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Beef Bourguignon


Recipe Info

  • Servings : 8
  • Prep Time : 45m
  • Cook Time : 3:00 h
  • Ready In : 4:00 h

Beef shin is a great cut for slow-cooking.


  • 6 tablespoon(s) olive oil
  • 1200 grams shin beef, cut into large chunks
  • 200 grams streaky bacon , sliced
  • 350 grams small onions, peeled
  • 250 grams carrots, peeled and sliced
  • 250 grams button mushrooms
  • 2 garlic cloves, sliced
  • 1 bouquet garni
  • 2 tablespoon(s) tomato purée
  • 750 mL bottle red wine


Step 1

Heat a large casserole pan and add 1 tbsp olive oil. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more olive oil if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

Step 2

In the same pan, fry the bacon, carrots, onions, mushrooms, garlic and bouquet garni until lightly browned. mix in the tomato purée and cook for a few mins, stirring into the mixture. Then return the beef and any drained juices to the pan and stir through.

Step 3

Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelized cooking juices from the bottom of the pan - this will give the stew more flavour.

Step 4

Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.

Step 5

Spoon the beef bourguignon into serving bowls and place a large spoonful of the hot mash on top. Garnish with fresh thyme and enjoy with a glass of red wine.

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