Delicious boeuf bourguignon
A rich, slow-cooked beef casserole with bacon and mushrooms, braised gently in wine until tender and finished with a thick, glossy sauce.
Updated : 28 January, 2026
Easy
About 30 min.
Ingredients
1.6 kilograms
Beef steak
4 tablespoon
Sunflower oil
200 grams
Smoked bacon
1
Onion
2 clove
Garlic
750 milliliters
Red wine
2 tablespoon
Tomato purée
1
Broth cube
2
Laurel leaf
3 stalk
Thyme
25 grams
Butter
300 grams
Champignon
2 tablespoon
Corn flour
2 tablespoon
Water
to taste
Salt
to taste
Ground black pepper
small handful
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 170°C.
Step 2
Cut the beef steak into large chunks, each about 4-5cm (1½-2in). Trim away any very hard fat or sinew, then season the meat generously with salt and pepper.
Step 3
Heat 2 tablespoons of the oil in a large frying pan over a medium–high heat. Brown the beef in three batches, turning occasionally until well coloured on all sides and adding a little more oil if needed. Transfer the browned beef straight into a large flameproof casserole dish.
Step 4
Add a little more oil to the same pan and fry the bacon pieces for 2-3 minutes, until the fat has rendered and the bacon is crisp and golden. Scatter the bacon over the beef.
Step 5
Add another splash of oil to the pan and cook the chopped onion over a low heat for 5-6 minutes, stirring frequently until softened. Stir in the garlic and cook for a further 1 minute.
Step 6
Transfer the onion and garlic to the casserole. Pour in the wine, then stir in the tomato purée and 150ml (5fl oz) water. Crumble in the stock cube, add the herbs, and bring everything to a gentle simmer. Stir well, cover with a lid and place in the oven. Cook for 1½-1¾ hours, until the beef is almost completely tender.
Step 7
Add the remaining butter and the mushrooms to the hot pan and cook over a fairly high heat for 2-3 minutes, turning frequently until golden.
Step 8
Mix the cornflour with the water in a small bowl until smooth.
Step 9
Remove the casserole from the oven and stir in the cornflour mixture, followed by the fried mushrooms. Return to the oven and cook for a further 45 minutes, until the beef is meltingly tender and the sauce has thickened. The sauce should coat the back of a spoon; if it is still too thin, mix a little extra cornflour with cold water and simmer briefly on the hob until thickened.
Step 10
To serve, remove the thyme stalks, sprinkle with parsley, and serve hot.
Author note
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