Beef bourguignon

Beef bourguignon

One of winter’s greatest pleasures is making slow-cooked meals 

They’re comforting, timesaving and, because they use less expensive cuts, they’re Rand savers.


Ingredients (serves 6):

  • 1½ beef stock cubes
  • 375ml boiling water
  • 2 tbs olive oil
  • 1.3kg beef chuck steak, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbs plain flour
  • 2 tbs tomato paste
  • 500ml (2 cups) red wine
  • 1 tbs chopped fresh thyme
  • 2 dried bay leaves
  • 30g butter
  • 1 bunch spring onions (globe onions), trimmed, halved
  • 250g button mushrooms
  • 1/3 cup chopped fresh parsley
  • Serve with a fresh side salad instead of the traditional mash.



  1. Preheat oven to 180ºC. Combine stock cubes and water in a jug.
  2. Heat 2 teaspoons of oil in a flameproof casserole dish over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate.
  3. Repeat, in 2 more batches, with oil and remaining beef.
  4. Heat the remaining oil in the dish. Add the brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden.
  5. Add the flour and tomato paste. Cook, stirring, for 1 minute. Gradually add the wine, stirring constantly, until well combined.
  6. Add the beef, stock, thyme and bay leaves to the mixture. Cover and bake for 2 hours.
  7. Meanwhile, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.
  8. Add mushroom mixture to the dish. Bake, covered, for a further 15 minutes.
  9. Stir in the parsley. Season with salt and pepper.
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