Beef Bourguignon

Fill your kitchen with the flavours of France with this mouthwatering French-inspired dish perfect for Bastille Day festivities coming up soon!




  • Beef
  • Soups and Stews


  • South African
  • French

Cooking Methods

  • Cooking
  • Stewing



Prep Time

Cooking Time

30 minutes



    30 ml (2 Tbsp) Nuts About Cooking coconut oil
    1.5 kg Food Lover’s Market stewing beef
    180ml (3/4 cup) seasoned flour, for dusting
    2 medium onions, diced
    6 garlic cloves, minced
    5 medium carrots, peeled and sliced
    150g fresh Shiitake mushrooms, quartered
    150g fresh Shimeji mushrooms
    250g fresh Portabellini mushrooms, quartered
    30ml (2 Tbsp) tomato paste
    2 cans (425g each) La Belinda diced Italian tomatoes in tomato juice
    500ml (2 cups) beef stock
    750ml (3 cups) good quality red wine
    300g cherry tomatoes
    300g green beans, trimmed
    10g rosemary, chopped
    Salt and black pepper, to taste



    Melt 15 ml (1 Tbsp) of the coconut oil in a large heavy bottom pot over medium heat, with just the stewing beef in the flour. Shake off the excess, and in batches; brown the beef cubes on all sides. Set aside until needed.
    In the same pot, melt the rest of the coconut oil, fry the onions until translucent, add the garlic, carrots and mushrooms, fry for another 3-5 minutes while stirring often or until fragrant. Add the tomato paste and cook for another 2 minutes.
    Return the stewing beef to the pot and add the canned tomatoes, beef stock, and red wine. Lower the heat to a low temperature and simmer with the lid on for about 2.5 hours or until the meat is tender and falls off the bone, add the cherry tomatoes, green beans, and rosemary and cook for another 25-30 minutes. Season with salt and pepper to taste and enjoy with soft polenta or crusty bread to soak up all the delicious rich sauce.
Food Lovers Market Cheese fondue recipeOxtail Pasta