Succulent melt in the mouth beef in a rich red wine gravy

We love beef stew in this house, but sometimes it’s nice to have a change with a much richer tasting dish and this beef bourguignon really hits that spot!

Succulent pieces of melt in the mouth beef, bacon, carrots, mushrooms and onions in a really rich red wine gravy.

For this recipe I used pickled pearl onions, these are tiny pickled onions, but if you can’t get these you could use small pickled onions instead.

Beef bourguignon

Succulent melt in the mouth beef in a rich red wine gravy
3.17 from 6 votes
Print Pin
Course: Main Meals
Cuisine: French
Diet: Diabetic, Gluten Free
Keyword: beef, casserole, slow cooked, slow cooker, stew
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6 servings
Calories: 252kcal
Author: Jo Paterson


  • 1 tsp olive oil
  • 600 grams diced beef
  • 6 rashers bacon cut into small pieces
  • 1 large onion finely chopped
  • 2 whole cloves of garlic finely chopped
  • 2 medium carrots peeled & chopped into large pieces
  • 2 tsp butter
  • 100 grams button mushrooms (larger mushrooms halved)
  • 50 grams pickled pearl onions (vinegar rinsed off)
  • 300 ml red wine (optional, increase stock if not using)
  • 500 ml beef stock
  • 2 tbsp tomato purée
  • 2 whole dried bay leaves
  • 1 tsp parsley (dried or fresh)
  • 1 tsp thyme (dried or fresh)
  • 1 good pinch salt & black pepper


  • Start by prepping all the vegetables. Peel and finely chop the onion and cloves of garlic, peel and chop the carrots into large chunks, and brush any dirt from the mushrooms, cutting any larger mushrooms in half or quarters so that they are all evenly sized. Rinse the pearl pickled onions in water and drain to remove the vinegar and set aside
  • Preheat oven to 180°c
  • Finley chop an onion, then heat in a pan in some olive oil until softened, next add the garlic to cook for 1-2 mins until fragrant. Pour the cooked onion & garlic into a casserole dish
  • Chop the bacon into small strips and cook in the pan until the fat renders down
    *NOTE: You do not want to make the bacon crispy, just cooked until any fat renders (breaks) down. If they go crispy you will end up with hard bits in your bourguignon which aren't pleasant
    Then place onto some kitchen towel to soak up any oil
  • Sprinkle the salt & pepper onto the beef pieces and mix to coat evenly. Add the pieces of beef to the pan the bacon was cooked in, in small batches (do not overcrowd the pan) to sear on all sides, then add into the casserole dish on top of the onions and garlic and top with the drained bacon pieces
    Beef Bourguignon beef & bacon in casserole dish
  • Pour the red wine into the pan the beef was cooked in, scraping the bottom well to help de-glaze the pan. Pour in the beef stock and tomato purée and bring to a boil for a couple of minutes, then pour over the meat
  • Wipe the pan clean, then add some butter to melt. Add the thickly chopped carrots to sauté for a 5 minutes stirring well, then add the mushrooms to cook and release their water. After cooking down for a few minutes until the water reduces, pour onto of the meat into the casserole dish
  • Add some more butter to the pan, then sauté the pearl onions for a minute or so, just to soften slightly, then add into the casserole dish
  • Add the bay leaves, thyme and parsley, stir and cover
  • Cook for an hour, then stir. Add more red wine or beef stock if the liquid reduces too much (there should be enough liquid to JUST cover the meat pieces) Replace the lid and cook for another hour, then stir. Add more liquid if needed, then cover and cook for another hour. The beef bourguignon is ready when the meat is succulent and falls apart. If the gravy is too runny, remove the meat & vegetables and heat the gravy in a pan on a fast simmer until it reduces (you can also add ½ tsp of xanthan gum mixed into cold water to create a slurry, whisked into the gravy if you feel it needs thickening, although mine never needs this)
  • Remove the bay leaves. Serve with a small serving of creamy buttery mashed potato or root mash and greens


Calories: 252kcal | Carbohydrates: 9g | Protein: 25g | Fat: 8g | of which saturates: 3g | Fibre: 2g | of which sugars: 4g