Slow-Cooked Beef Bourguignon Recipe | Comfort Food at Its Best
Beef Bourguignon
A French classic, slow-cooked with love and memories.
Serves: 6 | Prep: 30 mins | Cook: 3 hrs
The Story
I made this dish the first winter after I got out of hospital. The days were slow, but the healing was slower. Something about a stew—gentle, forgiving, unhurried—matched the rhythm of my recovery. I learned to be patient with myself the same way I was patient with the beef. My sister Raji loved this one too. She said the smell reminded her of hope. And so now, every time I make it, I think of her—and of finding comfort, even in grief.
Ingredients
1kg chuck beef, cut into 4cm cubes
2 tbsp plain flour
2 tbsp olive oil
200g speck or thick-cut bacon, diced
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tbsp tomato paste
1 tbsp fresh thyme leaves (or 1 tsp dried)
2 bay leaves
2 cups red wine (Pinot Noir or Shiraz works beautifully)
2 cups beef stock
300g button mushrooms, halved
12 baby carrots or 2 large carrots, thickly sliced
Salt & freshly ground black pepper
Fresh parsley, to serve
Crusty bread or mash, to serve
Method
Step 1: Brown the beef
Place beef in a large bowl and toss with flour, salt and pepper. Heat 1 tbsp oil in a heavy-based Dutch oven over medium-high heat. Brown beef in batches for 3–4 mins or until well coloured. Transfer to a plate.
Step 2: Sauté aromatics
Add remaining oil to the pot. Sauté bacon for 3 mins, then add onion. Cook for 5 mins until softened. Stir in garlic, tomato paste, thyme and bay leaves. Cook for 1 min or until fragrant.
Step 3: Deglaze and simmer
Return beef to the pot. Pour in wine and bring to a simmer. Scrape the bottom to lift any browned bits—this is where the magic is. Add stock. Reduce heat to low, cover with a tight-fitting lid, and simmer for 2 hours.
Step 4: Add vegetables
Add mushrooms and carrots. Cover and cook for another 45 mins or until beef is fall-apart tender and sauce is rich and thick.
Step 5: Finish and serve
Taste and season with salt and pepper. Remove bay leaves. Scatter over parsley and serve with mashed potatoes or crusty bread.
Tips for the Soul
If you’re making this for someone going through a tough time, leave it on their doorstep with a note. Food can say what words can’t.
It’s even better the next day. Like healing—it deepens overnight.
