Overnight Beef Bourguignon

    6 hours 45 minutes

    My version of this French classic beef stew, Beef Bourguignon calls for slow cooking on the stovetop and then letting the stew sit overnight.

    14 people made this

    Serves: 6 

    • 60g butter
    • 3 tablespoons oil
    • 2 onions, quartered
    • 800g beef stewing steak or chuck steak
    • 1 bottle (750ml) red wine
    • Bouquet garni
    • salt and pepper to taste
    • 6 carrots, chopped

    Preparation:15min  ›  Cook:6hours30min  ›  Ready in:6hours45min 

    1. In a large pot or camp oven, heat the butter and oil over medium high heat. Saute the onions. Add the beef, browning in batches if necessary (don't overcrowd the pan, otherwise the beef won't brown).
    2. Remove the onions and the beef from the pot and deglaze with the wine (pour it all in), scraping the browned bits from the bottom of the pan. Return the beef and onions to the pot, along with the salt, pepper, bouquet garni and carrots.
    3. Simmer on medium low, covered, for four hours. Remove from heat, let cool and store in fridge overnight. The next day, simmer again for two hours.

    Bouquet Garni

    To make a Bouquet Garni, tie together with string - 2 stalks celery 3 bay leaves, 6 fresh parsley sprigs ¼ bunch fresh thyme

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    Reviews in English (8)


    This was a brilliant diner party recipe, with no fussy preparation. I added chestnut mushrooms for a nutty taste, and left in the slow cooker for 5 hours. Really simple, unfussy and tastey.  -  22 Feb 2011  (Review from Allrecipes UK & Ireland)


    I made this exactly to the recipe and boy was it worth it. Thank you for sharing it with us  -  16 Sep 2009  (Review from Allrecipes UK & Ireland)


    excellent beef bourguignon, reminded me of my Grandmother's when I was a kid. I'll do it again!  -  17 Aug 2011  (Review from Allrecipes UK & Ireland)