Red wine braised beef bourguignon

This beef bourguignon by @cravingsandcauliflowers is a one-pot wonder that's perfect for sharing with family and friends!


  • 800g beef (stewing beef chunks or whole cheek)
  • 1 medium onion, quartered
  • 3 garlic cloves, finely sliced
  • 2 medium vine tomatoes
  • 400g baby chestnut mushrooms, halved
  • 2 sticks celery, finely sliced
  • 1/2 cup red burgundy wine
  • 600ml Osius beef bone broth with seaweed
  • 1 bay leaf
  • Extra virgin olive oil
  • Himalayan pink salt, to taste
  • Pepper, to taste
  • Parsley, to garnish


1. Heat olive oil in a large pan on a medium heat
2. Season meat with salt and pepper to taste and sear until dark brown. Once cooked transfer to a casserole dish
3. Add onion, garlic, tomatoes, mushrooms and celery and cook on medium for 5 minutes. Once softened transfer to the dish alongside the meat and stir to combine
4. Deglaze pan with wine and stock and the pour over meat
5. Add the bay leaf and season with salt and pepper
6. Bring to the boil and simmer for 2.5 hrs with lid on. If there’s still too much liquid after this time remove lid and increase heat to absorb some more of it
7. Garnish with parsley and enjoy!