Boeuf Bourguignonne

Boeuf Bourguignonne


3lb shin / shoulder or neck of beef, cut into large cubes
1/2lb green streaky bacon (have this sliced thickly) and chopped
Flour for frying
1 bottle of burgundy wine
½ pt of good beef stock
¾ lb button onions or shallots
¾ lb button mushrooms
4 cloves of garlic
2 bay leaves, and a large sprig of thyme.

Much has been written about this dish, and it is often copied using more expensive cuts of meat. It should only be made with cuts that need a long slow cooking. The recommendations are well hung shin, shoulder or neck of beef.


Fry the bacon, reserve
Flour the beef and brown
Add the wine and stock and cooked bacon.
Simmer for 3 hours
Add the onions with ½ hour before serving and the mushrooms ¼ hour beforehand


Use plenty of flour when browning the meat, as you want a nice thick sauce when serving.
If you can use top quality stock, so much the better.You can serve with any of the following: mash, tagliatelle, jacket potato or just plain boiled potatoes.