides: Creamy mashed potatoes, potato dauphinoise, or crusty bread with a simple green salad.

Notes

This dish improves in flavour over time. It’s even better the next day, making it ideal for preparing ahead.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

The bouquet garni can be tied with kitchen string or wrapped in muslin for easy removal after cooking.

Serve with mashed potatoes, dauphinoise, or crusty bread and a simple green salad to balance the richness.

Slow Cooker Method (Optional):
If you’d prefer to use a slow cooker, here’s how to adapt the recipe:

Follow the steps for browning the beef, sautéing the onion and garlic, and cooking off the tomato paste and flour in a pan on the stovetop. Deglaze with wine and scrape up any browned bits.

Transfer everything to your slow cooker insert, including the browned beef, stock, vinegar, bouquet garni, and bay leaves.

Cover and cook on Low for 8 hours or High for 4–5 hours, until the beef is tender.

In the final 30 minutes of cooking, sauté the mushrooms and pancetta in a separate pan, then add them to the slow cooker.

To thicken the sauce, stir in the beurre manié (butter mixed with flour) for the final 20–30 minutes with the lid slightly ajar.

Tip: If your slow cooker doesn’t retain much heat with the lid off, transfer the stew to a saucepan at the end and simmer gently on the stovetop to finish and thicken the sauce.

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