Beet and Beef Bourguignon

Beet and Beef Bourguignon

SERVES: 6 | PREP TIME: 15 min | COOK TIME: 80-90 min

We have used our rainbow beetroots to add extra flavour and colour to this traditional beef bourguignon. We cooked it on the hob but it can also be transferred to the oven and cooked slowly for several hours to ensure your beef is beautifully tender.

Beet and Beef Bourguignon


500g diced beef
500g beetroot (approx 3 medium)
2 onions or 2 leeks
3 garlic cloves
250g mushrooms
80g bacon lardons
500ml red wine
200 ml beef stock
1 tablespoon plain flour
1 tablespoon tomato purée
Couple of sprigs of thyme
2 tablespoons oil
Salt and pepper



1. Prep your ingredients:

  • Dice the onion and slice the leeks and garlic
  • Peel the beetroot and cut into cubes
  • Wipe the mushrooms clean and cut into halves or quarters

2. Heat the oil in a large casserole dish and brown the diced beef. Set the beef aside and add the bacon to the casserole dish. Cook for a few minutes until nice and crispy.

3. Reduce the heat and cook the onion/leek and garlic for 3-4 minutes. Add the beetroot followed by the beef and thyme and season well with salt and pepper.

4. Stir in a tablespoon of flour and mix well. Then pour in the wine, cook for a minute or 2 and then pour in the beef stock and the tomato purée. Simmer for 30-40 minutes and then add in the mushrooms.

5. Continue cooking for 30-40 minutes until the beef is tender (cooking time will depend on the cut of beef).

6. Serve with some steamed cabbage and baked or mashed potatoes.