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Beef Bourguignon with Tomato and Rosemary

Beef Bourguignon with Tomato and Rosemary
  • Serves: 4
  • Prep: 20 mins
  • Cook: low 6-8 hours, high 3-5 hours
  • Cut: Topside


  • 1 kg beef topside, round or blade
  • 1 large brown onion, cut into thin wedges
  • 200g button mushrooms, halved
  • 1½ cups beef stock
  • 400g can diced tomatoes
  • ½ cup red wine
  • 2 Tbsp tomato paste
  • 1 Tbsp fresh rosemary leaves
  • Mashed potato, rice or pasta, and green vegetables to serve


  1. Cut the beef into 2.5cm-3cm cubes, season with salt and pepper. Brown the meat in a hot frying pan in a dash of oil. Transfer to a slow cooker. Using the same frypan, add the onion and mushrooms and brown quickly, before adding to the beef.
  2. Mix the stock, tomatoes, wine, tomato paste and rosemary together and pour over the beef and cover.
  3. Cook on low for 6-8 hours or high for 3-5 hours. Serve with mashed potato and seasonal vegetables.

Oven cooking instructions

  • Prepare the casserole as above, adding an extra 1 cup of beef stock or wine. Cook in a lidded ovenproof dish at 160ºC for 120 minutes or until beef is tender.

Cook's tip

  • Best beef cuts for casseroling or braising: chuck or boneless shin/gravy beef take 2-2½ hours to cook. Topside, round and blade take 1-1½ hours to cook.
  • Don’t rush the initial stage of browning the meat. This will help make the dish rich in colour and flavour.
  • If cooking in the oven, simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.

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  © 2013 Alliance Group

  © 2013 Alliance Group