Traditional beef Bourguignon

35 min : preparation time 2h : cooking time


  • For 4 servings:
  • 1 bottle red wine (full-bodied)
  • 1 kg / 2¼ lb braising beef (chuck, shank, neck etc)
  • 1 onion, 3 carrots
  • 200 g / 7 oz smoked belly
  • 4 juniper berries
  • 1 clove garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 100 ml / 3¼ fl. oz oil (½ cup)
  • 2 tablespoons flour (⅛ cup)
  • Fine salt and freshly ground pepper
  • Optional: 200 g / 7 oz button mushrooms

The day before :

Trim the fat from the meat and cut into pieces measuring around 3 cm/1 in.

Chop the onions and carrots.

Cut the belly into small pieces.

Place everything in a large bowl, pour over the red wine, add the juniper berries and leave to marinate for around 12 hours in a cool place.

Cooking :

Drain and dry the meat.

Heat the oil in a stewpot and brown the pieces of meat.

Add salt and pepper.

Add the solid ingredients from the marinade to the stewpot and reduce to a medium heat (medium power on an induction hob).

Crush the garlic, add the bay leaf, thyme and sprinkle over the flour.

Mix well.

Pour over the marinade liquid and bring to a simmer.

Cover and cook in a preheated oven for approximately 2 hours at 200°C (400°F, gas 6).

Serve hot with fresh tagliatelle.


When the meat comes out of the oven you can add lightly pan-fried mushrooms cut into quarters.