Mary Berry Recipes

Home / Dinner / My Classic Beef Bourguignon

There are few things more comforting on a chilly evening than a bowl of rich, slow-cooked stew, and Beef Bourguignon is the king of them all. It's a classic for a reason, hailing from the Burgundy region of France, where good food and fine wine go hand in hand. The magic happens when simple, good-quality ingredients are given time to meld into something truly spectacular. The beef becomes meltingly tender, and the sauce develops a depth of flavour that is simply second to none.

Now, some people are put off, thinking it's a complicated dish reserved for restaurants, but that couldn't be further from the truth. My version is wonderfully straightforward and absolutely foolproof. The secret, of course, lies in using good, honest ingredients – a decent bottle of red wine and a well-chosen cut of beef will make all the difference. It’s all about building layers of flavour, from browning the meat properly to slowly simmering the sauce to perfection.

This has long been a real family favourite in my home, especially for gatherings with friends and family. The wonderful thing is that it can be made a day in advance; in fact, the flavour only improves with time, which takes all the pressure off when you're entertaining. It fills the whole house with the most glorious aroma, promising a truly scrumptious meal to come. It’s a dish that says 'welcome' like no other.

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Why You'll Love This Recipe

Slow cooking the beef in a rich wine and stock broth makes it meltingly tender and allows the flavours to develop into something truly magnificent.
Browning the meat and vegetables properly at the start is a crucial step that creates a deep, savoury foundation for the sauce – it's the key to a truly rich stew.
My method is wonderfully simple and reliable, breaking it down into easy-to-follow steps to ensure a perfect result every single time, without any fuss.

Ingredients

2 tbsp olive oil
900g (2lb) good-quality braising steak or chuck steak, cut into 5cm (2in) cubes
150g (5oz) smoked bacon lardons or pancetta
200g (7oz) pearl onions or small shallots, peeled
2 large carrots, peeled and thickly sliced
2 celery sticks, trimmed and thickly sliced
2 cloves garlic, crushed
2 tbsp plain flour
750ml bottle of full-bodied red wine, such as Burgundy, Pinot Noir, or Merlot
300ml (1/2 pint) beef stock
1 tbsp tomato purée
1 bouquet garni (a few parsley stalks, 1 bay leaf, and a sprig of thyme tied together)
250g (9oz) chestnut or button mushrooms
25g (1oz) butter
Salt and freshly ground black pepper
Fresh parsley, chopped, to garnish

Equipment Needed

Large flameproof casserole dish with a lid (Dutch oven) • Large plate • Sharp knife • Chopping board • Wooden spoon • Medium frying pan

Step-by-Step Instructions

Preheat your oven to 160°C/140°C Fan/Gas 3. Pat the beef cubes dry with kitchen paper and season well with salt and pepper.
Heat 1 tablespoon of the oil in a large, flameproof casserole dish over a medium-high heat. Brown the beef in batches, being careful not to overcrowd the pan. Set the browned beef aside on a plate.
Reduce the heat slightly, add the bacon lardons to the dish and fry for 3-4 minutes until crisp and golden. Add the pearl onions, carrots, and celery and cook for 5-7 minutes until they begin to soften and colour.
Add the crushed garlic and cook for another minute until fragrant. Sprinkle over the plain flour and stir well, cooking for one minute to cook out the raw flour taste.
Gradually pour in the red wine, stirring constantly and scraping any browned bits from the bottom of the dish – this is where so much flavour is! Bring to a simmer.
Pour in the beef stock, add the tomato purée, and drop in the bouquet garni. Return the browned beef and any juices to the dish. Stir everything together, bring back to a gentle simmer.
Cover the casserole dish with a tight-fitting lid and transfer to the preheated oven. Cook for 2½ to 3 hours, or until the beef is completely tender and falling apart.
About 20 minutes before the end of the cooking time, prepare the mushrooms. Heat the butter in a frying pan and sauté the mushrooms over a medium heat until golden brown.
Remove the casserole from the oven. Stir the cooked mushrooms into the stew. Remove the bouquet garni. Check the seasoning and add more salt and pepper if needed.
Let it rest for 10 minutes before serving, garnished with fresh parsley. It is sheer perfection served with creamy mashed potatoes.

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Perfect Substitutions

Braising steak -> Chuck steak or beef shin are excellent alternatives.
Pearl onions -> If you can't find them, use 4 large shallots, peeled and quartered.
Red wine -> For an alcohol-free version, substitute with an equal amount of extra beef stock plus 1 tablespoon of red wine vinegar to add a little acidity.

Serving Suggestions

This is sheer perfection served with creamy mashed potatoes to soak up all that lovely sauce. Alternatively, serve with crusty bread or buttered noodles. A simple side of steamed green beans or a crisp green salad with a vinaigrette dressing would also be wonderful to cut through the richness. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Fish Pie with Prawns.

How to Store \u0026 Reheat

Beef Bourguignon tastes even better the next day! Allow it to cool completely before storing in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over a low heat until piping hot throughout. You may need to add a splash of stock or water if the sauce has thickened too much upon standing. It also freezes beautifully for up to 3 months.

Mary's Secrets to Success

My secrets to success are simple but important. First, don't overcrowd the pan when browning the beef; do it in batches to get a lovely, deep brown crust all over. Second, be sure to scrape up all those lovely caramelised bits from the bottom of the pan when you add the wine – that's where the flavour is! Finally, be patient. The long, slow cooking time is what transforms this from a simple stew into something truly magnificent and memorable. It's well worth the wait.

Frequently Asked Questions

Can I freeze this?

Yes, absolutely! It freezes beautifully. Allow the stew to cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the hob until piping hot.

What is the best cut of beef for Beef Bourguignon?

I find that braising steak or chuck steak is best. These cuts have just the right amount of fat and connective tissue, which breaks down during the long, slow cook to become meltingly tender and enrich the sauce. Avoid lean cuts, as they will become dry.

Do I have to use an expensive wine?

You don't need to use a very expensive bottle, but my rule is to always use a wine you would be happy to drink. The wine is a key flavour component, so a poor-quality wine will not do the dish justice. A good, full-bodied Pinot Noir or Merlot is perfect.

Why is my beef still tough after cooking?

This usually means it simply needs more time. This dish relies on a low temperature and a long cooking time to break down the tough fibres in the meat. If it's still tough, pop it back in the oven for another 30-60 minutes and check again. Patience is key!

Can I make this in a slow cooker?

Yes, you can. You must follow the steps for browning the meat and vegetables on the hob first, as this is crucial for building flavour. Then, transfer everything to the slow cooker and cook on the 'low' setting for 7-8 hours. You might want to reduce the stock by about 100ml as less liquid evaporates in a slow cooker.