Boeuf bourguignon
Beef slow cooked in red wine with bacon, mushrooms and small onions until it falls apart. Serve with mash.
- Time3 hr 15
- LevelMedium
- Costabout £3.22 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Toss the beef in the cornflour with a good pinch of salt and pepper.
- 2
Heat half the oil in a large casserole. Fry the bacon for 5 minutes until golden, then lift out. Brown the beef in batches until dark all over.
10 min - 3
Add the onion and carrots to the pot with a splash of wine and cook for 5 minutes, scraping up the brown bits. Stir in the garlic and tomato purée for 1 minute.
5 min - 4
Pour in the wine and stock. Add the bacon, bay and thyme and bring to a simmer. Cover and cook in the oven for 2 hours.
120 min - 5
Fry the shallots and mushrooms in the rest of the oil for 8 minutes until browned. Stir them into the stew.
8 min - 6
Cook for 30 minutes more, uncovered, until the beef is very tender and the sauce is glossy. Scatter with parsley.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.