Mary Berry Boeuf Bourguignon

The first time I made this, it was freezing outside, and I’d just convinced myself I could “do French food” without burning anything. Big dreams. What I actually did? Skipped reducing the wine (lazy), rushed the browning (impatient), and chucked the mushrooms in too early. Result? A watery, pale stew that tasted… beige.

But once I followed Mary’s method properly—slow and steady, wine fully reduced, mushrooms added late—it transformed. Deep, glossy, tender, and wildly comforting. The kind of dish that feels like a long hug after a rubbish day. Let me show you what made the difference—and why this one’s worth every minute.

WHY THIS ONE WORKS SO WELL

Boeuf Bourguignon has a rep for being fussy. Mary cuts through the noise and keeps it focused.

• Reduced red wine – Concentrates the flavour and thickens naturally. Skipping this is where most recipes go wrong.
• Crispy bacon + seared beef – Build the flavour in layers. Don’t rush the browning—it’s where the magic starts.
• Mushrooms added at the end – Keeps them firm and full of umami. No soggy fungi here.
• Redcurrant jelly – Sounds strange, but the sweetness balances the wine perfectly.

It’s French comfort food, the Mary Berry way: unfussy, forgiving, and honest-to-goodness satisfying.

INGREDIENTS + WHY THEY MATTER

• Red Wine (600ml, reduced to 450ml) – Use something full-bodied but not too sharp. I’ve made this with both Malbec and Burgundy—both worked.
• Braising Beef (900g) – Chuck or shin, well-marbled. Cut into 2cm cubes for even cooking.
• Streaky Bacon (150g) – Smoky and salty. I crisp mine for max depth.
• Baby Shallots (500g) – Sweet and tender when cooked whole. Onion slices just don’t cut it.
• Garlic (2 cloves) – Added late so it doesn’t burn.
• Plain Flour (45g) – Helps thicken the sauce naturally.
• Beef Stock (200ml) – Choose a good-quality stock or stock cube.
• Redcurrant Jelly (1 tbsp) – Balances the wine’s sharpness. Don’t leave it out.
• Tomato Purée (1 tbsp) – Adds richness and colour.
• Bay Leaves (3) + Fresh Thyme (1 tbsp) – Dried will do in a pinch, but fresh gives better aroma.
• Button Mushrooms (500g) – Stirred in right at the end for bite and flavour.

MAKING IT YOURS (WITHOUT RUINING IT)

• No redcurrant jelly? Use cranberry sauce or even a splash of balsamic with sugar.
• Want to make it richer? Stir in a knob of butter or a splash of cream at the end (non-traditional but lush).
• Vegetarian? Not for this one. But you could make a riff with mushrooms and lentils.
• No shallots? Pearl onions work, or use chunks of regular onion—but the whole shallots are better.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Watery sauce	Didn’t reduce wine enough	Boil wine first and reduce to 450ml exactly
Mushrooms turned mushy	Added at the start	Always stir them in during the last 30 minutes
Beef was tough	Didn’t cook long enough	Needs the full 2.5 hours to go meltingly soft

HOW TO MAKE MARY BERRY’S BOEUF BOURGUIGNON

1. Reduce the Wine
Pour wine into a pan and boil until it reduces to 450ml. This step adds depth. Don’t skip it.

2. Preheat and Prepare
Set oven to 160°C (140°C fan). Use a wide, heavy-based ovenproof dish or casserole with a lid.

3. Brown the Beef
Heat sunflower oil, sear half the beef until golden. Remove. Repeat with the rest.

4. Cook Bacon and Shallots
Fry bacon until crisp, set aside with beef. Brown shallots in the same pan, then add garlic for 30 seconds.

5. Coat with Flour
Return beef and bacon to the pan. Sprinkle over flour and stir to coat. Cook briefly to remove floury taste.

6. Add Wine and Stock
Pour in reduced wine and beef stock, stirring until thickened slightly.

7. Add Flavourings
Stir in redcurrant jelly, tomato purée, bay leaves, and thyme. Season. Bring to a boil.

8. Slow Roast
Cover and bake for 2 hours.

9. Add Mushrooms
Stir in button mushrooms. Return to the oven for 30 minutes.

10. Serve
Ladle into bowls with mash or crusty bread. Finish with a grind of black pepper.

TIPS FROM MY KITCHEN

• I peel shallots by soaking them in hot water first—makes life easier.
• I use a wide pan so the meat browns, not stews—don’t crowd it.
• If your sauce’s too thin at the end, simmer uncovered for 10 mins on the hob.

STORAGE + SERVING

• Fridge: Keeps 3 days. Flavour improves overnight.
• Freezer: Freeze in portions up to 3 months. Thaw overnight.
• Reheat: Gently on the hob, adding a splash of water or stock.
• Serve with: Mashed potatoes, crusty bread, or buttered noodles.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this a day ahead?
A: Yes—and you should. The flavour deepens beautifully overnight.

Q: What’s the best wine to use?
A: A dry red—something you’d drink. Burgundy, Pinot Noir, or even a Cab Sav.

Q: Can I make this in a slow cooker?
A: You can, but brown everything first. Then cook on low for 8 hours.

Q: How do I thicken the sauce more?
A: Simmer uncovered on the stove at the end—or add a cornstarch slurry if you’re short on time.

Try More Recipes:

• Mary Berry Spinach Dhal
• Mary Berry Beef Bourguignon Pie
• 15+ Mary Berry’s Ultimate Comfort Food Recipes for Cozy Nights