Beef bourguignon has roots in Burgundy, where wine and beef were part of everyday life long before the dish became a French classic. It started as a practical way to slow-cook tougher cuts until they turned silky, soaking in red wine, herbs and aromatics. Over time it the farmhouse comfort dish turned into something you’d spot in bistros and cookbooks everywhere. Perfect for this time of year, it’s hearty and always a hit.
Ingredients:
- 3 pounds beef chuck, cut into large pieces
- Salt and black pepper
- 3 tablespoons oil
- 6 ounces bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 cups Sainsbury’s Chateau Tanunda Barossa Valley Grenache Red Wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- 1 pound mushrooms, halved
- Fresh parsley
Method:
- Heat the oven to 325°F. Pat the beef dry, season well, and brown it in batches in a heavy pot with a spoonful of oil. Set aside.
- Add the bacon to the pot and cook until it starts to crisp. Stir in the onion and carrots and cook until they soften. Add the garlic and tomato paste and cook for a minute.
- Sprinkle the flour over the vegetables and stir. Pour in the wine and scrape up the browned bits from the bottom. Add the broth, bay leaves, and thyme.
- Return the beef to the pot. Bring to a simmer, cover, and transfer to the oven for about 2 hours, until the beef is very tender.
- Brown the mushrooms in a little oil in a separate pan and stir them into the stew near the end.
- Simmer on the stove for 10 to 15 minutes so the sauce thickens. Taste and adjust seasoning.
- Finish with parsley and serve with mashed potatoes, buttered noodles, or crusty bread.
If you want the same cosy vibe without the cooking time, you can also grab the award-winning Beef Bourguignon from COOK – it ticks every box and washes down with plenty of the Taste The Difference Grenache.
