Mary Berry Boeuf Bourguignon Recipe [Tips & Tricks]

If you’re looking to elevate your dinner game with a rich, comforting dish, Mary Berry’s boeuf bourguignon recipe is an absolute must-try. Known for her simple yet incredibly flavorful approach to cooking, Mary takes this classic French dish and makes it approachable without sacrificing authenticity.

The tender beef, simmered in red wine with a blend of aromatic vegetables and herbs, creates a hearty, soul-satisfying meal that’s perfect for any occasion. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe offers both reliability and elegance, ensuring you’ll impress your guests or enjoy a cozy meal with loved ones.

Mary Berry Boeuf Bourguignon Recipe

Ingredients Needed For Mary Berry’s Boeuf Bourguignon

To make a rich and flavorful Boeuf Bourguignon, Mary Berry’s recipe calls for a thoughtful blend of ingredients, carefully selected to create a harmonious balance of flavors. Here is a breakdown of the essentials:

1. Beef

The key ingredient in this dish is the beef. For Boeuf Bourguignon, it’s best to use cuts that benefit from slow cooking, like chuck steak or braising steak. These cuts become incredibly tender when simmered for hours and absorb all the delicious flavors from the wine and aromatics.

2. Red Wine

Red Burgundy wine is the classic choice for this dish, as it complements the flavors of the beef, mushrooms, and herbs. A dry, medium-bodied wine works best. While you can use other wines like Cabernet Sauvignon or Merlot, the traditional Burgundy provides the authentic depth and complexity.

3. Beef Stock

The beef stock adds richness and helps form the base of the sauce. Using a good-quality stock, whether homemade or store-bought, will elevate the final dish and ensure a luscious, savory flavor profile.

4. Vegetables

A classic Boeuf Bourguignon recipe incorporates onions, carrots, and garlic. These vegetables bring earthiness and a natural sweetness that enhances the richness of the beef. Often, mushrooms are included as well to add texture and a slightly nutty flavor.

5. Herbs

Fresh thyme, bay leaves, and sometimes parsley stems are essential for creating the aromatic bouquet garni. These herbs provide a savory backbone, infusing the sauce with fragrance as it simmers. Bouquet garni can be tied together in a cheesecloth or placed in a muslin bag for easy removal.

6. Bacon Lardons

Bacon lardons (small cubes of bacon) are a classic addition to Boeuf Bourguignon. The salty, smoky flavor from the bacon enhances the overall taste and adds a depth of flavor that’s hard to resist.

7. Pearl Onions

Small pearl onions are typically used in this dish. They add a sweet and subtle onion flavor and provide an extra layer of texture and visual appeal when served.

8. Butter & Flour (for The Roux)

Butter and flour are used to make a roux, which helps thicken the sauce. The roux gives the sauce its velvety consistency and ensures that the rich, wine-infused gravy coats the beef perfectly.

9. Olive Oil

A small amount of olive oil is needed to brown the beef and vegetables, helping to develop flavor before the long cooking process begins.

Equipment Needed For Mary Berry’s Boeuf Bourguignon

Creating a dish like Mary Berry’s Boeuf Bourguignon requires the right tools to ensure perfect execution. Here’s a list of equipment that will help you pull off this French classic:

1. Dutch Oven Or Heavy-Based Casserole Dish

A large, heavy-duty pot like a Dutch oven is ideal for slow cooking. It retains heat well, ensuring the meat cooks evenly and gently, without drying out. It also helps with the caramelization process when browning the beef and vegetables.

2. Frying Pan Or Skillet

A frying pan is needed to brown the beef and cook the bacon lardons. This is an essential step as it develops the deep, savory flavors that give the dish its signature richness. A non-stick or stainless steel skillet will work best for achieving a golden-brown crust on the meat.

3. Wooden Spoon Or Spatula

A wooden spoon or spatula is essential for stirring the vegetables and scraping up the fond (caramelized bits) from the bottom of the pan. These bits add concentrated flavor to your sauce.

4. Fine Mesh Sieve Or Strainer

After the dish is done, you may want to strain the sauce to remove any large bits, like thyme stalks or bay leaves, leaving only the smooth, rich liquid to serve over the beef.

5. Cheesecloth Or Muslin Bag

For the bouquet garni (a bundle of herbs), you’ll need some form of fabric, such as cheesecloth or a muslin bag. This allows the herbs to infuse the sauce without leaving behind stray leaves and twigs.

