French

Beef Bourguignon

Medium · 3 hr 30 min

Serves 6FrenchDairy-freeNut-free

Slow-braised beef in red wine with mushrooms, pearl onions and bacon. Rich, fork-tender and perfect for a cold evening.

3 hr 30 minTotal time

6Serves

4Steps

FrenchCuisine

Method

Brown the beef
Pat beef dry, season well. Sear in batches in a hot oiled Dutch oven until deeply browned. Transfer to a plate.
Why: Browning builds the stew's flavour foundation.
Cook from here
Render bacon
Cook lardons until crisp. Sauté carrot, onion and garlic in the fat until lightly coloured.
Why: The bacon fat enriches the braise.
Cook from here
Deglaze and braise
Stir in tomato paste and flour. Add wine and stock, scraping up browned bits. Return beef, bay and thyme. Simmer then braise at 160°C for 2–2½ hours.
Why: Wine acidity balances the rich meat.
Cook from here
Finish garnishes
Sauté mushrooms and pearl onions in butter until golden. Fold into the stew and rest 15 minutes before serving.
Why: Freshly cooked mushrooms stay plump and savoury.
Cook from here

Make it a day ahead — the flavours deepen overnight and reheating makes the beef even silkier.

Brown the beef
Pat beef dry, season well. Sear in batches in a hot oiled Dutch oven until deeply browned. Transfer to a plate.
Why: Browning builds the stew's flavour foundation.
Cook from here
Render bacon
Cook lardons until crisp. Sauté carrot, onion and garlic in the fat until lightly coloured.
Why: The bacon fat enriches the braise.
Cook from here
Deglaze and braise
Stir in tomato paste and flour. Add wine and stock, scraping up browned bits. Return beef, bay and thyme. Simmer then braise at 160°C for 2–2½ hours.
Why: Wine acidity balances the rich meat.
Cook from here
Finish garnishes
Sauté mushrooms and pearl onions in butter until golden. Fold into the stew and rest 15 minutes before serving.
Why: Freshly cooked mushrooms stay plump and savoury.
Cook from here