Delia Smith Beef Bourguignon Recipe

Delia Smith’s beef bourguignon uses no stock at all: just 425ml (15 fl oz) of red Burgundy, the juices from the meat, and a sliced onion to build a dark, glossy sauce that tastes like nothing else. It serves 4 to 6, takes 3 hours at 140°C (275°F), and the shallots, bacon, and mushrooms go in for the final hour so they keep their shape.

I put this off for years because boeuf bourguignon sounded like something you order in a restaurant, not something you make on a Sunday. Delia’s recipe from the Complete Cookery Course changed that: you sear the meat, pour in the wine, and the oven does everything else while you get on with your afternoon.

More Dinner Recipes:

• Coq au Vin
• Hungarian Goulash
• Beef Wellington

Why the Wine Does All the Work

Most beef stew recipes start with stock, but Delia skips it entirely. The red Burgundy reduces during the 3-hour braise and the flour-coated beef thickens the liquid as it cooks, so you end up with something concentrated and glossy without adding a cube or a carton.

I used a cheap Merlot the first time and it was fine, but Delia says if the wine is not good enough to drink, it is not good enough for the stew. The second time I used a proper Pinot Noir and the colour was darker and the sharpness was gone.

Beef Bourguignon Ingredients

• 900g (2 lb) braising steak, cut into 5cm (2 inch) squares
• 2 x 130g packs cubetti pancetta or 225g (8 oz) streaky bacon, cut into cubes
• 110g (4 oz) dark-gilled mushrooms, cut into chunks
• 3 tablespoons olive oil
• 1 medium onion, sliced
• 1 heaped tablespoon plain flour (all-purpose flour)
• 425ml (15 fl oz) red Burgundy or other red wine
• 2 cloves garlic, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 350g (12 oz) shallots, peeled and left whole
• Salt and freshly milled black pepper

How To Make Delia Smith Beef Bourguignon

1. Sear the beef: Pre-heat the oven to 140°C (275°F/Gas 1). Heat 1¼ tablespoons of the olive oil in a large flameproof casserole dish until sizzling. Sear the beef in small batches until dark brown on all sides, then transfer to a plate with a slotted spoon.
2. Brown the onion: Add the sliced onion to the same pan and brown it lightly in the remaining fat.
3. Build the sauce: Return the beef to the casserole. Sprinkle the flour over the meat and stir until it soaks up all the juices. Gradually pour in the red wine, stirring as you go, then add the garlic, thyme, bay leaf, and seasoning.
4. Braise: Cover with a tight-fitting lid and transfer to the oven. Cook for 2 hours. Delia says you can also do this on the hob on the lowest heat with a diffuser if you prefer.
5. Add the shallots, bacon, and mushrooms: Fry the shallots and bacon in the remaining olive oil in a small frying pan until lightly coloured. Add them to the casserole along with the mushrooms.
6. Finish: Return to the oven for a further 1 hour, until the meat is soft enough to cut with a spoon. Remove the thyme sprigs and bay leaf, check the seasoning, and serve.

Can You Make Beef Bourguignon in a Slow Cooker?

Yes, but brown the meat on the hob first because the slow cooker will not give you that dark crust. Transfer everything to the slow cooker with the wine and herbs, cook on Low for 8 hours, and add the shallots, bacon, and mushrooms in the last hour.

I have made this beef bourguignon in a slow cooker twice and the meat was even softer than the oven version. The sauce comes out thinner because there is less evaporation, so I reduce it on the hob for 10 minutes before serving, much like the slow cooker chicken casserole.

What Mistakes Ruin a Beef Bourguignon?

Not browning the beef properly is the biggest one: I rushed this step once and the sauce came out pale and thin because the caramelisation on the meat is what gives the gravy its colour. Small batches, high heat, and do not move the pieces until they release from the pan.

The other mistake is adding everything at once, because Delia puts the shallots, bacon, and mushrooms in after 2 hours so they hold their shape. The beef stew is more forgiving about timing, but if the mushrooms go in from the start here they shrink to nothing.

What Goes Alongside

Delia suggests potatoes boulangères and a green salad, which is the French way. I serve it with creamy mashed potato most of the time because the dark wine sauce soaks into the mash and that is honestly the best part.

Buttered noodles or boiled new potatoes with parsley also work well. For colour I add braised red cabbage on the side, and the sharpness of the vinegar in the cabbage cuts through the richness of the beef.

Better the Next Day

Delia says to cook this the day before if you can, and she is right. I cool it completely and refrigerate it overnight: the fat solidifies on top so you can lift it off, and the flavour underneath is deeper than it was the night before.

Reheat gently on the hob over medium-low heat until piping hot, adding a splash of wine or water if the sauce has thickened too much. It keeps for 3 days in the fridge and freezes well for up to 3 months.

Nutrition Facts

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

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