Beef Cheek Bourguignon


  • 50 ml vegetable oil
  • 4 beef cheeks (each about 300g)
  • 1 cup (150g) plain flour
  • 4 garlic cloves, thinly sliced
  • 350 g golden shallots, peeled
  • 300 ml pinot noir
  • 4 cups (1L) beef stock
  • 260 g bacon, cut into 2cm pieces
  • 3 thyme sprigs
  • 2 fresh bay leaves
  • 350 g button mushrooms, halved
  • ½ cup (firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve


  • Preheat oven to 150C. Heat oil in a large frying pan over high heat.
  • Season beef cheeks, dust with flour and brown all over (7-8 minutes).
  • Add garlic and shallots, and sauté until shallots just start to colour (3-4 min).
  • Deglaze pan with wine and transfer to a flameproof casserole dish adding stock, bacon and herbs.
  • Cover with a lid and braise in oven until beef is very tender (3-3 ½ hours).
  • Place casserole over medium heat, add mushrooms and simmer uncovered, stirring occasionally, until mushrooms are tender (8-10 minutes).
  • Stir in parsley, scatter extra on top and serve.

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