Boeuf Bourguignon

Time to prepare: 4 hrs
Serves: 4-6 


  • 2 kg chuck steak cut into large chunks
  • 150 g pork belly
  • 200 g good quality small onions
  • 400 g button mushrooms in large dices
  • 50 g pork rind
  • 5 garlic cloves
  • 80 g wheat flour
  • 2 bottles fruity red wine, preferably Bourgogne
  • 4 tbsp oil
  • salt
  • 1 tsp newly ground pepper
  • 1 lump of sugar
  • 1 bunch of parsley stems
  • 1 bay leaf
  • 1 bunch of thyme


  1. Melt the fat in an enamelled cast iron pot. When golden, add the onions. Fry for 15 minutes without lid. Stir now and again.
  2. Add the mushrooms. Blend well. Leave for 10 minutes on middle heat.
  3. Use a skimmer and put mushrooms and onions to the side. Leave the fat in the pot.
  4. Heat up the oil in a frying pan and fry the meat until brown.
  5. Remove the meat from the frying pan and leave to drip dry in a colander. Put the meat back in the enamelled iron pot.
  6. Crush the garlic, blend it with the meat and heat up the pot slowly on the stove. Sprinkle wheat flour on the meat, add red wine and bring to the boil.
  7. Salt sparingly and add ground pepper, a lump of sugar and the bunch of thyme. Stir. Simmer on low heat for about an hour until the meat is tender.
  8. Garnish with freshly fried mushrooms, smoked pork belly and baby onions and finish off with newly chopped parsley.
This site uses cookies, by continuing you agree to the use of cookies. Läs mer om cookies och vår integritetspolicy