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Beef Bourguignon


Recipe Info

  • Servings : 6
  • Cook Time : 8:13 h
  • Ready In : 8:13 h

A classic French dish that is so much more than just another beef stew. Ideal for a dinner party.


  • 21⁄2 tbsps olive oil
  • 11⁄2kg beef chuck steak, trimmed, cut into 5cm pieces
  • 1 onion, finely chopped
  • 200g rindless bacon, cut into 1cm strips
  • 2 garlic cloves, finely chopped
  • 1 cup good quality red wine
  • 1⁄2 cup beef stock
  • 1 tbsp tomato paste
  • 12 small pickling onions, peeled
  • 400g button mushrooms
  • 200g carrots, sliced
  • fresh thyme


Step 1

Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

Step 2

Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened.

Step 3

Add garlic, pickling onions, mushrooms and carrots. Cook for 1 minute. Add the wine, tomato paste and the stock and bring to the boil. Add wine mixture to a large slow cooker.

Step 4

Add the beef to the slow cooker. Cook, covered, on low for 8 hours. Season with salt and pepper and serve, garnished with fresh thyme.

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