Boeuf (Beef) Bourguignon

Serves 4-6

  • 2 tablespoons olive oil
  • 700g good quality diced beef
  • 2 tablespoons plain flour
  • Salt and pepper
  • 6-8 rashes of streaky bacon, sliced
  • 1 brown onion, finely diced
  • 3 gloved garlic, finely chopped
  • 1 stalk celery, diced
  • 2 small carrot, diced
  • 1 generous cup dry red wine – Cab Sav
  • 2 tablespoons tomato paste
  • 2-3 cups beef stock
  • 1 bay leaf
  • 6-8 sprigs thyme leaves
  • 1 tablespoon butter
  • 1 ½ cups Swiss brown or cup mushrooms, quartered
  • 3 French shallots, peeled and quartered
  • Salt and pepper


Place dry beef chunks into a plastic bag with 1 tablespoon of flour and a good pinch of salt and pepper. Shake well to coat the meat in flour and seasoning. Brown meat in a large over proof casserole dish (in a good splash of olive oil) until lightly caramelised – remove from pan.

In the same pan add a dash more oil and diced streaky bacon. Sauté until lightly browned and remove from pan (place with beef).  Add onion, celery, carrot to pan and cook for 2 minutes - stirring. Add garlic, remaining tablespoon of flour, beef, bacon, tomato paste and red wine – Stir well. Allow wine to simmer for a few minutes before adding stock, bay leaf and thyme leaves. Place a lid on the pot and cook in a moderate oven (170 degrees) for 2-3 hours until meat in very tender.

Meanwhile, sauté the mushrooms and shallots in a buttered frying pan for 3-5 minutes until softened. Season mushrooms with salt and pepper. Add mushrooms and shallots to the beef just before serving. Stir through.

Serve Boeuf Bourguignon with silky mashed potatoes and some green on the side.

Carrot Cake with Creamy Orange Icing

I love to cook my Boeuf Bourguignon in the pressure cooker. It will only take 30 minutes on the stove and the results are just as magnificent. Be sure to use a good quality red wine, as this will have a significant effect on the final dish.   

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!