Beef bourguignon

Beef bourguignon

Total: 3 hr | Active: 1 hr
Nutritional value / person: 349 kcal
, Fat: 16 g
, Carbohydrate: 12 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 carrots
1 stick celery
2 garlic cloves


clarified butter, for frying
2 tbsp white flour
1 tsp salt
a little pepper
500 g beef ragout, cut into cubes

To braise the beef

40 g diced bacon
1 tbsp tomato puree
1 bay leaf
5 dl red wine (e.g. Château de Dracy Bourgogne AOC)
3 dl beef bouillon


250 g mushrooms
40 g diced bacon
¼ tsp salt
5 shallots
1 tbsp clarified butter
¼ tsp salt
½ tsp sugar

To complete

½ tbsp butter
1 tbsp white flour
salt and pepper to taste
2 tbsp flat-leaf parsley, finely chopped
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Dice the carrots and celery, press the garlic cloves.


Heat a little clarified butter in a pan. Mix the flour, salt and pepper in a deep dish. Toss the meat in flour in batches, brown for approx. 3 mins., remove from the pan. Reduce the heat and wipe the cooking fat from the pan.

To braise the beef

Sauté the bacon, carrots, celery and garlic in the same pan for approx. 5 mins., add the tomato puree and cook briefly. Add the bay leaf, pour in the red wine, reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise for approx. 1½ hrs., continue to cook (uncovered) for approx. 15 mins.


Quarter the mushrooms. Stir fry the bacon and mushrooms in a non-stick frying pan for approx. 10 mins., season with salt, set aside.

Quarter the shallots. Heat the clarified butter in the same pan, add the shallots, salt and sugar, caramelize over a low heat for approx. 20 mins., stirring occasionally.

To complete

Mix the butter and flour, add to the meat while stirring, simmer for approx. 5 mins., season. Plate up the beef bourguignon, top with the bacon, mushrooms and shallots. Garnish with parsley.

Good to know
Serve with: Mashed potatoes

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!