At its heart, Boeuf Bourguignon is the epitome of rustic French cuisine. It’s a slow-cooked beef stew that hails from the Burgundy region of France, traditionally made with beef braised in red wine (usually Burgundy wine, naturally), enriched with the earthy flavors of mushrooms, onions, carrots, and bacon. Now, when Mary Berry lends her culinary finesse to this time-honored dish, something magical happens.
Mary’s version remains faithful to the core of the French classic but is delightfully streamlined and foolproof. She emphasizes simplicity without sacrificing flavor-something she does brilliantly across all her recipes. Her Boeuf Bourguignon is rich and aromatic, comforting and elegant, robust enough for a winter’s night yet refined enough for a dinner party.
Mary Berry’s Boeuf Bourguignon Recipe
Ingredients Needed
Here’s what you’ll need to bring Mary’s Boeuf Bourguignon to life. The ingredients are carefully chosen to create layers of deep, slow-built flavor:
Meat & Protein
- 1 kg (2.2 lbs) stewing beef – ideally brisket or chuck, cut into generous chunks
- 100 g (3.5 oz) pancetta or streaky bacon – chopped into small pieces
Vegetables
- 2 carrots – sliced thickly
- 2 onions – finely chopped
- 2 garlic cloves – crushed
- 200 g (7 oz) chestnut mushrooms – halved or quartered depending on size
Liquids & Flavoring
- 600 ml (about 2 ½ cups) red wine – Burgundy is traditional, but any robust red will work
- 300 ml (1 ¼ cups) beef stock – preferably homemade or low-sodium
- 2 tbsp tomato purée
- 2 tsp sugar
- 1 bay leaf
- 1 tsp dried thyme (or a few sprigs of fresh thyme)
- Salt and freshly ground black pepper, to taste
For Thickening
- 2 tbsp plain flour – used to coat the beef and help thicken the sauce later
Optional Garnish
- Chopped fresh parsley for brightness and color
Equipment Needed
While Boeuf Bourguignon is a relatively hands-off dish once it’s in the oven, having the right tools makes a big difference:
- Large heavy-based ovenproof casserole dish or Dutch oven – essential for searing and slow cooking
- Sharp chef’s knife – for cutting through beef and chopping vegetables with ease
- Wooden spoon – for stirring without damaging your cookware
- Tongs – for browning meat
- Mixing bowls – for coating the beef in flour
- Measuring jugs and spoons – for accurate liquid and seasoning measurements
- Oven – preheated to around 160°C (320°F) fan / 180°C (350°F) conventional
Instructions To Make Mary Berry’s Boeuf Bourguignon
Now let’s roll up our sleeves and step into the kitchen. Here’s how to prepare this stunning stew from start to finish:
Step 1: Prep And Preheat
Preheat your oven to 160°C fan (320°F). Pat your beef chunks dry with kitchen paper (this helps them brown properly) and toss them in the flour, ensuring they’re evenly coated.
Step 2: Sear The Beef
Heat a tablespoon of oil in your casserole dish over medium-high heat. In batches, brown the beef on all sides. Don’t overcrowd the pan-let each piece develop a nice crust. Transfer the browned beef to a plate and set aside.
Step 3: Cook The Bacon And Vegetables
Add your pancetta or bacon to the dish and fry until just crisp and golden. Toss in the onions and carrots, cooking until softened, around 8-10 minutes. Stir in the garlic, letting it sizzle for just a minute or two.
Step 4: Deglaze And Build The Sauce
Add the tomato purée and sugar, stirring through the vegetables and bacon. Pour in the red wine, using a wooden spoon to scrape up the flavorful bits stuck to the bottom of the dish. Let the wine bubble for a couple of minutes to cook off the alcohol.
Step 5: Combine And Simmer
Return the beef to the pot along with any juices. Add the beef stock, bay leaf, thyme, and season with salt and pepper. Stir everything gently to combine.
Step 6: Into The Oven
Place the lid on the casserole dish and slide it into your preheated oven. Let it cook low and slow for 2 to 2½ hours, or until the beef is melt-in-your-mouth tender.
Step 7: Add Mushrooms
Half an hour before the end of cooking, stir in the mushrooms so they can absorb the flavors without becoming too soft or lost in the sauce.
