The first time I ate beef bourguignon was when I was in Paris – mind you, this was so many years ago that I barely remember what it tasted like. This was also way before I started my love affair with cooking and baking. What I do remember though, was that it managed to make me feel all warm and fuzzy inside, which is always a plus when it’s cold and gloomy outside.
This dish truly is very simple, and although it may seem like it takes quite a while to cook, you don’t actually need to do very much as you can just leave it to simmer on the stove. Very different from a dish like risotto where you would have to constantly stir it every 2-3 minutes. What more could one want on a cold and gloomy winter’s day?
I love eating this with a dollop (okay not a dollop, more like a huge mound) of mashed potatoes or polenta, as I personally feel they complement each other really really well. I favour polenta over mash, as polenta is much easier to whip up and requires less washing up. Always a winner when it’s been a long day at work – in my books anyway!
Another plus is that this dish can actually be turned into a vegetarian dish – simply by omitting the beef, and replacing it with more mushrooms. I’ve cooked both the mushroom and beef versions countless times, and I honestly can’t choose between the two.
Please note: I know this may not be the most traditional (or correct) way to cook this, but it works well for me.
- 500g stewing beef
- 100g pancetta cubes
- 4 carrots, diced (I use a lot as I love carrots)
- 6 shallots, quartered
- 250g chestnut mushrooms (use them whole)
- 2 tbsp tomato puree
- 600-700ml beef stock (I use stock cubes)
- 350ml red wine
- 2-3 sprigs thyme, leaves removed from the stems
- 1 sprig rosemary, leaves removed from the stem
- 1 bay leaf
- 1 tbsp olive oil
- salt and pepper to taste
2. In the same pan, cook the pancetta cubes until they start to release their oils. Add the quartered shallots, diced carrots, mushrooms and tomato puree to the pan, and cook for 5 minutes until everything is nicely browned.
3. Return the beef to the pan, and stir to combine.
4. Add the red wine, beef stock and herbs to the pan, and bring to the boil.
5. Turn down the heat, and simmer over medium heat for 2-3 hours. Alternatively, you can slow cook it in a 150°C oven.
6. Season with salt and pepper to taste, and serve with your choice of polenta or mashed potatoes. Or maybe even some pasta!
Super idea to use polenta! Much better than potatoes any day.
Great photos of a lovely dish!
Thanks! And I agree – polenta is much healthier as well (if you don’t add cheese that is, lol).
Didn’t realize it was a simple dish. Your beef bourguinoun looks fabulous…and to pair it with polenta, how delicious!
Yeah, coz you can just leave it to slowly cook in the oven or on the stove. 🙂
I adore beef bourguignon and I haven’t made one yet this winter. Fabulous with lashings of dijon mustard.
Ooooh mustard. I have never had it with mustard funnily enough – something to rectify the next time I make this!
wow did you like clean the palate! wow that’s show how good it is! Now i am so jealous! 🙂
Haha if you ever come to London, let me know. I’ll trade you some of this for your cakes. 😛
I absolutely love Beef Bourguinonne in Winter! Isn’t creamed polenta the best? So easy to use! 😀
It is! You’re one of the other people who shares my love for polenta – we need to get the word out! 😉
I have never cooked this although ive been wanting to…maybe this is it..it looks wonderful..with that dollop of mash sitting on top..very tempting. 🙂
I hope you try it one day – I promise it’ll be worth it. 🙂
A French classic indeed! Yours looks so good!
Sadly, I’ve yet to tried cooking French food! Gotta make it happen someday!
Thanks my dear! It’s actually not too difficult, definitely not as bad as French pastries anyway. I hope you try it soon. 🙂
I can’t believe Jeff hates polenta =( Looks so comforting!
Lol he favours the more unhealthy mash perhaps 😉
oh this looks awesome great idea to serve with polenta
Thanks Rebecca!
I love love beef bourguignon but not my better half who is French. LOL! Lucky for me, my in laws cook it often at their place. 🙂
Hehe it’s funny isn’t it? But at least you still get to eat it, so all is good. 🙂
Shame it’s a little warm here for stew, as I’m craving this right now!
I know what you mean – all the Australian bloggers are posting recipes for ice cream, but I know it’s silly for me to make any as it’s freezing outside.
Hi Su-yin, your blog looks gorgeous too! Glad to find so many recipes here! 🙂
Thanks Alice – both for the kind words and for stopping by. Hope to see you here again soon! 🙂
Love this! And you’re right polenta is way easier and less mess. Smart move 😉
Hehe easier is always good isn’t it? 😛
Oh yum… a classic dish! This is one of my favs… looks delicious!!
Thanks – it truly is one of my favourite comfort foods, even more so than something like macaroni & cheese.
YUM! haha. my fav pic is the final one of an empty dish 😉 proof that it was phenomenal. i want some. x
Definitely. Next time I make it you can invite yourself over. 😀
thanks for recipe ,why you showed empty plate at the end ? ha ha ha
Lol. Thought it would be an amusing photo, hehe.
*Love* beef bourguignon. Great coupling it with the polenta – another favourite. Very nice honey, can you make me some next time I see you? Pwetty pwease =) xxx
Of course I will – only if you bring me some macarons though. 😉
A great recipe, I’ll try your version soon. Your photos are interesting, especially the final one. Good job!
Thanks Cora – I didn’t think that last photo would generate so many comments, haha.
A very comforting dish! I like mine over egg noodles.
Have never actually tried it with egg noodles, what a good idea! Will have to try it next time – thanks!
Yep! Noodles! Love the humor of the last photo
Noodles indeed – will have to try that next time around. And am glad that photo was so well received. 🙂
Pancetta = winner! Seriously, in this cold weather, this is such a perfect dish. And I agree, polenta is so much less intimidating than mashed potatoes. Lovely!
Thanks, and I completely agree that pancetta = winner! 😀
Love this dish no matter how it’s done. Love the sot of the empty plate.
Thanks Ellie! That last photo signifies my gluttony, lol.
Gong hei ! Gong hei! have great fun over this festive!
Dear Breadetbutter, your beef bourguignon looks incredible! And great to have an option of using mushrooms instead of beef to make it a vegetarian dish. OMG! Incredible presentation. Loved your site, very professional. Photos were crisp and clear. Recipes concise and easy to read. I shall be back for a bite of more.
Thank you for sharing.
Cheers, Gaby
You can visit me at http://ptsaldari.posterous.com
I was just thinking yesterday, as it was hot and humid, that the best thing about February in Brisbane is that autumn is on the way. I’m not a summer girl. I’m a winter girl. And winter food is my favourite. Like this dish. I have made various variations of beef stew in my life, but I don’t believe I’ve technically ever made beef bourguignon. I need to remedy that in a few months, because this looks sensational.