Boeuf bourguignon

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

  • 2 hrs 45 mins preparation
  • Serves 6
  • Print
If you love this recipe then try our pressure cooker beef bourguignon.


  • 280 grams baby brown onions
  • 2 tablespoons olive oil
  • 2 kg gravy beef, trimmed, chopped
  • 30 grams butter
  • 2 cloves garlic, crushed
  • 4 rindless bacon slices (260g), chopped coarsely
  • 400 grams button mushrooms, halved
  • ¼ cup plain (all-purpose) flour
  • 1¼ cups (310ml) beef stock
  • 2½ cups (625ml) dry red wine
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • ½ cup coarsely chopped fresh flat-leaf parsley


  • 1
    Peel onions, leaving root end intact so onion remains whole during cooking.
  • 2
    Heat oil in large flameproof dish; cook beef, over heat, in batches, until browned. Remove from pan.
  • 3
    Add butter to dish; cook onions, garlic, bacon and mushrooms, stirring, until onions brown lightly.
  • 4
    Sprinkle flour over onion mixture; cook, stirring, until flour mixture thickens and bubbles. Gradually add stock and wine; stir over heat until mixture boils and thickens.
  • 5
    Return beef and any juices to dish, add bay leaves and thyme; bring to the boil. Reduce heat; simmer, covered, about 2 hours or until beef is tender, stirring every 30 minutes. Remove from heat; discard bay leaves. Stir in parsley.

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