Delia Smith Beef Bourguignon

This Delia Smith Beef Bourguignon is a rich, slow-cooked French classic with tender beef, soft vegetables, and a deep red wine sauce. The texture is melt-in-the-mouth, with a glossy gravy that coats every bite. It is a comforting, hearty dish that feels special without being difficult to make. Total time is around 2 hours and 45 minutes, most of which is gentle oven cooking.

Ingredients

For the beef stew

• 1.2 kg stewing beef, cut into large chunks
• 2 tbsp olive oil
• 150 g smoked bacon lardons
• 2 large onions, sliced
• 3 cloves garlic, crushed
• 2 tbsp plain flour
• 750 ml full-bodied red wine
• 300 ml beef stock
• 2 tbsp tomato purée
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper, to taste

For the vegetables

• 250 g button mushrooms
• 200 g shallots or baby onions, peeled
• 1 tbsp butter

How to Make Delia Smith Beef Bourguignon

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the lower middle of the oven so the casserole cooks slowly and evenly.
• Brown the beef: Heat the olive oil in a large flameproof casserole. Brown the beef in batches until well coloured. Remove and set aside.
• Cook the bacon and onions: Add the bacon lardons to the same pan and cook until lightly golden. Stir in the sliced onions and cook gently for 5 minutes until softened.
• Add garlic and flour: Stir in the garlic and cook for 30 seconds. Sprinkle over the flour and cook for 1 minute, stirring well.
• Build the sauce: Gradually pour in the red wine, stirring to avoid lumps. Add the beef stock, tomato purée, bay leaves, and thyme.
• Slow cook: Return the beef to the casserole, season with salt and pepper, cover with a lid, and transfer to the oven. Cook for 2 to 2½ hours until the beef is very tender.
• Prepare the vegetables: About 30 minutes before the end of cooking, melt the butter in a frying pan. Fry the mushrooms and shallots until lightly golden.
• Finish the dish: Stir the mushrooms and shallots into the casserole. Return to the oven uncovered for the final 20 to 30 minutes.

Tips

How do I get tender beef every time?

Use well-marbled stewing beef and cook it slowly at a low temperature. Rushing the cooking will leave the meat tough.

Why does my sauce taste bitter?

This usually comes from the wine. Use a good-quality red wine you would happily drink, and avoid burning the flour.

Can I make it a day ahead?

Yes, this dish tastes even better the next day as the flavours develop fully.

Serving Suggestions

• Buttery mashed potatoes
• Creamy polenta
• Crusty French bread
• Steamed green beans

Storage

Room temperature

Do not leave at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the oven.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 18 g
• Protein: 42 g
• Fat: 28 g
• Saturated fat: 11 g
• Sodium: 620 mg

Nutrition values are estimates and may vary.

FAQs

Delia Smith Beef Bourguignon

Recipe by Milli RoseCourse: MainCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Delia Smith Beef Bourguignon with tender beef, red wine sauce, mushrooms, and shallots. A comforting French-style stew perfect for relaxed family dinners.

Ingredients

• 1.2 kg stewing beef, cubed

• 2 tbsp olive oil

• 150 g smoked bacon lardons

• 2 large onions, sliced

• 3 cloves garlic, crushed

• 2 tbsp plain flour

• 750 ml red wine

• 300 ml beef stock

• 2 tbsp tomato purée

• 2 bay leaves

• 1 tsp dried thyme

• 250 g button mushrooms

• 200 g shallots, peeled

• 1 tbsp butter

• Salt and black pepper

Directions

• Preheat oven to 160°C or 140°C fan.
• Brown the beef in batches in hot oil and set aside.
• Cook bacon and onions until softened.
• Stir in garlic and flour, then add wine and stock.
• Return beef, add herbs, cover and cook in oven for 2 to 2½ hours.
• Fry mushrooms and shallots in butter.
• Add vegetables to casserole and cook uncovered for final 30 minutes.

Notes

• Use a good-quality red wine for best flavour.
• Cook slowly for tender meat.
• Flavours improve if made a day ahead.