Delia Smith Beef Bourguignon Recipe

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This is a classic beef bourguignon done the comforting, home-kitchen way: chunks of beef slowly braised in red wine until spoon-tender, with a glossy, deeply savoury sauce. You get rich beef flavour, gentle sweetness from carrots and onions, and that unmistakable, slow-cooked French warmth. It is a medium-difficulty recipe, mainly because it rewards patience and a little batch browning. Total time is about 3 hours 45 minutes, most of which is hands-off in the oven.

Ingredients

For the beef and sauce

1.2 kg stewing beef (chuck or braising steak), cut into 4–5cm chunks
150 g smoked bacon lardons (or thick-cut bacon, chopped)
2 tbsp plain flour
1 tsp fine salt, plus extra to taste
1/2 tsp black pepper, plus extra to taste
2 tbsp olive oil (use as needed)
2 medium onions, chopped
2 medium carrots, sliced into 1cm rounds
3 garlic cloves, finely chopped
1 tbsp tomato purée
750 ml dry red wine (Burgundy-style, Pinot Noir, or similar)
300 ml beef stock (hot)
2 bay leaves
4–5 sprigs fresh thyme (or 1 tsp dried)

For the classic finish

250 g chestnut mushrooms, halved or quartered
200 g pearl onions, peeled (fresh or frozen)
30 g unsalted butter
2 tbsp chopped fresh parsley, to serve

Optional, but lovely

Creamy mashed potatoes, buttered noodles, or crusty bread, to serve

How to Make Delia Smith Beef Bourguignon Recipe

Oven preparation

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Set a shelf in the lower-middle of the oven so the casserole sits in steady heat for a gentle, even braise.
Get the pot ready: Use a heavy, lidded casserole dish (cast iron is ideal). Having good heat retention makes the sauce richer and the beef more tender.

Mixing and browning

Dry and season the beef: Pat the beef chunks very dry with kitchen paper, then season with the salt and pepper. Dry beef browns properly and builds flavour fast.
Coat with flour: Toss the beef with the flour until lightly coated. This helps the sauce thicken naturally as it cooks.
Brown the bacon: Heat 1 tablespoon olive oil in the casserole over medium heat. Add the bacon lardons and cook until lightly golden. Lift onto a plate, leaving the fat behind.
Brown the beef in batches: Increase the heat to medium-high. Add a little more oil if needed, then brown the beef in small batches, turning to colour all sides. Don’t rush this, and don’t overcrowd the pot.
Soften the vegetables: Lower the heat to medium. Add the chopped onions and carrots, scraping up any browned bits, then cook for 6–8 minutes until the onions soften. Stir in the garlic for 1 minute.
Build the base: Stir in the tomato purée for 30 seconds, then return the beef and bacon (and any juices) back into the casserole.

Baking (slow braise)

Add the liquids and herbs: Pour in the red wine and hot beef stock. Add the bay leaves and thyme. Bring just to a gentle simmer on the hob.
Cover and bake: Put the lid on and transfer to the oven. Cook for 2 hours 30 minutes, then check the beef. Continue for another 15–30 minutes if needed, until the beef is very tender when pressed with a fork.

Cooling and resting

Rest before finishing: Remove the casserole from the oven and let it stand, covered, for 15–20 minutes. This gives the sauce a chance to settle and the meat to relax.
Skim if you want a neater sauce: If there’s excess fat on top, skim a little with a spoon. You do not need to remove every last bit, just tidy it to your taste.

Assembling and serving

Sauté the mushrooms and onions: While the stew rests, melt the butter in a frying pan over medium-high heat. Add the mushrooms and pearl onions and cook until lightly golden.
Finish the bourguignon: Stir the mushrooms and onions into the casserole and warm through for 5 minutes on the hob over low heat. Remove the bay leaves and thyme stems if using fresh.
Taste and adjust: Check seasoning and add more salt and pepper if needed. If you’d like a thicker sauce, simmer uncovered for 5–10 minutes.
Serve: Ladle into warm bowls and sprinkle with chopped parsley. Serve with mash, buttered noodles, or crusty bread to catch every bit of sauce.

How to Make Delia Smith Beef Bourguignon Recipe

Tips

How do I stop the beef from turning tough?

Make sure you use a proper stewing cut (chuck, brisket, or braising steak) and keep the braise gentle. If the beef feels firm, it usually needs more time, not more heat.

Why is my sauce thin?

A thin sauce is usually from a fast simmer or a lid that lets too much steam escape early on. Simmer the finished stew uncovered for 5–10 minutes, or mash a few soft carrots into the sauce for a natural thickener.

Do I really need to brown the beef?

Yes, if you want depth. Browning creates the savoury base that makes bourguignon taste like bourguignon, not just beef in wine.

What wine works best if I don’t have Burgundy?

Choose a dry red with good body, such as Pinot Noir, Côtes du Rhône, or a Merlot-led blend. Avoid anything very sweet or heavily oaked, as it can taste harsh after long cooking.

How can I make it taste even better the next day?

Cool it, refrigerate overnight, and reheat gently. The flavours settle and deepen, and it often tastes richer and rounder the next day.

Serving Suggestions

Fluffy mashed potatoes with plenty of butter
Buttered tagliatelle or pappardelle
Steamed green beans or buttered peas on the side
Crusty bread for soaking up the sauce
A simple green salad with a sharp vinaigrette

Storage

Room temperature

Cool the bourguignon quickly and do not leave it out for more than 2 hours (1 hour in a warm kitchen). Transfer to the fridge once barely warm.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over low heat until piping hot, adding a splash of stock or water if the sauce has thickened too much.

Freezing

Freeze in airtight containers for up to 3 months. Defrost overnight in the refrigerator, then reheat slowly. Mushrooms can soften slightly after freezing, but the flavour remains excellent.

Nutrition

Calories: 650 kcal
Carbohydrates: 14 g
Protein: 55 g
Fat: 32 g
Saturated Fat: 12 g
Sodium: 900 mg

Disclaimer: Nutrition values are estimates and will vary depending on your ingredients, brands, and portion sizes.

FAQs

What cut of beef is best for beef bourguignon?

A marbled stewing cut is best, such as chuck, braising steak, or brisket. These cuts have enough connective tissue to break down during slow cooking, which gives you tender meat and a richer sauce.

Can I make beef bourguignon without bacon?

Yes. Bacon adds smoky depth, but you can leave it out. Add an extra tablespoon of olive oil for browning and consider a splash of soy sauce or a pinch of smoked paprika for savoury complexity (optional).

Can I cook beef bourguignon on the hob instead of the oven?

You can. Keep it at the lowest possible simmer with the lid on and stir occasionally to prevent sticking. The oven is more even and less likely to catch, but the hob works well if you watch it closely.

How do I thicken beef bourguignon sauce?

First, simmer uncovered for 5–10 minutes to reduce. If it still needs help, mix 1 tsp cornflour with 1 tbsp cold water, stir it in, and simmer for 2–3 minutes until glossy and slightly thicker.

Can I make beef bourguignon ahead of time?

Absolutely. It’s one of those dishes that tastes better after a night in the fridge. Make it up to 2 days ahead, chill, then reheat gently until piping hot.