Beef Bourguignon

Name: Beef Bourguignon
Total time: 2 h 47 min
Yield: 4 servings
Ingredients: 1,200 g Braising steak; 2 tbsp Plain flour; 1 tsp Salt; 0.5 tsp Ground black pepper; 2 tbsp Extra-virgin olive oil; 150 g smoked bacon lardons; 200 g brown onion; 200 g Carrots; 4 piece Garlic; 2 tbsp Tomato paste; 750 ml red Burgundy wine; 300 ml Beef stock; 6 piece Fresh thyme; 2 piece Bay leaf; 25 g Unsalted butter; 1 tbsp Extra-virgin olive oil; 200 g pearl onions; 250 g Chestnut mushrooms; 25 g Unsalted butter; 1 tsp Salt; 0.5 tsp Ground black pepper; 15 g Flat-leaf parsley

2 hr 47 min · 47 min active · makes ~3.45 kg · Medium

Beef braised in red wine with pearl onions and mushrooms until tender, finished with parsley and butter for a classic French dish.

See more →

Beef Bourguignon

Beef braised in red wine with pearl onions and mushrooms until tender, finished with parsley and butter for a classic French dish.

See more →

TOTAL TIME

2 hr 47 min

ACTIVE TIME

47 min

QUANTITY

~3.45 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/14

Ingredients

0/18 gathered · 4 servings

1,200g

2tbsp

2tsp

1tsp

3tbsp

150g

200g

4piece

2tbsp

750ml

300ml

6piece

2piece

50g

200g

250g

15g

#	Quantity	Notes	State
1	1,200g	—	—
2	2tbsp	—	—
3	2tsp	—	—
4	1tsp	—	—
5	3tbsp	—	—
6	150g	—	—
7	200g	—	—
8	200g	—	—
9	4piece	—	—
10	2tbsp	—	—
11	750ml	—	—
12	300ml	—	—
13	6piece	—	—
14	2piece	—	—
15	50g	—	—
16	200g	—	—
17	250g	—	—
18	15g	—	—

Tools

15 items

Serveware

1 item

Procedure

57 steps

1 of 57

Set the oven to 160 °C and allow it to heat fully before you begin browning.

160°C

⏱ 15 min

2 of 57

Lay the braising steak on the chopping board.

Braising steak · 1,200 g

⏱ 10s

ResultBraising steak

3 of 57

Cut the steak into roughly 4 cm chunks, trimming away any very large pieces of sinew as you go.

Braising steak · step 2

⏱ 1 min 30s

ResultBeef Chunks

4 of 57

Press each piece firmly with kitchen paper until the surfaces are completely dry, then drop them into the bowl — dry meat browns rather than steams.

Beef Chunks · step 3

⏱ 1 min

ResultPat-dried beef chunksused in step 33

5 of 57

Tip the flour over the beef in the bowl.

Plain flour · 2 tbsp

⏱ 5s

ResultPlain flour

6 of 57

Add the salt to the bowl with the beef and flour.

Salt · 1 tsp

⏱ 5s

ResultPlain flour and salt

7 of 57

Add the black pepper to the bowl.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultPlain flour and salt and ground black pepper

8 of 57

Turn the beef with tongs until every piece is evenly coated in the seasoned flour.

⏱ 30s

ResultFloured seasoned beefused in step 11

9 of 57

Pour the olive oil into the pot.

Extra-virgin olive oil · 2 tbsp

⏱ 5s

ResultExtra-virgin olive oil

10 of 57

Set the pot over a high heat and let the oil shimmer and just begin to haze before adding any meat.

⏱ 1 min

ResultHot oil

11 of 57

Lay the beef in the pot in a single layer, working in batches if needed, and sear without moving for 2–3 minutes per side until each piece is a deep mahogany brown all over, then set all the seared pieces aside on a plate.

Floured seasoned beef · step 8

⏱ 8 min

ResultDeeply browned beef

12 of 57

Tip the lardons straight into the fat left in the pot.

