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Beef Bourguignon

Cook/Prep Time:

160 Minutes


430 Calories


4 Servings


  • 500g stewing beef, diced

  • 125g shallots

  • 200g lean bacon medallions, diced

  • 200g chestnut mushrooms, quartered

  • 1 large carrot, peeled and diced

  • 3 cloves of garlic, crushed

  • 1 tablespoon of thyme

  • 3 tablespoon of tomato puree

  • 2 tablespoons of flour

  • 800ml of beef stock

  • 2 tablespoons of parsley

  • 2 bay leaves

  • A little oil

  • salt and pepper to taste


-Season the beef then add the oil to a large pan and add the seasoned beef, stirring for about 5 minutes until sealed. Remove from the pan and set aside

-Add the shallots, mushrooms , bacon, carrots, garlic and herbs to the pan and cook for about 5 minutes until starting to brown

-Stir in the tomato puree and flour and stir well, cooking for a further two minutes

-Return the beef to the pan and stir in the stock and herbs, stirring well

-Put the contents of the pan into an ovenproof dish and place in a pre heated oven at 150C or gas mark 2 for 2 ½ hours

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