Beef bourguignon – Recipe

Beef bourguignon – Recipe

Winter has set in and has the Gladstone News team craving comfort food!


  • 2 1/2 tablespoons olive oil
  • 5kg beef chuck steak, trimmed, cut into 5cm pieces
  • 1 large brown onion, finely chopped
  • 200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
  • 2 garlic cloves, finely chopped
  • 1 cup red wine
  • 1/2 cup beef stock
  • 1 tablespoon tomato paste
  • 16 small pickling onions, peeled
  • 400g small button mushrooms
  • Green beans, to serve
  • Mashed potato, to serve
  • Salt, to season



  1. Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, until browned. Transfer to a bowl.
  2. Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, until onion has softened. Add garlic. Cook for 1 minute.
  3. Return beef and juices to pan. Add wine. Bring to the boil. Add stock and tomato paste. Bring to the boil. Reduce heat to low.
  4. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions and mushrooms. Cook, covered, for 30 minutes or until meat and onions are tender.
  5. Season with salt and pepper. Serve with mashed potatoes and green beans.