Smoked bacon lardons · 150 g

⏱ 10s

ResultDeeply browned beef and smoked bacon lardons

13 of 57

Fry the lardons over a medium-high heat, stirring occasionally, until they are golden and have rendered most of their fat.

⏱ 4 min

ResultCrisp lardons

14 of 57

Place the onions on the chopping board.

Brown onion · 200 g

⏱ 10s

ResultBrown onion

15 of 57

Peel the onions and discard the skins.

Brown onion · step 14

⏱ 30s

ResultPeeled brown onion

16 of 57

Roughly chop the peeled onions into 2 cm pieces.

Peeled brown onion · step 15

⏱ 40s

ResultRoughly chopped brown onion

17 of 57

Tip the chopped onion into the pot with the lardons.

Roughly chopped brown onion · step 16

⏱ 10s

ResultCrisp lardons and roughly chopped brown onion

18 of 57

Lay the carrots on the chopping board.

Carrots · 200 g

⏱ 10s

ResultCarrots

19 of 57

Peel the carrots and discard the skins.

Carrots · step 18

⏱ 30s

ResultPeeled carrots

20 of 57

Slice the peeled carrots into rounds about 1 cm thick.

Peeled carrots · step 19

⏱ 40s

ResultSliced Carrots

21 of 57

Add the sliced carrot to the pot.

Sliced Carrots · step 20

⏱ 10s

ResultSliced carrots and crisp lardons and roughly chopped brown onion

22 of 57

Stir everything together and cook over a medium heat for about 6 minutes until the onion is softened and just starting to colour at the edges.

⏱ 6 min

ResultSoftened aromatics

23 of 57

Place the garlic cloves on the chopping board.

Garlic · 4 piece

⏱ 10s

ResultGarlic

24 of 57

Peel the papery skin away from each clove and discard it.

Garlic · step 23

⏱ 30s

ResultPeeled garlic cloves

25 of 57

Lay the flat of the knife on each peeled clove and press down firmly with your palm to crush it.

Peeled garlic cloves · step 24

⏱ 20s

ResultCrushed garlic cloves

26 of 57

Add the crushed garlic to the pot.

Crushed garlic cloves · step 25

⏱ 5s

ResultSoftened aromatics and crushed garlic cloves

27 of 57

Add the tomato paste to the pot.

Tomato paste · 2 tbsp

⏱ 5s

ResultSoftened aromatics and crushed garlic cloves and tomato paste

28 of 57

Stir the tomato paste into the vegetables and cook for a further 90 seconds until it darkens slightly and smells sweet.

⏱ 1 min 30s

ResultCaramelised tomato aromatics

29 of 57

Pour the wine into the pot, scraping the bottom to lift any caramelised bits.

Red Burgundy wine · 750 ml

⏱ 10s

ResultCaramelised tomato aromatics and red burgundy wine

30 of 57

Pour the beef stock into the pot.

Beef stock · 300 ml

⏱ 5s

ResultCaramelised tomato aromatics and red burgundy wine and beef stock

31 of 57

Drop the thyme sprigs into the pot.

Fresh thyme · 6 piece

⏱ 5s

ResultCaramelised tomato aromatic and beef stock mixture

32 of 57

Tuck the bay leaves into the liquid.

Bay leaf · 2 piece

⏱ 5s

ResultCaramelised tomato aromatic and beef stock mixture

33 of 57

Return all the seared beef to the pot, nestling the pieces into the liquid so they are mostly submerged.

Pat-dried beef chunks · step 4

⏱ 15s

ResultPat-dried beef chunk and caramelised tomato aromatic mixture

34 of 57

Bring the contents of the pot to a full boil over a high heat, stirring once or twice.

⏱ 5 min

ResultBoiling braise

35 of 57

Fit the lid tightly on the pot.

⏱ 10s

36 of 57

Transfer the covered pot to the oven.

⏱ 15s

ResultBoiling braise

37 of 57

Leave the pot undisturbed in the oven for 2 hours until the beef is completely tender and yields easily when pressed with a spoon.

160°C

⏱ 2 hr

ResultWine-braised beef

38 of 57

Using oven gloves, lift the pot out of the oven and set it on the hob.

