Bord Bia - Irish Food Board

The flavour shows where the best grass grows

Welcome to the Irish Beef site > Home > Good Beef Recipes > Boeuf Bourguignon

Boeuf Bourguignon

An all-time classic that provides the perfect marriage of chunky cuts of beef and wine in one very delicious dish. Sheer bliss, especially when served with a bowl of crusty bread or creamy, buttery mash.

Boeuf Bourguignon

Ingredients

Serves 6-8
  • 4 tbsp olive oil
  • 1 large carrot, cut into chunks
  • 1 large onion, cut into chunks
  • 2 celery sticks, roughly chopped
  • 2 bottles red Burgundy wine
  • 2 fresh thyme sprigs
  • 1 head (bulb) garlic, halved
  • 4 bay leaves
  • 1.3kg (3lb) chuck or blade beef steak, cut into 5cm (2 inch) cubes
  • 55g (2oz) unsalted butter
  • 225g (8oz) pancetta or smoked streaky bacon, cut into lardons
  • 450g (1lb) shallots, peeled
  • 55g (2oz) plain flour
  • 300ml (½ pint) beef stock
  • 350g (12oz) small chestnut mushrooms, trimmed
  • 5 tbsp brandy
  • salt and freshly-ground black pepper

Method

Add two to three large spoonfuls of the reserved marinade to the frying pan and allow to bubble down, scraping the bottom of the pan with a wooden spoon to remove any sediment. Pour into the casserole dish. Sprinkle the flour into the casserole dish, stirring and then add the remaining marinade, bay leaves and the stock, stirring to combine. Season generously and bring to the boil, then cover and place in the oven for 3-3 ½ hours until the beef is very tender but still holding its shape.

Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until just tender and lightly browned, stirring. Add the brandy and cook for another few minutes, then stir into the casserole dish and return to the oven for the remaining cooking time. When the boeuf bourguignon is ready, season to taste and serve straight to the table with a bowl of crusty bread to hand around.