Beef Bourguignon

A French classic from France: The Cookbook

Preparation time: 20 minutes
Cooking time: 2 1/2 hours
Serves 6


60 g (2 oz) button onions or shallots
100 g (3 ½ oz) bacon lardons
700 g (1 lb 8 ½ oz) stewing beef, cut into pieces
30 g (1 ¼ oz) flour
300 ml (½ pint) any stock, hot
300 ml (½ pint) red wine
1 bouquet garni
Salt and pepper
100 g (3 ½ oz) mushrooms, peeled and chopped


In a heavy-based pan over a medium-high heat, fry the onions and lardons until browned. Remove them, add the meat and brown it on all sides.

Sprinkle with the flour, stir until browned, then add the hot stock. Add the lardons, onions, wine and bouquet garni, and season with salt and pepper.

Simmer gently on a low heat for 2 hours, then add the mushrooms and cook for 30 minutes more.


The bible of traditional and authentic French home cooking, with over 6 million copies sold since its first publication. (Previously published as I Know How to Cook)

With more than 1,400 recipes, Mathiot guides the reader through all the classic recipes and techniques of French cooking (which provide the building blocks for so many other cuisines) with a clear and authoritative voice.

The recipes, which have been fully updated by Clothilde Dusoulie, author of the popular Chocolate & Zucchini blog, prove that authentic French food doesn’t have to be complicated, heavy or too rich.