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Beef Bourguignon


Beef Bourguignon

The first time Bruce and I tried this dish I made it with Wagyu beef and it was so rich it was almost criminal, you could feel your arteries harden just by looking at it. We originally thought that a good Cabernet Sauvignon would be the ideal pairing until we tasted the dish – there was something earthy and soulful that only the Dark Horse could reach.
Total Time 3 hrs
Course Main Course
Cuisine American
Servings 6 people


  • 1.2 kg Beef brisket
  • 1 kg Pickling onions
  • 6 Cloves garlic Finely chopped
  • 500 g Button mushrooms
  • 500 g Pancetta or smoked belly Cut into a large dice
  • 1 L Red wine
  • 10 g Rosemary
  • 600 g Potatoes
  • 100 g Butter
  • 25 ml Cream


  • Cut the brisket into 3 even pieces, season the beef with salt & pepper and brown in a hot pan.
  • Make sure you get a nice dark brown colour on them. Add the pancetta, the mushrooms onions, garlic & rosemary and cook until the onions begin to colour.
  • Add the wine.
  • Put the lid on the pot and place in a medium oven (150ºC) for 2 ½ hours or until the beef is soft. Remove the lid and reduce stew to desired consistency and adjust seasoning with salt & pepper.
  • Peel the potatoes in salted water until cooked, drain off the water and the butter & cream.
  • Mash by hand until there are no lumps.
  • Season the mash with salt & pepper and serve alongside the braised brisket.
Keyword Beef, Stew

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