Amelia Grace Some dishes reward patience more than any other quality, and beef bourguignon is right at the top of that list.
There’s no clever shortcut here, no way to rush the beef into becoming meltingly tender or the sauce into that deep, glossy richness that makes this dish so comforting.
What you get in return for the time is genuinely one of the best things you can put on a plate — beef that falls apart at the touch of a fork, sitting in a sauce built from red wine, bacon, and a proper long, slow braise.
This is a dish for a quiet Sunday, not a Tuesday night, and it’s worth every minute.
Why Slow, Low Cooking Is Essential Here
Beef bourguignon traditionally uses tougher, cheaper cuts of beef, and that’s not an accident — it’s exactly what makes the dish work.
Cuts like braising steak or chuck are full of connective tissue that’s far too tough to eat if cooked quickly, but given hours at a low, gentle simmer, that same tissue slowly breaks down into soft, gelatinous richness that thickens the sauce naturally and leaves the meat falling apart.
Rush this process with high heat, and you’ll end up with beef that’s tough and dry rather than tender, because the connective tissue simply hasn’t had the time it needs to properly break down.
Ingredients for Delia Smith Beef Bourguignon
- 1kg braising steak, cut into large chunks
- 2 tbsp plain flour
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 150g smoked bacon lardons
- 2 onions, sliced
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 500ml red wine (a good Burgundy or similar)
- 400ml beef stock
- 2 bay leaves
- A few sprigs of fresh thyme
- 250g button mushrooms, halved
- 200g baby onions or shallots, peeled
- Fresh parsley, chopped, to finish
How to Make Delia Smith Beef Bourguignon — Step by Step
Step 1 — Coat and Brown the Beef
Toss the beef chunks in the flour, salt and pepper. Heat the olive oil in a large, heavy-based casserole dish over medium-high heat and brown the beef in batches, so you don’t overcrowd the pan. Set the browned beef aside.
Step 2 — Cook the Bacon and Onions
In the same pan, cook the bacon lardons for 3–4 minutes until they release their fat and start to crisp slightly. Add the sliced onions and cook for a further 5 minutes, until softened.
Step 3 — Add the Garlic and Tomato Purée
Stir in the garlic and tomato purée, cooking for 1 minute until fragrant.
Step 4 — Return the Beef and Add the Liquid
Return the browned beef to the pan. Pour in the red wine and beef stock, then add the bay leaves and thyme. Bring to a gentle simmer.
Step 5 — Cover and Braise Low and Slow
Cover with a lid and either simmer very gently on the hob or transfer to an oven preheated to 150°C (130°C fan / Gas 2). Cook for 2½ to 3 hours, until the beef is completely tender.
Step 6 — Add the Mushrooms and Baby Onions
About 30 minutes before the end of cooking, stir in the mushrooms and baby onions or shallots, so they cook through without turning to mush.
Step 7 — Check the Consistency
Once the beef is properly tender, check the sauce — if it’s too thin, simmer uncovered for the final 15–20 minutes to reduce and thicken slightly.
Step 8 — Finish and Serve
Remove the bay leaves and thyme stalks. Scatter with fresh parsley and serve straight from the pot.
My Top Tips for the Best Delia Smith Beef Bourguignon
Brown the beef properly, in batches. This step builds a huge amount of flavour into the sauce, and overcrowding the pan means the beef steams rather than browns, so take the extra few minutes to do it right.
Use a decent bottle of wine, but not an expensive one. You don’t need anything fancy, but the sauce will only taste as good as the wine you cook with, so avoid anything labelled specifically as “cooking wine.”
Don’t rush the braising time. This dish genuinely needs those hours of slow cooking for the beef to become properly tender — check it at the 2½-hour mark, but be prepared to give it longer if needed.
Add the mushrooms later, not at the start. Adding them too early means they turn slippery and lose their texture over such a long cooking time.
Make it a day ahead if you can. Like most braises, this dish tastes even better the next day, once the flavours have had time to properly settle overnight in the fridge.
Serving Suggestions
Serve with buttery mashed potatoes to soak up the sauce, or with crusty bread for the same purpose. Simple steamed green beans or buttered greens on the side balance the richness nicely, and a glass of the same wine you cooked with never goes amiss.
How to Store Delia Smith Beef Bourguignon
In the fridge: Store in an airtight container for up to 3 days. The flavour genuinely improves after a day or two.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes beautifully for up to 3 months. Defrost fully in the fridge before reheating gently on the hob until piping hot throughout.
Delia Smith Beef Bourguignon Recipe
Ingredients
Method
- Toss beef in flour, salt and pepper, then brown in batches. Set aside.
- Cook bacon lardons until crisp, then soften the onions.
- Stir in garlic and tomato purée for 1 minute.
- Return beef to the pan with wine, stock, bay leaves and thyme.
- Cover and braise at 150°C (130°C fan) for 2½ to 3 hours.
- Stir in mushrooms and baby onions 30 minutes before the end.
- Reduce uncovered if the sauce needs thickening.
- Remove herbs, scatter with parsley, and serve.
Notes
Frequently Asked Questions About Delia Smith Beef Bourguignon
Why is my beef still tough after cooking?
This usually means it simply needs more time. Tougher cuts like braising steak can take anywhere from 2½ to 4 hours to become properly tender, so if it’s not there yet, keep it going a little longer at a low simmer.
Can I make this in a slow cooker?
Yes. Brown the beef, bacon and onions as described, then transfer everything to a slow cooker and cook on low for 7–8 hours, adding the mushrooms and baby onions for the final hour.
What’s the best cut of beef to use?
Braising steak, chuck steak, or shin are all good choices — look for something with a bit of marbling and connective tissue, as this is what breaks down into that rich, tender texture over the long cooking time.
Can I make this ahead for a dinner party?
Absolutely — in fact, I’d recommend it. Make it a day or two ahead, then simply reheat gently before serving. The sauce and flavour will be even better for the wait.