6. Ladle

A ladle is handy for serving the beef and sauce, ensuring that each portion is beautifully coated in the luscious gravy.

How To Make Mary Berry’s Boeuf Bourguignon

Now that you have all the ingredients and equipment ready, it’s time to dive into making this rich and flavorful French dish. The method is straightforward, though it requires patience and a bit of attention to detail.

Step 1: Prepare The Ingredients

Start by cutting the beef into cubes, about 2 inches in size. Season the pieces generously with salt and pepper.

Slice the carrots, chop the onions, and mince the garlic. Set the vegetables aside.

If you’re using pearl onions, peel them carefully. Also, cut the bacon into small lardons.

Step 2: Brown The Meat

Heat a large frying pan or skillet over medium-high heat and add a splash of olive oil. Working in batches, brown the beef cubes on all sides.

This step is crucial for developing deep, savory flavors in the final dish, so take your time. Once browned, transfer the beef to the Dutch oven.

Step 3: Cook The Bacon And Vegetables

In the same pan, cook the bacon lardons until they are crispy. Add the sliced carrots, onions, and garlic to the pan and cook until they begin to soften and caramelize.

This should take about 5-7 minutes. Once they’re done, add the vegetables to the Dutch oven with the beef.

Step 4: Add Wine And Stock

Pour in the red wine, scraping up any brown bits from the bottom of the pan. This adds a deep, roasted flavor to the sauce.

Add the beef stock, making sure the meat and vegetables are submerged. Throw in the bouquet garni (herbs tied in cheesecloth), and bring everything to a boil. Once boiling, reduce the heat and let it simmer gently for about 2-3 hours, or until the beef is tender and the sauce has thickened.

Step 5: Make The Roux

While the beef is cooking, prepare a roux to thicken the sauce. In a separate small pan, melt butter over medium heat, then stir in the flour.

Cook, stirring constantly, until the mixture is golden brown. Stir the roux into the simmering stew to thicken the sauce.

Step 6: Final Touches

While the stew is simmering, sauté the pearl onions and mushrooms in a little butter in a separate pan until golden brown. Add these to the stew in the final 30 minutes of cooking to allow them to soak in the flavors. Taste and adjust seasoning with salt and pepper as needed.

Step 7: Serve

Once the beef is tender and the sauce has thickened, remove the bouquet garni and discard it. Serve the Boeuf Bourguignon with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Garnish with freshly chopped parsley, and enjoy!

Expert Tips For Mary Berry’s Boeuf Bourguignon

To elevate your Boeuf Bourguignon and ensure that it’s nothing short of perfection, here are some expert tips:

1. Marinate The Beef

For even more depth of flavor, consider marinating the beef overnight in the wine, herbs, and a few vegetables. This extra step allows the beef to absorb the wine’s tannins, making it more tender and flavorful.

2. Brown The Beef In Batches

Don’t overcrowd the pan when browning the beef. Doing so ensures that the meat sears properly, creating that crispy outer layer that contributes so much to the dish’s flavor.

3. Slow And Low Cooking

Boeuf Bourguignon is all about slow cooking. Take your time-letting the stew simmer gently on low heat for 2-3 hours allows the flavors to meld beautifully and the beef to become melt-in-your-mouth tender.

4. Use A Good Quality Wine

Because wine plays such a prominent role in the sauce, choose one that you would enjoy drinking. You don’t need to splurge, but a decent bottle will make a noticeable difference in the final dish.

5. Balance The Sauce

If the sauce is too acidic from the wine, a small pinch of sugar can help balance it out. Conversely, if it’s too rich, a dash of stock or water can lighten the sauce to your liking.

Mary Berry’s Boeuf Bourguignon is a true celebration of French cuisine, offering a balance of richness, depth, and elegance. With the perfect combination of slow-cooked beef, aromatic vegetables, and a luscious red wine sauce, this dish is bound to impress.

While the recipe requires time and patience, the result is an unforgettable, hearty meal. Whether you’re serving it for a special occasion or enjoying it as a comforting family dinner, Boeuf Bourguignon never fails to deliver.

Easy Recipe Variations For Mary Berry’s Boeuf Bourguignon

Mary Berry’s Boeuf Bourguignon is already a classic dish known for its rich, savory flavors and tender beef. However, if you’re looking to add your personal touch or experiment with flavors, there are many ways to give this French classic a twist. Here are some easy variations you can try without compromising the essence of the dish:

1. Mushroom and Onion Twist: While Mary Berry’s version calls for a selection of vegetables like carrots and onions, adding more mushrooms can enhance the earthy flavor of the sauce. For a deeper, more umami-rich taste, use a variety of mushrooms-such as porcini, shiitake, or cremini-and sauté them until golden before adding them to the dish. You could also include shallots for a more subtle, sweet flavor in place of or alongside the onions.

2. Use of Different Meats: While traditionally made with beef, Boeuf Bourguignon can also be made with lamb or even venison for a richer, gamier alternative. Lamb, in particular, complements the wine sauce beautifully, offering a delicate gamey flavor that pairs perfectly with herbs like rosemary and thyme. Venison, on the other hand, will bring a bold and rustic element, adding a different depth of flavor that can elevate the dish.

3. Vegetarian Version: For those who prefer a vegetarian or plant-based option, you can substitute the beef with hearty vegetables such as root vegetables like parsnips, turnips, and celeriac. To create a more "meaty" texture, you might also opt for plant-based meat alternatives or portobello mushrooms, which have a dense, chewy texture that mimics beef. Use vegetable stock instead of beef stock and finish with a good quality red wine (or use a non-alcoholic version) for a delicious, vegan-friendly take on the dish.

4. Herb Variations: Mary Berry’s Boeuf Bourguignon is traditionally flavored with thyme and bay leaves, but experimenting with other herbs can yield exciting results. For example, adding a bit of rosemary or sage can bring a woodsy, aromatic quality to the dish, while fresh tarragon can offer a slightly licorice-like tang, which balances beautifully with the rich sauce.

5. Spicy Touch: If you enjoy a bit of heat in your food, consider adding a touch of chili or peppercorns to your Boeuf Bourguignon. A few dried red chilies or a pinch of cayenne pepper can provide a subtle warmth that cuts through the richness of the sauce, giving the dish an unexpected but delightful kick.

6. Alternate Alcohol Choices: While Burgundy wine is the traditional choice for Boeuf Bourguignon, you can also try other red wines like Cabernet Sauvignon, Shiraz, or Merlot for a slightly different flavor profile. For a non-alcoholic option, replace the wine with a rich, concentrated grape juice or a hearty vegetable broth infused with herbs to maintain the depth of flavor.

Best Practices To Store Leftovers

Storing leftovers from Mary Berry’s Boeuf Bourguignon requires careful handling to maintain the dish’s flavor and texture. Here are some tips to help you store and reheat this dish properly:

1. Cool Quickly and Store Properly: Leftover Boeuf Bourguignon should be cooled down as quickly as possible to prevent bacteria growth. Divide the dish into smaller portions if necessary, and let it cool at room temperature for no more than two hours before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months.

2. Freezing Tips: If you decide to freeze your leftovers, make sure the dish is completely cooled before transferring it to a freezer-safe container or ziplock bag. Label it with the date so you can keep track of how long it’s been stored. When reheating frozen Boeuf Bourguignon, it’s best to thaw it overnight in the fridge before gently reheating it on the stove or in the microwave.

3. Reheating Instructions: To reheat your leftovers, avoid using high heat, as it can cause the beef to become dry and tough. The best way to reheat Boeuf Bourguignon is to warm it slowly on the stovetop over low to medium heat, stirring occasionally. You can also reheat it in the oven at a low temperature (around 300°F/150°C), covered with foil, to retain moisture. If the sauce has thickened too much, you can add a splash of broth or wine to loosen it up.

4. Enhancing Leftovers: When reheating, consider freshening up your leftovers with a bit of fresh garnish or herbs. A sprinkle of fresh parsley, thyme, or a drizzle of cream can bring new life to the dish. For a bit of extra richness, you can also add a pat of butter just before serving.

What Goes Well With Boeuf Bourguignon

Boeuf Bourguignon is a hearty, rich dish, and pairing it with the right sides and drinks can elevate the entire meal. Here are some classic and creative pairings that complement the dish beautifully:

1. Sides

   • Mashed Potatoes: The velvety smooth texture of mashed potatoes perfectly complements the deep, robust flavors of Boeuf Bourguignon. The sauce soaks into the potatoes, creating a harmonious balance of flavors.
   • Buttered Noodles or Egg Noodles: Light yet filling, noodles are another excellent choice to serve with this French classic. Their texture allows them to absorb the rich sauce, making every bite indulgent.
   • Crusty Bread: A crusty baguette or French country bread is perfect for mopping up the sauce. The crunchy exterior and soft interior of the bread are ideal for soaking in the flavorful gravy.
   • Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and turnips pair wonderfully with the richness of the stew. Their natural sweetness contrasts nicely with the savory depth of the beef.
   • Greens: A simple side salad with bitter greens, such as arugula or endive, lightly dressed with a vinaigrette, can offer a refreshing contrast to the heaviness of the Boeuf Bourguignon.

