Beef Bourguignon
A French classic, slow-cooked with love and memories.
Serves: 6 | Prep: 30 mins | Cook: 3 hrs
The Story
I made this dish the first winter after I got out of hospital. The days were slow, but the healing was slower. Something about a stew—gentle, forgiving, unhurried—matched the rhythm of my recovery. I learned to be patient with myself the same way I was patient with the beef. My sister Raji loved this one too. She said the smell reminded her of hope. And so now, every time I make it, I think of her—and of finding comfort, even in grief.
Ingredients
-
1kg chuck beef, cut into 4cm cubes
-
2 tbsp plain flour
-
2 tbsp olive oil
-
200g speck or thick-cut bacon, diced
-
1 brown onion, finely chopped
-
2 garlic cloves, crushed
-
2 tbsp tomato paste
-
1 tbsp fresh thyme leaves (or 1 tsp dried)
-
2 bay leaves
-
2 cups red wine (Pinot Noir or Shiraz works beautifully)
-
2 cups beef stock
-
300g button mushrooms, halved
-
12 baby carrots or 2 large carrots, thickly sliced
-
Salt & freshly ground black pepper
-
Fresh parsley, to serve
-
Crusty bread or mash, to serve
Method
Step 1: Brown the beef
Place beef in a large bowl and toss with flour, salt and pepper. Heat 1 tbsp oil in a heavy-based Dutch oven over medium-high heat. Brown beef in batches for 3–4 mins or until well coloured. Transfer to a plate.
Step 2: Sauté aromatics
Add remaining oil to the pot. Sauté bacon for 3 mins, then add onion. Cook for 5 mins until softened. Stir in garlic, tomato paste, thyme and bay leaves. Cook for 1 min or until fragrant.
Step 3: Deglaze and simmer
Return beef to the pot. Pour in wine and bring to a simmer. Scrape the bottom to lift any browned bits—this is where the magic is. Add stock. Reduce heat to low, cover with a tight-fitting lid, and simmer for 2 hours.
Step 4: Add vegetables
Add mushrooms and carrots. Cover and cook for another 45 mins or until beef is fall-apart tender and sauce is rich and thick.
Step 5: Finish and serve
Taste and season with salt and pepper. Remove bay leaves. Scatter over parsley and serve with mashed potatoes or crusty bread.
Tips for the Soul
-
If you’re making this for someone going through a tough time, leave it on their doorstep with a note. Food can say what words can’t.
-
It’s even better the next day. Like healing—it deepens overnight.