Beef Bourguignon

  • 10 Portions

    Diced Beef 600g

    Onions 200g

    Chantenay Carrots 400g

    Silverskin Onions 180g

    Bacon Lardons 50g

    Red cooking wine 100ml

    Onions – diced 100g

    Garlic – diced 1 clove

    Thyme – chopped 3 sprigs

    Tomato Puree 1 tsp

    Salt To taste

    Pepper To taste

    Olive oil For frying


  • 50 Portions

    Diced Beef 3kg

    Onions 1kg

    Chantenay Carrots 2kg

    Silverskin Onions 1 x 907g bag

    Bacon Lardons 250g

    Red cooking wine 500ml

    Onions – diced 500g

    Garlic – diced 0.5 bulb

    Thyme – chopped 0.5 bunch

    Tomato Puree 0.5 tbsp

    Salt To taste

    Pepper To taste

    Olive oil For frying


  • 100 Portions

    Diced Beef 6kg

    Onions 2kg

    Chantenay Carrots 4kg

    Silverskin Onions 2 x 907g bags

    Bacon Lardons 500g

    Red cooking wine 1 litre

    Onions – diced 1kg

    Garlic – diced 1 bulb

    Thyme – chopped 1 small bunch

    Tomato Puree 1 tbsp

    Salt To taste

    Pepper To taste

    Olive oil For frying


  1. In a heavy saucepan heat enough olive oil for frying
  2. Once hot add the diced onions, then the garlic and cook for 1 minute
  3. Add the diced beef, season with salt and pepper, cook for 20 minutes on medium heat
  4. Add the bunch of thyme
  5. Add the wine and cook for 5 minutes
  6. Add the tomato puree and cook for a further 5 minutes
  7. Add enough water to cover the beef and cook for at least 2 hours on a medium heat
  8. Add the carrots to the stew and cook until tender (around 20 minutes)
  9. Add the silverskin onions and cook for a further 10 minutes
  10. Adjust the seasoning with salt and pepper
  11. Serve with mashed potato and greens
Key Points
  • Marinading the meat in some red wine and mixed herbs the night before will add extra depth to this dish. If you do this, ensure you drain the meat safely in a colander to reduce the risk of oil splashing up when you fry it.