French Recipes UK: Classic Beef Bourguignon

Beef bourguignon is a Burgundy dish of beef slowly braised with red wine, vegetables and herbs until richly flavoured and tender. This UK-friendly version uses easy-to-find stewing beef, bacon, mushrooms and pearl onions, with familiar alternatives if a traditional ingredient is unavailable.

Ingredients

3 lb (1.36 kg) beef chuck or stewing beef, cut into 1½-inch (4 cm) cubes
4 oz (115 g) smoked bacon lardons, or thick-cut bacon cut into short strips
2 tbsp (30 ml) vegetable oil, divided
1 large yellow onion, about 8 oz (225 g), chopped
2 medium carrots, about 10 oz (280 g), cut into thick slices
3 garlic cloves, about ½ oz (15 g), finely chopped
2 tbsp (16 g) plain flour
3 cups (710 ml) dry red wine, ideally a Burgundy-style Pinot Noir
2 cups (480 ml) beef stock, preferably lower-salt
2 tbsp (30 g) tomato paste
2 bay leaves, about 1 g
4 sprigs fresh thyme, about 2 g, plus extra leaves to finish if desired
1 tsp (5 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper, plus more to taste
1 tbsp (15 ml) brandy, optional
1 lb (450 g) small button or chestnut mushrooms, halved or quartered
1 tbsp (14 g) butter
12 oz (340 g) frozen pearl onions, thawed, or 12 small shallots, peeled
2 tbsp (8 g) chopped fresh parsley

Instructions

Heat the oven to 325°F (163°C), or 300°F (150°C) for a fan oven. Pat the beef dry thoroughly with kitchen paper; damp surfaces steam rather than brown. If the pieces are very large, cut them to roughly 1½-inch (4 cm) cubes so they cook evenly. Chop the onion, slice the carrots and prepare the garlic and herbs. Keep the mushrooms and pearl onions aside for cooking separately later.
Set a large, heavy, oven-safe casserole over medium heat. Add the bacon and cook for 6–8 minutes, stirring, until its fat has rendered and the edges are lightly browned. Lift it onto a plate with a slotted spoon. Add 1 tablespoon of oil to the pot, then brown the beef in several batches, leaving space between pieces. Give each batch about 3–4 minutes per side; add the remaining oil as needed. Transfer browned beef to the plate with the bacon. Crowding the pot makes the meat release moisture and prevents the deep colour that gives the sauce its savoury base.
Add the chopped onion and carrots to the casserole and cook for about 5 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste for 1 minute, then sprinkle in the flour and stir for another minute. Pour in the optional brandy, if using, and let it bubble briefly. Add a small splash of wine and scrape the base again. Pour in the rest of the wine and the stock, then add the bay leaves, thyme, salt and pepper. Return the beef and bacon, including any juices on the plate, and bring the liquid just to a gentle simmer.
Cover the casserole and place it in the oven for 2 hours 30 minutes. Check after 2 hours: the liquid should bubble gently, not boil hard, and the beef should be starting to soften. If the sauce is reducing too quickly, add a little water or stock and make sure the lid fits well. Check a large piece of beef with a food thermometer; it must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. After this braise it will normally be considerably hotter, and it should yield easily to a fork. If it remains firm, cover and cook for another 15–20 minutes before checking again.
While the casserole braises, prepare the mushrooms and onions. Melt the butter in a large frying pan over medium-high heat. Add the mushrooms in a single layer if possible and cook for 6–8 minutes, turning occasionally, until browned and their released moisture has evaporated. Add the pearl onions and 2 tablespoons (30 ml) water, cover, and cook for 5 minutes. Remove the lid and cook for another 2–4 minutes until the onions are tender and the pan is nearly dry. Set aside. Frozen pearl onions are already peeled; if using shallots, allow a little longer for them to become tender.
When the beef is fork-tender, remove the casserole from the oven. Stir in the mushrooms and onions, then leave the pot covered off the heat for 3 minutes. Taste the sauce and adjust the salt and pepper. If it seems thin, lift out the meat and vegetables with a slotted spoon and simmer the sauce on the hob for a few minutes until slightly thickened, then return everything to the pot. Remove the bay leaves and thyme stems, scatter over the parsley and serve hot.

