The secret to Beef bourguignon? Slow cooking and letting the flavours meld overnight.

Serves: 6 


  • 50g butter
  • 3 tablespoons oil
  • 2 onions, quartered
  • 800g beef stewing steak
  • 1 bottle red wine
  • Bouquet garni
  • salt and pepper to taste
  • 6 carrots, chopped


  1. In a large casserole, heat 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 pan and deglaze with the wine, 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.