Beef bourguignon

French classic. Delicious beef, braised in red wine with shallots, rosemary, thyme, bay leaves, mushrooms and carrots.

Beef bourguignon originates from Burgundy region in France. It’s a classic example of peasant dishes refined into haute cuisine. The secret is the wine, it needs to be heavy bodied with a distinctive and strong flavour. Remember to reduce the sauce, it shouldn’t be thickened with flour, just reduced.
Beef bourguignon can also be cooked in an oven. Just place all ingredients (as in recipe) in a casserole dish, preheat your oven to 160°C, put the dish in, sit back and relax for 2 – 3 hours, until the dish is cooked and ready to serve. Tastes best when served on its own with french baguette or potato gratin and mixed salad with vinaigrette. Enjoy!

Have you tried it?

Let us know what you think. Simply, leave a comment below the recipe!

If you’d rather contact us directly, please use the provided contact form. You can also drop us a line via e-mail!

Recipe tip

Shallots peel easily when dipped in hot water.

Do you like our recipes?

Follow us on Facebook, to have our delicious ideas, inspirations and recipes delivered directly to your wall! Don’t forget to share them with your friends!

Beef bourguignon

Our rating: 51

Serves: 2

Beef bourguignon


  • 500 g lean diced beef
  • 4 shallots
  • 2 large carrots
  • 200 g button mushrooms
  • 2 garlic cloves thinly sliced
  • 375 ml dry red wine (burgundy)
  • 200 ml vegetable stock
  • bouquet garni (4 thyme stalk, 2 rosemary stalks, 2 bay leaves)
  • 2 tbsp olive oil


  • Peel the shallots and carrots.
  • Halve the shallots (lengthwise through the core), slice the carrots into 2 cm chunks.
  • In a large casserole dish sweat the shallots and garlic in olive oil for 2-3 minutes.
  • Add the beef, brown it (5-6 minutes).
  • Pour the stock in, bring to boil, cook until stock reduces in half (10 minutes).
  • Add the bouquet garni, carrots, mushrooms and the wine.
  • Cover, reduce the heat to low and simmer for 1.5 - 2 hours, stirring from time to time, until meat is very soft.
  • Remove and discard the bouquet garni. Remove cover and cook for another 20 minutes the reduce the sauce.
  • Serve with potato gratin or french baguette with mixed salad leaves with vinaigrette.


We cook, we taste, we rate!

All recipes on this website have been cooked, tasted and rated. Cooking times may vary depending on appliance. All ratings are subject to individual taste.

long image2