Recipe courtesy of Laura Calder

Beef Bourguignon

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  • Level: Intermediate
  • Total: 3 hr 10 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 2 hr 30 min
  • Yield: 8 servings
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For the stew

4 pounds boneless stew beef, such as chuck or sirloin tip, cut into large chunks

2 tablespoons pork fat or olive oil, plus more if needed

2 carrots, peeled and halved

2 onions, peeled and halved

4 cloves garlic, just crushed

1/4 cup all-purpose flour

1 (750ml) bottle red wine

4 cups beef stock

1 bouquet garni (made from bay leaf, parsley stems, and thyme sprigs)

For the garnish

1 tablespoon olive oil, plus more if needed

6 to 8 slices bacon, cut into lardons

40 baby onions, peeled

16 ounces mushrooms


  1. Preheat the oven to 325 degrees F.
  2. Remove the meat from the refrigerator and bring to room temperature, about 20 minutes.
  3. Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.
  4. While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside.
  5. When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.