Recipe by: Geraldine Pelissier

Source: adapted from a Thermomix recipe

Serves: 6

Serve with tagliatelles, boiled potatoes, Gratin dauphinois or rice

Geraldine Pelissier's French Beef Bourguignon
Geraldine Pelissier’s French Beef Bourguignon


  • 3 tbsp olive oil
  • 200- 250g onions (~ 2-3 onions) sliced
  • 800g stewing beef, cut into 3-4 cm cubes (for stewing: chuck roast, round roast)
  • 2 tbsp plain flour
  • 150g of bacon (with lard)
  • 3 garlic cloves, crushed and thinly sliced
  • 400g of sliced carrots (~ 6-8 carrots)
  • 500 ml of red wine (preferably Bordeaux, Burgundy or a Cotes du Rhone – full bodied wine )
  • 200 ml water
  • 200g of button mushrooms (quartered or halved, depending on size)
  • 1 tsp salt
  • 2 pinches of pepper
  • 1 bouquet garni of thyme, laurel and parsley *see photo
  • 2 tbsp corn flour (optional, for thickening)
  • Fresh Italian parsley (optional, for garnish)


  • Heat the oil and sear the beef cubes for 3 min with some plain flour in a non-stick pan- color all sides.
  • In a cooking pot (or a slow cooker) under medium fire, add the beef, onions, bacon and garlic.
  • Add red wine and top up with just enough water to cover the meat.
  • Add the bouquet garni, salt and pepper
  • Cook for 10 min, then add the carrots and cook for another 40min
  • Add mushrooms and cook for another 30min.
  • If you find the sauce too watery, remove it and separately, add the corn flour to thicken the sauce
  • Serve hot with chopped italian parsley as garnish (optional).

* This dish is best cooked the day before.


Download PDF here: French Beef Bourguignon Geraldine Pelissier