Slow cooked beef bourguinon recipe

  • Serves 4
  • 20 mins to prepare and 3 hrs 30 mins to cook
  • 465 calories / serving
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HE BEEFBOURGUINON

Preheat the oven to 150°C (300°F) Gas mark 2. Heat the oil in a large casserole and fry the beef until browned all over – you may have to do this in batches. 

Transfer to a colander set over a bowl when browned. Using the same pan, fry the bacon, onion, garlic and carrot for 3-4 minutes before adding the thyme, bay leaves, baby onions and mushrooms and cooking for a further 2-3 minutes. Return the beef to the pan along with the juices. 

Stir in the flour and cook for 2-3 minutes then pour in the red wine and stock and stir in the tomato purée. Bring to the boil, and then place in the oven for 3 hours, until the beef is meltingly tender. 

Serve with mash.

See more Beef recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tbsp olive oil
  • 600g stewing beef, cut into bite-size pieces
  • 5 rashers streaky bacon, roughly chopped
  • 1 onion, peeled and roughly sliced
  • 2 garlic cloves, crushed
  • 2 carrots, peeled and sliced
  • 4 sprigs thyme
  • 2 bay leaves
  • 12 baby onions, peeled
  • 100g button mushrooms
  • 1tbsp plain flour
  • 1 x 750ml bottle red wine
  • 100ml beef stock
  • 1tbsp tomato puree
  • mashed potato, to serve
  • Energy 1945kj 465kcal 23%
  • Fat 15g 21%
  • Saturates 5g 24%
  • Sugars 8g 9%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 12.7g Protein 40.3g Fibre 3.4g

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