Beef Bourguignon

Photo of  Beef Bourguignon by Mario

Time for another classic, this time a French one – Beef Bourguignon.

From the very first moment of browning the meat to taking out of the oven, it’s like a diamond taking shape – a beef stew at it’s best!

Now, you may think that Bourguignon, as a classic French dish, has a long history in French Cuisine, however it was documented for the first time in 19th century, so relatively recent. Quite a ‘young’ recipe, given the fact that nowadays it is considered a standard of French cuisine. Another interesting thing is that the name Bourguignon comes from the use of wine, in this case a Burgundy red, rather than from the fact that dish itself was popularized in Bordeaux region of France.

But enough of the facts for now, let’s start shaping this diamond of a beef stew!

To keep this recipe gluten free, make sure to use a gluten free wholegrain mustard (just check the ingredients on the back of the label) and gluten free flour for thickening (if desired).

Beef Bourguignon

Prep time: 20 minutes

Cook time: 1 hour 15 minutes

Total time: 1 hour 35 minutes

Serves 4

Recipe by Bill


  • 400 g beef, cut into half inch chunks
  • 4 tbsp vegetable oil
  • 2 garlic cloves, finely sliced
  • 100 g red onion, cut in half and sliced
  • 100 g mushrooms, washed and sliced
  • 100 g carrot, peeled and cut into 1 cm cubes
  • 100 g celeriac, peeled and cut into 1 cm cubes
  • 150 ml red wine
  • 500 ml meat stock
  • 1 heaped tbsp tomato puree
  • 1 heaped tbsp wholegrain mustard
  • 2 bay leaves
  • Sea Salt
  • Freshly cracked black pepper


  1. Put a large pan on a high heat. When hot, add vegetable oil and drop in the meat, cook for 4 – 5 minutes until nicely browned.
  2. Add garlic, red onion, mushrooms, carrot, celeriac and cook for a couple minutes, just to soften them up.
  3. Pour in the red wine, bring to the boil and cook off for a couple of minutes (see notes).
  4. Add stock, tomato puree, wholegrain mustard and bay leaf, give it a stir and bring to the boil. Season lightly with salt and pepper (see notes).
  5. Pour the sauce into a casserole dish, cover with lid or kitchen foil, then pop in the pre-heated oven, 180 degrees Celsius, for about an hour.
  6. Take the Bourguignon out of the oven, remove the lid and check the seasoning.
  7. If the sauce if too loose for your liking and for serving options, please check the notes for tips and advice.


Photo Beef Bourguignon by Mario
  • When adding alcohol to this dish (as well as many others), it’s important to cook it off – this means to boil the sauce/liquid for at least a at least a couple of minutes (depending on the quantity of added alcohol). In this process you loose alcohol by evaporation, but you keep all the flavour of the wine.
  • Go easy on the seasoning before putting the Bourguignon in the oven – as the sauce cooks and liquid reduces, the flavour intensifies. Remember, you can always add more seasoning, but you can’t take it out.
  • If the sauce if too loose for your liking, follow these instructions: whisk 1 level tbsp of flour with 2 tbsp of cold water till smooth, then pour it back into the casserole dish, give it a stir and bring to the boil on the stove (if it’s easier for you, you can pour the contents into a pan). If you prefer it even thicker, repeat the instructions.
  • This Beef Bourguignon can be served with crusty bread, focaccia, mash potato or even rice or pasta – the choice is yours. If you go for pasta, my suggestion is a penne, shells and such.

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