⏱ 20s

ResultWine-braised beef

39 of 57

Carefully lift the lid away from you to avoid the steam, and set it aside.

⏱ 10s

40 of 57

Put half the butter into a large frying pan.

Unsalted butter · 25 g

⏱ 5s

ResultUnsalted butter

41 of 57

Add the remaining olive oil to the frying pan.

Extra-virgin olive oil · 1 tbsp

⏱ 5s

ResultUnsalted butter and extra-virgin olive oil

42 of 57

Set the frying pan over a medium-high heat until the butter foams and the foam begins to subside.

⏱ 1 min

ResultHot butter and oil

43 of 57

Tip the pearl onions into the hot pan.

Pearl onions · 200 g

⏱ 10s

ResultHot butter and oil and pearl onions

44 of 57

Roll the pearl onions around the pan over a medium-high heat for about 8 minutes until they are golden and lightly caramelised all over.

⏱ 8 min

ResultGolden pearl onions

45 of 57

Place the mushrooms on the chopping board.

Chestnut mushrooms · 250 g

⏱ 10s

ResultChestnut mushrooms

46 of 57

Halve any larger mushrooms and leave small ones whole.

Chestnut mushrooms · step 45

⏱ 30s

ResultHalved chestnut mushroomsused in step 48

47 of 57

Add the remaining butter to the pan with the pearl onions.

Unsalted butter · 25 g

⏱ 5s

ResultGolden pearl onions and unsalted butter

48 of 57

Add the halved mushrooms to the pan.

Halved chestnut mushrooms · step 46

⏱ 10s

ResultHalved chestnut mushrooms and golden pearl onions and unsalted butter

49 of 57

Toss everything together and cook over a high heat for 5 minutes, stirring only occasionally so the mushrooms colour rather than steam, until golden.

⏱ 5 min

ResultSautéed mushrooms and pearl onions

50 of 57

Tip the sautéed mushrooms and pearl onions into the braising pot and stir gently to combine.

Sautéed mushrooms and pearl onions · step 49

⏱ 15s

ResultSautéed mushrooms and pearl onions and wine-braised beef

51 of 57

Add the remaining salt directly to the pot.

Salt · 1 tsp

⏱ 5s

ResultWine-braised beef and sautéed mushroom mixture

52 of 57

Add the remaining black pepper to the pot.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultWine-braised beef and sautéed mushroom mixture

53 of 57

Simmer the whole pot uncovered over a low heat for 10 minutes until the sauce thickens to a glossy, coating consistency and the flavours come together.

⏱ 10 min

ResultSimmered beef bourguignonused in step 56

54 of 57

Gather the parsley on the chopping board.

Flat-leaf parsley · 15 g

⏱ 10s

ResultFlat-leaf parsley

55 of 57

Rock the knife through the parsley leaves and tender stalks until finely chopped.

Flat-leaf parsley · step 54

⏱ 40s

ResultFinely chopped parsleyused in step 57

56 of 57

Ladle generous portions of the stew into a deep serving bowl, making sure each portion gets plenty of beef, mushrooms and pearl onions.

Simmered beef bourguignon · step 53

⏱ 30s

ResultSimmered beef bourguignon

57 of 57

Scatter the finely chopped parsley over the top and bring the bowl straight to the table.

