Beef Beaujolaise

For a rich and tasty dish, serve up Frank Bordoni's version of a classic French beef and wine casserole
By Frank Bordoni
Beef Beaujolaise
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 tbsp olive oil
  • pinch of sugar
  • 60 button onions, peeled
  • 250 g fresh cep mushrooms, sliced
  • 400 g smoked bacon, cut into short, fine strips
  • middle ribs of beef, (1.8kg-2.25kg)cut into eight steaks
  • black pepper
  • 1 onion, finely chopped
  • 1 medium carrot, finely diced
  • 1 stick celery
  • 50 g shallots, finely chopped
  • 60 g plain flour
  • 750 ml Beaujolais red wine
  • 1.5 litres fresh beef or veal stock
  • 1 bouquet garni
  • 5 cm heart-shaped croutons, (made using a 5cm heart-shaped biscuit cutter) to garnish


1. In a frying pan heat 1 tablespoon of olive oil with a pinch of sugar. Add the button onions and fry until they begin to colour and soften. Add a splash of water if necessary.

2. In another frying pan, heat 1 tablespoon of olive oil. Add the ceps and bacon and fry for a few minutes over a high heat. Set aside.

3. Preheat the oven to190°C/gas 5.

4. Heat a large casserole dish over a high heat and add the remaining olive oil.

5. Season the beef with salt and freshly ground pepper and add to the casserole dish. Brown quickly on both sides.

6. Remove the beef and lower the heat. Add the onion, carrot and celery and cook gently for 5 minutes.

7. Add the flour and fry until golden. Pour in the red wine and stock and bring to the boil, skimming of any scum as it cooks.

8. Return the beef to the casserole dish, add the bouquet garni, cover and cook in the preheated oven for 1 hour 30 minutes.

9. Remove the beef from the sauce and keep warm. Strain the sauce through a fine sieve or chinois into a small pan. Strain off any fat or scum as necessary.

10. Add the caramelised onions, cooked bacon and ceps to the sauce and heat gently.

11. Pour the sauce over the steaks, garnish with heart shaped croutons and serve.

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