Beef Bourguignon



25th January 2011

Beef Bourguignon

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Beef Bourguignon - keep it simple.


  • 5k piece of beef shoulder, trimmed and diced to 1.5 inch pieces
  • 150ml vegetable oil
  • 8 large (spanish onion size) or equivalent onions, finely sliced
  • 100g flour
  • 1.5 litre red wine
  • 16 medium carrots, half inch discs
  • 6 cloves of garlic, crushed and chopped
  • large bouquet garni
  • 400ml (approx) of demi-glace (if you don’t make demi stop now – it’s not going to happen)
  • water
  • salt and pepper
  • chopped parsley to finish


Sauté the onions in the oil until they are soft but not coloured.
Meanwhile season the meat and brown it in batches then set aside.
Use some of the wine to deglaze the frying pan(s).
When the onions are ready add the flour and cook for a further two minutes while stirring.
Add the remaining wine, plus that from the frying pan(s) and simmer for 5 minutes.
Add the meat, carrots, garlic, bouquet garni and demi-glace. Add water so that the liquid covers the meat by 25%
Simmer for 2 – 2.5 hours, stirring every 15 minutes, until the meat is very tender but not falling apart. Remove bouquet garnii and check seasoning.
For service Reheat the bourguignon portion(s), adding a generous amount of chopped fresh parsley just prior to serving.

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