Name: Boeuf bourguignon
Prep time: 165 min
Total time: 165 min
Yield: 6
Ingredients: 280 grams baby brown onions; 2 tablespoons olive oil; 2 kg gravy beef, trimmed, chopped; 30 grams butter; 2 cloves garlic, crushed; 4 rindless bacon slices (260g), chopped coarsely; 400 grams button mushrooms, halved; ¼ cup plain (all-purpose) flour; 1¼ cups (310ml) beef stock; 2½ cups (625ml) dry red wine; 2 bay leaves; 2 sprigs fresh thyme; ½ cup coarsely chopped fresh flat-leaf parsley

Boeuf bourguignon

This popular dish has stood the test of time. Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason.

Serves 6

Prep

2H 45M

Skip to Recipe

If you love this recipe then try our pressure cooker beef bourguignon.

Ingredients

280 grams baby brown onions

2 tablespoons olive oil

2 kg gravy beef, trimmed, chopped

30 grams butter

2 cloves garlic, crushed

4 rindless bacon slices (260g), chopped coarsely

400 grams button mushrooms, halved

¼ cup plain (all-purpose) flour

1¼ cups (310ml) beef stock

2½ cups (625ml) dry red wine

2 bay leaves

2 sprigs fresh thyme

½ cup coarsely chopped fresh flat-leaf parsley

Method

1.Peel onions, leaving root end intact so onion remains whole during cooking.

2.Heat oil in large flameproof dish; cook beef, over heat, in batches, until browned. Remove from pan.

3.Add butter to dish; cook onions, garlic, bacon and mushrooms, stirring, until onions brown lightly.

4.Sprinkle flour over onion mixture; cook, stirring, until flour mixture thickens and bubbles. Gradually add stock and wine; stir over heat until mixture boils and thickens.

5.Return beef and any juices to dish, add bay leaves and thyme; bring to the boil. Reduce heat; simmer, covered, about 2 hours or until beef is tender, stirring every 30 minutes. Remove from heat; discard bay leaves. Stir in parsley.

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