Beef Bourguignon Recipe at MyDish

Beef Bourguignon

5 stars based on 6 reviews Rate this Recipe

Method

  • 1)Trim the steak of fat and sinew and cut into 2cm cubes. Lightly toss in the seasoned flour to coat, shaking off the excess.

  • 2)Cut the bacon into 2cm squares. Heat some oil in a large pan and quickly cook the bacon over medium heat. Remove the bacon from the pan, then add the meat and brown well in batches. Remove the meat and set aside. Add the whole peeled onions to the pan and cook until golden.

  • 3)Return the bacon and meat to the pan with the remaining ingredients. Bring to the boil, reduce the heat and simmer, covered, for 1.5 hours, or until the meat is very tender, stirring now and then. ( I personally transfer the covered dish to the oven on 180 degrees c for 2 hours instead of simmering on a stove)

  • 4)Remove the bay leaves to serve. Mashed potato and steamed green beans or carrots are a nice accompliment.

  • Storage: Refrigerate in an airtight container for up to 3 days. I have frozen this before and that works fine too.

    • Comments Add your comment

    • hi,i did this when the kids came for a change and it was fantastic! enough left for the next day so had it for lunch with fresh crusty bread,even better! thanks!!

      by rich,f on Sun Oct 3 2010   reply to this comment

    • The is really Yummy, and easy to make, was shocked at 1kg of beef but it was worth it! i think everyone went for seconds!

      by Yellowbunny on Sun Mar 21 2010   reply to this comment

    • Really tasty, liked the idea of putting bacon in it...might try that with my normal stew.

      by Susan H on Tue Sep 29 2009   reply to this comment

    Ingredients

    • MEAT
    • 1KG Beef steak - chopped
    • 4 Bacon rashers. chopped Rind Removed (can be either smoked or unsmoked)
    • OTHER
    • 1 Pinch plain flour
    •  ground pepper for seasoning flour
    • 12 Pickling Onions or charlottes
    • 250ml Red wine (You can use more if you wish. I personally use a small ½ bottle)
    • 500ml beef stock (adapt the amount of stock to the size of your pot)
    • 1 Teaspoon dried thyme
    • 200g button mushrooms
    • 2 Bay Leaves
    • 1 CHOPPED GARLIC (1 clove optional)

    By Views 7950  Added Sat Aug 15 2009


    I found this recipe a few years ago now, and I have to say its really good. Much better than what I have tasted from restaurants plus its so simple to make in your own home.

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