Di's Beef Bourguignon

Di's Beef Bourguignon

Di's Beef Bourguignon

Beef Bourguignon

I know it’s only Beef Bourguignon and you can find a recipe for it anywhere the internet but it’s only fair to put it on here as I do serve it a lot to my guests and they love it, or at least they tell me they do!

Plus, it’s a great tasting recipe that is easy to make and ya gotta have a Beef Bourgy recipe on file!

Di's Beef Bourgy
Di's Beef Bourguignon

1kg stewing Beef – cubed into 1½ - 2 inch pieces
vegetable oil – for browning the beef
300g peeled whole shallots
400g button mushrooms washed and dried
200g smoked bacon lardons or rashers chopped
4 cloves garlic – crushed
35g plain flour
300ml beef stock
300ml dry red wine
1 bouquet garni
1 tbsp brown sugar
2 tsp dried oregano


The Mix: 

In a large oven proof casserole dish/pot brown the beef in the veg oil
Add in the lardons and cook for another minute or two
Add the flour and stir to coat everything– you might want to take the pan off the heat as the flour may burn on the bottom
Return to the heat, add the remaining ingredients and liquids except for the shallots
Bring to the boil, put the lid on and then put into the oven for about 1½ hours at 180°c
Add in the shallots, stir and return to the oven for another hour
Remove the bouquet garni, cut up some crusty bread and serve in warm bowls with a nice big glass of something red and wine-like!

Depending on how much liquid there is you may want to take the lid off and let some of the liquid reduce until you reach your desired consistency. It’s personal preference.

The beef may need to be cooked for a while longer also if it is still a bit tough as it generally is in France! 

I normally use a pressure cooker, old school I know but it works. I start it in the pressure cooker for about 1 hour then finish it in the oven for another hour before serving. I find that the oven reduces the amount of liquid needed to stop things sticking in the pressure cooker and the result is a far richer Bourguignon.


Drink This: 

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