Beef Bourguignon

Serves 6
  • 300g diced bacon
  • 1.5kg diced beef buttock
  • 2 onions, chopped
  • 2 garlic cloves, finely chopped
  • 3T flour
  • 2 cups red wine
  • 2 cups good quality beef stock
  • 3T tomato paste
  • 1T chopped fresh herbs (eg rosemary, thyme, parsley)
  • 1T butter
  • 18 shallots, peeled
  • 18 button mushrooms
  • salt and pepper


  1. Pre heat oven to 175⁰C.  Place in a large oven proof casserole dish over medium heat , add Preston’s Cumberland diced bacon and fry until crisp.  Remove to a paper towel to drain.  Sauté beef in batches until browned all over and set aside too.
  2. Add onion and garlic to casserole and sauté for 1-2 minutes.  Return beef to casserole and season with a good sprinkling of salt & black pepper.  Sprinkle flour over and cook over medium to high heat for 3-4 minutes, stirring with a wooden spoon to prevent sticking.  Add wine, stock, tomato paste, herbs and bacon and bring to the boil.  Cover and transfer to oven.  Bake for hours or until meat is tender.
  3. Meanwhile melt butter in a pan, add shallots (keep them whole but cut a small cross in the base of each one to aid cooking) and cook covered for about 8 minutes.  Add mushrooms and cook for a further 5 minutes.
  4. About 15 minutes before the end of the beef cooking time, add shallots and mushrooms along with any juices.  Return casserole to oven for remaining cooking time.  Serve in warmed dishes, garnish with parsley and serve with mashed potatoes.