Step 8: Final Touches
Once done, the stew should be thick and glossy, the sauce clinging beautifully to the tender meat. If the sauce feels too thin, you can simmer it on the stovetop uncovered for 10-15 minutes. If it’s too thick, add a splash of stock or wine.
Tips And Tricks
- Wine Matters: Choose a good-quality red wine you’d enjoy drinking. It doesn’t need to be expensive, but it shouldn’t be too acidic or sharp-look for something full-bodied and smooth.
- Make Ahead: This dish is even better the next day. Make it a day in advance, refrigerate overnight, and gently reheat for maximum depth of flavor.
- Freeze It: Boeuf Bourguignon freezes like a dream. Cool it completely, then portion and freeze for up to 3 months.
- Add Pearl Onions: For a more traditional twist, toss in some sautéed pearl onions in the last half-hour.
- Serve It Right: Serve with buttery mashed potatoes, creamy polenta, or even a simple crusty baguette. Something to soak up that gorgeous sauce is essential.
Mary Berry’s Boeuf Bourguignon is more than just a beef stew-it’s a timeless, soulful dish that marries the sophistication of French cuisine with the warmth and approachability of home cooking. With its rich wine-infused sauce, tender beef, and aromatic vegetables, this dish tells a story in every bite. Whether you’re cooking for a cozy Sunday family dinner or impressing guests at a dinner party, this is one of those recipes that invites you to slow down, sip a glass of wine, and truly enjoy the art of cooking.
So, put on your apron, turn on some French jazz, and let your kitchen be filled with the comforting aroma of something truly special. Bon appétit!
Easy Recipe Variations For Mary Berry’s Boeuf Bourguignon
Mary Berry’s Boeuf Bourguignon is a masterclass in rich, slow-cooked comfort. Her version typically includes well-marbled beef, red wine, pearl onions, mushrooms, and streaky bacon, simmered gently to create that iconic deep, velvety sauce. But let’s face it: sometimes your pantry doesn’t match up with the classic French bistro lineup-or maybe you’re craving a twist. No worries! There are plenty of easy, delicious ways to put your own spin on this beloved dish without sacrificing flavor.
1. Slow Cooker Simplicity
Want a hands-off approach that still delivers big on flavor? Adapt Mary Berry’s Boeuf Bourguignon to the slow cooker. Sear the beef and bacon first for that essential caramelized depth, then transfer everything into the slow cooker along with your wine, stock, onions, carrots, and herbs. Cook on low for 7-8 hours or on high for 4-5 hours. You’ll get meltingly tender beef and a sauce that’s gorgeously thickened by time alone.
2. Lighter, Leaner Twist
For a slightly lighter dish, you can swap out the traditional stewing beef with skinless chicken thighs. It becomes more of a Coq au Vin hybrid, but still deeply satisfying. Use white wine instead of red, and maybe even add a dash of cream near the end for a smoother finish. This version is great if you’re cooking for someone who prefers poultry or is avoiding red meat.
3. Vegetarian Boeuf Bourguignon
Don’t be fooled into thinking that Boeuf Bourguignon is off-limits for vegetarians. Portobello mushrooms (or even better, a medley of wild mushrooms) can mimic that meaty texture and soak up all the flavor of the wine and aromatics. Add lentils or chunks of celeriac for body, and a touch of smoked paprika or tamari to introduce umami depth in place of bacon.
4. Wine Substitutes & Flavor Boosters
Don’t have a bottle of red wine on hand-or just prefer not to cook with alcohol? You can substitute beef broth with a splash of balsamic vinegar or unsweetened grape juice for acidity and depth. For added richness, toss in a spoonful of tomato paste or a few sun-dried tomatoes.
5. Herb & Spice Upgrades
Mary Berry keeps it classically simple with bay leaves and thyme, but there’s no harm in experimenting. Add a sprig of rosemary, a few juniper berries, or even a square of dark chocolate stirred in at the end for a touch of complexity and intrigue.
Storing Leftovers
One of the beautiful things about Boeuf Bourguignon is how wonderfully it keeps-and how often it tastes even better the next day. The flavors deepen, the texture mellows, and it reheats like a dream. Here’s how to store it properly so none of that goodness goes to waste.