Finely chopped parsley · step 55

⏱ 10s

ResultBeef Bourguignon

Total Time2 hr 47 min

#	Product	Tool	Action
1	—	160°C	Set the oven to 160 °C and allow it to heat fully before you begin browning.⏱ 15 min
2	1,200 g		Lay the braising steak on the chopping board.⏱ 10sResultBraising steak
3	Braising steakstep 2		Cut the steak into roughly 4 cm chunks, trimming away any very large pieces of sinew as you go.⏱ 1 min 30sResultBeef Chunks
4	Beef Chunksstep 3		Press each piece firmly with kitchen paper until the surfaces are completely dry, then drop them into the bowl — dry meat browns rather than steams.⏱ 1 minResultPat-dried beef chunksused in step 33
5	2 tbsp		Tip the flour over the beef in the bowl.⏱ 5sResultPlain flour
6	1 tsp		Add the salt to the bowl with the beef and flour.⏱ 5sResultPlain flour and salt
7	0.5 tsp		Add the black pepper to the bowl.⏱ 5sResultPlain flour and salt and ground black pepper
8	—		Turn the beef with tongs until every piece is evenly coated in the seasoned flour.⏱ 30sResultFloured seasoned beefused in step 11
9	2 tbsp		Pour the olive oil into the pot.⏱ 5sResultExtra-virgin olive oil
10	—		Set the pot over a high heat and let the oil shimmer and just begin to haze before adding any meat.⏱ 1 minResultHot oil
11	Floured seasoned beefstep 8		Lay the beef in the pot in a single layer, working in batches if needed, and sear without moving for 2–3 minutes per side until each piece is a deep mahogany brown all over, then set all the seared pieces aside on a plate.⏱ 8 minResultDeeply browned beef
12	150 g		Tip the lardons straight into the fat left in the pot.⏱ 10sResultDeeply browned beef and smoked bacon lardons
13	—		Fry the lardons over a medium-high heat, stirring occasionally, until they are golden and have rendered most of their fat.⏱ 4 minResultCrisp lardons
14	200 g		Place the onions on the chopping board.⏱ 10sResultBrown onion
15	Brown onionstep 14		Peel the onions and discard the skins.⏱ 30sResultPeeled brown onion
16	Peeled brown onionstep 15		Roughly chop the peeled onions into 2 cm pieces.⏱ 40sResultRoughly chopped brown onion
17	Roughly chopped brown onionstep 16		Tip the chopped onion into the pot with the lardons.⏱ 10sResultCrisp lardons and roughly chopped brown onion
18	200 g		Lay the carrots on the chopping board.⏱ 10sResultCarrots
19	Carrotsstep 18		Peel the carrots and discard the skins.⏱ 30sResultPeeled carrots
20	Peeled carrotsstep 19		Slice the peeled carrots into rounds about 1 cm thick.⏱ 40sResultSliced Carrots
21	Sliced Carrotsstep 20		Add the sliced carrot to the pot.⏱ 10sResultSliced carrots and crisp lardons and roughly chopped brown onion
22	—		Stir everything together and cook over a medium heat for about 6 minutes until the onion is softened and just starting to colour at the edges.⏱ 6 minResultSoftened aromatics
23	4 piece		Place the garlic cloves on the chopping board.⏱ 10sResultGarlic
24	Garlicstep 23		Peel the papery skin away from each clove and discard it.⏱ 30sResultPeeled garlic cloves
25	Peeled garlic clovesstep 24		Lay the flat of the knife on each peeled clove and press down firmly with your palm to crush it.⏱ 20sResultCrushed garlic cloves
26	Crushed garlic clovesstep 25		Add the crushed garlic to the pot.⏱ 5sResultSoftened aromatics and crushed garlic cloves
27	2 tbsp		Add the tomato paste to the pot.⏱ 5sResultSoftened aromatics and crushed garlic cloves and tomato paste
28	—		Stir the tomato paste into the vegetables and cook for a further 90 seconds until it darkens slightly and smells sweet.⏱ 1 min 30sResultCaramelised tomato aromatics
29	750 ml		Pour the wine into the pot, scraping the bottom to lift any caramelised bits.⏱ 10sResultCaramelised tomato aromatics and red burgundy wine
