Beef Bourguignon


  • 2 1/2 tbs olive oil
  • 1.5kg chuck steak, trimmed, cut into 5cm pieces
  • 1 large brown onion, finely chopped
  • 200g rindless bacon, cut into 1cm strips
  • 2 garlic cloves, finely chopped
  • 1 cup red wine
  • 1/2 cup water
  • 1 tbs Broth of Life Beef Broth
  • 2 tbs tomato paste
  • 400g button mushrooms, sliced
  • 15 small golden shallots, sliced
  • green beans & mashed potato to serve
  • Salt to season


  1. Place 2 tbs oil in large heavy based casserole dish over medium heat.
  2. Put in the beef to cook in batches, for 5-6 minutes or until browned.
  3. Transfer cooked beef to a bowl
  4. Reduce heat to medium and heat remaining oil in dish.
  5. Add brown onion and bacon. Cook, stirring for 6 minutes until onion has softened.
  6. Pop in garlic and cook for 1 minute.
  7. Return beef and juices to the pan.
  8. Add wine and bring to the boil.
  9. Add Broth of Life Beef Broth, water and tomato paste. Bring to the boil.
  10. Reduce heat to low and simmer covered for 1 hour and 15 minutes
  11. Add shallots and mushrooms and cook covered for 30 minutes until the meat and onions are tender.
  12. Serve with green beans and mashed potato.



Broth of Life Bone Broth