Here are a variety of recipes for this classic French beef and red wine stew from the classic overnight version to the very quick and easy versions.
Beef prepared à la bourguignonne is best started overnight to maximise the rich flavour of the beef and red wine. It's worth using a good-quality red in the dish—you'll appreciate the superior flavour.
Recipe by: Zoë Harpham
This is the ultimate casserole; beef is cooked until tender in a red wine, bacon and onion sauce. It goes perfectly with fresh bread. Watch it being made in this Allrecipes Beef Bourguignon Video.
Recipe by: Christine
Not the real thing - but a cheat's compromise! Diced beef is simmered in a mushroom and red wine sauce.
Recipe by: CapeCodLorrie
My version of this French classic beef stew, Beef Bourguignon calls for slow cooking on the stovetop and then letting the stew sit overnight.
Recipe by: AnneFrancoise
This is a quick version of beef bourguignon that has all the essential ingredients but is easy to make. It still creates a fabulous rich stew that I like to serve with potatoes.
Recipe by: christin2007
Beef stewing slow simmered in red wine, beef stock, bay leaf and onion is garnished with a mixture of cooked bacon, button mushrooms and small onions.
Recipe by: cheap chef
I got this great beef recipe from my sister and it creates a wonderful depth of flavours that other Bourguignon recipes just don't seem to give. Serve with potatoes, noodles or rice.
Recipe by: COOKPOT
When it is cold and I have a bit of time on my hands I love to make this traditional French recipe for beef Bourguignon. If in a rush I cut corners like dicing the shallots and mushrooms and not pre-browning them.
Recipe by: Launa
Initially a peasant dish in France beef bourguignon has come a long way to being a winter favourite across the world. Tender beef pieces in a rich red wine based sauce with onion and mushroom.
Recipe by: HighSpeedMum
This rich and tasty beef bourguignon tastes great over pasta or even potatoes. This easy dish has carrots, onion and tinned mushrooms. It's topped with crispy fried onions.
Recipe by: Teri Smith