Beef bourguignon

Savour a classic French dish with Ed Baines's richly luxurious version of a traditional casserole
By Ed Baines
Beef bourguignon
  • Rating:
  • Serves: 4
  • Cook Time: 3.25 hours 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 900 g stewing beef steaks, cubed
  • black pepper
  • 2 tbsp flour
  • 3 tbsp butter
  • 330 ml red wine
  • 2 onions, coarsely chopped
  • 1 carrot, peeled and diced
  • 8 rashers rashers of streaky bacon, cut into strips
  • 2 shallots, finely chopped
  • 1 tsp minced garlic
  • 450 ml beef stock
  • 1 bay leaf
  • ½ tsp dried thyme, (or 1 tsp fresh)
  • 1 sprig of parsley, chopped
  • 1 tbsp brandy
  • 50 ml madeira
  • 225 g button mushrooms, quartered


1. Season the stewing steak with salt and freshly ground pepper and coat in the flour.

2. Heat 2 tablespoons of the butter in a casserole dish. Add in the stewing steak and brown on all sides.

3. Add in the red wine and bring to a gentle simmer.

4. Meanwhile, in a small frying pan, melt the remaining butter. Add in the onion, carrot and bacon and fry for 2-3 minutes, stirring now and then. Add in the shallots and garlic and fry for a further 2 minutes.

5. Add the bacon mixture to the stewing steak.

6. Without washing the small frying pan, pour the beef stock into it and bring to the boil.

7. Add the boiling stock to the stewing steak, with the bay leaf, thyme and parsley.

8. Meanwhile, preheat the oven to 180°C/gas 4.

9. Cover the casserole dish and cook in the oven for 2-3 hours, or until the steak is tender.

10. Half an hour before the casserole has completed cooking, heat the brandy and Madeira together in a small saucepan. Set the brandy mixture alight and burn off the excess alcohol.

11. Add the brandy mixture and mushrooms to the casserole and complete cooking. Check the seasoning before serving, adjusting as necessary.

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