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.