Simple and Authentic French Beef (Boeuf) Bourguignon Recipe

Celebrate Bastille Day (14 July), the French national holiday, with this authentic French dish. Enjoy with a lovely French red, some good crusty bread, a light salad and good friends for a wonderful dinner.


Beef Bourguignon Recipe Ingredients

  • 1kg chuck steak, cut into 3-4cm dice
  • Olive oil
  • 1 large brown onion, diced
  • 1 carrot, peeled and diced
  • 1 small leek, rinsed to remove grit, diced
  • 4 eschallots, papery skin removed and diced
  • 2 sticks celery (tender inside stalks), diced
  • Small handful fresh thyme
  • 4 bay leaves
  • 200g speck, chopped into lardons
  • Salt and pepper, to taste
  • 2 bottles good quality red wine (I use Australian Shiraz or Shiraz/Merlot blend)
  • 100g small button mushrooms, cut in half
  • 2 carrots (additional), peeled and cut into large dice
  • Large handful fresh parsley, chopped

Beef Bourguignon Recipe Method

Preheat the oven to 140°C. Heat a good few glugs of olive oil in an oven proof large saucepan, crock pot or casserole and quickly saute the meat until well browned, but not cooked through. You may need to do this in a few batches to ensure the meat browns evenly and doesn’t stew. Remove the meat from the pan and place on a plate.

Drain off some of the fat from the saucepan/crock pot/casserole and bring back to heat. Add the onions, carrots, leek, eschallots and celery and saute for a few minutes until golden brown. Whilst the vegetables are browning, pour the wine into a large saucepan and bring to the boil. Once the vegetables have browned, add the meat and any juices that have been collected on the plate, thyme, bay leaves, speck and pour over the hot wine. Season with salt and pepper, then stir quickly and place in the preheated oven and cook for 40 minutes to an hour until the meat is tender.

When the meat is nearly done, steam the remaining diced carrot until tender, then puree in a blender or with a hand blender. Pull the casserole out of the oven and add the pureed carrots to thicken the sauce slightly. Add button mushrooms and then return to the oven for a further 10 to 15 minutes. Remove from the oven, add parsley and serve with a generous spoonful of rich potato mash.