🥘 Boeuf Bourguignon

A slow-cooked French classic rich in wine, herbs, and tradition

🥘 Boeuf Bourguignon – Deeply Flavoured Beef Stew Made with Butcher’s Diced Steak from David Cox Quality Butchers

🔥 Why Choose Our Butcher’s Diced Steak?
Perfectly prepared for long cooking, our Scotch beef delivers tenderness and a robust beefy flavour – ideal for this French bistro staple.

🥩 Ingredients – Buy Fresh from Our Butcher’s Shop

750g Diced Steak
150g Smoked Bacon Lardons
1 Onion, diced
2 Garlic Cloves, crushed
1 tbsp Tomato Purée
250ml Red Wine
300ml Beef Stock
1 Bay Leaf
1 tsp Thyme
2 Carrots, sliced
200g Button Mushrooms
1 tbsp Flour
Salt & Pepper
Oil or Butter

🔥 How to Cook Boeuf Bourguignon
1️⃣ Sear beef – In batches, brown beef and set aside.
2️⃣ Add bacon – Fry bacon until crisp, then onions, garlic and tomato purée.
3️⃣ Deglaze – Pour in wine and stock. Return beef to pot.
4️⃣ Flavour – Add bay leaf, thyme, carrots, and seasoning.
5️⃣ Simmer – Cover and cook gently for 2.5 hours.
6️⃣ Add mushrooms – Add in the last 30 mins.
7️⃣ Thicken – Stir in flour if needed and simmer uncovered.

💡 Bourguignon Tips:
✔️ Use Pinot Noir or Burgundy for authenticity.
✔️ Leftovers are even better next day.

🍽️ Serving Suggestions
✔️ Serve with creamy mash or crusty baguette.
✔️ Great with a glass of the same wine used in the recipe.