Beef Bourguignon


1 kg lean braising beef (chuck, blade or rump) cut into 2 cm dice 


freshly ground black pepper 

2 tbsp olive oil

100g thick-cut rashers smoky bacon, cut into 2cm dice

150g butter  (optional)

10 shallots, chopped 

1 medium onion, finely diced 

1 medium carrot, thinly sliced 

200g button mushrooms (halved if they’re large) 

1 tbsp smoked Paprika 

1 cup good red wine 

1½L good-quality beef stock 

2 tbsp corn flour mixed to a paste with a little water  (optional)

½ cup sour cream 

¼ cup snipped chives 

¼ cup chopped parsley 


This rustic French dish is so much more than just a beef stew.

When its made properly, with loads of mushrooms and shallots 

and tasty bits of smoky bacon its out of this world. If you have time,

you can marinate the beef overnight in red wine. The marinade

can be added to the casserole, but make sure you skim it first to

remove any impurities.


Season the beef with salt and pepper. Heat the olive oil in a heavy-

based casserole over a medium heat. When the oil is sizzling,

brown the beef in batches, so that the heat stays high. Transfer the

browned beef to a plate.


Add the bacon to the casserole and fry until golden brown.

Transfer to a plate with the beef. 


Add the butter to the casserole and when it sizzles add the

shallots. Fry over a medium heat until the shallots start to soften

and begin to colour a lovely golden brown. Lower the heat and add

the diced onion and carrot. Sauté for 5 min until they soften.

Add the mushrooms and sauté for 4 min, stirring from time to



Stir in the paprika then add the wine and stock. Return the beef

and bacon to the casserole, increase the heat until the liquid boils,

then lower the heat and simmer gently, uncovered, for 1 ½ hours,

or until the meat is tender. Top up with stock or water if drying out.


To thicken the sauce stir in corn flour paste. Simmer for a further 5

min, until sauce thickens. Serve with sour cream and fresh

herbs and plenty of buttered new potatoes.