Mary Berry Boeuf Bourguignon

Mary Berry Boeuf Bourguignon

The first time I made this, it was freezing outside, and Iโ€™d just convinced myself I could โ€œdo French foodโ€ 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 tastedโ€ฆ beige.

But once I followed Maryโ€™s method properlyโ€”slow and steady, wine fully reduced, mushrooms added lateโ€”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 differenceโ€”and why this oneโ€™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 โ€“ Concentrates the flavour and thickens naturally. Skipping this is where most recipes go wrong.
  • Crispy bacon + seared beef โ€“ Build the flavour in layers. Donโ€™t rush the browningโ€”itโ€™s where the magic starts.
  • Mushrooms added at the end โ€“ Keeps them firm and full of umami. No soggy fungi here.
  • Redcurrant jelly โ€“ Sounds strange, but the sweetness balances the wine perfectly.

Itโ€™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) โ€“ Use something full-bodied but not too sharp. Iโ€™ve made this with both Malbec and Burgundyโ€”both worked.
  • Braising Beef (900g) โ€“ Chuck or shin, well-marbled. Cut into 2cm cubes for even cooking.
  • Streaky Bacon (150g) โ€“ Smoky and salty. I crisp mine for max depth.
  • Baby Shallots (500g) โ€“ Sweet and tender when cooked whole. Onion slices just donโ€™t cut it.
  • Garlic (2 cloves) โ€“ Added late so it doesnโ€™t burn.
  • Plain Flour (45g) โ€“ Helps thicken the sauce naturally.
  • Beef Stock (200ml) โ€“ Choose a good-quality stock or stock cube.
  • Redcurrant Jelly (1 tbsp) โ€“ Balances the wineโ€™s sharpness. Donโ€™t leave it out.
  • Tomato Purรฉe (1 tbsp) โ€“ Adds richness and colour.
  • Bay Leaves (3) + Fresh Thyme (1 tbsp) โ€“ Dried will do in a pinch, but fresh gives better aroma.
  • Button Mushrooms (500g) โ€“ 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 onionโ€”but the whole shallots are better.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)

What Went WrongWhy It HappensHow to Fix It
Watery sauceDidnโ€™t reduce wine enoughBoil wine first and reduce to 450ml exactly
Mushrooms turned mushyAdded at the startAlways stir them in during the last 30 minutes
Beef was toughDidnโ€™t cook long enoughNeeds the full 2.5 hours to go meltingly soft

HOW TO MAKE MARY BERRYโ€™S BOEUF BOURGUIGNON

1. Reduce the Wine
Pour wine into a pan and boil until it reduces to 450ml. This step adds depth. Donโ€™t skip it.

2. Preheat and Prepare
Set oven to 160ยฐC (140ยฐC 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 purรฉe, 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 firstโ€”makes life easier.
  • I use a wide pan so the meat browns, not stewsโ€”donโ€™t crowd it.
  • If your sauceโ€™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: Yesโ€”and you should. The flavour deepens beautifully overnight.

Q: Whatโ€™s the best wine to use?
A: A dry redโ€”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 endโ€”or add a cornstarch slurry if youโ€™re short on time.

Try More Recipes:

Mary Berry Boeuf Bourguignon

Course: DinnerCuisine: FrenchDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

2

hours 

30

minutes
Calories

687

kcal

A classic French stew made the Mary Berry wayโ€”deep, rich, and full of flavour. Tender beef slow-cooked in red wine with crispy bacon, baby shallots, and mushrooms, this Boeuf Bourguignon is proper comfort food that feels luxurious. Even better the next day.

Ingredients

  • 600ml red wine (reduced to 450ml)

  • 2 tbsp sunflower oil

  • 900g braising beef, cubed to 2cm

  • 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 purรฉe

  • 3 bay leaves

  • 1 tbsp fresh thyme, chopped

  • 500g small button mushrooms

  • Salt and black pepper, to taste

Directions

  • Boil wine in a saucepan to reduce it to 450ml.
  • Preheat oven to 160ยฐC (140ยฐC fan).
  • Heat oil in a wide ovenproof pan. Brown beef in batches. Set aside.
  • Fry bacon until crisp. Set aside. Brown shallots, add garlic briefly.
  • Return beef and bacon. Sprinkle with flour, stir to coat.
  • Add reduced wine and stock. Stir as it thickens.
  • Add jelly, purรฉe, bay, and thyme. Season. Cover and bake 2 hrs.
  • Add mushrooms. Return to oven for 30 mins.
  • Serve hot with mash or crusty bread.

Notes

  • Reduce the wine fullyโ€”itโ€™s essential for a rich sauce.
  • Donโ€™t add mushrooms earlyโ€”theyโ€™ll go mushy.
  • This dish only gets better the next dayโ€”leftovers are gold.
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