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Beef bourguignon

Preparation time: 25 minutes
Cooking time: 2 hours 30 minutes
Serves 4


  • 1kg beef chuck steak
  • 2tbsp vegetable oil
  • 60g butter
  • 10 baby onions (250g)
  • 400g button mushrooms
  • 3 bacon rashers (210g), chopped coarsely
  • 1 clove garlic, crushed
  • 35g plain flour
  • 250ml beef stock
  • 250ml dry red wine
  • 2 bay leaves
  • 1tbsp brown sugar
  • 3tsp finely chopped fresh oregano


  1. Cut beef into 3cm (1in) pieces. Heat half of the oil in a large saucepan; cook beef in batches, until browned. Remove from pan.
  2. Heat remaining oil and butter in a pan; cook onions, mushrooms, bacon and garlic, stirring, until onions are browned lightly. Stir in flour; stir over heat until mixture is browned.
  3. Remove from heat. Gradually stir in stock and wine; stir over heat until sauce boils and thickens.
  4. Return beef and any juices to pan; add bay leaves, sugar and oregano. Simmer, covered about 2 hours or until beef is tender, stirring occasionally. Discard bay leaves.


  • Recipe can be made a day ahead and refrigerated, covered. Recipe suitable for freezing.

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