Member Recipe – Martine’s Boeuf Bourguignon

Member Recipe – Martine’s Boeuf Bourguignon

A traditional French dish to warm the soul! Try out Martine’s recipe for the perfect Boeuf Bourguignon with a Beefsteak Club twist.







Serves four


  • 1kg braising steak
  • 4 red onions
  • 1kg braising steak cut into 5cm cubes
  • 4 red onions
  • Flour (1 heaped tbsp)
  • 1 sprig of thyme
  • Garlic (2 cloves)
  • 1 bay leaf
  • Salt and pepper
  • 2 tablespoons olive oil
  • Fresh red chilli – chopped with seeds
  • 300g pancetta
  • 250g shallots
  • 1 bottle of Beefsteak Club Malbec




  1. Cut the braising steak into 5cm cubes
  2. Pre-heat oven to 140 degrees Celsius
  3. Bring 2 tablespoons of the oil to a sizzling point in the casserole or pan and sear the beef, a few pieces at a time, until the colour is a rich, dark brown on all sides. Transfer the meat to a plate as it browns.
  4. Add the sliced onions to the casserole cook gently until a light brown colour.
  5. Return the meat to the casserole and sprinkle in the flour, stirring until it is mixed. Then gradually pour in the wine, again stirring constantly.
  6. Add the chopped garlic, herbs, chilli and seasoning.
  7. Put the lid on and cook very gently on the stove or transfer to the oven for 2 hours on low heat.
  8. Brown the pancetta and shallots in the rest of the olive oil and then add to the casserole. Cook for a further hour.


Enjoy with a glass of Beefsteak Club Reserve Malbec!


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