Mary Berry Boeuf Bourguignon

Mary Berry’s Boeuf Bourguignon is a rich, hearty French stew that combines tender beef with a red wine sauce, onions, mushrooms, and smoky bacon. Slow-cooked to perfection, this dish is perfect for a cozy dinner and ideal for entertaining. Served with mashed potatoes or crusty bread, this Boeuf Bourguignon is full of deep, comforting flavors.

What is Mary Berry Boeuf Bourguignon?

Mary Berry’s Boeuf Bourguignon is a traditional French beef stew cooked in red wine with onions, mushrooms, garlic, and bacon. The dish is slow-cooked to allow the flavors to develop, resulting in tender beef and a rich sauce. This classic French recipe is ideal for special dinners and gatherings, offering a delicious blend of savory flavors.

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Why You Should Try This Recipe

• Classic and Timeless: A French culinary classic loved worldwide.
• Rich Flavor: Slow-cooked beef and red wine create a deep, robust flavor.
• Tender Meat: Slow cooking makes the beef incredibly tender.
• Perfect for Entertaining: A great dish to impress guests.
• Ideal for Make-Ahead: Tastes even better the next day.

Ingredients Needed to Make Mary Berry Boeuf Bourguignon

• 1 kg Stewing Beef (such as chuck or brisket), cut into large cubes: The base of the stew, tenderized by long cooking.
• 2 tbsp Olive Oil: For browning the beef and vegetables.
• 150g Smoked Bacon (lardons or diced): Adds smoky flavor.
• 1 Large Onion (chopped): Adds sweetness and flavor.
• 2 Cloves Garlic (minced): Adds depth and aroma.
• 2 tbsp Plain Flour: Thick the sauce.
• 500ml Red Wine (Burgundy or similar): The heart of the sauce.
• 300ml Beef Stock: Enhances the flavor and adds richness.
• 1 tbsp Tomato Paste: Adds depth to the sauce.
• 2 Bay Leaves: Adds a subtle herbal note.
• 4-5 Fresh Thyme Sprigs: Adds earthiness to the stew.
• 200g Button Mushrooms (quartered): Adds texture and flavor.
• 12-15 Small Shallots or Pearl Onions (peeled): Sweetens the stew.
• Salt and Pepper (to taste): For seasoning.

Equipment Needed

• Dutch Oven or Large Ovenproof Pot: Ideal for slow cooking and even heat distribution.
• Wooden Spoon: For stirring and scraping.
• Ladle: For serving.
• Cutting Board and Knife: For preparing the ingredients.

Instructions to Make Mary Berry Boeuf Bourguignon

Step 1. Preheat the Oven

Preheat your oven to 300°F (150°C) to prepare for slow cooking.

Step 2. Brown the Beef

Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides, then remove and set aside. This step adds flavor and helps seal in juices.

Step 3. Sauté the Bacon, Onions, and Garlic

In the same pot, add the diced bacon and cook until crisp. Add the chopped onion and garlic, and cook until the onion is soft and translucent.

Step 4. Add Flour and Deglaze with Red Wine

Sprinkle the flour over the bacon and onion mixture and stir well. Pour in the red wine, scraping up any browned bits from the bottom of the pot to add flavor.

Step 5. Combine Ingredients for Slow Cooking

Return the browned beef to the pot. Add the beef stock, tomato paste, bay leaves, thyme sprigs, and a generous pinch of salt and pepper. Bring the mixture to a simmer.

Step 6. Cover and Bake

Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 hours, or until the beef is tender.

Step 7. Add Mushrooms and Shallots

After 2 hours, add the quartered mushrooms and whole shallots or pearl onions to the pot. Stir gently, cover, and continue cooking for another 30-45 minutes until the vegetables are tender.

Step 8. Season and Serve

Once cooked, taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh thyme or parsley if desired.

What Goes Well With Mary Berry Boeuf Bourguignon

• Mashed Potatoes – A creamy, comforting side that soaks up the sauce.
• Crusty French Bread – Ideal for dipping into the rich sauce.
• Buttered Noodles – A simple, tasty pairing with the stew.
• Steamed Green Beans – Adds a fresh, crisp contrast.
• Roasted Vegetables – Complements the flavors with added texture.
• Cauliflower Mash – A low-carb alternative to potatoes.

