Dutch Oven Beef Bourguignon

Dutch Oven Beef Bourguignon

This recipe for Dutch oven beef bourguignon is a true culinary masterpiece, capable of turning any ordinary gathering into a memorable feast

Chris Baber

Our top North East chef is sharing some of his latest kitchen creations…

Here’s what you’ll need to craft this rich-in-flavour and melt-in-your-mouth Dutch Oven Beef Bourguignon…

Dutch Oven Beef Bourguignon


  • 1 kg beef braising steak, cut into 5cm chunks
  • 3 tbsp oil
  • 750ml red wine
  • 200g bacon lardons
  • 200g pearl onions or round shallots, peeled
  • 200g chestnut mushrooms, halved
  • 200g Chantenay carrots
  • 1 tbsp tomato puree
  • Small bunch of thyme
  • 1 bay leaf
  • 500ml beef stock
  • 2 tsp cornflour
  • Small handful of parsley, finely chopped

To Serve

  • Mash potatoes
  • Green beans


  • Preheat the oven to 180°C fan. Place the beef braising steak into a large bowl and season generously with salt and coat with the oil.
  • Place the HexClad Dutch Oven over a medium-high heat and working in small batches, brown the beef, transferring to a bowl once browned.
  • When all the meat is browned, add a dash of the wine into the pan to deglaze, using a spoon to loosen any caramelisation on the bottom of the pan.
  • Add to the bowl of browned meat.
  • Add the mushrooms and carrots to the pan and allow to brown. Stir through the tomato puree and return all the other ingredients to the pan.
  • Add the thyme, bay leaf, stock, wine and a good grind of black pepper and allow to come to a simmer.
  • Put the lid on the pan and place into the preheated oven for 2 and a half hours. The meat should be tender once cooked.
  • Mix 1 tbsp of cold water with the cornflour to create a slurry.
  • Carefully pour into the HexClad Dutch Oven and stir for a couple of minutes, this will thicken the sauce and create a thick, rich gravy.
  • Serve with mash potato, green beans and a sprinkling of parsley.