Go Back

Classic Beef – Boeuf Bourguignon

Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 4
Author Fiona Maclean adapted from Elizabeth David


  • 500 g Stewing Beef Cut into largish chunks. About 2 inches square
  • 2 Medium Onions Peeled and finely sliced
  • 1 Medium Carrot Peeled and finely diced
  • 1 stick Celery Cleaned and sliced
  • 300 g Button Mushroom
  • 300 g Shallots
  • 50 g Butter
  • 1 tablespoon Olive oil
  • 350 ml Red Wine
  • Salt and Pepper to Season
  • 1 Bouquet Garni I use a handful of rosemary, bay and thyme
  • 2 cloves Garlic Crushed or finely chopped


  1. Heat about two thirds of the butter and oil in a heavy based pan that can be put into the oven. Pre heat the oven to 160c
  2. Soften the onions for 5 to 10 minutes. Then add the garlic, carrot and celery and cook for 2-3 minutes.
  3. Remove the softened vegetables from the pan and set to one side
  4. Raise the heat and brown the meat in batches
  5. Return the vegetables to the pan and add in the wine and bouquet garni
  6. Bring the mixture to a gentle simmer, put the lid on and place in the oven.
  7. Cook for 3-4 hours, checking very occasionally stirring and adding a little water if necessary.
  8. Half an hour before you want to eat, heat a little more butter and oil in a frying pan. Brown the shallots, then the button mushrooms, before adding both to the casserole and continuing to cook in the oven.
  9. To serve, check and season with salt and pepper to taste and remove the bouquet garni