Classic Beef Bourguignon

This is a great recipe to warm you on a cold winter evening. Its great to cook in slow cooker or all day in a low oven.


1.6kg Diced Beef
small bunch thyme
3 bay leaves
2 bottles of red wine ( I use cheap wine!)
2 tbsp rapeseed oil
3 large carrots, cut into large chunks
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato purée

To serve:
Small knob butter
300g bacon bits
500g pearl onions or small shallots, peeled
400g chestnut mushrooms, halved
Chopped flat leaved parsley


  1. Add the beef to a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave in the fridge overnight.
  2. Heat oven to 200C/180C fan/gas 6. Place a colander over another large bowl and strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
  3. Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to colour. Stir in the flour for 1 min, then add the tomato purée. Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover. Transfer to the oven and bake for 2 hrs until the meat is really tender, this can be longer (all day!) if you turn the heat down to 140C.
  4. 10 minutes before you wish to eat heat the butter in a frying pan and add the bacon and pearl onions. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour. Add the mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.
  5. If you have a slow cooker this is a great recipe to pop on in the morning before work and let it slowly cook all day and finish when you get home!