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Beef Bourguignon

Beef Bourguignon is part of french cuisine tradition. Ideally the wine used for this recipe should be Bourgogne wine, from the Bourgogne region where the dish originates from. If you can't find Bourgogne wine, a strong flavoured red wine will do. This dish goes well with mashed potatoes, steamed potatoes or fresh pasta.
Plan ahead as marinating the beef in the wine the day before will give more flavour and tenderness to the meat.
This is a Thermomix® user recipe.
Prep Time15 mins
Cook Time1 hr 30 mins
Marinate1 d
Total Time1 d 1 hr 45 mins
Course: Main Dish
Cuisine: Dairy Free, Gluten Free, Meat
Servings: 6 serves


  • 800 gr Beef for stew - cut in cubes
  • 350 gr Red Wine Bourgogne wine if you can
  • 150 gr Brown Onion peeled and cut in half
  • 1 clove Garlic
  • 250 gr Carrot 2 cm chunks
  • 150 gr Bacon cut in small pieces
  • 20 gr Olive Oil
  • 1 pc Clove
  • 30 gr Flour
  • 6 Shallots peeled
  • 1 tsp Salt adjust to taste
  • 2 pinch Black Pepper adjust to taste
  • 1 Stock beef
  • 1 Bay leaf
  • 1 Thyme sprig
  • 150 gr Water
  • 200 gr Button mushroom sliced


The day before - Prep the meat

  • The day before cooking, place the beef cubes in a container and cover with the wine. Cover and leave overnight.

On the day itself

  • Place onions, olive oil and the garlic in the Thermomix®.
    Blend 3 sec/ speed 5
  • Add the beef, bacon, flour.
    Cook 6 min/ 100℃/ Reverse ↺/ Spoon speed (without measuring cup)
  • Add the clove, shallots, salt & pepper, bay and thyme, stock, water and wine (from the marinade).
    Cook 30 min/ 100℃/ Reverse ↺/ Speed 1
  • Add the mushrooms and carrots and cook for another 40 min/ 100℃/ Reverse ↺/ Speed 1


Gluten free option: You can replace the flour by cornstarch. The flour is used to thicken the sauce, so if you don't add any, the end result will be more watery.