Beef Bourguignon

Beef Bourguignon


Serves: 4


Blue Triangle 2 tablespoons olive oil
Blue Triangle 1.5kg beef, trimmed, cubed
Blue Triangle 12 eschalots, peeled
Blue Triangle 4 rashers rindless bacon, chopped
Blue Triangle 1 tablespoon plain flour
Blue Triangle 1 tablespoon tomato paste
Blue Triangle 1 cup beef stock
Blue Triangle 1 cup red wine
Blue Triangle 250g button mushrooms, halved if large
Blue Triangle 1 bouquet garni (see tip)
Blue Triangle ¼ cup roughly chopped parsley
Blue Triangle Steamed green beans, crusty bread, to serve



  1. Heat 2 teaspoons oil in a large heavy-based saucepan on medium. Brown meat in 3 batches, 2-3 minutes each, adding more oil and reheating between batches.
  2. Heat remaining oil in same pan. Saute eschalots and bacon 4-5 minutes, until golden.
  3. Add flour and cook, stirring, 1 minute. Stir in tomato paste. Gradually pour in combined stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
  4. Cover and bring to boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer 25-30 minutes, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with beans and crusty bread.



 Make a basic bouquet garni with a piece of celery studded with peppercorns and tied with a sprig of parsley and a bay leaf.

 Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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