Boeuf Bourguignon

Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This is one of the best known and most typical of French dishes, and relies on a lengthy cooking time to absorb the flavour of the herbs and wine and to give the beef an irresistible tenderness. Garnish the finished dish with parsley and croûtons, if you like.


  • 4 tbsp olive oil
  • 1.4 kg chuck, flank or skirt of beef, cubed
  • 2 onions, chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • 50 g plain flour
  • 1 bottle red burgundy wine
  • 300 ml beef stock
  • 1 tbsp tomato purée
  • 2 sprigs of thyme
  • 2 bay leaves
  • sea salt
  • freshly ground black pepper
  • 200 g smoked lardons
  • 250 g button onions
  • 250 g button mushrooms


    Heat the oven to 180°C/gas 4.

    Heat the olive oil in a large casserole. Put in just enough meat to cover the bottom of the pan and brown evenly on a high heat, then remove and repeat until all the meat is browned. Add the onions and cook for 4 minutes, then add the garlic for a further minute. Remove from the heat and sieve in the flour, mixing well to absorb all the oil. Return the pan to a low heat and slowly pour in the red wine and stock, stirring constantly. Bring to the boil. Return the meat to the casserole with the tomato purée, herbs and seasoning. Cover with a lid and cook in the oven for 2 hours.

    Fry the lardons in a non-stick pan for 4 minutes, until they have released some of their fat, then add the button onions and mushrooms. Cook for about 10 minutes until golden. Add to the beef and mix in. Return to the oven to cook for a further 30 minutes.