Beef in Red Wine

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 2/ lb. stewing beef, cut into 2" or 3" pieces
  • ½ lb. fatty bacon, cut into ¼” cubes


This dish, generally called boeuf bourguignonne, is one frequently and ritually murdered in many small restaurants all over the country - which is a great shame as it is a marvellously simple and successful dish to cook. Follow this straightforward recipe and you will be amazed that you've been paying good money for it!

Dip the meat lightly in flour and shake off excess. Season w