Welsh Beef bourguignon

  • Prep time 15 mins
  • Cook time 3 hrs 30 mins
  • Serves 5+


  • 900g lean PGI Welsh Beef chuck, brisket or silverside, cut into large chunks
  • Seasoning
  • 2 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 large carrot, diced
  • Bouquet garni (made by tying together sprigs of fresh rosemary, thyme and bay leaves)
  • 2 tbsp tomato purée
  • 300ml red wine
  • 300ml beef stock
  • 1 tbsp oil
  • 200g button mushrooms
  • 150g smoked bacon lardons
  • 24 shallots, peeled and left whole
  • 1 tbsp cornflour, mixed in a little water


  1. Heat 2 tablespoons of oil in a large, deep pan. Season the meat and fry it in two batches until it becomes a deep brown colour.  Remove from the pan.
  2. Using the same pan, add the onion, garlic and carrot and fry for a few minutes.
  3. Return the meat to the pan and add the tomato purée, red wine, stock and bouquet garni. Bring to the boil, place a lid on the pan and simmer on a low heat for 2 hours.
  4. Heat 1 tablespoon of oil in a pan, add the bacon and fry until crisp. Add the mushrooms and shallots and brown lightly, then add them to the bourguignon. Cover and cook for a further 45 minutes. Add more stock if necessary.
  5. Just before serving, thicken the liquid with cornflour and boil for 5 minutes.
  6. Serve with crusty French bread or mashed potato.

Tip: Welsh Beef bourguignon can be cooked on the hob, in the oven or in a slow cooker.

Share This