If you are looking for a rich and comforting French-inspired beef stew, this Mary Berry Beef Bourguignon Recipe is a fantastic choice. Tender chunks of beef are slowly cooked with red wine, bacon, mushrooms, and vegetables until everything becomes meltingly soft and full of flavor. The texture is thick and luxurious, while the taste is deeply savory with subtle sweetness from the vegetables and wine. Although it takes a few hours to cook, the preparation is straightforward and beginner-friendly, making it perfect for a cozy family dinner or special occasion.
Ingredients
For the Beef Stew
- 1kg stewing beef, cut into large chunks
- 2 tablespoons plain flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 200g smoked bacon lardons
- 12 small shallots, peeled
- 2 carrots, sliced
- 3 garlic cloves, crushed
- 500ml red wine
- 300ml beef stock
- 2 tablespoons tomato purée
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- 250g chestnut mushrooms, halved
- Fresh parsley, chopped, for garnish
How to Make Mary Berry Beef Bourguignon Recipe
- Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven for even cooking.
- Season the beef: Place the beef in a large bowl and toss with the flour, salt, and black pepper until evenly coated.
- Brown the meat: Heat the olive oil in a large ovenproof casserole dish. Brown the beef in batches until deeply golden on all sides. Remove and set aside.
- Cook the bacon and vegetables: Add the bacon to the casserole dish and cook for 3 to 4 minutes. Stir in the shallots, carrots, and garlic and cook for another 5 minutes.
- Add the liquids: Stir in the tomato purée, then pour in the red wine and beef stock. Mix well and scrape up any browned bits from the bottom of the pan.
- Combine everything: Return the beef to the casserole dish. Add the bay leaves and thyme and stir gently.
- Slow cook: Bring the mixture to a gentle simmer. Cover with a lid and transfer to the oven. Cook for 2½ hours.
- Add the mushrooms: Remove the casserole from the oven and stir in the mushrooms. Return to the oven and cook for another 30 minutes until the beef is fork tender.
- Finish and serve: Remove the bay leaves, sprinkle with fresh parsley, and serve hot.
Tips for the Best Beef Bourguignon
How do I make the beef extra tender?
Use stewing beef such as chuck or braising steak and allow enough cooking time. Slow cooking breaks down tough fibers and creates a melt-in-the-mouth texture.
Should I brown the beef first?
Yes. Browning develops rich flavor and adds depth to the finished stew.
Can I make it ahead of time?
Absolutely. Beef Bourguignon often tastes even better the next day after the flavors have had time to develop.
What wine works best?
A dry red wine such as Burgundy, Pinot Noir, Merlot, or Cabernet Sauvignon works very well.
Serving Suggestions
- Creamy mashed potatoes
- Buttered noodles
- Steamed green beans
- Crusty French bread
- Roasted root vegetables
- Simple green salad
Storage
Room Temperature
Do not leave the stew at room temperature for more than 2 hours.
Refrigerator
Store in an airtight container for up to 4 days. Reheat thoroughly before serving.
Freezing
Freeze in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 14g
- Protein: 45g
- Fat: 28g
- Saturated Fat: 9g
- Sodium: 760mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make Beef Bourguignon in a slow cooker?
Yes. Brown the beef first, then transfer everything except the mushrooms to a slow cooker and cook on low for 8 hours. Add the mushrooms during the final hour.
What cut of beef is best for Beef Bourguignon?
Chuck steak, braising steak, or stewing beef are excellent choices because they become tender during long cooking.
Can I make this recipe without wine?
Yes. Replace the wine with additional beef stock, although the flavor will be slightly different from the traditional version.
Can I prepare this recipe a day ahead?
Yes. In fact, many people find the flavor improves after resting overnight in the refrigerator.
Mary Berry Beef Bourguignon Recipe
Course: Main CourseCuisine: French, BritishDifficulty: Medium6
servings20
minutes3
hours200
minutes520
kcal3
hours20
minutesA classic French-style beef stew with tender beef, bacon, mushrooms, onions and red wine, slow-cooked until rich, hearty and full of flavor.
Ingredients
1kg stewing beef, cut into chunks
2 tbsp plain flour
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
200g smoked bacon lardons
12 small shallots, peeled
2 carrots, sliced
3 garlic cloves, crushed
500ml red wine
300ml beef stock
2 tbsp tomato purée
2 bay leaves
2 tsp fresh thyme leaves
250g chestnut mushrooms, halved
Fresh parsley for garnish
Directions
- Preheat the oven to 160°C (140°C fan).
- Season the beef with flour, salt and pepper.
- Heat oil in a large casserole dish and brown the beef in batches.
- Add bacon, shallots, carrots and garlic. Cook for 5 minutes.
- Stir in tomato purée, red wine, stock, bay leaves and thyme.
- Bring to a gentle simmer.
- Cover and cook in the oven for 2½ hours.
- Add mushrooms and cook for another 30 minutes until tender.
- Garnish with parsley and serve hot.
Notes
- Brown the beef well for deeper flavor.
- Use a good-quality red wine for the best results.
- The stew tastes even better the next day.
