Rich Beef Bourguignon

When you want a rich beef comfort food meal for the evening, it is hard to beat Beef Bourguignon with a rustic and cheesy mash. Based on Elizabeth Haigh's recipe, you can now make this gorgeous meal at home as a yummy treat for the whole family.

INGREDIENTS FOR BEEF BOURGUIGNON

1 tbsp rice bran oil

200g bacon roughly chopped

750g beef chuck steak or rump steak cut into bite size pieces

1 carrot large sliced thick

1 large red onion finely chopped

5 cloves garlic minced

Salt and black ground pepper to season

2 tbsp flour

200g white button mushrooms sliced

2 tbsp butter + 1 tbsp rice bran oil

375ml red wine merlot or pinot noir ( any good burgundy would be perfect )

500ml beef stock

2 tbsp tomato paste

1 tbsp beef bouillon powder

10 sprigs of thyme

5 sprigs of parsley

Fresh parsley finely chopped to garnish

3 large potatoes

Milk

Butter

Grated edam cheese

Origins Of Beef Bourguignon

Beef Bourguignon, or Boeuf Bourguignon, is a classic French dish that originated in the Burgundy region (Bourgogne) of France. This rich, slow-cooked beef stew has a unique history rooted in both French peasant traditions and later in French haute cuisine. Beef Bourguignon is renowned for its hearty, flavorful profile, created by braising beef in red wine with aromatics, vegetables, and herbs.

From Small Beginnings

Historically, Boeuf Bourguignon began as a rustic peasant dish, dating back centuries to rural Burgundy, where beef and red wine were abundantly available. Originally, it was a way to tenderize tougher cuts of beef that required long, slow cooking to make them palatable. The use of red wine from Burgundy—a region famous for its Pinot Noir grapes—served not only to soften the meat but also infused the dish with a depth of flavor and aroma that characterizes Burgundy's culinary style.
In the early 20th century, this dish was elevated from humble peasant origins to the ranks of French haute cuisine, popularized by chefs like Auguste Escoffier, who adapted it into a more refined and structured recipe. Boeuf Bourguignon gained wider popularity in the mid-20th century, especially outside France, thanks in part to Julia Child, who included the recipe in her landmark cookbook Mastering the Art of French Cooking (1961). This brought Beef Bourguignon into American kitchens, where it became iconic.