Nigella Beef Bourguignon

I can still remember the first time I made Beef Bourguignon. It was a rainy November afternoon, the kind where the sky feels too low and everything smells faintly of wet leaves and distant fireplaces. I’d just moved into my first flat with a half-working oven, a red wine I couldn’t pronounce, and Nigella’s cookbook spread open like gospel on the countertop. This dish was my way of pretending I knew what I was doing — but oh, how it worked.

Nigella’s Beef Bourguignon isn’t just a stew. It’s comfort with a French accent. With its glossy red wine sauce, crisp bacon, and melting chunks of beef, it tastes like it’s been cooked by someone who loves you. And truthfully, the longer it simmers, the more it feels like it loves you back.

If you’re searching for a dish that’s rich, slow-cooked, and ridiculously satisfying — this is it. Let’s bring a bit of old-world charm back to the kitchen.

Ingredients List

• 30ml garlic-infused olive oil — adds flavour without overpowering.
• 150g bacon lardons — or pancetta cubes. That salty, crispy depth is essential.
• 1kg stewing steak, cut into chunks — chuck is my go-to, but shin works too.
• 2 carrots, cut into sticks — they soften beautifully and soak up all that sauce.
• 200g mushrooms, in bite-sized chunks — earthy and hearty.
• 100g grilled baby onions (from a jar, antipasti-style) — don’t use pickled ones, please. Just don’t.
• 750ml full-bodied red wine — think Shiraz, Malbec, or a nice Burgundy.
• 250ml beef stock
• 3 bay leaves
• Salt and pepper, to taste
• Chopped fresh parsley (optional) — for that final flick of freshness.

How to Make It (Instructions)

1. Preheat your oven to 180°C (fan 160°C).
2. In a large, heavy-based casserole pot, heat the garlic oil over medium heat.
3. Add the bacon lardons. Cook until golden and crispy, stirring now and then. Your kitchen will already smell divine.
4. Turn up the heat, then add the beef chunks in batches. Brown them well. Don’t crowd the pan — let the beef sear, not steam.
5. Add carrots, mushrooms, and those grilled onions. Stir to coat everything in that bacony goodness.
6. Pour in the red wine and beef stock. Drop in the bay leaves. At this point, it looks a bit soupy, but just wait.
7. Season with salt and pepper, bring to a gentle boil. I always forget to taste here. Don’t be like me.
8. Cover with a tight-fitting lid and transfer to the oven. Cook for 2–2½ hours. No peeking. Let it work its magic.
9. Check the beef — it should be fork-tender and the sauce luscious and thickened. If it’s too thin, you can simmer it on the hob for 10 minutes to reduce.
10. Garnish with fresh parsley before serving, if using.

I often eat this straight from the pot with a hunk of bread — no regrets.

Common Mistakes

Why is my beef tough and chewy?
You likely didn’t cook it long enough. Slow-cooking is essential — give it time and it will melt.

Why is the sauce thin and watery?
Either too much liquid or not enough simmering. Remove the lid for the last 20 minutes in the oven if needed.

Can I use cheap wine?
Yes, but make sure it’s drinkable. If it’s too acidic or sharp, it’ll make the stew taste off. I’ve done that. Never again.

Why does it taste bitter?
Over-reducing the wine before combining with the beef can concentrate tannins. Keep the boil gentle.

Storage and Reheating Tips

• Fridge: Keeps beautifully for 3–4 days in an airtight container. Actually, it’s better the next day.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat:
  • Oven: 160°C covered with foil, 25 minutes.
  • Stovetop: Gentle heat, stirring often.
  • Microwave: 2-minute bursts, stir in between.

What to Serve With It

• Creamy mashed potatoes — it’s practically mandatory.
• Crusty sourdough or garlic bread — to mop up the sauce, obviously.
• Buttery green beans or wilted kale — for a little balance and crunch.

A glass of the same red wine you cooked with never hurts, either.

FAQ Section

Can I make this in a slow cooker?
Yes, brown everything first, then cook on low for 6–8 hours. The texture is fantastic.

Can I make it gluten-free?
Absolutely — just ensure your stock is gluten-free and skip any flour-thickening.

What’s a good wine substitute?
Try unsweetened cherry or pomegranate juice with a splash of balsamic for acidity.

Can I prep this ahead of time?
Yes — in fact, it tastes better made a day in advance. Just reheat gently before serving.

Try More Recipes:

• Nigella Ratatouille
• Nigella Chicken Casserole
• Nigella Vegetable Lasagna
• Nigella Pear Crumble