Beef Bourguignon
Beef Bourguignon

One personality flaw that I admit to without any hint of shame is that my eyes are bigger than my tummy (I think I am safe admitting it here). I almost always order more food than I can stomach and therefore doggy-bags are a common occurrence when dining out. I cannot be trusted without a measuring spoon as eye-balling ingredients will always lead to too much salt, spice and all things nice. I am also guilty of going to the supermarket for milk and bread and coming back with an entire trolley full of goodies.

I almost eat an entire meal whilst “taste-testing” whatever is on the stove-top and always get caught red-handed because I am constantly hovering over the pot with a spoon. This is what happened when I was making this delicious Beef Bourguignon. I instantly blamed the recipe for smelling so good that I couldn’t resist the urge. I wasn’t going to blog about this stew because it has been blogged a million times before, but this recipe was out-of-this-world delicious. I also appreciated the fact that it is a short-cut version to the real thing but it is still big in terms flavour.

beef blade stew wine red stock carrot onion shallot mash potato button mushrooms butter

Beef Bourguignon
Recipe adapted from Meat by Adrian Richardson
1kg beef blade, cut into 2cm cubes
salt and pepper
olive oil
150g smoky bacon, cut into 2cm cubes
100g unsalted butter
10 shallots, chopped
1 medium onion, finely diced
1 medium carrot, finely diced
200g button mushrooms, halved if they’re large
1 tablespoon smoked paprika
1 cup dry red wine
1 litre beef stock
5 sprigs fresh thyme, or to taste
2 tablespoons potato starch mixed with 2 tablespoons of water

beef blade stew wine red stock carrot onion shallot mash potato button mushrooms butter

1/ Dry the beef cubes with a paper towels. Season them with salt and pepper

2/ Heat a large saucepan with olive oil over medium heat. When the oil is sizzling, brown the beef in batches. Transfer the browned beef to a plate

3/ Add the bacon to the saucepan and fry until it is golden. Transfer to a plate with the beef

4/ Add the butter and when it begins to sizzle, add the shallots. Fry over medium heat until the shallots have softened and begin to colour

5/ Lower the heat, add the onions and carrots. Saute for approx 4 minutes

6/ Add the paprika, wine and stock. Return the beef and bacon back to the pan, increase the heat until the liquid boils, then lower the heat and simmer gently, uncovered, for approximately 90 minutes

7/ Thicken the sauce by slowly stirring in the potato starch paste. Simmer for another 5 minutes until the sauce thickens

8/ Serve with mashed potatoes and some crusty bread

Tips from
* Making this recipe was a last minute decision. I rarely ever make my own stocks. For this recipe I used Campbell’s Beef Real Stock – Reduced Salt
* I was really surprised that I could cook something as delicious as this. If I ate this dish at a restaurant I would walk out the happiest customer.

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  1. anh

    yummy!! Love a good stew 🙂

  2. john@heneedsfood

    I love a good bourguignon. Couldn’t get enough of the stuff when I was last in Paris. Every one of them I had was very different from the last

  3. chocolatesuze

    Yum this looks great amy! lol i have a habit of stealing bits while cooking too!

  4. OohLookBel

    It looks amazing, you wouldn’t know it’s a ‘short cut’ version.

  5. mademoiselle delicieuse

    But surely taste-testing is imperative to ensure your final product is scrumptious?!

    Good to see you back blogging =)

  6. GourmetGetaways

    You and I are the one person! Your first paragraph discribes me perfectly!!! I love french country style cooking so I will be trying your Beef Bourguignon, especially since it is such a nice sounding version. Thanks for sharing!

  7. Vivienne

    love the photos and the short-cut version of bourguignon! i made the julia child version before took me agessss that i didn’t wanna make it again. i think my tummy is bigger than my eyes…id be like…’nooo i cant finish it…thats too much.’ then few mins later, you see me with an empty bowl 😀

  8. angie

    Aww I love Beef Bourguignon =) You did a fantastic job there and I don’t blame you for wanting to eat the whole thing before it makes it to the dinner table. I too have eyes bigger than my stomach… and my stomach is tiny compared to my eyes!

  9. Adrian in Food Rehab

    haha, I can agree with that eyes are also bigger than my tummy! I love eating this dish when dining French, this looks so good.

  10. cityhippyfarmgirl

    Nothing more satisfying than finishing a meal, and thinking yeah I cooked that, and that was bloody great!
    Delicious photos

  11. betty

    go short cuts! :O)
    i wanted to make this after watching that movie (i forgot what its called now) but i dont eat beef so there’s really no point

  12. gastronomygal

    ooo ha ha ha – I think most food bloggers could relate to that trait- having eyes bigger than stomach! Looks like a hearty meal.

  13. Lisa

    how delightful! I bet the smoked bacon added a nice flavour 🙂

  14. Conor @ Hold the Beef

    My eyes are bigger than my belly *should* be but I always seem to keep packing it in there somehow (and then groaning in pain for some time after).

    You’ve made beef look tasty to me. Bonus points to you 🙂

  15. pigpigscorner

    I have that flaw too, it’s a good thing, no?! =P

  16. grace

    i share your eyes/tummy conundrum, but it’s okay–that’s why they make doggie bags and tupperware. 🙂
    great dish–fancy-shmancy and oh-so-good.

  17. Richard Elliot

    I have really fond memories of a Beef Bourguignon I made back in London on a dark winter’s day. It was rich, dark and completely heavenly.

    Have you got any of Joanne Harris’ cook books? (The author of Chocolat.) As well as being a fiction writer she’s done a couple of good French cook books.

  18. LimeCake

    Mmm I can’t resist a good bourguignon. This looks delish!

  19. Juliana

    Yummie, this beef dish looks so good…love the flavor of this…perfect for a cold evening dinner 🙂

  20. Susan

    That looks so good. I love a good beef bourguignon and definitely love things that you can just leave to stew. Sounds like a great recipe and much easier than the Julia Childs version!

  21. tigerfish

    Taste-testing is how I cook too! 😛

  22. sweetlife

    I can imagine how delish this made your new home smell…oh yum, I recall a tweet for this dish!! lol…a perfect comfort dish,

  23. Wendy @ Obesebaby

    This recipe looks awsome reminds me of Julia Child, I find blade steak still rough after long hrs. what other part of beef do u suggest?