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Welsh Beef bourguignon

Prep time: 20 minutes. Cook time: 3 hours 15 minutes

Ingredients (serves 6)

900g lean PGI Welsh Beef chuck, brisket or silverside, cut into large chunks


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.

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