Beef bourguinon served in a casserole dish

Next level beef bourguignon

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(14 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
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  • 1.2kg stewing beef
  • 1 garlic bulb, halved



    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


    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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 6 carrots, cut into large chunks



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

  • 1 onion, roughly chopped



    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



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


  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.

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Comments, questions and tips

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8th Apr, 2020
Amazing dish, definitely worth the effort.
22nd Mar, 2020
Forgot to say we also didn’t really plan had so only marinated for about 1 1/2 hours but it still turned out great
22nd Mar, 2020
Fantastic recipe! We only skipped step 5 because it had already reduced quite a bit. We did take out the whole spices and garlic by this point. Furthermore we had about 900 grams of meat so we adapted other ingredients also to 3/4 however we did use 250 he mixed mushrooms and that still felt like a very small amount. I love mushrooms and would make more next time. We combined the food with a bit of rice and some nice bread. Ours resulted in 2 good portions and put 2 leftover small portions in the freezer. Will need a small side dish with the leftovers to turn it into a full meal (additional Mushrooms perhaps)
jeff_paris's picture
26th Jul, 2019
Best beef bourguignon I've ever made. Didn't plan too much ahead so didn't marinated the beef. But apart from that followed the recipe by the letter. Never again will make beef bourguignon without a star anis!!!!! Incredible!
6th Mar, 2018
18th Jan, 2018
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.
15th Jan, 2018
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
14th Jan, 2018
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)
Sam Comgall's picture
Sam Comgall
4th Jan, 2020
When it instructs you to 'half the garlic bulb', does it mean to chop the bulb in half and tip both halves into the marinade? Surely the individual cloves need to be chopped or crushed in order to release the flavour?
lulu_grimes's picture
6th Jan, 2020
Hi Sam, Yes that's what it means. The halved bulb will be slow cooked in the sauce until tender, then at the end you when you push the aromatics against the sieve to extract the flavour it will squeeze out and go through the sieve. Cooking it likes this gives it a mellower, sweeter flavour. I hope this helps.
26th Mar, 2019
do the shallots go into the oven with the carrots or are they fried with bacon
goodfoodteam's picture
28th Mar, 2019
Thanks for your question. The shallots or pearl onions are fried along with the bacon in step 6.
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