Govanhill Cookbook

Beef Bourguignon

Recipe by
1 hr 45 min
Prep: 30 min | Cook: 1 hr 15 min | Servings: 6 servings


  • 1 tablespoon good olive oil
  • 1 kilo chuck beef cut into 1-inch cubes
  • Freshly ground peppers
  • 8 carrots, sliced diagonally into 1-inch chunks
  • 2 onions, sliced
  • 2 cloves finely chopped
  • 1 (750ml) bottle good dry red wine (optional)
  • 2 cups of beef stock
  • 1 table spoon tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 400g pickling onions
  • 200g fresh mushrooms stems discarded, caps thickly sliced

For serving

  • Country bread or Sour dough, toasted or frilled and rubbed with garlic clove
  • 1/2 cup chopped fresh parsley, optional


  1. Preheat the oven to 250 degrees ℉.
  2. Heat the olive oil in a large heavy pan.
  3. Dry the beef cubes with paper towels and them sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Set aside.
  4. Toss the carrots, onions, 1 tablespoon of salt and 2 teaspoons of peppers in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the tomato paste and thyme. Add the wine.
  5. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  6. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
  7. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  8. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

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