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Beef Bourguignon

This classic recipe from Hugo Arnold is perfect for autumn.

Serving: 4
Time: 3hrs +
Difficulty: Medium


  • 4 tablespoons olive oil
  • 600g beef shin
  • 100g streaky bacon, diced
  • 400g pearl onions
  • 300g carrots, peeled and roughly chopped
  • 250g button mushrooms
  • 2 garlic cloves, peeled and mashed with a little salt
  • 1 bouquet garni (rosemary, thyme and bay leaves)
  • 1 bottle red wine
  • 1 x 400g tin tomatoes
  • Chopped parsley, to serve


  1. Diced the meat into 4cm cubes. Heat the oil, season it with salt and pepper and fry the meat for three to four minutes on each side until nicely browned.
  2. Add the bacon, onions, mushrooms and garlic and sauté for ten minutes without colouring.
  3. Add the bouquet garni, the red wine, the tomatoes and half a tin of water. Return the beef and any juices to the pan and pour in the red wine. Bring to the boil. Cut a sheet of greaseproof paper to fit on top of the liquid and just inside the sides of the pan.
  4. Preheat the oven to 150°C/gas mark 2. Bake the stew for three hours, uncovered, checking during the last hour to make sure it is not drying out. Add a little cold water if it does. Serve with mashed potatoes.


This is better made the day before so the flavours have a chance to introduce themselves to each other.