beef bourguignon recipe


Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pink shallots, mushrooms and crisp, smoky bacon. Using a good wine – something simple but drinkable – will make all the difference in the finished dish.

Preparation time: 30 minutes
Cooking time: 2 ½ hours
Serves: 4


1kg braising steak, cut into bite sized pieces
⅓ cup olive oil
200g pink shallots, peeled and halved
250g button mushrooms, halved
1 brown onion, peeled and diced
1 carrot, peeled and diced
1 celery stick, diced
250g pack smoked bacon, chopped
2 cloves garlic, crushed
¼ cup plain flour
2 cups (500ml) dry red wine
2 cups (500ml) beef stock
4 sprigs thyme
2 bay leaves
Salt flakes and freshly ground black pepper


1. Season diced beef with salt and pepper.
2. Heat 2 tablespoons olive oil in a large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add beef in batches and cook until well browned on all sides. Remove and set aside.
3. Heat 1 tablespoon oil and cook the shallots and mushrooms in batches for 5 minutes each or until browned. Remove and set aside.
4. Add remaining oil, onion, carrot, celery and bacon, stirring to combine. Cook for 5 minutes or until golden but not crisp, stirring occasionally. Add the garlic and flour for the final minute of cooking.
5. Return the beef to the pan with the wine, stock, thyme and bay leaves, stirring to combine. Slowly bring to the boil, then reduce heat to low and simmer, covered for 1.5 hours. Return the shallots and mushrooms to the pan and cook for a further 30 minutes or until meat is tender.
6. Serve beef bourguignon with baby new potatoes, tossed with a little butter and chopped parsley or creamy mash potato and steamed green beans

NOTE: Beef bourguignon makes a great pie filling.

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