Tips

Drying the beef and browning it in batches are the two details that most affect the finished sauce. If the pot becomes crowded, the beef steams and leaves little browned flavour behind. Allow the pan to heat again between batches, and avoid moving each piece constantly while it colours.
Choose a dry red wine that you would be happy to drink, rather than a sweet wine or one labelled cooking wine. Burgundy-style Pinot Noir is a fitting choice, but another dry, medium-bodied red works. The wine’s flavour concentrates during the long braise, so an inexpensive but pleasant bottle is enough.
Pearl onions can be difficult to find fresh in some UK shops. Frozen ones are a convenient substitute and cook well from thawed; small peeled shallots are another option, giving a slightly stronger, sweeter onion flavour. If using ordinary onions instead, cut them into large wedges so they do not disappear into the sauce.
Keep the braise at a gentle simmer. A hard boil can make meat fibres tighten and sauce reduce too quickly. If you do not have an oven-safe casserole, transfer the browned ingredients and liquid to a covered baking dish, or maintain the same very gentle simmer on the hob and stir occasionally to prevent sticking.

Serving Suggestions

Serve the bourguignon in warm bowls with mashed potatoes, buttered noodles or boiled potatoes to catch the glossy wine sauce. Crusty bread is also useful for the last spoonfuls. For a traditional, filling meal, put the casserole in the middle of the table and serve the chosen starch separately so everyone can take as much sauce as they like.

A simple green salad with a sharp vinaigrette or a plate of steamed green beans makes a fresh contrast to the slow-cooked sauce. If serving for guests, add parsley just before bringing the pot to the table; it adds colour and a clean herbal note. The stew is substantial, so a modest side of vegetables is usually enough.

Variations

For a more classic Burgundy-style flavour, use Pinot Noir and keep the thyme, bay and bacon. Some regional and family versions include different vegetables or omit the flour, so there is no need to treat this ingredient list as the single definitive version. To make the sauce gluten-free, leave out the flour and thicken it at the end by simmering uncovered, or stir in a little cornflour mixed with cold water.

If you cannot use wine, replace it with an equal quantity of additional beef stock and add 1 tablespoon (15 ml) red wine vinegar for acidity. The result will be a good beef stew, but it will not have the same wine-led character as bourguignon. For a more pronounced mushroom flavour, add a small handful of dried porcini, soaked in hot water; strain the soaking liquid carefully and replace an equal amount of stock with it.

You can also use brisket or another well-marbled braising cut in place of chuck. Lean stewing cuts may need a little longer to become tender, while pieces cut smaller than the recipe specifies can soften sooner. Keep the final decision based on texture rather than the clock: the beef should be tender but still hold its shape when served.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a shallow covered container. They keep for 3–4 days in the refrigerator. The sauce may look thicker once chilled because its fat and gelatin set; that is normal. For the best texture, store the stew with its sauce rather than separating the meat and vegetables.

Reheat only the amount you plan to eat, either in a covered saucepan over low to medium heat or in a covered oven-safe dish. Stir occasionally on the hob and add a splash of water or stock if the sauce has become very thick. Reheat leftovers to 165°F (74°C), checking the centre with a food thermometer. Avoid repeatedly cooling and reheating the full pot.

For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little headspace for expansion, label with the date, and thaw overnight in the refrigerator before reheating to 165°F (74°C). The mushrooms may soften slightly after freezing, but the braised beef and sauce generally freeze well.

Frequently Asked Questions

Can I make beef bourguignon a day ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. The flavours settle as it rests, and the chilled fat on top is easy to lift away before reheating. Reheat gently until the centre reaches 165°F (74°C), then add a little stock if the sauce needs loosening.

What is the best cut of beef for this recipe?
Chuck or labelled stewing beef is a reliable choice because it can become tender during a long, moist cook. Brisket also works. Avoid very lean quick-cooking steak, which is not suited to this lengthy braise and may become dry or firm.

Can I cook it without an oven-safe casserole?
Yes. Brown the ingredients in a large frying pan, then transfer them to a deep covered baking dish before adding the liquid. Alternatively, cook it on the hob in a heavy saucepan at the lowest heat that maintains a gentle simmer, stirring now and then and checking that the bottom is not catching.

Can I use a different wine?
Use a dry red wine, such as Pinot Noir, Merlot or a similar medium-bodied style. The exact region is less important than choosing a wine without noticeable sweetness. If you prefer not to cook with wine, use extra stock and a little red wine vinegar, while bearing in mind the flavour will be different.

How do I know when the beef is tender?
Push a fork into one of the larger cubes. It should enter easily, and the meat should separate with gentle pressure while still holding together. If it resists, cover the pot and continue braising in 15–20-minute increments; tenderness depends on the cut and the size of the pieces.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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