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Beef bourguignon

Beef bourguignon


A slow cooked dish that's perfect for chilly nights

  • Feeds 6 Feeds 6
  • Ready in 9 hours

Each serving contains

  • Energy
    1901kj 456kcal
  • Fat
    Med 30%
  • Saturates
    High 38%
  • Sugar
    Low 30%
  • Salt
    Med 30%

% of adult’s reference intake | Carbohydrates per serving : 6.7g


  • 2 x 375g packs Co-op British Fresh Beef Braising Steak
  • 1 bottle red wine eg Shiraz
  • 2 cloves garlic, peeled and crushed
  • 1 bay leaf (optional)
  • 4 fresh thyme stalks
  • 2 tbsp Co-op olive oil
  • 200g Co-op British unsmoked streaky bacon rashers, cut into pieces
  • 300g shallots, peeled
  • 2 tbsp Co-op plain flour
  • 15g Co-op unsalted butter
  • 200g button mushrooms
  • 200ml beef or vegetable stock
  • 2 tbsp tomato purée
  • Mash and French beans, to serve (optional)


  1. Put the beef into a large bowl and season with freshly ground black pepper
  2. Add the red wine, garlic, bay leaf, if using, and half of the thyme
  3. Cover and refrigerate for at least 6 hours
  4. Preheat the oven to 170°C/fan 140°C/Gas 3
  5. Heat the oil in a large pan or casserole dish
  6. Fry the bacon then add the shallots and fry until golden
  7. Set aside
  8. Add the beef to the pan, reserving the marinade, and fry until golden
  9. Sprinkle the flour over and cook for 2 mins
  10. Add the butter and fry the mushrooms for a few mins more
  11. Return the bacon and shallots to the pan with the marinade, stock, tomato purée and remaining thyme and cover tightly
  12. Cook in the oven for 3 hours
  13. Serve with mash and French beans, if you like

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