Healthier Bourguignon
Healthier Bourguignon



  • 3 tbsp seasoned flour
  • 500g lean stewing steak
  • Olive oil
  • 18 shallots, peeled
  • 4 diced carrots
  • 250g mushrooms, halved
  • 500ml red wine
  • 400ml beef stock
  • 2 thyme sprigs
  • 2 bay leaves
  • 2 tbsp chopped parsley
  • Boiled new potatoes, to serve
  • Steamed greens, to serve
  • Preheat the oven to 160C. Toss the beef in the flour, then fry in 1 tbsp of oil in a large casserole. Remove and set aside, and chuck the onions, mushrooms and carrots into the pan to fry for 10 mins. When softened, deglaze the pan with a splash of wine and then return the beef to the pan with the stock, herbs and remaining wine. Cook, covered, for 2 hours.
  • Season to taste. Remove the meat and veggies with a slotted spoon and simmer the sauce until thick and glossy. Return the meat and veggies and reheat, then scatter with parsley and serve with new potatoes and greens.
3 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box