Beef Bourguignon Recipe

Done well, Beef Bourguignon is tough to beat.  Our simple Beef Bourguignon recipe features our ever-popular Beef Stew, and our tasty Bacon, and their flavours are really brought out in the method described below.  It’s well worth taking your time to get this one right, so set aside a bit of time, it usually takes about two hours to let the flavours penetrate the stew – but if you’ve got a bit of extra time (and left over wine), leave it as long as you can for that ultimate Bourguignon flavour.


2 tbsp  Olive Oil

1KG Grants if Speyside Stew

1 large Onion, finely chopped

200g Grants of Speyside Bacon, chopped

2 Garlic Cloves

150g Flour

250ml Red Wine, burgundy is preferable, as per the name, but any will do!

125ml Beef Stock

1 tbsp Tomato Paste

16 Peeled Shallots

4 Large Carrots, roughly chopped

400g Button Mushrooms



Heat the olive oil in a larger casserole dish, let it get hot, but not to the point it’s spitting.

Brown the beef stew in the oil, if it’s easier to do in batches, then do so.  Once all the beef is browned, transfer to a bowl for later.

Keep the casserole dish on the heat, and add the onion and bacon until the onion has softened and the bacon is cooked.  Next add the garlic cloves and cook for another minutes.

Coat the beef in the flour and add to the pan with the red wine and beef stock.  Bring the liquid to the boil.

Add the tomato paste, and reduce the heat.  Cover the casserole dish and simmer for an hour and fifteen minutes, stir from time to time.

Add in the shallots, carrots, and the mushrooms.  Cover and cook for a further 30 minutes, making sure the meat is tender before serving.

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