# Beef Bourguignon

A classic French stew featuring tender beef braised in red wine with vegetables and herbs, perfect for cold weather.

- Total time: 240 min
- Cuisine: French
- Category: Soup
- Language: en

## Ingredients

- 1.2 kg beef chuck or shin, cut into large chunks (about 5 cm pieces)
- 750 ml good red Burgundy wine
- 500 ml rich beef stock
- 150 g smoked bacon lardons
- 2 onions, diced
- 3 carrots, sliced thick on the diagonal
- 2 sticks celery, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato purée
- 2 tbsp plain flour
- 250 g chestnut mushrooms, halved or quartered
- 2 tbsp butter
- 3 tbsp olive oil
- 2 bay leaves
- 4 sprigs fresh thyme
- Small bunch parsley
- Sea salt and freshly cracked black pepper

## Instructions

1. Combine beef with red wine, garlic, thyme, bay leaves and white flour. Cover and refrigerate overnight to build flavour and tenderise the meat.
2. Drain and pat the beef dry, then brown it in small batches for a deep crust.
3. In the same pot, cook bacon until crisp, then add onion, carrot, and garlic.
4. Stir in tomato purée and flour to thicken and create a rich base.
5. Deglaze with 300ml wine, scraping the pan to lift flavour.
6. Add stock, return the beef and bacon, then cover and slow cook at 160°C for 3-4 hours until the beef is spoon-tender.
7. Add Parsley and mushrooms separately, stir them into the stew.
8. Season with salt, pepper and butter.
9. Serve hot with creamy mash, bread, and top with fresh parsley.

## Equipment

- pot

## Tips

- Marinate the beef overnight to build flavour and tenderise the meat.
- Brown the beef in small batches for a deep crust.
- Deglaze the pan with wine to lift flavour.

## Source

- Original video: https://vm.tiktok.com/ZNRmC5Sp6/
- Recipe page: https://www.cliprecipe.com/recipe/91b722ea-76dc-4dd6-b05b-718951a8c930
- Extracted: 2026-03-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt