Beef Bourguignon

If you are looking for a traditional French classic, look no further! Directly from the Burgundy region, a simple version of a much more sophisticated recipe. Take your time and sip the wine in the meantime… but save some for the recipe!

Ingredients (for 2)

  • 2 beef chuck steaks
  • 6 bacon slices
  • 2 cups beef stock
  • 1 can tomato sauce
  • 1/2 cup red wine
  • 2 tbsp olive oil
  • 1/4 carrot
  • 1/4 celery stalk
  • 1/4 onion
  • 1 garlic clove
  • 1 tbsp wheat flour
  • 1 tbsp bay leaves
  • 1/2 tsp thyme
  • salt & black pepper


  • Finely chop the carrots, celery and onions
  • Put them in a deep saucepan with olive oil and bacon (use slices for best results) and cook until golden brown
  • In the meantime, cut the beef chuck into cubes
  • Remove the bacon with a slotted spoon, slice it into small strips and set it aside
  • Put the beef chuck in the same saucepan, sprinkle with wheat flour and cook at medium heat until brown and crispy, stirring frequently
  • Add the tomato sauce, beef stock, crushed garlic, thyme, bay leaves and a pinch of salt, cover and simmer for 2 hours
  • While beef is simmering, stir in gradually the red wine to get a nice thick sauce (the stronger the wine, the better the sauce)
  • Discard the bay leaves, add the bacon and season with black pepper

Best Served With

Mashed potatoes and green beans