Uploaded May 2026 | Updated September 2026, 2 weeks ago
A sumptuously rich slow-cooked beef stew braised with red wine and topped with crispy pancetta.
Ingredients
1 tbsp vegetable oil
120 g (½ cup) bacon lardons
20 small shallots peeled, 6 of them cut in half, the rest left whole
1.4 kg (3 lbs) beef braising steak i.e chuck or skirt, cut into large chunks
3 tbsp plain (all-purpose) flour
¼ tsp salt
¼ tsp black pepper
1 tbsp tomato purée paste for US
1 x 750 ml (25 oz) bottle red wine it doesn’t have to be an expensive wine, I used Shiraz
240 ml (1 cup) beef stock
3 bay leaves
1 tsp dried thyme
16-20 chantenay carrots peeled
150 g (2 cups) brown mushrooms thickly sliced
Instructions
✅Preheat the oven to 160C/320F (fan).
✅Heat the oil in a large ovenproof casserole dish and add the lardons. Fry until golden brown, then remove from the pan with a slotted spoon and place in a bowl.
✅Add the halved shallots to the pan and fry on high in the same pan for a few minutes until seared, then add to the bowl with the lardons.
✅There should still be 2-3 tbsp of oil left in the pan at this point, if there isn’t top up with a little more oil.
✅Toss the beef with the flour, salt, and pepper.
✅Now brown the beef in the pan in 3 or 4 batches (about 5-6 minutes per batch). Spoon out each batch into a bowl before starting on the next batch.
✅When cooked, add all the beef back into the pan and stir in the tomato puree.
✅Now add in the wine, beef stock, bay leaves, thyme, carrots, mushrooms, and the whole shallots. Give everything a stir – to release any bits that may have stuck to the bottom of the pan.
✅Then bring to the boil and turn off the heat. Place a lid on top and place in the oven to cook for 3 hours. Check a couple of times to make sure the Bourguignon isn’t going dry. If it is starting to look a little dry, add half a cup of water.
✅After 3 hours, stir the bacon lardons and fried shallots into the pan, place the lid back on and place back in the oven for another 10 minutes to heat through.
✅Serve with mashed potato and greens.
A sumptuously rich slow-cooked beef stew braised with red wine and topped with crispy pancetta.
Ingredients
1 tbsp vegetable oil
120 g (½ cup) bacon lardons
20 small shallots peeled, 6 of them cut in half, the rest left whole
1.4 kg (3 lbs) beef braising steak i.e chuck or skirt, cut into large chunks
3 tbsp plain (all-purpose) flour
¼ tsp salt
¼ tsp black pepper
1 tbsp tomato purée paste for US
1 x 750 ml (25 oz) bottle red wine it doesn’t have to be an expensive wine, I used Shiraz
240 ml (1 cup) beef stock
3 bay leaves
1 tsp dried thyme
16-20 chantenay carrots peeled
150 g (2 cups) brown mushrooms thickly sliced
Instructions
✅Preheat the oven to 160C/320F (fan).
✅Heat the oil in a large ovenproof casserole dish and add the lardons. Fry until golden brown, then remove from the pan with a slotted spoon and place in a bowl.
✅Add the halved shallots to the pan and fry on high in the same pan for a few minutes until seared, then add to the bowl with the lardons.
✅There should still be 2-3 tbsp of oil left in the pan at this point, if there isn’t top up with a little more oil.
✅Toss the beef with the flour, salt, and pepper.
✅Now brown the beef in the pan in 3 or 4 batches (about 5-6 minutes per batch). Spoon out each batch into a bowl before starting on the next batch.
✅When cooked, add all the beef back into the pan and stir in the tomato puree.
✅Now add in the wine, beef stock, bay leaves, thyme, carrots, mushrooms, and the whole shallots. Give everything a stir – to release any bits that may have stuck to the bottom of the pan.
✅Then bring to the boil and turn off the heat. Place a lid on top and place in the oven to cook for 3 hours. Check a couple of times to make sure the Bourguignon isn’t going dry. If it is starting to look a little dry, add half a cup of water.
✅After 3 hours, stir the bacon lardons and fried shallots into the pan, place the lid back on and place back in the oven for another 10 minutes to heat through.
✅Serve with mashed potato and greens.
