Mary Berry Beef Bourguignon Recipe

This Mary Berry Beef Bourguignon is a rich and melt-in-the-mouth recipe, which calls for tender braising steak and full-bodied red wine. It’s the ultimate dinner party dish, ready in about 2 hours and 30 minutes.

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Mary Berry Beef Bourguignon Ingredients

For the Stew

900g (2lb) lean braising steak, cut into large cubes
2 tbsp oil (sunflower or vegetable)
175g (6oz) smoked bacon lardons (or chopped streaky bacon)
1 large onion, roughly chopped
2 garlic cloves, crushed
450ml (¾ pint) red wine (Burgundy or Côte du Rhône)
150ml (¼ pint) beef stock
1 tbsp tomato purée
1 bouquet garni (or tsp dried thyme and a bay leaf)
Salt and freshly ground black pepper

For the Garnish

1 tbsp butter
250g (9oz) small button mushrooms, left whole
250g (9oz) small pearl onions or shallots, peeled and left whole

For the Thickening Paste (Beurre Manié)

25g (1oz) butter, softened
25g (1oz) plain flour

How To Make Mary Berry Beef Bourguignon

Prep the oven: Preheat the oven to 160°C (140°C Fan/Gas 3). You need a gentle heat to break down the collagen in the beef without drying it out.
Crisp the bacon: Heat the oil in a large flameproof casserole dish over medium-high heat. Add the bacon lardons and fry until crisp and golden. Remove the bacon with a slotted spoon and set aside on a plate, leaving the fat in the pan.
Brown the beef: Pat the beef dry with paper towels (crucial for browning). Add the beef to the hot pan in batches. Fry quickly until browned on all sides. Remove the beef and set aside with the bacon.
Sauté the aromatics: Add the chopped onion to the pan and fry gently for a few minutes until soft but not browned. Add the crushed garlic and cook for another 30 seconds.
Deglaze and assemble: Return the beef and bacon to the pan. Pour in the red wine and beef stock. Stir in the tomato purée and add the bouquet garni. Season with salt and pepper.
Braise in the oven: Bring the liquid to a gentle boil on the stove, cover with a tight-fitting lid, and transfer to the preheated oven. Cook for about 1½ to 2 hours, or until the meat is very tender.
Cook the garnish: While the beef is cooking (or about 20 minutes before it’s done), heat the tablespoon of butter in a frying pan. Add the whole button mushrooms and pearl onions. Fry over medium heat until golden brown and just tender.
Thicken the sauce: Mix the softened butter and plain flour in a small bowl to make a smooth paste (beurre manié). Remove the casserole from the oven and discard the bouquet garni. Add the mushrooms and onions to the stew. Whisk the flour paste into the hot liquid in small pieces.
Final simmer: Return the casserole to the stove (or put back in the oven) and simmer for another 5–10 minutes until the sauce has thickened and is glossy. Serve hot.

Recipe Tips

The Beurre Manié secret: Mary Berry prefers adding a butter and flour paste at the end rather than coating the raw meat in flour. This technique eliminates lumps and gives the sauce a professional, glossy sheen that dusting cannot achieve.
Wine selection: Do not use “cooking wine.” Use a drinkable dry red wine like a Pinot Noir, Merlot, or a classic Burgundy. If you wouldn’t drink a glass of it, don’t pour it into your stew.
Peeling pearl onions: To peel small onions easily, place them in a heatproof bowl and pour boiling water over them. Let stand for 2 minutes, drain, and the skins will slip off when you trim the root end.
Make it ahead: This is the quintessential “better the next day” dish. Making it 24 hours in advance allows the wine and beef flavors to mature and deepen significantly.

What To Serve With Mary Berry Beef Bourguignon

This rich stew requires sides that can soak up the luxurious wine sauce.

Creamy Mashed Potatoes: The ultimate comfort pairing.
Dauphinoise Potatoes: Adds a touch of French elegance.
Buttered Green Beans: A vibrant crunch to cut the richness.
Crusty Baguette: Essential for mopping the bowl clean.

How To Store Mary Berry Beef Bourguignon

Refrigerate: Cool quickly and store in an airtight container in the fridge for up to 3 days.
Freeze: This dish freezes perfectly. Store in suitable containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat gently on the stovetop or in a 160°C oven until piping hot. Add a splash of water if the sauce has become too thick.

Mary Berry Beef Bourguignon Nutrition Facts

Calories: 480kcal
Protein: 45g
Carbohydrates: 12g
Fat: 22g
Saturates: 9g
Sugar: 4g
Salt: 1.2g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Can I use stewing steak instead of braising steak?

You can, but stewing steak is often cut from tougher parts of the animal and may require a longer cooking time (up to 3 hours) to become tender. Braising steak (chuck steak) is the ideal balance of fat and tenderness.

Can I do this in a slow cooker?

Yes. Follow steps 2–5 on the stove, then transfer everything (except the thickener and mushroom garnish) to the slow cooker. Cook on Low for 6–8 hours. Add the sautéed mushrooms/onions and the thickener paste in the last 30 minutes on High.

Why is my meat tough?

Tough meat usually means it hasn’t been cooked long enough. Beef connective tissue takes time to break down into gelatin. Put it back in the oven for another 30 minutes and check again.

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