Beef Bourguignon



4-6 people


  • 3 tsp olive oil or Pepe Saya butter (Australia’s best cultured butter)
  • 700g free range grass fed beef, preferably chuck or blade, cut into large chunks
  • 100g smoked streaky free range bacon (sliced)
  • 350g shallots or pearl onions (peeled)
  • 250g brown mushrooms (about 20)
  • 2 garlic cloves, sliced
  • 2 tablespoons tomato paste
  • 500ml red wine (a Shiraz or Merlot is perfect)
  • 500ml The Stock Merchant Free Range Beef Stock


  1. Heat a large oven proof pot (like a Le Creuset) and add 1 tablespoon oil or butter. Fry beef a couple of pieces at a time until browned on all sides, transfer meat to holding pot when finished, use more oil or butter if necessary.
  2. After finishing beef, fry bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Mix in tomato puree and cook for a few minutes, return beef and juices to pot.
  3. Pour wine and stock into mixture, bring to boil and either simmer on stove for 3 hours or put into oven at 150C. Ensure that the pot is covered with foil with a downwards cone in the middle (so condensation drips back into the mixture). Ensure lid is on.
  4. Cook for three hours or so. Take out of oven and if the sauce is still watery, let sauces thicken by simmering on oven with the lid off. Add a slurry of flour or cornstarch to further thicken if required.
  5. Serve with mashed potatoes or rice.