Beef Bourguignon

Beef Bourguignon recipe



  • 125 grams of bacon strips
  • 750 grams of beef (such as rib eye steak or stewing beef)
  • 2 tablespoons of flour
  • 4 tbsp of butter (unsalted)
  • 1 tin of tomato puree (70 grams)
  • 2 carrots
  • 3 cloves of garlic
  • 250 ml of full-bodied red wine
  • 250 ml of beef stock
  • 3 sprigs of thyme
  • 2 bay leaves (dried)
  • 3 shallots
  • 150 grams of small mushrooms
  • 125 grams of pearl onions
  • A bunch of flat parsley (approx. 15 g)
  • Pepper and coarse sea salt


Instructions :

  • Heat the frying pan and fry the bacon strips. Then remove the bacon from the pan, leaving the frying fat.
  • Cut the beef into large cubes.
  • Season the beef cubes with pepper, coarse sea salt (from the salt mill) and spread 2 tablespoons of flour over the meat.
  • Melt 2 tablespoons of butter in the pan and add the beef. Cook over a high heat until brown.
  • Add the tomato puree and allow to cook briefly.
  • In the meantime, dice the carrot and finely chop the garlic.
  • Add the carrots, garlic, bacon strips (fried), red wine, stock, thyme and bay leaves.
  • Turn the heat down low, put the lid on the pan and leave to simmer for about 3-4 hours until the meat is tender.
  • Remove the bay leaves and sprigs of thyme from the pan.
  • Cut the shallots into half rings, halve the mushrooms and finely chop the parsley
  • Heat the remaining 2 tablespoons of butter in a frying pan and fry the shallots and the mushrooms until the shallots are glazed and the mushrooms are light brown.
  • Then add to the boeuf bourguignon together with the parsley and the pearl onions and season with pepper and coarse sea salt.