5 from 12 votes
Easy Beef Bourguignon
Easy Beef Bourguignon is a slow-cooked beef stew combining stewing beef, lardons or chopped bacon, shallots or onion, mushrooms, and a rich sauce made with red wine and beef stock. The ingredients are browned for flavor, then simmered gently with bay leaves until tender. Served with crusty bread, potatoes, or green vegetables, this stew provides a hearty, flavorful meal.
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings:
6
people
Calories:
423 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 200 g lardons (or chopped streaky bacon)
- 12 shallots peeled and chopped in half (or 1 large onion, sliced, small
- 200 g chestnut mushrooms chopped in half (or quarters if really big)
- 800 g stewing beef available from supermarkets or ask your butcher, diced
- 2 tablespoons plain flour
- 300 ml red wine (optional - see Notes 1 & 2)
- 500 ml beef stock from a cube is fine, I used 2 Kallo organic beef stock cubes, strong
- 3 bay leaf
- salt to taste
- black pepper to taste
- French bread crusty; baked or mashed potatoes; to serve
- potatoes
- Green vegetables
Instructions
Instructions for cooking Beef Bourguignon in the oven
- Pre-heat your oven to 160C / 140C fan / gas mark 3 / 325F. (See below for slow cooker instructions.)
- Put a non-stick frying pan on a medium/high heat and wait a couple of minutes for the pan to heat up. Put the pieces of bacon into the dry pan and fry for 3-4 minutes until really brown and crispy, stirring frequently. Tip the bacon into a large ovenproof dish. (It must be one that has a lid.)
- Put the pan back onto the heat and add the shallots and mushrooms. Cook for about 3 minutes, stirring frequently, until the mushrooms and shallots are a golden brown on both sides. Tip into the ovenproof dish.
- Put the pan back on the heat and add half the beef. Fry for about 2 minutes on each side until golden brown. Tip into the ovenproof dish and repeat with the other half of the beef.
- When the second lot of beef is brown, turn the heat down low and sprinkle over the 2 tablespoons of plain flour. Stir to combine, then add the red wine. Bring to the boil, stirring, then tip into the ovenproof dish.
- Make a quick stock using 2 beef stock cubes and 500ml boiling water. Tip the hot stock into the ovenproof dish and add the bay leaves. Add salt and pepper to taste, then stir the contents of the ovenproof dish so everything is nicely combined. Then put the lid on the dish and put it in the oven for 3 hours.
- Serve with crusty French bread, baked potatoes or mashed potatoes and green vegetables, and a glass of Pinot Noir.
Cup of Yum
Instructions for cooking Beef Bourguignon in a slow cooker
- Follow the recipe exactly as it is written above. However, instead of placing the beef, vegetables and liquid in an ovenproof dish, put them in your slow cooker / Crock Pot. Cook on high for 4-6 hours or low for 8-10 hours.
Notes
- Use Pinot Noir or Merlot wine to enrich the sauce; avoid cheap or off-tasting wines.
- Beef Bourguignon can be prepared without wine by substituting extra beef stock, though the flavor will be less intense.
- The stew freezes well and can be reheated from frozen.
- Nutrition information is approximate and intended as a guideline.
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
14g
(5%)
Protein
36g
(72%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
105mg
(35%)
Sodium
625mg
(26%)
Potassium
909mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
18IU
(0%)
Vitamin C
4mg
(4%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 625mg | 26% |
| Potassium | 909mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.