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Boeuf Bourguignon

What's The Big Idea?

There was a time when it was almost impossible to go to either a dinner party or a local "bistro" in the UK and not be served Boeuf Bourguignon, so popular was this classic French dish. It became something of a victim of its own success in a way, and declined in popularity, but served with new potatoes, fresh green vegetables and a glass of good French red wine it is the perfect meal to serve at a French sporting party.

Shopping List

Here's the list of what you need:

  • 2 tablespoons olive oil
  • 1½lbs braising steak, cubed
  • 2 garlic cloves, minced
  • 1 medium onion, sliced
  • ¼ pint beef stock
  • ½ pint French red wine, e.g. Burgundy
  • 1½ tablespoons plain flour
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • ½ teaspoon dried marjoram
  • 4oz streaky bacon, roughly chopped
  • 8oz shallots, peeled and halved
  • 6oz button mushrooms, cleaned
  • Salt and black pepper

What To Do

  • Pre-heat the oven to 180C/350F. Heat half of the oil in a frying pan and brown the beef
  • Using a slotted spoon, transfer the meat to a casserole
  • Next add the sliced onion and garlic to the frying pan and fry until golden
  • Sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the wine and stock, stirring all the time
  • Add the herbs and seasoning, bring to the boil, and then transfer the contents of the frying pan to the casserole with the beef
  • Cover, and cook in the oven for 2 hours
  • Meanwhile, heat the remaining olive oil in a clean frying pan, and fry the shallots and bacon for 2-3 minutes
  • Add to the casserole, along with the mushrooms. Put the lid back on, and return to the oven for a further 30 minutes

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