Name: Classic Beef Bourguignon
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: Beef bourguignon; 350 gram shallots; 2 tablespoon olive oil; 2 kilogram gravy beef, trimmed, chopped coarsely; 30 gram butter; 4 bacon rashers (280g), rind removed, chopped coarsely; 400 gram mushrooms, halved; 2 clove garlic, crushed; 1/4 cup (35g) plain flour; 1 1/4 cup (310ml) beef stock; 2 1/2 cup (625ml) dry red wine; 2 bay leaves; 2 sprigs fresh thyme; 1/2 cup coarsely chopped fresh flat-leaf parsley

So much more than just a beef stew, boeuf à la Bourguignonne, is an iconic French recipe known for its rich and warming flavour.

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

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

In cooler weather or when you just want a soothing dish, there’s nothing more satisfying than tucking in to a big bowl of a hearty stew or casserole. There’s just something so warming and comforting about these slow-cooked classics that we can’t get enough of!

Looking for more beef stews and casseroles?

Ingredients

Beef bourguignon

350 gram shallots

2 tablespoon olive oil

2 kilogram gravy beef, trimmed, chopped coarsely

30 gram butter

4 bacon rashers (280g), rind removed, chopped coarsely

400 gram mushrooms, halved

2 clove garlic, crushed

1/4 cup (35g) plain flour

1 1/4 cup (310ml) beef stock

2 1/2 cup (625ml) dry red wine

2 bay leaves

2 sprigs fresh thyme

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

Beef bourguignon

1.Peel shallots, leaving root end intact so shallot remains whole during cooking.

2.Heat oil in large flameproof casserole dish; cook beef, in batches, until browned.

3.Heat butter in same dish; cook shallots, bacon, mushrooms and garlic, stirring, until shallots are browned lightly.

4.Sprinkle flour over shallot mixture; cook, stirring, until flour mixture thickens and bubbles. Gradually add stock and wine; stir over heat until mixture boils and thickens. Return beef and any juices to dish, add bay leaves and thyme; bring to a boil. Reduce heat; simmer, covered, about 2 hours or until beef is tender, stirring every 30 minutes.

5.Stir in parsley; discard bay leaves just before serving.

A French classic, this dish was favoured dinner-party fare 20 or 30 years ago and, thanks to the resurgence in popularity of rich and rustic comfort food, it has now reappeared on restaurant menus and in the repertoire of the keen home cook. Shallots, also called french shallots, golden shallots or eschalots, are small, elongated members of the onion family that grow in tight clusters similarly to garlic.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Beef bourguignon

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