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Beef Bourguignon
A Lambert Produce Recipe

Beef Bourguignon Recipe

This French classic made with melt in your mouth meat and a delicioiusly rich sauce. You will keep coming back to this recipe again and again.





  • 3½ tablespoons olive oil
  • 6 slices of Lamberts smoked bacon
  • 1.5kg Lamberts chuck steak, cut into 3cm cubes
  • Salt and pepper, to taste
  • 2 carrots, sliced
  • 1 large white onion or 10-12 little pearl onions
  • 2½ cups mushrooms, sliced
  • 2 cups red wine (full-bodied like Burgundy)
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • ½ cup tomato passata or tomato sauce
  • ¼ cup flour
  • 2 cloves garlic, minced
  • ½ teaspoon thyme
  • 1 bay leaf


1. Preheat the oven to 180°C (350°F). In a large Dutch oven over medium heat, add the olive oil and cook the bacon until it’s cooked but not too crisp. Remove and set aside.

2. Season the beef with salt and pepper. Sear on each side for 2-3 minutes in the same Dutch oven. Remove and set aside.

3. Add the carrots, onions, and mushrooms to the Dutch oven and sauté for 2-3 minutes until tender. Remove and set aside.

4. Add the red wine to the pan, scraping down all the goodness from the sides to deglaze. Return the beef, vegetables, and bacon to the pot and stir. Add the garlic, thyme, and bay leaf. Put a lid on the pot and place it in the oven. Let it simmer for 1½ hours until the beef is tender.

5. Stovetop Instructions: If cooking on the stovetop only, bring the mixture to a boil, then reduce heat to low and simmer. Cover and let cook for 1½ – 2 hours or until the beef is tender.

6. Serve with mashed potatoes. Enjoy!