Mary Berry Boeuf Bourguignon

This delicious Boeuf Bourguignon is a cozy dinner favorite, blending tender beef with a rich red wine sauce, crispy bacon, and earthy mushrooms. Perfect for a comforting meal, this French classic can be made ahead, and it uses simple ingredients for easy preparation. Serve hot with mashed potatoes or fresh bread for a truly satisfying dish.

This Boeuf Bourguignon Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed:

• 600ml red wine
• 2 tbsp sunflower oil
• 900g braising beef, cubed to 2cm (¾ in)
• 150g smoked streaky bacon, chopped
• 500g whole baby shallots, peeled
• 2 garlic cloves, crushed
• 45g plain flour
• 200ml beef stock
• 1 tbsp redcurrant jelly
• 1 tbsp tomato purée
• 3 bay leaves
• 1 tbsp fresh thyme leaves, chopped
• 500g small button mushrooms
• Salt and freshly ground black pepper, to taste

How To Cook Boeuf Bourguignon:

1. Reduce the wine: Pour the wine into a saucepan and boil over high heat until it reduces to 450ml (15 fl oz).
2. Preheat and prepare the pan: Preheat the oven to 160°C/140°C fan/Gas 3. Use a large frying pan, sauté pan, or an ovenproof casserole dish with a lid.
3. Brown the beef: Heat the sunflower oil in the pan. Brown half of the beef over high heat until golden, then remove and set aside. Repeat with the remaining beef.
4. Cook the bacon and shallots: Add the chopped bacon to the pan and fry until crisp, then remove and set aside with the beef. Brown the shallots in the pan, and stir in the crushed garlic for a few seconds.
5. Combine beef and bacon with flour: Return the beef and bacon to the pan, sprinkle with flour, and stir over the heat to coat the beef and vegetables.
6. Add wine and stock: Pour in the reduced wine and beef stock, stirring continuously until the sauce starts to thicken.
7. Add seasonings and herbs: Add redcurrant jelly, tomato purée, bay leaves, and chopped thyme. Season with salt and pepper to taste, bring to a boil, cover, and place in the oven for about 2 hours.
8. Add the mushrooms: After 2 hours, remove the dish from the oven and stir in the button mushrooms. Cover and return to the oven for a further 30 minutes until the beef is completely tender.
9. Serve: Serve the Boeuf Bourguignon piping hot with mashed potatoes and your favourite green vegetable.

Recipe Tips

• Reduce Wine Properly: Make sure to reduce the wine to 450ml as directed. This concentrates the flavour, giving the dish a deep, rich taste that pairs perfectly with the beef.
• Brown the Beef Well: Don’t rush browning the beef; let it sear until golden. This step adds a delicious layer of flavour that makes a big difference in the final dish.
• Add Mushrooms Later: Only add mushrooms towards the end of cooking. This keeps them from becoming mushy and helps them retain their texture in the rich sauce.
• Use Fresh Thyme for Better Flavour: Fresh thyme leaves are essential here. Dried thyme can work, but fresh thyme gives a more aromatic, robust taste.
• Don’t Skip the Redcurrant Jelly: Redcurrant jelly adds a subtle sweetness that balances the wine’s acidity. If you don’t have it, try a small spoon of cranberry sauce as a substitute.

How To Store & Reheat Leftovers

• Refrigerate: Place leftover Boeuf Bourguignonin an airtight container and refrigerate for up to 3 days.
• Freeze: Transfer leftover Boeuf Bourguignon to a freezer-safe container. Freeze for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
• Reheat Leftovers: Warm leftover Boeuf Bourguignon on the hob over medium heat until hot, stirring occasionally for 5 minutes. Alternatively, microwave in a covered dish for 2 minutes, stirring in between to heat evenly.

Nutrition Facts

Serving Size: 1 serving (approx. 250g)

• Calories: 687
• Total Fat: 27g
• Saturated Fat: 9g
• Cholesterol: 129mg
• Sodium: 550mg
• Potassium: 780mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 55g

Try More Mary Berry Recipes:

• Mary Berry Sticky Short Beef Ribs Recipe
• Mary Berry Chipolata Cassoulet
• Mary Berry Shepherd’s Puff Pastry Pie
• Mary Berry Chicken and Ham Pie Recipe
• Mary Berry Miso Steak Recipe