Boeuf Bourguignonne

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

In this country, stew is generally regarded as something you feed the family but not your honoured guests. Not so in France, where this recipe for the most famous of all beef stews, Boeuf Bourguignonne, might be served for a special Sunday lunch or dinner with friends. After all it is not cheap to make: you need best-quality well-hung stewing beef and almost a bottle of red wine. As the name suggests it used to be made with Burgundy, but with current Burgundy prices I think I might settle for a good Beaujolais or a full-bodied Côtes de Rhone wine!


  • 170 g/6 ozs streaky bacon
  • 14–28 ml/1–2 tablesp./4–8 teasp. olive oil
  • 1.35 kg/3 lbs stewing beef cut into 5 cm/2 inch cubes
  • 1 carrot, sliced
  • 1 onion, sliced
  • 750 ml/ pints/3 cups red wine: a full-bodied young wine, e.g. a Burgundy, Beaujolais or Côtes de Rhone would be perfect
  • 425 ml/¾ pint/2 cups home-made brown beef stock
  • 1 tablesp. tomato paste
  • 1 bay-leaf
  • 1 sprig of thyme
  • a 5 cm/2 inch piece of dried orange peel
  • 2–3cloves of garlic
  • salt and freshly-ground pepper
  • roux (optional)
  • 18–24 small onions, depending on size
  • 450 g/1 lb fresh mushrooms, cut in quarters


Remove the rind from the bacon and cut into 1 cm/½ inch cubes. Blanch and refresh if salty. Dry well on kitchen paper. Heat 1–2 tablespoons of olive oil in a frying pan, sauté the bacon until crisp and golden, and transfer it to a casserole. Turn up the heat so that the oil and bacon fat is almost smoking. Dry off the meat. Sauté it, a few pieces at a time, until nicely browned on all sides, and add to the casserole with the bacon. Toss the sliced carrot and onion in the remaining fat and add these too. If there is any fat left on the pan at this stage pour it off, then de-glaze the pan with wine, scraping the little bits of sediment on the pan until they dissolve. Bring to the boil and pour over the beef.

The casserole may be prepared ahead to this point. Allow it to get cold, cover and refrigerate overnight, or at least for a few hours. The wine will have a tenderising effect on the meat, and the herbs and other ingredients will add extra flavour as the meat marinades.

Bring the casserole to the boil, add enough stock to cover the meat, add in the tomato paste, dried orange peel, thyme, bay-leaf and the whole cloves of garlic. Season with salt and freshly-ground pepper. Bring to the boil, cover and simmer very gently either on top of the stove or in a low oven, 160°C/325°F/regulo 3 for 2–3 hours, depending on the cut of meat used. The meat should not fall apart: it should be tender enough to eat without too much chewing.

Meanwhile cook the onions and mushrooms. Peel the button onions. This task is made easier if you drop them in boiling water for 1 minute and then run them under the cold tap. ‘Top and tail’ them and then slip off the skins. Simmer gently in a covered casserole with about 1 cm/½ inch of water or beef stock—they will take about 30–35 minutes depending on size. A knife should pierce them easily.

Toss the quartered mushrooms a few at a time in a little olive oil in a hot pan. Season with salt and freshly-ground pepper.

When the meat is tender, pour the contents of the casserole into a strainer placed over a saucepan. Discard the herbs, sliced carrot and onion and orange peel. Return the meat to the casserole with the onions and mushrooms. Remove the fat from the liquid. There should be about 570 ml/1 pint of sauce. Taste, bring back to the boil and simmer. If the sauce is too thin or too weak, reduce for a few minutes, otherwise thicken slightly by whisking in a little roux. Pour over the meat, mushrooms and onions, bring back to the boil, simmer for a few minutes until heated through, and correct seasoning if necessary.

Sprinkle with chopped parsley and serve.

Boeuf Bourguignonne may be made a few days ahead and, within reason, the flavour even improves with keeping.