Buckfast Beef Bourguignon


    150g smoked bacon (cut into lardons)

    3 tbsp plain flour

    650g beef chuck steak (cut into 3cm rough cubes)

    1 large white onion (peeled and finely chopped)

    2 garlic cloves (peeled and finely chopped)

    1 large carrot (peeled and finely chopped)

    1 tbsp tomato purée

    750ml buckfast tonic wine

    400g tinned, chopped tomatoes

    250g chicken stock

    1 fresh bay leaf

    1 sprig fresh thyme

    15 baby onions (peeled and left whole)

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Main serves 1

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Heat a saucepan, add the bacon lardons and cook gently so that they release their fat and colour slightly. After about 8 minutes, lift out the lardons and set aside.


Season the flour with salt and pepper. Sprinkle over the cubes of beef. Add to the bacon fat in the pan and brown on all sides. Lift out the meat and set aside with the cooked lardons.


Put the chopped onions, garlic and carrot in the pan and lower the heat. Cook gently until soft, this should take about 5 minutes. Add the tomato purée, mix in and cook out for 2 minutes.


Add the Buckfast, tinned tomatoes, stock, bay leaf and thyme. Bring to the boil, then add the meat and lardons. Cook on a low heat, stirring from time to time, for approximately 2 hours.


Around 30 minutes before you are ready to serve, add the baby onions.


The meat should be tender and the onions cooked through. If the mix dries out add a little water and adjust the seasoning if needed with salt and pepper.


Remove from the heat and allow to cool fully before transferring to a sealable container and storing in the fridge. It is best served reheated (as the flavours develop and deepen). Serve with creamy mashed potato and crusty bread.

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