Burgundy Beef recipe (Bœuf Bourguignon)

My lazy-ish version of Burgundy beef, based on a recipe from my 1998 Petit Larousse de la Cuisine, which I brought with me when I moved to Australia. Sorry if I’m using the incorrect terminology, or explaining obvious things: I’m not a chef or even a good cook!

Ingredients, preparation:

  • 3 carrots, cut in slices less than 1cm.
  • 2 onions, cut in smallish slices (shape doesn’t matter, they will melt).
  • 1.2 kg beef (“casserole” or “gravy” works), diced less than 4cm per side. I also like to remove excess fat and yucky bits!
  • 200 g smoked bacon or speck, without rind, cut in strips.
  • 2 tbsp oil.
  • 2 tbsp plain flour.
  • 0.5 L veal or beef stock (in carton, or stock cubes melted in hot water), veg or chicken stock is fine too if that’s what you have.
  • 0.6 L red Burgundy wine (or other Pinot Noir).
  • 1 clove garlic, crushed or chopped very finely.
  • Bouquet garni (supermarkets should have it in teabag form, in the spice section; it’s a mix of thyme, bay leaf, parsley, and some other herbs).
  • salt, pepper.
  • (optional) Mushrooms, may be added near the end of cooking, but I don’t want to talk about it anymore — how can anyone eat fungus*? 🤢


  1. Put the oil in a big pot (that can hold at least 3 L), high heat.
  2. When oil is hot (put a small bit of bacon, it should start sizzling), add bacon.
  3. Cook for a few minutes, stirring frequently, to taste (not crispy for me).
  4. Remove bacon, but keep the oil&juices in the pot.
  5. Add beef, cook for a few minutes, stirring to make sure all sides become brown. You may add a bit of salt, but not too much (bacon and later reduction could make it over-salty!)
  6. Add carrots and onions, stir, and cook for a few minutes more. Onions should become softer.
  7. (Optional) Discard juices.
  8. Sprinkle with flour, stir and let it cook a bit more.
  9. Add cooked bacon, stock, wine, garlic, bouquet garni, pepper. There should be enough liquid to cover everything. Stir.
  10. When it start to bubble, reduce heat to keep it simmering gently — not too hot, or some meat will stick to the bottom. Cover pot.
  11. Let it simmer for at least 2 hours, the more the better, overnight is the best! Regularly stir and adjust heat if needed. Enjoy the aromas floating around the whole house!
  12. Uncover, remove bouquet garni, increase the heat a bit for a stronger bubbling, but not full-on boil. Let it reduce (by evaporation – make sure your hood extractor fan is on), this may take 30-60 minutes. Try reducing by about 20% first, the sauce should feel a bit thicker, it should coat a spoon. If not sure, just try it like that in a meal, you can reduce more if you prefer it thicker.
  13. If needed, season with salt and pepper to taste.
  14. Serve with your choice of cooked vegetables. I think it goes best with mashed potato or rice. And some bread to get all of the remaining sauce off the plate! 🤤

Image under CC-SA license, adapted from Wikipedia.

* What do you mean, there’s fungus in this delicious blue cheese?? 😱