Beef bourguignon is the French classic that British kitchens have quietly claimed as their own. Cubes of beef are browned hard, then slow-cooked in red wine with bacon, shallots, mushrooms and thyme until the meat is spoon-tender and the sauce is deep and glossy. It is Sunday-dinner cooking at its best: one casserole, a bottle of wine, and a house that smells of proper gravy.
Shop Extra Lean Diced Beef 400g
What is beef bourguignon?
Bourguignon simply means “in the Burgundy style”. The dish started as a thrifty way to cook tougher cuts of beef in red wine from the region, with bacon and onions for richness. In a British kitchen it sits somewhere between a stew and a casserole: the wine does the heavy lifting, the long cook softens the collagen, and you end up with a sauce you want to mop with mash or bread. It is richer and more wine-forward than a plain beef and ale stew, but just as comforting.
Why we use extra lean diced beef
As butchers, we like even cubes that brown properly and cook at the same rate. Our Extra Lean Diced Beef 400g is trimmed of excess fat, so you get a clean, meaty stew without greasy pools on top. Two 400g packs give you about 800g, which feeds four generously once the bacon, shallots and mushrooms join in. For a bigger batch or more marbling, dice a Beef Chuck 1.5kg at home into 3–4cm pieces; chuck has the connective tissue that melts into a sticky sauce. You will find both in our stewing beef collection.
Ingredients (serves 4)
- 800g extra lean diced beef (2 × 400g packs)
- 2 tbsp plain flour
- 2 tbsp sunflower or rapeseed oil
- 150g smoked streaky bacon or lardons, chopped
- 12 small shallots or baby onions, peeled
- 250g chestnut mushrooms, halved
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 375ml red wine (Burgundy-style if you have it)
- 400ml beef stock
- 2 bay leaves
- 2–3 sprigs fresh thyme (or 1 tsp dried)
- 1 tsp soft brown sugar (optional)
- Sea salt and freshly ground black pepper
- Chopped flat-leaf parsley, to finish
A mid-priced dry red wine is fine; you do not need a fancy bottle. Pinot Noir, Merlot or a basic “Burgundy-style” red all work. If you prefer not to cook with alcohol, see the FAQ for a stock-and-vinegar swap.
Method
- Pat the diced beef dry with kitchen paper. Season well, then toss with the flour so every cube has a light coating. Shake off any excess.
- Heat 1 tablespoon of oil in a large heavy casserole over a medium-high heat. Brown the beef in batches so the pan is not crowded, turning until well coloured on all sides. Set the meat aside on a plate.
- Add the remaining oil if needed, then fry the bacon until the fat renders and the edges are crisp. Tip in the shallots and cook for 4–5 minutes until they start to colour.
- Add the mushrooms and cook for another 3–4 minutes until they take on a little colour. Stir in the garlic and tomato purée for 1 minute.
- Pour in the red wine and scrape up all the browned bits from the base of the pan. Let it bubble for 2–3 minutes to cook off the harsh alcohol smell.
- Return the beef and any juices. Add the stock, bay leaves, thyme and sugar if using. The liquid should almost cover the meat; add a splash more stock if needed.
- Bring to a gentle simmer, then cover and cook in the oven at 160°C (140°C fan) / gas 3 for 2½–3 hours, or simmer very gently on the hob, until the beef is fork-tender.
- Taste and season. If the sauce is thin, simmer uncovered for 10–15 minutes to thicken. Fish out the bay and thyme stems, scatter with parsley and serve.
Butcher's tips for tender beef and a glossy sauce
Dry the meat before flouring it. Wet cubes steam instead of browning, and browning is where the flavour starts. Do not crowd the pan; brown in two or three batches so each piece gets a dark crust. That crust dissolves into the wine and becomes the backbone of the sauce.
Keep the simmer lazy. A hard boil tightens the meat and can make it dry even in liquid. Low and slow is the rule, whether you use the oven or the hob. For more on timings and browning, see our guide on how to cook extra lean diced beef and the longer note on how to cook diced beef stew.
Easy swaps and make-ahead
No shallots? Use a large onion cut into wedges. Button mushrooms work as well as chestnut. Add a carrot cut into chunky batons with the shallots if you like a little sweetness. For a hands-off version, brown everything first then finish in the slow cooker; our slow cooker beef stew with diced beef follows the same rhythm. Leftovers reheat beautifully the next day, and the sauce often tastes deeper after a night in the fridge.
What to serve with beef bourguignon
Buttery mashed potato is the classic partner. Creamy polenta, buttered tagliatelle or a pile of crusty bread all make sense when you have that much sauce. Soft green cabbage, green beans or a sharp salad cut through the richness. If you want dumplings instead of mash, our beef stew with dumplings shows the dough method you can drop on top for the last 25 minutes.
Food safety
Keep raw beef refrigerated and use by the date on the pack. Do not wash raw meat. Wash boards and knives after cutting bacon and beef. Cool leftovers quickly, refrigerate within 2 hours, eat within 3 days and reheat until piping hot right through. Freeze in portions for up to 3 months and defrost in the fridge overnight.
FAQ
What cut of beef is best for beef bourguignon?
Diced stewing beef is the easy choice at home. Our Extra Lean Diced Beef is trimmed, even cubes that brown well and turn tender after a long simmer. A chuck joint diced at home also works brilliantly if you want larger, more marbled pieces.
Can I make beef bourguignon without wine?
Traditional bourguignon uses red wine, but you can swap it for extra beef stock with a tablespoon of balsamic vinegar or red wine vinegar. You lose a little of the classic depth, but it is still a rich, comforting stew.
Can I cook beef bourguignon in a slow cooker?
Yes. Brown the beef and vegetables in a pan first, then tip everything into the slow cooker with the wine and stock. Cook on low for 7–8 hours or high for 4–5 hours, then thicken the sauce on the hob if you like it glossy.
How long does beef bourguignon keep?
Cool it quickly, refrigerate within 2 hours and eat within 3 days. It freezes well for up to 3 months. The flavour is often even better the next day, so it is a great make-ahead Sunday dinner.
What do you serve with beef bourguignon?
Buttery mash is the classic. Creamy polenta, buttered noodles, crusty bread or plain boiled potatoes all soak up the sauce. Add a simple green salad or steamed greens on the side.
