Boeuf bourguignon

Serve Tristan Welchs classic beef casserole with a full-bodied red wine for a perfect, prepare-ahead autumn dinner party
By Tristan Welch
Boeuf bourguignon
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy


  • 2 tbsp flour
  • 700 ml full-bodied, young red wine, such as Chianti
  • 170 g piece bacon, removed, blanched and meat cut into lardons
  • 1 tbsp olive oil or cooking oil
  • 1.4 kg lean stewing beef, cut into 5cm cubes
  • 2 carrots, sliced
  • 12 baby onions, peeled
  • 12 mushrooms
  • 1 tbsp tomato purée
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 2 bay leaves
  • 500-700 ml beef stock
  • Sprigs of parsley, chopped

To serve

  • buttered peas
  • boiled potatoes

Tips and Suggestions

This stew should freeze well for up to 2 months. Leave out the chopped parsley and let it cool completely. Pack in freezer bags or boxes before freezing until solid. Defrost overnight in the fridge.

To reheat, put the stew in a casserole and cover the surface with a piece of dampened crumpled parchment paper, then add the lid. Reheat gently on the stovetop for at least 20 minutes, stirring occasionally, until the stew is bubbling gently and the meat pieces are piping hot. Sprinkle with chopped fresh parsley before serving.


1. Preheat the oven to 150C/gas 2.

2. To brown the flour, sprinkle it over a baking tray and put it in the oven for 30 minutes. Remove and set to one side. Reduce oven temperature to 140C/gas 1.

3. Put the red wine in a saucepan, bring it to the boil and allow it to reduce by two-thirds (to about 235 ml).

4. Heat the oil in a heavy-based, flameproof casserole and gently fry the bacon over a moderate heat for 2-3 minutes until lightly browned. Remove to a side dish with a slotted spoon.

5. Pat the beef with paper towels to make sure it is thoroughly dry (it will not brown if it is damp). Season well with sea salt and freshly ground black pepper.

6. Reheat the casserole until the fat from the bacon is almost smoking, then add the beef, a few pieces at a time, and fry in the hot oil and bacon fat until nicely browned on all sides. Remove the pieces with a slotted spoon when they are cooked and add to the bacon.

7. In the same fat, brown the sliced carrots, onions and mushrooms, then remove them and pour out the fat from the pan.

8. Add the tomato paste, garlic, thyme, bay leaves and browned flour to the pan, then add the browned beef and bacon.

9. Stir in the reduced wine and enough beef stock so that the meat is barely covered. Bring to a simmer on top of the stove.

10. Cover the casserole and set in the lower third of the preheated oven. Regulate the heat so the liquid simmers very slowly. After 1 hour, add the carrots, onions and mushrooms, then continue to cook for a further 2½-3 hours, or until the meat is very tender and can easily be pierced with a fork.

11. Sprinkle with chopped parsley and serve with buttered peas and boiled potatoes.

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