Beef bourguignon

Beef bourguignon

Recipe by Cookwithjo.comCourse: Beef


  • 1kg brisket

  • 5 small shallots

  • a few rashers of smoked bacon or a packet of pancetta

  • bouquet garni (a bunch of parsley, thyme and 2 bay leaves tied together with a cotton thread)

  • 2 carrots

  • 2 celery stalks

  • 1 leek

  • 3 garlic cloves

  • 10 chestnut mushrooms

  • 750ml bottle of good red wine (I use Côtes du Rhône)

  • 1tbsp tomato paste

  • 500ml dark beef stock


  • Warm up the oven to Gas Mark 3 / 160°C / 325°F
  • Brown the meat on all sides in a little vegetable oil in a large heavy bottomed pan. Set aside.
  • Add whole shallots to the same pan and braise for 5 minutes until lightly browned. Add the bacon and fry until crisped up. Quarter the mushrooms; finely chop the carrots, celery, garlic and leek and add all the vegetables to the pan together with bouquet garni. Cover with a lid and braise for 10 minutes.
  • Add a whole bottle of red wine and boil for 5 minutes to evaporate the alcohol. Add the tomato paste and beef stock, stir well, add in the meat and bring to the boil. Immediately cover with a lid and put in the oven for 3 hours. Turn over the meat every hour. Leave to rest overnight.
  • The next day, take the meat out of the pan and slice into 0.5cm slices. Drain the vegetables and set aside. Discard the bouquet garni. Simmer the sauce on low heat for about 15-25 minutes until reduced and thickened. Transfer the sliced meat and the vegetables back into the pan and warm it up gently before serving. Serve with mashed potato and green vegetables.