burgundy beef stew by Mimosa Foods London

What is better in the Winter than a slow cooked stew. It may seem like a lot of work but once the veggies have been chopped and the meat seared then you can let your oven do its magic and slowly cook the beef with wines and all the warming spices and herbs!


Burgundy Beef Stew

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  • 1 Kg stewing beef—cubed(3cmx3cm)
  • 200gr bacon
  • I carrot
  • 1 Tbs butter
  • 200gr mushrooms—small if possible
  • 200gr small pearl onions (pickling onions)
  • 1 bouquet garni (parsley and bayleaf wrapped in leak leaves & tied off with string)
  • 1 spice pouch (thyme, tarragon, 4 medium garlic cloves, 1 teaspoon whole pepper & 2 whole cloves)
  • 750 ml of red wine— I bottle
  • 1 Tbs tomato puree


  1. Peel carrot
  2. Clean mushrooms
  3. Peel the onions
  4. Cut the bacon in strips
  5. Make bouquet garni and get spice pouch ready
  6. Sauté the bacon bits on low heat until coloured and then set aside
  7. Add the whole onions and slow cook for 5 minutes and then set aside
  8. Salt and pepper the meat cubes and add to the pan and colour
  9. When coloured add the wine
  10. Add the carrot, bouquet garni and spice pouch and tomato puree and simmer for 90 mins
  11. Taste the stew and add salt and pepper as needed—then simmer for another 30 mins
  12. Remove the carrot and spice pouch and bouquet garni
  13. Add the bacon, onions and mushrooms (whole if small or in quarters if larger)
  14. Keep warm until ready to serve—serve with noodles or new boiled potatoes