Cattle of Choice for Lifestyle and Performance

Boeuf Bourguignonne

Boeuf Bourguignonne (Beef in Red Wine)

Boeuf Bourguignonne (Beef in Red Wine)


  • 1.5 kg (3 lb.) round steak
  • 4 rashers bacon
  • 12 small onions
  • flour
  • salt, pepper
  • 30 g (1 oz) butter
  • 2 tablespoons oil
  • 2 carrots
  • 1 clove garlic
  • 250 g (1/2 lb) button mushrooms
  • 1 cup red wine
  • 1 cup water
  • 2 beef stock cubes
  • 1 teaspoon thyme
  • 2 teaspoons sugar
  • 1 tablespoon tomato paste
  • 1 bayleaf


  1. Trim any surplus fat from meat, cut meat into large cubes. Trim rind from bacon, cut into pieces. Peel onions, leave them whole. Coat meat in flour seasoned with salt and pepper. Heat butter and oil in large shallow pan, add about 250 g (1/2 lb) steak at a time to pan, brown well on all sides, remove from pan; repeat with another 250 g (1/2 lb.) until all meat has been browned, remove from pan. Add whole onions, cook until lightly browned; remove from pan. Add bacon to pan with peeled and sliced carrots, crushed garlic and whole mushrooms. Cook slowly, stirring occasionally, until bacon is crisp. Add wine, water, crumbled stock cubes, thyme, sugar, tomato paste and bayleaf, bring to boil. Add meat to sauce.
  2. Transfer to ovenproof dish, cover, bake in moderately-slow oven, 160-180 degrees, for 1 hour; add whole onions, continue cooking for further 1 hour or until meat is tender. Remove bayleaf before serving.

Taken from an early 1980s Women’s Weekly collection. . The recipe calls for round steak, but any of the stews and casseroles included on this site can be adapted for any of the lesser cuts; merely continue slow cooking until the meat is tender.

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