30	300 ml		Pour the beef stock into the pot.⏱ 5sResultCaramelised tomato aromatics and red burgundy wine and beef stock
31	6 piece		Drop the thyme sprigs into the pot.⏱ 5sResultCaramelised tomato aromatic and beef stock mixture
32	2 piece		Tuck the bay leaves into the liquid.⏱ 5sResultCaramelised tomato aromatic and beef stock mixture
33	Pat-dried beef chunksstep 4		Return all the seared beef to the pot, nestling the pieces into the liquid so they are mostly submerged.⏱ 15sResultPat-dried beef chunk and caramelised tomato aromatic mixture
34	—		Bring the contents of the pot to a full boil over a high heat, stirring once or twice.⏱ 5 minResultBoiling braise
35	—		Fit the lid tightly on the pot.⏱ 10s
36	—		Transfer the covered pot to the oven.⏱ 15sResultBoiling braise
37	—	160°C	Leave the pot undisturbed in the oven for 2 hours until the beef is completely tender and yields easily when pressed with a spoon.⏱ 2 hrResultWine-braised beef
38	—		Using oven gloves, lift the pot out of the oven and set it on the hob.⏱ 20sResultWine-braised beef
39	—		Carefully lift the lid away from you to avoid the steam, and set it aside.⏱ 10s
40	25 g		Put half the butter into a large frying pan.⏱ 5sResultUnsalted butter
41	1 tbsp		Add the remaining olive oil to the frying pan.⏱ 5sResultUnsalted butter and extra-virgin olive oil
42	—		Set the frying pan over a medium-high heat until the butter foams and the foam begins to subside.⏱ 1 minResultHot butter and oil
43	200 g		Tip the pearl onions into the hot pan.⏱ 10sResultHot butter and oil and pearl onions
44	—		Roll the pearl onions around the pan over a medium-high heat for about 8 minutes until they are golden and lightly caramelised all over.⏱ 8 minResultGolden pearl onions
45	250 g		Place the mushrooms on the chopping board.⏱ 10sResultChestnut mushrooms
46	Chestnut mushroomsstep 45		Halve any larger mushrooms and leave small ones whole.⏱ 30sResultHalved chestnut mushroomsused in step 48
47	25 g		Add the remaining butter to the pan with the pearl onions.⏱ 5sResultGolden pearl onions and unsalted butter
48	Halved chestnut mushroomsstep 46		Add the halved mushrooms to the pan.⏱ 10sResultHalved chestnut mushrooms and golden pearl onions and unsalted butter
49	—		Toss everything together and cook over a high heat for 5 minutes, stirring only occasionally so the mushrooms colour rather than steam, until golden.⏱ 5 minResultSautéed mushrooms and pearl onions
50	Sautéed mushrooms and pearl onionsstep 49		Tip the sautéed mushrooms and pearl onions into the braising pot and stir gently to combine.⏱ 15sResultSautéed mushrooms and pearl onions and wine-braised beef
51	1 tsp		Add the remaining salt directly to the pot.⏱ 5sResultWine-braised beef and sautéed mushroom mixture
52	0.5 tsp		Add the remaining black pepper to the pot.⏱ 5sResultWine-braised beef and sautéed mushroom mixture
53	—		Simmer the whole pot uncovered over a low heat for 10 minutes until the sauce thickens to a glossy, coating consistency and the flavours come together.⏱ 10 minResultSimmered beef bourguignonused in step 56
54	15 g		Gather the parsley on the chopping board.⏱ 10sResultFlat-leaf parsley
55	Flat-leaf parsleystep 54		Rock the knife through the parsley leaves and tender stalks until finely chopped.⏱ 40sResultFinely chopped parsleyused in step 57
56	Simmered beef bourguignonstep 53		Ladle generous portions of the stew into a deep serving bowl, making sure each portion gets plenty of beef, mushrooms and pearl onions.⏱ 30sResultSimmered beef bourguignon
57	Finely chopped parsleystep 55		Scatter the finely chopped parsley over the top and bring the bowl straight to the table.⏱ 10sResultBeef Bourguignon
Total Time			2 hr 47 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,223kcal
	77g
	72g
	29g
	31g
	15g
	5g
	1,794mg

