Classic Beef Bourguignon

Classic Beef Bourguignon
Classic Beef Bourguignon

By Jason Henderson, head chef at Knock Castle Hotel & Spa, Crieff.

Serves 6


1 teaspoon goose fat

600g Beef Fillet, cut into large chunks

100g Baby Carrots

200g Red Onion Quartered

250g Wild Mushroom, rustic pieces (even ripped apart)

1 garlic clove, thinly sliced

250g New Potatoes, cooked and halved

750ml Bottle Red Wine, Burgundy


This is the simplest recipe ever, I love doing this myself at home all the time. I am not going to bore you with tedious methods. Another fresh home cooked dish but simplified.

Start with a nice hot pan, colour beef with slices of garlic, blanch carrots till cooked, caramelise onion, sautee mushrooms & cook new potatoes. For this use the same pan for all except the carrots, just boil these and keep in a warm place.

Deglaze the pan with red wine and reduce until thick with rich natural sauces.

Flash all ingredients and serve rustically in a bowl with sauce drizzled over the top.