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Delia Smith Beef Bourguignon Recipe

Delia Smith Beef Bourguignon Recipe

Delia Smith's beef bourguignon recipe gives you deeply rich, fall-apart tender beef in a red wine sauce.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 People
Course: Main Course
Cuisine: French
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 1 kg braising steak cut into large chunks
  • 2 tbsp plain flour
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 150 g smoked bacon lardons
  • 2 onions sliced
  • 3 garlic cloves crushed
  • 2 tbsp tomato purée
  • 500 ml red wine
  • 400 ml beef stock
  • 2 bay leaves
  • A few sprigs of fresh thyme
  • 250 g button mushrooms halved
  • 200 g baby onions or shallots peeled
  • Fresh parsley chopped, to finish

Method
 

  1. Toss beef in flour, salt and pepper, then brown in batches. Set aside.
  2. Cook bacon lardons until crisp, then soften the onions.
  3. Stir in garlic and tomato purée for 1 minute.
  4. Return beef to the pan with wine, stock, bay leaves and thyme.
  5. Cover and braise at 150°C (130°C fan) for 2½ to 3 hours.
  6. Stir in mushrooms and baby onions 30 minutes before the end.
  7. Reduce uncovered if the sauce needs thickening.
  8. Remove herbs, scatter with parsley, and serve.

Notes

Brown the beef properly in batches for the best flavour base.
Use a decent, drinkable red wine — avoid anything labelled specifically as cooking wine.
This dish needs its full braising time; don't rush it.
Tastes even better the next day, making it an excellent make-ahead dish.
Freezes well for up to 3 months.