Beef Bourguignon

This quintessential French dish is an essential to get through the winter. The finished stew is filled with tender chunks of beef and mushroom, along with pearl onions and carrots and a deeply rich red-wine base. Bourguignon refers to Burgundy, France’s famed wine region.


2 Tbsp Rapeseed Oil
200 g Pancetta, cut into slices
900 g Casserole or Stewing Beef, cut into 5 cm pieces
2 large Onions, peeled and chopped finel2 Carrots, peeled and sliced
4 Garlic cloves, peeled and chopped
3 Tbsp Plain Flour
750 ml Red Wine
350 ml Beef Stock
A Bouquet Garni of fresh Herbs
Sea Salt & freshly Ground Black Pepper
75 g Unsalted Butter
350 g little Onions or Shallots
350 g Button Mushrooms
25 g Parsley, chopped
Crusty Bread, to serve


Heat the Oil in a large casserole dish over a medium heat
Add the Pancetta and brown for 3-4 minutes
Remove with a slotted spoon
Add the Beef in batches to the pam and cook until browned, about 4-5 minutes
Remove and keep with the Pancetta
Add the Carrots and Onions and cook for 5 minutes
Add the Garlic and fry until it just starts to colour
Return the Beef and Pancetta to the pan
Mix well and sprinkle over the Flour
Cook for about 1 minute
Add the Red Wine and enough Stock to cover
Add the Bouquet Garni, Sea Salt and Black Pepper
Bring to the boil, cover and simmer gently for about 90 minutes
Heat half of the Butter in a frying pan
Add the little Onions or Shallots and cook for about 5 minutes until softened
Remove with a slotted spoon
Heat the remains Butter in the frying pan
Add the Mushrooms and fry for about 4 minutes
Remove the Mushrooms and keep warm
Sieve the casserole liquid into a small saucepan
Wipe the casserole pan with Kitchen Paper and return the meat, pancetta, mushrooms, garlic, carrots and onions
Remove the fat from the surface of the cooking liquid, then simmer in the small pan for 3-4 minutes to reduce
Pour over the meat and vegetables
Serve sprinkled with Parsley and Crusty Bread