Boeuf Bourguignon is a timeless French dish that transforms simple beef cuts into a melt-in-your-mouth feast. Slow-cooked in red wine with smoky bacon, carrots, onions, and herbs, this dish is hearty, comforting, and deeply flavourful.
At Butchers-Sundries, we know the importance of quality ingredients. This recipe uses our premium stocks, herbs, and other items to create a show-stopping meal that’s perfect for dinner parties or a special family meal.
Making time: 3 hours
Serves: 6 people
Ingredients:
- Potts Beef Stock in a Can 500ml
- 1 Dried thyme
- 2 Bay leaves
- 2tbsp Tomato purée
- Garlic granules
- Oil
- 1kg Stewing beef
- 150g Streaky bacon or pancetta, diced
- 3 Large carrots
- 2 Onions
- 2tbsp Plain flour
- 750ml Red Wine
- 2tbsp Fresh parsley
- Cornish Sea Salt Co. and pepper for taste
Method:
- Pat the beef chunks dry with kitchen paper and season with salt and pepper
- Heat a large casserole dish with a splash of oil
- Brown the beef in batches until nicely caramelised, then set aside
- In the same pan, fry the diced bacon until crisp
- Add the onions and carrots, cooking until softened
- Stir in 2 tbsp of tomato purée and a pinch of garlic granules
- Sprinkle over the flour and stir to coat everything – this will thicken the sauce
- Pour in the red wine, scraping up any browned bits from the pan
- Add the browned beef back into the pot
- Stir in 500ml of Potts Beef Stock in a Can
- Add 2 bay leaves and 1 tsp dried thyme
- Cover and simmer on a low heat for 2.5 – 3 hours, or until the beef is tender
- Alternatively, cook in the oven at 160°C (140°C fan) for the same amount of time
- Remove the bay leaves, and adjust seasoning if needed
- Sprinkle with fresh parsley before serving