Mimosa's classic Beef Bourguignon

Beef Bourgingon is a Classic French dish from the Burgundy area in France. It was originally a peasant dish and the slow cooking of the beef would have tenderized tougher pieces of meat. Nowadays it is a wonderful dish that can equally be found in high end restaauranats as well as at home for a midweek dinner. The preparation is fairly simple and once its simmering then its just a case of waiting until the meat is tender and the bottle of wine ( yes a whole bottle of wine) has reduced to make a rich wine and beef jus.

Serve your Beef Bourguignon with our recipe for creamy Potato Gratin or buttered noodles and enjoy true French winter comfort food at its best


Beef Bourguignon

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  • 2 tsp goose fat
  • 600g diced beef (stewing or shin)
  • 100g lardons
  • 300g diced shallots
  • 300g mushrooms
  • 2 sliced garlic gloves
  • 1tsp tomato puree
  • 1 bottle red wine
  • 1 tsp cream


  1. Heat the goose fat and then brown off the diced beef
  2. Add lardons, chopped shallots, garlic and mushrooms.
  3. Cook for 10 minutes, add tomato puree and cook for another 5 minutes.
  4. Add bottle of wine and then turn down the heat and cook for 1.5-2 hours and test how tender the meat is. Finish with a dash of cream and season with salt and pepper.