Refrigerating
Allow the dish to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. When reheating, do so gently over a low flame or in a moderate oven (around 160°C/320°F) until hot throughout. If it thickens up too much, just loosen it with a bit of water, wine, or stock.
Freezing
Boeuf Bourguignon freezes beautifully. Portion it out into freezer-safe containers or heavy-duty zip-top bags (flatten them for easier storage and quicker thawing). Label and date them-it’ll keep for up to 3 months. Defrost overnight in the fridge, then reheat as above.
Reheating Tips
When reheating from frozen, avoid the microwave if you can-it can cause uneven heating and rubbery meat. A gentle thaw and slow simmer on the stovetop keeps everything tender and luscious.
What To Eat With Mary Berry’s Boeuf Bourguignon?
This dish begs to be paired with something that will mop up all that glorious sauce. Think hearty, comforting, and perfectly complementary. Here are some top-tier companions for your Boeuf Bourguignon feast:
1. Creamy Mashed Potatoes
A classic and for good reason. The soft, buttery texture of mashed potatoes is the perfect vehicle for the rich, wine-infused sauce. For a little extra indulgence, mix in a touch of crème fraîche or garlic.
2. Crusty French Bread
If you’re going rustic, go all in. A crusty baguette or sourdough loaf lets you scoop and swirl every last drop of sauce from the plate. Bonus: it adds a welcome crunch to contrast the tender beef.
3. Buttery Noodles Or Tagliatelle
Broad egg noodles provide a silky, rich base that echoes the indulgence of the main dish. The way they tangle with the sauce is nothing short of magical.
4. Roasted Or Steamed Vegetables
To balance the richness, serve with a side of green beans, sautéed kale, or roasted carrots. A sprinkle of sea salt and a drizzle of olive oil is often all they need. The freshness adds contrast and cuts through the heavier elements of the dish.
5. Polenta Or Creamy Grains
Creamy polenta or even a soft risotto can be an unexpected but delicious side. The grains absorb the sauce in a different but equally comforting way.
6. Wine Pairing
If you’ve cooked with wine, you may as well drink it too! Choose a medium-bodied red like Pinot Noir or Burgundy for a seamless match. Even a Malbec or Syrah can work if you prefer something bolder.
Conclusion
Mary Berry’s Boeuf Bourguignon is more than just a dish-it’s a celebration of slow cooking, layered flavor, and timeless culinary tradition. Whether you follow her recipe to the letter or riff on it with your own pantry-driven improvisations, the result is always deeply rewarding. And with the right sides, clever storage, and a little creativity, you’ll find that this dish fits into weeknight dinners just as gracefully as it does special-occasion feasts.
So go ahead-let it simmer, let it stew, and let your kitchen be filled with that irresistible, warming aroma that only a great Boeuf Bourguignon can bring. Bon appétit!
FAQs
What Are The Key Ingredients For Mary Berry’s Boeuf Bourguignon Recipe?
Mary Berry’s boeuf bourguignon requires a few essential ingredients to create a rich, flavorful dish. The main components include beef chuck or stewing beef, red wine (typically Burgundy), onions, carrots, garlic, and thyme. You’ll also need bacon lardons, button mushrooms, beef stock, and a bouquet garni (a bundle of herbs such as parsley, thyme, and bay leaves) to enhance the flavors. Flour is also used for thickening the sauce, while butter and olive oil are used for cooking.
How Long Does It Take To Cook Mary Berry’s Boeuf Bourguignon?
Mary Berry’s boeuf bourguignon typically takes around 3 to 4 hours to cook, including preparation and slow braising time. The beef needs to be cooked on low heat for a long period to tenderize properly, which helps infuse the sauce with deep flavors. After browning the meat and vegetables, the dish simmers gently in the wine and stock for about 2-3 hours, allowing the flavors to develop and the beef to become melt-in-your-mouth tender.
Can I Make Mary Berry’s Boeuf Bourguignon In Advance?
Yes, Mary Berry’s boeuf bourguignon actually improves in flavor if made in advance! After cooking, allow the dish to cool, then store it in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even more delicious. When ready to serve, gently reheat the stew over low heat. It can also be frozen for up to 3 months if needed, though the texture of the vegetables may soften slightly after thawing.
