It's a French classic! Our Bœuf Bourguignon recipe is elevated with premium Wagyu chuck steak, the best smoked streaky bacon and two different types of mustard. Serve with creamy mashed potatoes and we think our Green Goddess asparagus makes a wonderful side dish in the spring.
Brown the beef: First toss the cubes of beef in 2 tablespoons of cornflour and plenty of salt and pepper. Then sear on high heat in a large ovenproof pan in the olive oil and 20g butter in two batches, until browed on all sides. Set the beef aside.
Build the stew: Melt 20g more butter in the pan, then add the bacon and fry until starting to go crispy, about 5 minutes. Then add the shallots, the celery, the tomato paste, the Dijon mustard and the wholegrain mustard, scraping the bottom of the pan with a spatula to deglaze the pan.
Fry the mushrooms: Separately, in a frying pan over high heat, with the last 20g of the butter, tossing regularly, until browned on all sides, about 5 minutes.
Add the mushrooms to the stew: Once browned, along with the remaining 2 tablespoons cornflour. Stir to combine and cook off the cornflour for about 5 minutes.
Add the liquids: Pour in the red wine and the beef stock, then add in the thyme and bay leaves.
Cook the stew in the oven: For 1 hour and 30 minutes. After this time, the chuck steak should be tender and the shallots should be soft.
Leave the stew to rest: For fifteen minutes on the side before serving, until it has slightly thickened. This is the perfect temperature to eat bœuf bourguignon! Serve with creamy mash and garnish with a sprinkling of fresh parsley.
Recipe Video
Recipe Note
Bœuf Bourguignon FAQs
What is Bœuf Bourguignon?
Bœuf Bourguignon, or beef Bourguignon, is a traditional French beef stew, originally from Burgundy. The meat is slow-cooked until tender in a rich broth of beef stock and red wine. Typically, the beef is accompanied by mushrooms, baby shallots or pearl onions, and bacon lardons.
What to serve with Bœuf Bourguignon?
Creamy and buttery mashed potatoes are a classic side dish to accompany meaty Bœuf Bourguignon. Crispy pommes Anna would also be lovely. You can also enjoy it on it's own, it's a rich and comforting dish in itself!
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