Ingredients0/18

Tools0/14

Recipe

Beef Bourguignon

Beef braised in red wine with pearl onions and mushrooms until tender, finished with parsley and butter for a classic French dish.

What you’ll doYou will sear flour-coated beef in batches, then build a base of bacon, vegetables and tomato paste in the same pot. Pour in wine and stock, return the beef, cover and braise in a low oven for two hours until tender. Meanwhile, sauté pearl onions and mushrooms. Combine them into the braising pot, simmer to thicken the sauce, finish with parsley and serve.

Serves4

Total2 hr 47 min

LevelMedium

Ingredients

Braising steak1,200 g
Plain flour2 tbsp
Salt2 tsp
Ground black pepper1 tsp
Extra-virgin olive oil3 tbsp
Smoked bacon lardons150 g
Brown onion200 g
Carrots200 g
Garlic4 piece
Tomato paste2 tbsp
Red Burgundy wine750 ml
Beef stock300 ml
Fresh thyme6 piece
Bay leaf2 piece
Unsalted butter50 g
Pearl onions200 g
Chestnut mushrooms250 g
Flat-leaf parsley15 g

Tools

Large heavy based potPot lidTongsOvenLarge frying panChef's knifeFloured beef bowl (large bowl)Beef chunks bowl (large bowl)Wooden spoonDeep serving bowlPeelerLadleKitchen paperOven gloveChopping board

Method

Set the oven to 160 °C and allow it to heat fully before you begin browning.

160°C15 minOven

Lay the braising steak on the chopping board.

10sChopping boardBraising steak · 1,200 g

Cut the steak into roughly 4 cm chunks, trimming away any very large pieces of sinew as you go.

1 min 30sChopping board, Chefs knifeBraising steak · step 2

Press each piece firmly with kitchen paper until the surfaces are completely dry, then drop them into the bowl — dry meat browns rather than steams.

Result · Pat-dried beef chunks · used in step 33

1 minBeef chunks bowl (large bowl), Kitchen paperBeef Chunks · step 3

Tip the flour over the beef in the bowl.

5sFloured beef bowl (large bowl)Plain flour · 2 tbsp

Add the salt to the bowl with the beef and flour.

5sFloured beef bowl (large bowl)Salt · 1 tsp

Add the black pepper to the bowl.

5sFloured beef bowl (large bowl)Ground black pepper · 0.5 tsp

Turn the beef with tongs until every piece is evenly coated in the seasoned flour.

Result · Floured seasoned beef · used in step 11

30sFloured beef bowl (large bowl), Tongs

Pour the olive oil into the pot.

5sLarge heavy based potExtra-virgin olive oil · 2 tbsp

Set the pot over a high heat and let the oil shimmer and just begin to haze before adding any meat.

1 minLarge heavy based pot

8 minLarge heavy based pot, TongsFloured seasoned beef · step 8

Tip the lardons straight into the fat left in the pot.

10sLarge heavy based potSmoked bacon lardons · 150 g

Fry the lardons over a medium-high heat, stirring occasionally, until they are golden and have rendered most of their fat.

4 minLarge heavy based pot, Wooden spoon

Place the onions on the chopping board.

10sChopping boardBrown onion · 200 g

Peel the onions and discard the skins.

30sChopping board, PeelerBrown onion · step 14

Roughly chop the peeled onions into 2 cm pieces.

40sChopping board, Chefs knifePeeled brown onion · step 15

Tip the chopped onion into the pot with the lardons.

10sLarge heavy based potRoughly chopped brown onion · step 16

Lay the carrots on the chopping board.

10sChopping boardCarrots · 200 g

Peel the carrots and discard the skins.

30sPeelerCarrots · step 18

Slice the peeled carrots into rounds about 1 cm thick.

40sChefs knifePeeled carrots · step 19

Add the sliced carrot to the pot.

10sLarge heavy based potSliced Carrots · step 20

Stir everything together and cook over a medium heat for about 6 minutes until the onion is softened and just starting to colour at the edges.

6 minLarge heavy based pot, Wooden spoon

Place the garlic cloves on the chopping board.

10sChopping boardGarlic · 4 piece

Peel the papery skin away from each clove and discard it.

30sChopping board, PeelerGarlic · step 23

Lay the flat of the knife on each peeled clove and press down firmly with your palm to crush it.

20sChopping board, Chefs knifePeeled garlic cloves · step 24

Add the crushed garlic to the pot.

