Beef Bourguignon
Discover this authentic French Beef Bourguignon recipe — a quick and easy dish that's an impressive dish that showcases your cooking skills. Made with goose fat, beef shin, bacon and 12 more fresh ingredients, this recipe guides you through 6 detailed steps to create a truly memorable meal. Ready in about 15 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this french classic is sure to impress.
30
Prep Time (min)
5
Cook Time (min)
4
servings
500
Calories/serving
Hard
Difficulty
Ingredients
- 3 tsp Goose Fat
- 600 g Beef Shin
- 100 g Bacon
- 350 g Challots
- 250 g Chestnut Mushroom
- 2 sliced Garlic Clove
- 1 Bouquet Garni
- 1 tbs Tomato Puree
- 750 ml Red Wine
- 600 g Celeriac
- 2 tbs Olive Oil
- sprigs of fresh Thyme
- sprigs of fresh Rosemary
- 2 Bay Leaf
- 4 Cardamom
Instructions
6 steps · ~68 minutes total
Step 1
Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 2
In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 3
Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 4
Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 5
To make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
15 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 6
After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.
2 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your french meal with these perfect pairings:
About This Dish
Beef Bourguignon is a beloved dish from French cuisine, originating in France. With a total preparation time of about 35 minutes, it makes for a satisfying weeknight dinner.
French cuisine is considered one of the world's finest culinary traditions. Known for its refinement and attention to detail, it has influenced cooking around the globe for centuries.
This recipe is rated hard difficulty and uses 15 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
The best cuts of beef for Beef Bourguignon are chuck roast or brisket, as they become tender and flavorful when slow-cooked.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
