Beef Bourguignon

Delicious Beef Bourguignon cooked to perfection. Perfect with sides of Mashed Potatoes and beans! 


  • 2 tablespoons olive oil
  • 1.5kg beef, trimmed, cubed
  • 12 eschalots, peeled
  • 4 rashers rindless bacon, chopped
  • 1 tablespoon plain flour
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • 1 cup red wine
  • 250g button mushrooms, halved if large
  • 1 bouquet garni (see tip)
  • ¼ cup roughly chopped parsley
  • Steamed green beans, crusty bread, to serve

Heat 2 teaspoons oil in a large heavy-based saucepan on medium. Brown meat in 3 batches, 2-3 minutes each, adding more oil and reheating between batches.
Heat remaining oil in same pan. Saute eschalots and bacon 4-5 minutes, until golden.
Add flour and cook, stirring, 1 minute. Stir in tomato paste. Gradually pour in combined stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
Cover and bring to boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer 25-30 minutes, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with beans and crusty bread.

Make a basic bouquet garni with a piece of celery studded with peppercorns and tied with a sprig of parsley and a bay leaf.

Freeze for up to 3 months. Thaw in the fridge overnight before reheating.


Recipe and Images from Cape Grim


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