5sLarge heavy based potCrushed garlic cloves · step 25

Add the tomato paste to the pot.

5sLarge heavy based potTomato paste · 2 tbsp

Stir the tomato paste into the vegetables and cook for a further 90 seconds until it darkens slightly and smells sweet.

1 min 30sLarge heavy based pot, Wooden spoon

Pour the wine into the pot, scraping the bottom to lift any caramelised bits.

10sLarge heavy based potRed Burgundy wine · 750 ml

Pour the beef stock into the pot.

5sLarge heavy based potBeef stock · 300 ml

Drop the thyme sprigs into the pot.

5sLarge heavy based potFresh thyme · 6 piece

Tuck the bay leaves into the liquid.

5sLarge heavy based potBay leaf · 2 piece

Return all the seared beef to the pot, nestling the pieces into the liquid so they are mostly submerged.

15sLarge heavy based potPat-dried beef chunks · step 4

Bring the contents of the pot to a full boil over a high heat, stirring once or twice.

5 minLarge heavy based pot, Wooden spoon

Fit the lid tightly on the pot.

10sLarge heavy based pot, Pot lid

Transfer the covered pot to the oven.

15sLarge heavy based pot, Oven

Leave the pot undisturbed in the oven for 2 hours until the beef is completely tender and yields easily when pressed with a spoon.

160°C2 hrLarge heavy based pot

Using oven gloves, lift the pot out of the oven and set it on the hob.

20sLarge heavy based pot, Oven

Carefully lift the lid away from you to avoid the steam, and set it aside.

10sLarge heavy based pot, Oven glove

Put half the butter into a large frying pan.

5sLarge frying panUnsalted butter · 25 g

Add the remaining olive oil to the frying pan.

5sLarge frying panExtra-virgin olive oil · 1 tbsp

Set the frying pan over a medium-high heat until the butter foams and the foam begins to subside.

1 minLarge frying pan

Tip the pearl onions into the hot pan.

10sLarge frying panPearl onions · 200 g

Roll the pearl onions around the pan over a medium-high heat for about 8 minutes until they are golden and lightly caramelised all over.

8 minLarge frying pan, Wooden spoon

Place the mushrooms on the chopping board.

10sChopping boardChestnut mushrooms · 250 g

Halve any larger mushrooms and leave small ones whole.

Result · Halved chestnut mushrooms · used in step 48

30sChopping board, Chefs knifeChestnut mushrooms · step 45

Add the remaining butter to the pan with the pearl onions.

5sLarge frying panUnsalted butter · 25 g

Add the halved mushrooms to the pan.

10sLarge frying panHalved chestnut mushrooms · step 46

Toss everything together and cook over a high heat for 5 minutes, stirring only occasionally so the mushrooms colour rather than steam, until golden.

5 minLarge frying pan, Wooden spoon

Tip the sautéed mushrooms and pearl onions into the braising pot and stir gently to combine.

15sLarge heavy based potSautéed mushrooms and pearl onions · step 49

Add the remaining salt directly to the pot.

5sLarge heavy based potSalt · 1 tsp

Add the remaining black pepper to the pot.

5sLarge heavy based potGround black pepper · 0.5 tsp

Simmer the whole pot uncovered over a low heat for 10 minutes until the sauce thickens to a glossy, coating consistency and the flavours come together.

Result · Simmered beef bourguignon · used in step 56

10 minLarge heavy based pot, Wooden spoon

Gather the parsley on the chopping board.

10sChopping boardFlat-leaf parsley · 15 g

Rock the knife through the parsley leaves and tender stalks until finely chopped.

Result · Finely chopped parsley · used in step 57

40sChopping board, Chefs knifeFlat-leaf parsley · step 54

Ladle generous portions of the stew into a deep serving bowl, making sure each portion gets plenty of beef, mushrooms and pearl onions.

30sDeep serving bowl, LadleSimmered beef bourguignon · step 53

Scatter the finely chopped parsley over the top and bring the bowl straight to the table.

Result · Beef Bourguignon

10sDeep serving bowlFinely chopped parsley · step 55

Printed 28 September 2026