Bridge 67 Butchers

Boeuf Bourguignon

Serves 4-6


2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares
3 tablespoons olive oil
1 medium onion, sliced
1 heaped tablespoon plain flour
15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)
2 cloves garlic, chopped
2 sprigs fresh thyme
1 bay leaf
12 oz (350 g) shallots
2 x 130 g packs of cubed pancetta or 225 g smoked or unsmoked streaky bacon, bought in one piece, then cut into cubes
4 oz (110 g) dark-gilled mushrooms, cut into chunks
salt and freshly milled black pepper


  1. Pre-heat the oven to gas mark 1, 275°F (140°C). You will also need a large ovenproof casserole or lidded pan.
  2. Bring 1 tablespoon of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns.
  3. Next add the sliced onion to the casserole and brown that a little too. Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices.
  4. Then gradually pour in the Burgundy, again stirring all the time.
  5. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove, or transfer to the oven – either way it will take 2 hours.
  6. Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.
  7. Serve with rice or mash and a lovely robust red wine!