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Beef Bourguignon

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When a recipe is this good, there’s no need to rush – A classic Beef Bourguignon

This was one of the first dishes that I made my husband some 40 odd years ago. He was this man who ate only meat and two vegetables and did not like garlic. Well, he ate it! I didn’t tell him what was in it apart from Beef and Red Wine.
When he asked after saying “That was really good” and I said Beef, garlic, red wine, etc. “But I don’t like garlic”
He now eats this dish at every opportunity and asks me to make it!


  • 1 kg Beef, I use good braising steak. Cut into cubes.
  • 3 rashers smoked bacon cut in 1/4 pieces.
  • 250gm button mushrooms..small as I use whole.
  • 10-15 small onions used whole.
  • 3/4 pint good beef stock.
  • Half bottle red wine, I use a Shiraz.
  • 2/3 bay leaves.
  • 4 large cloves of garlic chopped not too fine.
  • 2 tbsp flour for the roux. plus extra flour to coat beef.
  • 2 tbsp Oil.
Beef Bourguignon


  1. Toss cubed beef in flour seasoned with salt and pepper.
  2. Heat some oil in a large pan over med heat seal cubed beef in batches.
  3. Once all beef is sealed set to one side.
  4. In the same pan add a little drop of oil and cook bacon and garlic until bacon is cooked nicely just slightly crispy.
  5. Add Beef and stir in 2 tbsp flour.
  6. Then add beef stock and stir until smooth gravy. It’s like making a roux.
  7. Add Bay leaves and Red wine bring to a slow boil, reduce heat to a simmer and cook for 2Β½ hrs until meat is tender.
  8. Depending on your cut of meat it may take a little longer.
  9. About 30 minutes before the end of cooking add button onions and 15 mins before add button mushrooms.
  10. Taste and adjust seasoning it may need more pepper. Again it is personal taste.
  11. This can be served with mashed potatoes and vegetables or rice and vegetables.
  12. I hope you enjoy it!

Prepared, tried, and tested by Carol Taylor

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