Beef Bourguignon

Beef Bourguignon 

A French-style Stew infused with the complex flavours of Rosewood’s Cabernet Franc

This dish has become a favourite of mine in the past few years. The stew has such a rich flavour and it is so simple to cook up at home. 


550 Grams of Stewing Beef

1 Tbsp of Corn Starch

1/4 tsp of Dry Mustard

1 Large pinch of Salt

1 Large pinch of Pepper

1 Large Onion

2 Garlic Cloves

300 ml Rosewood’s Cabernet Franc

650 ml Campbell’s Organic Beef Broth

2 2-Inch pieces of Parmesan rind

3 Medium potatoes, cubed

2 Stalks of green onion, to garnish (per serving)

1 Tbsp freshly grated Parmesan cheese, to garnish (per serving)

1 Small handful of fresh parsley, to garnish (per serving)


 1. In a large bowl, mix together beef, corn starch, dry mustard, salt and pepper until evenly coated.

2. In a large pot, heat olive oil over a medium-high heat until hot. Add in beef and continue to cook until the edges of the beef are deep brown; approximately 10 minutes.

3. Once beef is browned, remove from heat and set aside in a separate dish. 

4. Using the same pot the beef was cooked in, over medium heat, cook onions with a pinch of salt, stirring and scraping the bottom of the pot often, until caramelized; approximately 10-15 minutes.

*For best results, use a wooden spoon for this step.

5. Once onions have been caramelized, add cooked beef and wine into the pot and continue to cook over medium heat; scraping the bottom of the pot. 

6. Add in beef broth and Parmesan cheese rinds and let simmer over low heat for 3 hours; stirring occasionally.

7. After allowing stew to simmer for 3 hours, add in potatoes and continue to cook over low heat for an additional hour.

8. While the stew is simmering, in a large skillet or grill pan, over high heat, grill green onions for approximately 1 1/2 minutes on each side. 

9. Before serving, garnish with grilled green onions, freshly-grated Parmesan cheese and parsley. Serve with a side of grilled toast. 

*This dish will last in the refrigerator for up to 5 days and in the freezer for up to 2 months is stored correctly. 

Feel free to make this dish your own! Eat it topped on rice, polenta or even some buttery smooth mashed potatoes. Top it with your favourite roasted or grilled vegetables or none at all.  

I would love to see where you take this dish! So make sure to tag me on Instagram to show me your re-creation of this simply, yet delicious recipe!

Thank-you so much for stopping by and be sure to subscribe to notifications so you don’t miss out on any of my original recipes!

Until next time,

Clay Smith, Claycooks 

Printable PDF recipe


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