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Mary Berry Boeuf Bourguignon

Mary Berry Boeuf Bourguignon recipe
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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.

Ingredients

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-boeuf-bourguignon-recipe/