Beef Bourguignon

Number of Portions
Beef Bourguignon


- 1.4 kg beef, cubed
- 100 grams plain fllour
- 5 tbsp olive oil
- 100 grams butter
- 1 tbsp
- 450 grams button onions, chopped
- 250 grams streaky bacon, chopped
- 600 ml red wine
- 750 ml beef stock
- 2 tsp Thyme
- 3 Bay Leaves whole
- 3 sachets Schwartz for Chef Bouquet Garni
- 325 grams button mushrooms


Pre-heat the oven to 180ºC, 350ºC, Gas Mark 4.

Coat the beef with 50g of the flour.

Heat the oil with 50g butter in a large caserole.

Add the meat to the casserole in batches and fry until browned on all sides, remove and set aside.

Add the Schwartz for Chef Chopped Garlic in Oil, onions and bacon and fry over a high heat until browned.

Return the beef to the pan and pour over the wine and stock.

Stir in the Schwartz for Chef Thyme, Whole Bay Leaves and Bouquet Garni.

Cover the casserole, place in the oven and cook for 1¼ hours or until the meat is tender.

Add the mushrooms and mix the remaining flour and butter to make a paste.

Add it in small pieces to the casserole, stirring constantly.

Cook for a further 20 minutes. Season to taste.

Discard the Bay Leaves and Bouquet Garni before serving.

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