Red Wine Beef Bourguignon

A rich, slow-cooked beef bourguignon made with chuck steak, bacon, carrots, garlic, herbs and Cabernet Merlot. The beef becomes beautifully tender in the oven, while the red wine sauce reduces into a deep, glossy gravy perfect for serving over creamy mashed potato.

A rich, slow-cooked beef bourguignon made with chuck steak, bacon, carrots, garlic, herbs and Cabernet Merlot. The beef becomes beautifully tender in the oven, while the red wine sauce reduces into a deep, glossy gravy perfect for serving over creamy mashed potato. This is a generous batch, enough to feed a big table with ease and leave plenty over for the freezer.

Prep: 30 min · Cook: 200 min · Serves: 8 · Cuisine: French · Category: Dinner

Ingredients

Red Wine Beef Bourguignon

• 2 kg chuck steak, cut into large 5–6 cm pieces
• 400 g short cut bacon, diced
• 4 brown onions, diced
• 5 garlic cloves, minced
• 3 large carrots, peeled and cut into chunky pieces
• 2 tbsp tomato paste
• 2 tbsp plain flour
• 500 ml Cabernet Merlot
• 750 ml beef stock
• 2 tbsp Worcestershire sauce
• 3 bay leaves
• 6–8 fresh thyme sprigs, or 2 tsp dried thyme
• 1 tbsp butter
• 1 tsp balsamic vinegar, optional
• Olive oil, as needed
• Salt and black pepper, to taste
• Fresh parsley, to serve

Creamy Mashed Potato

• 1.5 kg potatoes, peeled and cut into even chunks
• Salt, for the cooking water
• 80–100 g butter
• ¾–1 cup milk, warmed, plus extra if needed

Method

1. Preheat the oven to 160°C fan. Pat the beef dry with paper towel and season well with salt and black pepper.
2. Place a large Dutch oven over medium-high heat. Add the bacon and cook until browned. Remove with a slotted spoon and set aside.
3. Add a little olive oil if the bacon has not released enough fat. Brown the beef in batches, taking care not to overcrowd the pot. Transfer the browned beef to a plate or bowl with the bacon.
4. Reduce the heat to medium. Add the onions and cook for 8–10 minutes, stirring often, until softened and starting to colour.
5. Add the garlic and cook for 1 minute, then stir in the tomato paste. Cook for 2–3 minutes, until the tomato paste darkens slightly.
6. Sprinkle over the flour and stir well. Cook for 1 minute.
7. Pour in the Cabernet Merlot, scraping the base of the pot to lift all the browned bits. Simmer for 5–8 minutes.
8. Add the beef stock, Worcestershire sauce, bay leaves and thyme. Return the beef and bacon to the pot and stir gently. The liquid should come most of the way around the beef, but it does not need to completely cover it.
9. Bring to a gentle simmer, then cover with the lid and transfer to the oven. Cook for 2 hours.
10. Remove the pot from the oven and gently stir in the carrots. Cover again and return to the oven for 45–60 minutes, or until the beef is fork tender and the carrots are cooked but still holding their shape.
11. Remove the bay leaves and thyme stems. If the sauce is thinner than you would like, simmer uncovered on the stovetop for 10–20 minutes, until glossy and slightly thickened.
12. Stir through the butter and balsamic vinegar, if using. Taste and adjust with salt, black pepper or a little extra Worcestershire sauce if needed.
13. Rest for 15 minutes before serving. Finish with parsley and serve over creamy mashed potato.
14. Place the potatoes in a large saucepan and cover with cold, well-salted water. Bring to the boil and cook until completely tender.
15. Drain well, then return the potatoes to the warm saucepan for 1–2 minutes to allow excess moisture to evaporate.
16. Mash with the butter, then gradually add the warm milk until the potatoes reach your preferred consistency. Some potatoes absorb more liquid than others, so add a little extra milk if needed.
17. For an exceptionally silky mash, pass the potatoes through a fine sieve before serving. Avoid overworking the potatoes once the milk has been added, as this can make the mash gluey.

Serving Suggestion

Serve Red Wine Beef Bourguignon over Creamy Mashed Potato with a little fresh parsley scattered over the top. Garlic Green Beans with Olive Oil & Lemon cut through the richness beautifully on the side, and a few slices of Simple Rosemary Focaccia are perfect for mopping up the sauce.

Storage Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until piping hot, adding a splash of stock or water if the sauce has thickened too much.

Make Ahead Notes

This recipe is even better the next day. Cool completely, refrigerate overnight, then reheat gently before serving. It also freezes well for up to 3 months.

Notes

Do not flour the beef before browning. Browning the seasoned beef on its own gives better colour, and adding the flour after the onions helps thicken the sauce without creating a floury coating.

Add the carrots after the first 2 hours of cooking. This keeps them tender but intact, with enough colour and shape for serving.

Cabernet Merlot works beautifully here because it gives the sauce richness and depth without becoming too sharp or heavy.

If using short cut bacon, you may need to add a little olive oil before browning the beef, as it does not release as much fat as streaky bacon.

The sauce should be glossy and rich, not watery. If needed, reduce it uncovered on the stovetop before adding the butter.

The Grace Table Tip

Take your time browning the beef in batches. This is where the deep, savoury flavour begins, and it makes the difference between a good stew and a rich, memorable bourguignon.

For freezer portions, cool the bourguignon completely before packing into airtight containers. Freeze without the mashed potato for the best texture, then serve with freshly made mash when reheating.