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Beef Bourguignon otherwise known as Beef Burgundy is a rich & hearty beef stew cooked in red wine and beef stock and often includes onions, carrots, potatoes & bacon! Our beef cut of choice for this dish is our chuck steak. The long, slow cooking time will reward you with flavourful and tender beef.

Recipe & images courtesy of Alana Lowes.

Beef Bourguignon

with fresh chives & crusty bread

Serves: 4-6 people  |  Prep Time: 15-20 mins + 4 hours marinating  |  Cook Time: 4 hours


1kg beef chuck steak, 3cm diced
4 bay leaves
3 medium carrots, chopped into rounds
2 celery sticks, sliced into 1cm pieces
2 golden shallots onions (or 1 medium brown onion), roughly chopped
2 cloves garlic, finely sliced
Bundle of fresh thyme (5-6 sprigs)
750ml bottle of red wine
3 tbsp olive oil
2 tsp salt
½ cup plain flour
250g bacon, roughly chopped
3 tbsp tomato paste
2 cups beef stock
400g potatoes, cut into 3cm pieces
400g button mushrooms, halved
To serve, fresh chives, finely chopped and crusty bread



In a large bowl, combine the beef, bay leaves, carrots, celery, onions, garlic and thyme with the red wine. Cover and place in the refrigerator for at least 4 hours or preferably overnight.

The next day, preheat the oven to 130°C fan forced.

Strain the beef and the veggies from the marinade, reserving the marinade.

Coat a large roasting pan or Dutch oven with the olive oil and bring to a medium-high heat. Place the salt and flour into a bowl and toss the beef pieces in the flour. Add the flour-coated beef to the hot pan, working in 2-3 batches not to crowd the pan. Brown meat well on all sides. Remove from the pan to a baking tray. Between each batch, deglaze the pan with ½ cup of the reserved marinade, scrapping up any brown bits. Drain into a small bowl and reserve.

Add the bacon and cook it until it starts to get brown and crispy, approx 5 mins. Add the onions, garlic, carrots and celery and cook until they slightly start to soften, approx 5 mins. Add the tomato paste and cook for 1-2 mins. Add the remaining reserved marinade and the deglazed marinade, cook for 1 min then add the beef. Stir to combine and cook until the wine has reduced by about half, approx 2-3 mins. Add the beef stock, just enough to the cover the beef, add the bay leaves and thyme bundle. Bring to the boil, cover and place in the hot oven.

Cook the beef for 3-3.5 hours. During the last hour add in the potatoes and the mushrooms to cook through.

To check if the beef is cooked, use a fork and the pieces should easily fall apart. Garnish with the chives and serve with the crusty bread.