Beef Bourguignon - Scarlett and Mustard
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Beef Bourguignon

Here’s a low and slow dish, it takes some time but the prep work is minimal.  Perfect for winter nights!

Makes one large(ish) pie which would feed two with some steamed green veg on the side (or one hungry person).


750g lean braising steak, cubed

150g of smoked back bacon, chopped

2 tbsp olive oil

8-10 baby onions or shallots

1 tbsp plain flour

300ml red wine (Beaujolais works a treat but not essential)

300ml beef stock

100g baby button mushrooms

1 tsp dried herbs de provence

1 tbsp Scarlett&Mustard Blackcurrant & Star Anise Curd

Potatoes (for mashing)


1.      Heat an oven to around 150-60 degrees.

2.      Fry the bacon in the oil until lightly browned and tip into a casserole.

3.      Add the beef, a little at a time, and brown all over on a high heat (add more oil if the pan is too dry).  Once brown, add to the casserole with the bacon.

4.      Reduce the heat and fry the onions, whole, until golden.  Throw into the casserole.

5.      Add the flour to the pan, with a splash of the wine, and fry briefly to pick up all the scraps and juices and then add the rest of the wine and the stock.  Bring to a boil and stir until smooth.

6.      Add the mushrooms and dried herbs.

7.      Pour the mixture into the casserole, covering the meat.

8.      Stir in the curd.

9.      Pop the lid on and bake in the oven for 2 hours (or until you have lovely, tender meat).

While this is happening, use the potatoes to make enough mash to cover your pie dish.  Use as much or as little butter as you like.  You can add extras, such as horseradish sauce, wholegrain mustard or even some Scarlett & Mustard oils; the garlic rapeseed and the truffle oils both work a treat.  A lovely scattering of parsley through the mash is also a winner.  Don’t forget to season!

Once the meat is tender, transfer to a pie dish and top with the mash.  If you want to add parmesan, scatter some over the top.

Return to the oven and bake until browned.

And serve!  Either straight out of the dish or transfer to plates with the steamed green veg (if you are bothering with veg).

This recipe was kindly sent to us by a fan of our products for more of Lisa’s amazing recipes and tasty serving suggestions see her blog: or follow her on twitter: @intrepidveggie

Beef Bourgignon
Posted 15.12.15