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Beef Bourguignon

Shabana Faizal
20 minutes
Prep Time
240 minutes
Cook Time
6 People
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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.

Recipe Tags

  • Non-veg
  • Medium
  • Christmas
  • French
  • Simmering
  • Boiling
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. Beef cut into 2 inches (5 cm) cubes : 1 Kg
  2. Salt : 1/2 teaspoon
  3. Pepper : 1 1/2 teaspoon
  4. All purpose Flour : 3tablespoons
  5. Red grape juice (100% juice no sugar added) : 3cups
  6. Red grape vinegar : 1 cup
  7. Carrot : 2 nos ( cut into chunks)
  8. Onion : 3 (sliced length wise)
  9. Beef stock : 5cups
  10. Tomato paste or tomato puree : 2-3 tablespoon
  11. Garlic : 1 bulb ( with the peel and cut into halves)
  12. Thyme leaves : 1 teaspoon
  13. Bay leaves : 2
  14. Shallots / pearl onions: 20-24 nos
  15. Mushrooms : 250 grams


  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.

Reviews (2)  

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aliza singh
aliza singh   Sep-12-2016

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

Shabana Faizal
Shabana Faizal   Sep-10-2016

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