Beef bourguignon

Name: Beef bourguignon
Total time: 180 min
Yield: 4
Cuisine: French
Ingredients: 650 g Beef for stewing; 80 g Smoked bacon; 180 g Onion; 200 g Carrot; 250 g Mushrooms; 400 g Red wine; 350 g Prepared beef stock; 20 g Plain wheat flour; 15 g Olive oil; 12 g Garlic; 3 g Fresh thyme; 0.3 g Dried bay leaf; 1 g Black pepper

Tender beef braised with red wine, mushrooms and carrots.

Estimated total time: 180 minutes4 portionsAbout 570 kcal per portion

Beef bourguignon — real photograph of the prepared dish — Photo: Slayschips · CC BY-SA 4.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 4 portions

650 g Beef for stewing
80 g Smoked bacon
180 g Onion
200 g Carrot
250 g Mushrooms
400 g Red wine
350 g Prepared beef stock
20 g Plain wheat flour
15 g Olive oil
12 g Garlic
3 g Fresh thyme
0.3 g Dried bay leaf
1 g Black pepper

Method

Cut beef into 3 cm chunks, dry and toss with flour. Heat oil in a heavy casserole and brown beef in batches, then set aside.
Brown diced bacon, onion and carrot in the same pan for 6 minutes. Add garlic, wine and stock, scraping up browned bits.
Return beef and juices, add thyme, bay and pepper. Cover and simmer very gently for 2 hours, stirring occasionally.
Add mushrooms and simmer for another 30–40 minutes until beef is tender. Remove bay and herb stems; reduce the sauce uncovered if needed.

Allow extra time for tougher cuts. No mashed potatoes or bread is included. The wine is not guaranteed alcohol-free after braising.

Bœuf bourguignon

Allergens and ingredient checks

Listed allergens: celery, gluten, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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