Beef bourguinon served in a casserole dish

Next level beef bourguignon

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 1 hr Cook: 4 hrs Plus overnight chilling

More effort

Serves 6

Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal652
  • fat29g
  • saturates9g
  • carbs12g
  • sugars7g
  • fibre5g
  • protein51g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1.2kg stewing beef
  • 1 garlic bulb, halved
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • small pack thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 bay leaves
  • 1l full-bodied red wine (preferably French and made from pinot noir)
  • 5 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 6 carrots, cut into large chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, roughly chopped
  • 1 tsp tomato purée
  • 1 heaped tbsp plain flour
  • 150g unsmoked bacon lardons
  • 150g pearl onions or small shallots, peeled
  • 150g button mushrooms
  • small pack parsley, leaves roughly chopped, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together well.

  2. Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off (there will be quite a few), then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hrs.

  3. Lift the beef out of the marinade and dry on kitchen paper. Heat half the oil in a large casserole. Working in batches, brown the beef for 10 mins, adding more oil if needed (watch out – this will splutter). Once browned, transfer the beef chunks to a plate.

  4. Heat oven to 150C/130C fan/gas 3. Add a touch more oil to the dish, then tip in the veg and gently brown for 10 mins. Use a wooden spatula to scrape any sticky bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade with all the aromatics. Bring everything to a simmer and give it a good stir, then cover and place in the oven for 3½-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.

  5. Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.

  6. While the meat is braising, heat the rest of the oil in a frying pan. Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole, stir and simmer for a few mins. Scatter over the parsley, then bring the dish to the table and serve with the carb of your choice.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Zozo
6th Mar, 2018
5.05
excellent!
Nicksachef
18th Jan, 2018
5.05
Amazing flavours, well worth the effort. Not complicated easy to do just a bit time consuming, but worth every minute. The kids loved it too, result. I deliberately made more than I wanted to for the freezer.
catie74
15th Jan, 2018
5.05
I made this for new years eve a few days in advanced. Absolutely gorgeous served with horseradish mash and braised red cabbage. Not too difficult to make just takes time to reach perfection. A definite keeper
elandmel
14th Jan, 2018
5.05
Very easy to make,once the ingredients are prepped there is nothing else to do but wait,although the very yummy smells coming from the dish may drive you nuts Freezers very well (if you can actually save any of it,my husband ate half of it before I'd even dished it up for dinner)
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.