Mary Berry Boeuf Bourguignon Recipe

Mary Berry Boeuf Bourguignon is a rich, slow-cooked French stew made with tender beef, red wine, smoky bacon, mushrooms, and aromatic vegetables. This classic dish transforms simple ingredients into a deeply flavoured, comforting meal that’s perfect for Sunday dinners, special occasions, or cosy evenings. The long simmering time allows the beef to become melt-in-the-mouth tender while the wine reduces into a glossy, luxurious sauce.

It’s a recipe that feels impressive yet uses straightforward cooking techniques, making it ideal for home cooks who love warm, hearty meals with depth and character.

What Is Mary Berry’s Boeuf Bourguignon?

Mary Berry Boeuf Bourguignon is a slow-braised beef stew originating from Burgundy, France. It is traditionally cooked with red wine, beef stock, bacon lardons, carrots, onions, garlic, and herbs. The result is a silky, rich sauce coating tender beef pieces—a comforting classic full of deep, layered flavours.

Why This Recipe Is Worth Trying

• Deep, rich flavour – Red wine and slow cooking create a bold, velvety sauce.
• Perfect for cold days – A warming, hearty stew ideal for winter meals.
• Meal-prep friendly – Tastes even better the next day as flavours develop.
• Simple ingredients – Uses everyday vegetables and affordable cuts of beef.
• Crowd-pleasing dish – Great for family gatherings and dinner parties.

Essential Ingredients to Make Mary Berry Boeuf Bourguignon

• 1 kg stewing beef, cut into large chunks
• 150g smoked bacon lardons
• 2 onions, sliced
• 3 carrots, thickly sliced
• 250g mushrooms, halved
• 2 garlic cloves, crushed
• 2 tablespoons plain flour
• 500ml red wine (Burgundy or full-bodied variety)
• 300ml beef stock
• 2 tablespoons tomato purée
• 2 bay leaves
• Fresh thyme sprigs
• Salt and pepper to taste
• 2 tablespoons oil or butter for frying

Handy Kitchen Tools for Best Results

• Large casserole dish or Dutch oven – Perfect for browning and slow cooking.
• Sharp knife – Essential for prepping vegetables and beef evenly.
• Wooden spoon – Helps deglaze and combine ingredients without damaging the pan.
• Measuring jug – Ensures accurate wine and stock quantities.
• Heatproof ladle – Useful for stirring and serving the final stew.

Step-by-Step Guide to Making Mary Berry Boeuf Bourguignon

Step 1 — Brown the beef

Heat oil in a large casserole dish. Brown the beef chunks in batches to develop rich flavour. Remove and set aside.

Step 2 — Fry the bacon and vegetables

Add the bacon lardons to the pan and cook until golden. Stir in the onions, carrots, and garlic, letting them soften for a few minutes.

Step 3 — Add flour and tomato purée

Sprinkle flour over the vegetables and stir. Add tomato purée and cook briefly to deepen the flavour.

Step 4 — Pour in wine and stock

Return the beef to the pan. Pour in the red wine and beef stock, scraping up any browned bits to enhance the sauce.

Step 5 — Add herbs and simmer

Add bay leaves and thyme sprigs. Bring to a gentle simmer.

Step 6 — Slow cook to tender perfection

Cover and cook in the oven at 160°C (140°C fan) for 2½–3 hours, or until the beef is soft and tender.

Step 7 — Cook mushrooms separately

Sauté mushrooms in a little butter until browned. Add them to the stew for extra flavour and texture.

Step 8 — Serve warm

Serve the Boeuf Bourguignon hot with mashed potatoes, crusty bread, or buttery noodles.

What I Got Wrong (And How I Fixed It)

• Sauce too watery – Allowing it to simmer uncovered for 10 minutes thickened it.
• Beef turning tough – Slow cooking longer softened the fibres.
• Caramelising too little – Browning beef properly deepened the flavour.
• Overcrowding the pan – Cooking in batches created better browning.

