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COOKING WITH KELLY: Cheats Beef Bourguignon

So easy, anyone can cook it!

Last Friday on Newcastle Live Radio, food scientist and More Food chef Kelly Barlow told us how to cook a winter favourite, Beef Bourguignon.

Kelly used the classic Julia Child’s recipe which can be found in Julia’s first book, Mastering the Art of French Cooking. And, as we found out during our chat will Kelly, it was quite a long process.

So we asked Kelly to whip up a recipe that us mere kitchen mortals could master. And you can find the recipe below.

Cheats Beef Bourguignon

Ok, so there are a couple of steps that are important not to skip in the original recipe. But you can drastically reduce the preparation time if you combine a few of them at the end. Firstly. The beef must be browned first. And your small onions (or onion wedges) and mushrooms also need to be browned off and put to the side but other than that, this is a one pot wonder.


Olive oil
1.5 kg diced chuck steak
500g peeled brown shallots*
50g butter
400g sliced mushrooms*
200g sliced bacon
1 sliced carrot
1 sliced onion
2 cloves crushed garlic
Salt and pepper
2 Tbsp flour
1 Tbsp tomato paste
500ml red wine
2-3 cups beef stock
1 sprig thyme
1 bay leaf


Preheat oven to 150C

MOTE: To make this a “true” one pot wonder dish you need to need a stove top and oven safe casserole dish. If you don’t have one of those, do all the browning and cooking in a large fry pan or saucepan first, then transfer it into a large oven safe dish before you add your liquid.

Heat a casserole dish over a medium high heat. Patt the diced steak dry before browning it on all sides in small batches. Set it aside for later. Toss the peeled shallots in the pan, cooking them for 3-4 minutes until they all get a little bit of colour (they won’t colour evenly), remove them from the pan and set them aside in a separate bowl. Add half of the butter to the pan, brown the mushrooms in the butter in batches adding more butter as needed. Remove the cooked mushrooms from the pan and add them to the onions. Cook the bacon in the remaining butter and saute until browned, adding more oil if needed. Add the carrot and sliced onion to the bacon and cook until softened. Add the crushed garlic and cook for another minute. Season with salt and pepper.

Return the browned beef to the dish, add the flour and tomato paste. Toss the beef in the flour and paste and cook for a couple of minutes to cook off the flour and get an even coat over the beef (this helps the sauce to thicken).

Pour the cooked shallots and mushrooms back into the pan. Pour in the wine and bring it to a simmer. Add enough beef stock to just cover the ingredients. Add the cover to the pot and put it in the preheated oven for 2 ½ – 3 hours or until the beef is tender. The beef should fall off a fork when pierced.

*if you can’t find shallots at the supermarket just use the smalleds onions you can find and cut them into 4-6 wedges

*Use a packet of sliced mushrooms and save yourself a step