Expert Tips for Making the Best Mary Berry Boeuf Bourguignon

For a perfect Boeuf Bourguignon, keep these tips in mind:

• Use Good Quality Wine – The wine is a key ingredient, so choose a quality red wine you enjoy.
• Brown the Meat Well-Browning creates depth and enhances the overall flavor.
• Don’t Skip the Herbs – Thyme and bay leaves bring out the best flavors in this stew.
• Cook Low and Slow – The slow-cooking process makes the beef tender and flavorful.
• Let it Rest – For even better flavor, make the stew a day ahead and reheat before serving.

Easy Variations of Mary Berry Boeuf Bourguignon

Customize this classic dish with these variations:

• Add Carrots – For extra sweetness and color, add sliced carrots with the onions.
• Try White Wine – Substitute red wine with a dry white for a different twist.
• Add a Splash of Cognac – Adds depth and enhances the sauce.
• Use Mixed Mushrooms – Add texture and flavor with a variety of mushrooms.
• Make It Dairy-Free – Simply use oil instead of butter and omit any dairy-based garnishes.

Best Practices to Store Mary Berry, Boeuf Bourguignon

• Refrigerate in an Airtight Container – Keeps fresh for up to 3 days.
• Freeze for Longer Storage – Freeze in portions for up to 3 months.
• Thaw Before Reheating – Defrost overnight in the fridge if frozen.

Best Practices to Reheat Mary Berry Boeuf Bourguignon

• Reheat on the Stovetop – Warm over medium heat, stirring occasionally, until heated through.
• Microwave Individual Portions – Heat for 1-2 minutes, stirring in between, until hot.
• Add a Splash of Broth – If the sauce has thickened, add a bit of broth when reheating.

How Can I Make Mary Berry Boeuf Bourguignon Healthier?

• Use Leaner Cuts of Beef – Opt for lean cuts to reduce fat.
• Reduce Bacon – Use less bacon or turkey bacon for a lighter dish.
• Add More Vegetables – Bulk up the stew with extra mushrooms, carrots, or turnips.
• Use Low-Sodium Broth – Reduces the sodium content without sacrificing flavor.
• Serve with Cauliflower Mash – A lower-carb alternative to mashed potatoes.

Nutrition Value (per serving)

• Calories: 450
• Carbohydrates: 15g
• Protein: 35g
• Fat: 25g
• Fiber: 3g
• Sugar: 4g

FAQs

Can I Make Mary Berry Boeuf Bourguignon Ahead of Time?

Yes, Mary Berry Boeuf Bourguignon is perfect for making ahead. Prepare the stew as directed, then let it cool and refrigerate overnight. Reheat on the stovetop over low heat before serving, as the flavors will deepen and improve with time.

What Is the Best Cut of Beef for Boeuf Bourguignon?

The best cuts of beef for Boeuf Bourguignon are tougher cuts that become tender with slow cooking, such as chuck, brisket, or stewing beef. These cuts have enough fat and collagen to create a rich, flavorful stew when cooked low and slow.

How Can I Thicken the Sauce in Boeuf Bourguignon?

To thicken the sauce in Boeuf Bourguignon, add a little more flour during the initial cooking or let the stew simmer uncovered for the last 20-30 minutes. Alternatively, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and stir until thickened.

What Type of Wine Is Best for Mary Berry Boeuf Bourguignon?

A medium to full-bodied red wine, such as Burgundy, Pinot Noir, or Merlot, works best in Mary Berry Boeuf Bourguignon. These wines complement the richness of the stew and add depth to the sauce.

Final Words

Mary Berry’s Boeuf Bourguignon is a timeless recipe that combines tender beef with rich, French-inspired flavors. Ideal for entertaining or a cozy family meal, this stew brings warmth and depth to any table. Serve with crusty bread or mashed potatoes and enjoy a hearty, comforting feast!

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