Healthier Version of Mary Berry Boeuf Bourguignon

• Use leaner beef cuts to reduce fat.
• Reduce the bacon and replace some with extra mushrooms.
• Use low-sodium beef stock.
• Serve with cauliflower mash instead of potatoes.
• Skim fat from the top after cooking for a lighter finish.

Ingredient Substitutions for Mary Berry Boeuf Bourguignon

• Swap red wine with non-alcoholic red wine or extra beef stock.
• Replace bacon with turkey bacon for a lighter option.
• Substitute mushrooms with shallots for a sweeter taste.
• Use root vegetables like parsnips for extra sweetness.
• Replace thyme with rosemary for a stronger herbal aroma.

Pairing Ideas: What to Serve With Mary Berry Boeuf Bourguignon

• Creamy mashed potatoes – Ideal for soaking up the sauce.
• Buttered noodles – Traditional French-style pairing.
• Crusty French bread – Great for dipping.
• Steamed green beans – Adds freshness to the rich stew.
• Roasted baby potatoes – A rustic side option.

Expert Tips to Make Perfect Boeuf Bourguignon

• Brown the beef well – Adds deep caramelised flavour.
• Choose a good wine – The flavour concentrates as it cooks.
• Cook slowly and gently – Tough cuts become tender over time.
• Skim fat before serving – Ensures a cleaner, smoother sauce.
• Add mushrooms later – Keeps them firm and flavourful.
• Use fresh herbs – Enhances the overall aroma and depth.
• Rest the stew – Tastes even better the next day.

Creative Ways to Customize Mary Berry Boeuf Bourguignon

• Add pearl onions for a more French-style finish.
• Stir in dark chocolate (small amount) to deepen flavour.
• Add pancetta instead of bacon for a richer taste.
• Use mixed mushrooms like chestnut or shiitake.
• Add carrots roasted separately for a stronger flavour contrast.

Storing Mary Berry Boeuf Bourguignon the Right Way

• Keep in the fridge for up to 3 days.
• Freeze leftovers for up to 3 months.
• Cool completely before storing to maintain quality.
• Store in airtight containers to preserve flavour.

How to Reheat Mary Berry Boeuf Bourguignon (If Needed)

• Reheat on the stovetop over low heat until piping hot.
• Add a splash of stock or water if the sauce thickens too much.
• Microwave individual portions in short bursts, stirring between each.

Nutritional Breakdown (per serving)

• Calories: ~420
• Protein: 35g
• Carbohydrates: 15g
• Fat: 22g
• Fibre: 2g
• Sugar: 4g

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FAQs

How do I keep the beef tender when making Boeuf Bourguignon?

Beef becomes tender when cooked slowly at a low temperature. Using stewing cuts like chuck or brisket and allowing at least 2½–3 hours of gentle braising ensures the meat softens and absorbs flavour without drying out.

Why is my Boeuf Bourguignon sauce too thin?

A thin sauce means it hasn’t reduced enough. Remove the lid during the final 15–20 minutes of cooking, allowing excess liquid to evaporate and the sauce to thicken naturally. Adding a small spoonful of tomato purée also helps improve the body.

Should I cook the mushrooms separately for Boeuf Bourguignon?

Yes, sautéing the mushrooms in butter before adding them to the stew enhances their flavour and prevents them from becoming soggy. This step keeps their texture firmer and more defined.

Can I make Boeuf Bourguignon a day ahead?

Absolutely. The flavours develop even more after resting overnight. Simply reheat gently on the stovetop the next day, adding a splash of stock if the sauce thickens too much.

Wrapping It Up

Mary Berry Boeuf Bourguignon is a deep, rich, and comforting stew that brings classic French flavours to your kitchen. With tender slow-cooked beef, a glossy wine sauce, and beautifully balanced aromatics, it’s a dish that feels both homely and elegant.

Other Popular Mary Berry Recipes

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• Mary Berry Sage & Onion Stuffing
• Mary Berry Tarte Tatin