Beef Bourguignon

Originating from the Burgundy region of France, this hearty stew features cheaper cuts of meat cooked in red wine.


  • 750ml red wine
  • 1/4 cup olive oil
  • 1kg gravy beef, cut into large chunks
  • 1 onion, diced
  • 1 leek, sliced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 6 eshallots, (tiny brown onions)peeled and halved
  • 10 sprigs thyme
  • 7 bay leaves
  • 300g button mushrooms


  • In a small saucepan bring the wine to the boil and simmer for 5 minutes. Set aside.
  • In a large pan, heat the oil and brown the beef in batches until well seared and set aside.
  • In the same pan, fry the bacon, onions, leeks, carrots and celery for 5 minutes. Add the beef back into the pan with the red wine, thyme and bay leaves.
  • Bring to the boil and place lid on the pan. Simmer for 45-50 minutes until the meat is tender.
  • Add the mushrooms to the pan and cook for a further 10 minutes with the lid off. Remove bay leaves before serving.


  • This dish is best served with Paris mash and steamed carrots.
  • The is hearty and flavoursome and I like to thicken it up with some cornflour and water at the end of cooking
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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