1.5kg beef,
1 bottle of red wine,
225g bacon,
60g unsalted butter,
1 large onions,
450g baby carrots,
2 tablespoons flour,
1 tablespoon tomato paste,
2 garlic cloves,

for the bouquet garni:
2 celery stalks,
1 sprig of thyme,
2 sprigs of parsley,
1 bay leaf.

While I was looking for a good but simple beef recipe I came across this recipe for “Beef Burgundy” in Paul Bocuse’s book “Bocuse in Your Kitchen”. Beef Burgundy is a traditional french dish of beef, vegetables and bouquet garni stewed in red wine. This is classic dish comes from Burgundy, which is in the east of France.

Wine is a wonderful way to give a rich flavour to dishes. Red wines traditionally go well with beef because they have strong and vibrant flavours. The secret with this dish is that the better the wine, the better the stew will be.



1. Cut the meat in to pieces about 3-4cm large.


2. Cut the onion into large pieces, then, cut the bacon into strips about 0.5cm wide.


3.Melt butter in a heavy based casserole dish (I used a tajin). Add the onion and bacon fry over a high heat until golden brown, this should take about 3-4 minutes.


4. Season the meat with salt and pepper.


5. Add the meat to the pot, fry until all sides are well browned.


6. Make the bouquet garni by tying the ingredients together with food twine.


7. Lower the heat, add the carrots and bouquet garni (if you do not have baby carrots chop regular carrots into pieces). Cover with the lid and simmer for 20 minutes.


8. Move the meat, bacon, carrots, bouquet garni, and onion into a bowl.


9. Turn the temperature up and add the flour to the meat juices left in the pan. Mix well until smooth. 

10. Add the tomato paste.


11. Mix well, allow to cook for a minute, season with salt and pepper, then add the garlic.


12. Move the meat and vegetables back to the pan, mix well.


13. Add the wine and mix well. Add the bouquet garni, cover with a lid, lower the heat to a simmer and allow to cook for two hours. Keep an eye on the stew -as soon as the meat is tender, remove the pan for the heat. Remove the bouquet garni and discard.


14.  Voila! The beef burgundy is ready. The meat is tender with a great flavour and incredibly tasty sauce. This stew is fantastic with creamy mashed potatoes.

Bon Appetit!

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