Beef Bourguignon

Cooked slowly over a low heat, this deeply flavoured, sumptuous dish is a real winter-warmer!


  • 1 tbsp goose fat
  • 600g shin beef, cut into chunks
  • 100g smoked streaky bacon, sliced
  • 350g shallots, peeled
  • 250g mushrooms
  • 2 cloves of garlic, finely sliced
  • 1 bouquet garni
  • 1 tbsp tomato puree
  • 750ml red wine


  1. Begin by grabbing a large cast iron casserole dish and melting the goose fat. Season the beef, then throw into the pan and cook in batches until browned all over. Transfer each batch of beef to a colander placed over a bowl.
  2. Now, using the same dish, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned.
  3. Mix in the tomato puree and cook for a few minutes, then return the beef and the drained juices (from the bowl) to the pan and stir everything together. Pour in the wine along with 100ml of water so that the beef mixture is just about covered.
  4. Bring everything to the boil, and then scrape the bottom of the pan with a wooden spoon to release the flavours.
  5. Heat your oven to 150°C / 130°C Fan / Gas Mark 2. Cover the pot with the lid and place in the oven for 3 hours. Serve in bowls with a side of crusty bread.

Lead image: Lisovskaya via Getty images.