Beef Bourguignon

Beef Bourguignon

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A delicious winter favourite, this beef bourguignon recipe turns beef stew into a family meal. With the goodness of lean beef steak and meaty mushrooms, this French provincial classic conjures up a flavoursome feast, warming the body and soothing the soul with the taste of traditional beef burgundy.

  • Recipe serves:4
  • Preparation time15 min
  • Cooking time60 min


  • 2 tablespoons olive oil,
  • 600g blade or topside steak, lean, trimmed of excess fat and cut into cubes,
  • 12 baby onions, peeled, 300g button mushrooms,
  • left whole or halved if large,
  • 2 tablespoons plain flour,
  • 2 tablespoons tomato paste,
  • 1 cup red wine,
  • 2 cups hot water,
  • 1 Continental Beef Stockpot,
  • 3 carrots, peeled and sliced,
  • 2 tablespoons chopped parsley


  • Heat oil in a large heavy based pan and brown beef in batches and set aside.
  • Lower heat and add onions and mushrooms and cook until golden brown.
  • Stir in flour and tomato paste and cook gently for 1-2 minutes. Return beef to pan and add red wine, water and Stockpot and carrots. Cover and simmer gently for 1½ hours, removing the lid for the last 30 minutes of cooking.
  • Garnish beef stew with parsley before serving with steamed vegetables and mashed potatoes.