One Pot Chunky Beef Bourguignonne

READY IN: 2hrs 20mins
Recipe by Lene8655

This is a classic that never fails to go down well. And while you've got the oven on, why not pop in some rosti dauphinoise.

Top Review by SueChef

This is one tasty dish! The house smelled heavenly while I was in the oven. I have made this for "Freeze It" tag to see how it stands up to freezing. Over all it freezes pretty good. I prepared the recipe exactly as directed. Being single, I served myself a helping with some crusty french bread. After the dish cooled down I ladeled it into single serving containers to freeze. Re-heating--I allowed the container to defrost in the frige and re-heated in the microwave. The texture was not quite the same as the freshly made bourguignonne (it seemed to thicken up), but it was still tasty.

Ingredients Nutrition


  1. Preheat the oven to 180 degrees centigrade. Set a 3 litre flameproof casserole with a lid over the heat and add the olive oil.
  2. Toss the meat in the seasoned flour then cook in batches in the hot oil for 3-4 minutes until nicely browned. Remove each batch with a slotted spoon and set aside. Now cook the shallots, garlic and pancetta in the pan for 5 minutes, stirring frequently until golden brown.
  3. Return the meat to the pan then pour in the wine and bring to a steaming boil. Stir in the thyme, tomato puree and some seasoning. Cover with the lid and cook in the oven for 1 hour. Add the mushrooms, cover and return to the oven for a further 30-45 minutes until the meat is tender. Serve straight from the casserole.

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