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Beef Bourguignon — cartoon recipe illustration
Dinner

Beef Bourguignon

Serves 6 Prep 20 mins Cook 2 hours 30 mins Total 2 hours 50 mins

Here is our working beef bourguignon for Scoops & Dishes: no doorway fluff, just a cookable page with Australian metric detail and notes that prevent the usual failures. Serves 6 with about 20 mins prep and 2 hours 30 mins cook time (around 2 hours 50 mins total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. Oven cue in the method is 160°C. Preheat fully; a cold start throws off the 2 hours 50 mins timing and can leave centres underdone while edges race ahead. After cooking, serve straight from the pan with a simple salad or mash. Feeds a small table as written; bump quantities if you are feeding a crew. If humidity or a fan oven changes browning, trust visual cues over the last minute of the clock. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

Method

  1. Preheat oven to 160°C. Toss beef in flour. Brown in oil in batches; set aside.
  2. In the same pot, cook bacon, onion, carrots and mushrooms until golden. Add garlic.
  3. Return beef. Add wine, stock, bay leaves and thyme. Bring to a simmer.
  4. Cover and bake 2–2.5 hours until beef is tender. Season and serve with mash.

Tip: Make a day ahead — the flavours deepen overnight.

Notes

  • Serving ideas without fluff: serve straight from the pan with a simple salad or mash. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
  • Make-ahead and leftovers: feeds a small table as written; bump quantities if you are feeding a crew. Leftovers of Beef Bourguignon usually keep 2–3 days in a sealed fridge container; reheat until steaming hot in the centre. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
  • Before the heat goes on, line up beef chuck, bacon and plain flour and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a dinner cook of this size (6), a clear bench saves more time than any gadget.
  • Putting it together for Beef Bourguignon: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.