Beef Bourguignon

With more time at home for a little longer, one of our favourite ways to spend an afternoon is in the kitchen trying new dishes.

If you’re looking for a new recipe this weekend, then Scott our head chef from The Orangery at St Elphin’s Park has the perfect dish for you -  a delicious Beef Bourguignon. We caught up with Scott to get a first-hand look at how to create this French classic, which you can see him make below.

Note, this recipe requires the beef to marinate overnight and will serve 8-10 people with sides, or you can simply halve the ingredients to serve 4-5 people with sides. Scott recommends some lovely creamy mashed potatoes, green beans and crusty French bread to serve.


For the marinade

  • 3kg diced chuck steak
  • 1 litre of red wine
  • 4 cloves of garlic
  • 1 bay leaf
  • 1 onion, quartered
  • 3 sprigs of thyme
  • Salt & pepper (to season)

For the Beef Bourguignon

  • 1 litre of beef stock
  • 300ml cooking brandy
  • 500g button mushrooms
  • 300g carrots
  • 200g silverskin onions
  • 5 diced shallots
  • 2 cloves of chopped garlic
  • 4tbsp tomato puree
  • 500g smoked bacon lardons, fried
  • 1 bouquet garni (thyme, rosemary & a bay leaf)
  • Seasoned flour (for coating)
  • Oil (for cooking)
  • 3 knobs of butter
  • Handful of chopped parsley


Mix the beef with the marinade ingredients and leave to marinate overnight in the fridge.

Separate the beef from the marinade and strain the marinade liquid through a sieve. Reserve the strained liquid, this will be used later.

Coat the beef in the seasoned flour and lightly dust off any loose flour.

Put a large pan on the hob with a little oil and bring to a medium heat. Cook the beef in batches. We are aiming for a gentle browning of the beef, then put the cooked beef to the side. When done, keep the pan to one side ready for the next step. We want to keep all of the flavour from the beef and seasoned flour in the pan.

Add a little more oil to the pan and add the chopped shallots, diced garlic. Cook until soft, while stirring regularly to deglaze the caramalised flavours from the bottom of the pan. Then carefully add the brandy and cook the alcohol out.

Add the tomato puree, the original marinade liquid and the beef stock to the pan. Place the beef back into the pan and mix well.

Add the bouquet garni to the pan, cover and simmer for 2 hours.

Add a small amount of oil and a knob of butter to a new frying pan and put over a medium heat, then colour the mushrooms and add to the pan with the beef. Complete the same process with the carrots and the silverskin onions.

Add the chopped parsley and cook the beef bourguignon for a further 10 minutes. Discard the bouquet garni and serve in a bowl with the fried bacon sprinkled on top.

Serving suggestion:

Serve with creamy mash, green beans and crusty bread.

Why not try our beef stroganoff recipe next.

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