Beef Bourguignon | How to make Beef Bourguignon

By Shabana Faizal  |  10th Sep 2016  |  
4.5 from 2 reviews Rate It!
  • Beef Bourguignon, How to make Beef Bourguignon
Beef Bourguignonby Shabana Faizal
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About Beef Bourguignon Recipe

The dish is a stew prepared withbeefbraisedinred wine, traditionally redBurgundy, and beef broth, generally flavoured withgarlic,onionsand abouquet garni(bunch of herbs including thyme and bay leaves), withpearl onionsandmushroomsadded towards the end of cooking. My recipe would substitute the wine with grape vinegar and pure grape juice in the right proportion to give you that authentic taste without the touch of wine.

Beef Bourguignon is a delicious dish which is enjoyed by the people of every age group. The recipe by Shabana Faizal teaches how to make Beef Bourguignon step by step in detail. This makes it easy to cook Beef Bourguignon in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Beef Bourguignon at home. This amazing and mouthwatering Beef Bourguignon takes 20 minutes for the preparation and 240 minutes for cooking. The aroma of this Beef Bourguignon is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Beef Bourguignon is a good option for you. The flavour of Beef Bourguignon is palatable and you will enjoy each and every bite of this. Try this Beef Bourguignon and impress your family and friends.

Beef Bourguignon

Ingredients to make Beef Bourguignon

  • Beef cut into 2 inches (5 cm) cubes : 1 Kg
  • salt : 1/2 teaspoon
  • pepper : 1 1/2 teaspoon
  • all purpose flour : 3tablespoons
  • Red grape juice (100% juice no sugar added) : 3cups
  • Red grape vinegar : 1 cup
  • carrot : 2 nos ( cut into chunks)
  • onion : 3 (sliced length wise)
  • Beef stock : 5cups
  • tomato paste or tomato puree : 2-3 tablespoon
  • garlic : 1 bulb ( with the peel and cut into halves)
  • Thyme leaves : 1 teaspoon
  • bay leaves : 2
  • Shallots / pearl onions: 20-24 nos
  • mushrooms : 250 grams

How to make Beef Bourguignon

  1. Dry the meat cubes carefully with paper towels or muslin cloth
  2. In a casserole/pan, saut the beef until its golden brown in a couple of tablespoons of olive oil. Remove it to a side dish and set aside.
  3. In the same casserole/pan, add some olive oil and saut the carrots and the onions.
  4. Return the beef to the casserole. Sprinkle it with salt and pepper, then add the flour and toss.
  5. Stir in the juice, vinegar, stock, tomato paste, halved garlic cloves, thyme and bay leaves.
  6. Bring it to simmering point on the stove.
  7. Cover the pot and place it on very low heat and simmer for 3 - 4 hours until gravy thickens.
  8. While the stew is cooking, prepare shallots and mushrooms. For the shallots : Melt 1 tablespoon butter in a frying pan and saute the peeled shallots until golden brown. Add some beef stock until they are almost covered and simmer for 20-25 minutes, or until almost all the liquid disappears and they are tender but keep their shape. Set aside.
  9. Prepare the mushrooms as well: If you are using button mushrooms you need not slice them. Saut them in 2 tablespoons butter. Keep on stirring until theyre nicely brown. Set aside.
  10. When meat is tender, put onions and mushrooms over the meat.
  11. Skim the fat off. Simmer for 2-3 minutes. Skim additional fat if it rises. The sauce should be thick enough to coat a spoon. If not, boil it until it thickens. If its too thick, stir in some stock to make it lighter.
  12. Serve hot.

My Tip:

Freezing/Storage Instructions: You can keep leftovers in the fridge for 2-3 days. If you want to freeze it, it lasts up to 3 months.

Reviews for Beef Bourguignon (2)

aliza singh2 years ago

I saw this recipe in movie of Julia Child! Classic dish

Shabana Faizal2 years ago


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