Description
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.
Ingredients
- 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.
Instructions
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.