Delia Smith Beef Bourguignon Recipe

Delia Smith Beef Bourguignon is a rich, authentic French casserole made with chunks of braising steak, smoky bacon, whole button onions, and earthy mushrooms, all slow-cooked in a deep red wine sauce. The result is a dark, glossy, and intensely savory stew where the meat is tender enough to eat with a spoon. It is the ultimate dinner party dish that actually tastes better if made a day in advance, allowing the wine and herbs to mature.

Delia Smith Beef Bourguignon Ingredients

• 900g (2 lb) Braising Steak: Cut into 1.5 inch (4cm) cubes. Chuck steak is the best cut for this as it breaks down beautifully over time.
• 225g (8 oz) Smoked Streaky Bacon: Rind removed and chopped into chunks. Provides the essential smoky fat base.
• 1 tablespoon Plain Flour: Seasoned with salt and pepper, for coating the beef.
• 2 tablespoons Oil: For frying.
• 18 Small Button Onions: Peeled and left whole. (See tips for peeling).
• 2 cloves Garlic: Crushed.
• 425ml (15 fl oz) Red Wine: A robust Burgundy or Pinot Noir is traditional and best for flavor.
• 225g (8 oz) Button Mushrooms: Left whole if small, or halved.
• 1 Bouquet Garni: (Fresh thyme, parsley, and a bay leaf tied together).
• Salt and Freshly Milled Black Pepper: To taste.

How To Make Delia Smith Beef Bourguignon

1. Coat the meat: Preheat the oven to 150°C (300°F/Gas Mark 2). Spread the flour out on a plate and season generously with salt and pepper. Toss the cubes of beef in the flour until they are lightly and evenly coated.
2. Render the fat: Heat the oil in a large flameproof casserole dish. Add the chopped bacon and fry until the fat runs and the pieces are crisp and golden. Remove the bacon with a slotted spoon and set aside on a plate.
3. Sear the beef: In the same fat remaining in the pan, fry the beef cubes in small batches over high heat. Turn them frequently until they are dark brown and crusted on all sides. This caramelization is key to the sauce’s color. Transfer the browned meat to the plate with the bacon.
4. Sauté the onions: Add the whole peeled button onions to the pan. Fry them gently for about 5–7 minutes until they are tinged brown on the outside. (Don’t worry if they aren’t cooked through yet).
5. Deglaze the pan: Return the beef and bacon to the casserole dish with the onions. Stir in the crushed garlic. Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release any sticky, caramelized juices (“fond”). Add the bouquet garni.
6. Braise the stew: Bring the liquid to a very gentle simmer. Cover with a tight-fitting lid and transfer to the low oven. Cook for 2 ½ hours.
7. Add the mushrooms: After 2 ½ hours, remove the casserole from the oven. Stir in the whole mushrooms. (Adding them now prevents them from shrinking to nothing). Return to the oven for a further 30–45 minutes, or until the meat is meltingly tender.
8. Serve the dish: Remove the bouquet garni. Check the seasoning and serve piping hot.

Recipe Tips

• Peeling Onions: Peeling tiny button onions can be tedious. Delia suggests dropping them into a bowl of boiling water for 1 minute, then draining. The skins will slip off much more easily.
• Wine Quality: As the name suggests, the wine is the main flavoring. Do not use “cooking wine.” Use a drinkable bottle of French red; if it’s not good enough to drink, it’s not good enough for the stew.
• Thickening: The flour coating on the beef should thicken the sauce naturally. If it looks too thin at the end, you can mash a tablespoon of butter with a teaspoon of flour (beurre manié) and stir it into the hot sauce to gloss it up.
• Make Ahead: Ideally, cook this dish the day before. Cool it, refrigerate it, and reheat it gently on the stove or in the oven. The flavor depth improves significantly after resting.

What To Serve With Beef Bourguignon?

This rich, wine-heavy stew needs a creamy starch to balance the acidity. Creamy mashed potatoes are the quintessential partner, soaking up the dark gravy. For a more French approach, serve with buttered noodles or boiled new potatoes with parsley. A side of garlic green beans or braised red cabbage adds color and cuts through the richness of the beef.

How To Store Leftovers Beef Bourguignon?

• Refrigerate: Allow the casserole to cool completely. Store in an airtight container (or the covered pot) in the refrigerator for up to 3 days.
• Reheat: Reheat gently on the stovetop over medium-low heat until piping hot. Add a splash of water or wine if the sauce has thickened too much.
• Freeze: This dish freezes exceptionally well. Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.

Beef Bourguignon Nutrition Facts

• Calories: ~550 kcal
• Fat: 28g
• Carbohydrates: 12g
• Protein: 45g
• Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Delia Smith Beef Stew​ Recipe
• Delia Smith Beef In Beer​ Recipe
• Delia Smith Beef Goulash​ Recipe