Beef bourguignon: Tasty French cooking with beef and bacon

Enjoy hearty and comforting French cuisine without much effort. Try our beef bourguignon for dinner any day of the week or as a celebration.

Sep 9, 2022 - 13:49
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Beef bourguignon: Tasty French cooking with beef and bacon

French cooking is often regarded as the fanciest out there but their cuisine isn’t just about 5-star restaurants. Bœuf bourguignon, is a relatively new dish from France and is made with red wine, usually burgandy, hence the name and braised with mushrooms, bacon and carrots. It’s a great recipe to make when you enjoy adding loads of flavour to a dish and serving something incredible to your family.

Beef bourguignon tips

Layering flavours by cooking them in separate parts helps deepen the taste even more. The red wine, preferably burgundy, adds to the richness of the dish. Don’t cut the beef into pieces that are too small as they can dry out. If you want to lift the dish a bit, half a teaspoon of chili flakes goes a long way without affecting the spiciness. To garnish, some minced garlic, parsley and lemon zest freshens everything to a whole new level.

Enjoy hearty and comforting French cuisine without much effort. Try our beef bourguignon for dinner any day of the week or as a celebration.

Beef bourguignon recipe
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Beef bourguignon recipe

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Recipe by Gary Dunn Course: MainCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 4 rashers bacon, cut into strips

  • 500 g beef steak, cubed

  • 1 clove garlic, crushed

  • 1 clove garlic, crushed

  • bouquet garni

  • 450 g chuck steak, cubed

  • salt and freshly ground pepper

  • 2 tbsp Maizena

  • 12 button onions, peeled

  • 300 ml beef stock

  • 100 g button mushrooms

  • 150 ml red wine

  • 125 ml tomato puree (optional)

  • 2 carrots, chopped

  • 2 T chopped parsley (garnish)

Method

  • Cover base of pan with a little oil and add bacon and onion and cook for a few minutes. Remove.
  • Increase heat under pan and brown cubed meat, stirring from time to time. Remove meat and keep warm.
  • Brown the onions and add the tomato puree and cook for a minute and then add the garlic and do the same.
  • Deglaze the pot with the wine. Add stock,bouquet garni and seasoning.
  • Add meat back with the bacon and onion and simmer covered for 1 hours, or until meat is really tender.
  • 5 minutes before serving, thicken with maizena, slaked with a little water and add pan-fried mushrooms.
  • Garnish with chopped parsley.

Notes

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Do you want to make more tasty French recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.

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