2. Wine Pairings

   • Burgundy Red Wine: Since Boeuf Bourguignon is traditionally made with Burgundy wine, it makes sense to pair it with the same. A light to medium-bodied Burgundy, like Pinot Noir, will complement the dish without overpowering it.
   • Cabernet Sauvignon: If you prefer a more robust wine, a Cabernet Sauvignon can be an excellent choice. Its tannins and dark fruit flavors work well with the rich, beefy stew.
   • Chardonnay: If you prefer white wine, opt for a full-bodied Chardonnay. Its buttery texture and hints of oak provide a nice contrast to the richness of the beef.

Conclusion

Mary Berry’s Boeuf Bourguignon is the epitome of comfort food, offering layers of deep, savory flavors and tender beef that melt in your mouth. By experimenting with variations such as different meats, added mushrooms, or even a vegetarian twist, you can tailor this classic to suit your preferences.

When storing leftovers, following the right practices ensures you can enjoy this dish multiple times while preserving its delicious quality. Pairing Boeuf Bourguignon with complementary sides like mashed potatoes, crusty bread, or roasted vegetables, along with a carefully selected wine, will elevate the meal to new heights. Whether it’s for a special occasion or a cozy family dinner, Boeuf Bourguignon remains a timeless dish that is sure to impress.

FAQs

What Ingredients Are Needed For Mary Berry’s Boeuf Bourguignon?

The key ingredients for Mary Berry’s boeuf bourguignon include beef stewing steak, red wine (usually Burgundy), beef stock, onions, carrots, garlic, mushrooms, smoked bacon, fresh thyme, bay leaves, and butter. You may also need flour for thickening and seasoning like salt and pepper.

How Long Does It Take To Cook Mary Berry’s Boeuf Bourguignon?

The cooking time for Mary Berry’s boeuf bourguignon is about 3-4 hours. The dish is slow-cooked, allowing the flavors to develop and the beef to become tender.

What Type Of Red Wine Should I Use For Mary Berry’s Boeuf Bourguignon?

Mary Berry recommends using a full-bodied red wine, preferably a Burgundy or any dry red wine with good acidity. Pinot Noir or Cabernet Sauvignon are also great options for this dish.

Can I Make Mary Berry’s Boeuf Bourguignon In Advance?

Yes, boeuf bourguignon actually improves in flavor if made in advance. You can prepare it a day or two before serving and simply reheat it before serving. In fact, many find it tastes even better the next day as the flavors have more time to meld together.

How Do I Thicken The Sauce In Mary Berry’s Boeuf Bourguignon?

To thicken the sauce, you can use a mixture of flour and butter, often referred to as a beurre manié. This is added towards the end of cooking to create a rich, glossy sauce that coats the beef and vegetables.

Can I Substitute The Beef For Another Type Of Meat In Mary Berry’s Boeuf Bourguignon?

Traditionally, boeuf bourguignon is made with beef, but you could substitute the beef with lamb or veal for a different flavor profile. However, the richness and texture of the dish are best achieved with beef.

What Should I Serve With Mary Berry’s Boeuf Bourguignon?

Boef bourguignon is often served with mashed potatoes, boiled potatoes, or crusty bread to soak up the rich sauce. You can also serve it with rice or buttered noodles as a side dish.

Can I Use Frozen Vegetables In Mary Berry’s Boeuf Bourguignon?

While fresh vegetables are recommended for the best flavor and texture, you can use frozen vegetables if needed. However, fresh vegetables will provide more depth and contribute better texture to the stew.

How Do I Know When The Beef Is Cooked Properly In Mary Berry’s Boeuf Bourguignon?

The beef is cooked properly when it becomes fork-tender, meaning it should easily break apart with a fork. After slow cooking for 3-4 hours, the beef should absorb all the flavors from the sauce and melt in your mouth.

What Is The Difference Between Mary Berry’s Boeuf Bourguignon And Traditional Boeuf Bourguignon?

Mary Berry’s version of boeuf bourguignon stays true to the classic recipe but might streamline some processes for ease of preparation. Her recipe tends to focus on simplicity without compromising flavor, making it accessible for home cooks while still delivering a delicious result.