Beef Bourguignon with Baguette Dumplings

beef bourguignon rachel khoo

5 from 1 reviews

A classic and easy recipe for Beef Bourguignon with a delicious side of Baguette Dumplings. 


For the Beef Bourguignon

For the Baguette Dumplings


For the Beef Bourguignon

  1. Preheat the oven to 150°C (300°F).
  2. Heat the oil in a large, oven-proof casserole pan over high heat and sear the meat in batches until they are well browned. Set aside on a plate.
  3. In the same pan, cook the lardons until they are brown and crispy.
  4. Add the onions, garlic, bay leaf, parsley stalks, thyme and rosemary.
  5. Place the cloves and peppercorns into a small muslin bag or spice pouch, or simply add them to the pan if you don’t mind fishing out these bits later.
  6. Return the meat to the pan together with any of the juices from the meat.
  7. Sprinkle over the flour and cook for a few minutes.
  8. Pour in the wine and water, and stir in the tomato paste and sugar.
  9. Bring everything to a gentle simmer.
  10. Cover the pan with a lid and place the pan in the oven for about 3 hours, or until the meat is tender.
  11. About 20-30 minutes before serving, add the mushrooms to the stew.
  12. Remove the bay leaf, parsley stalks and spice pouch (if using), and also the thyme and rosemary sprigs (which should have lost their leaves by now).
  13. Taste for seasoning. Depending on how dry your wine is, you might need a teaspoon or so of sugar.
  14. Garnish the stew with chopped flat-leaf parsley and serve with Baguette Dumplings or boiled whole potatoes.

For the Baguette Dumplings

  1. Slice the baguette into little pieces and place them in a medium bowl.
  2. Bring the milk to a boil in a small saucepan and pour the milk over the bread.
  3. Cover the bowl with clingfilm and set it aside for 15 minutes.
  4. Season with freshly ground nutmeg, salt and pepper.
  5. Add the parsley and egg, and sprinkle over the flour.
  6. Use your hands to mix everything together. The mixture should be moist and slightly sticky and able to hold its shape. If it is too wet, add a bit more flour.
  7. Take a small handful of the mixture and shape them into dumplings, slightly larger than a golf ball. Or you can make them as big or as small as you like.
  8. To cook the baguette dumplings, melt some butter in a non-stick frying pan over medium heat.
  9. Cook the dumplings until they are golden and crispy on all sides.

Kitchen Notes

* For a beef stew like Beef Bourguignon, you need to use a cut of beef which is suitable for slow-cooking, such as chuck steak, beef shoulder or even beef shin.
* I recommend buying the stewing beef in one large piece, and slicing it up yourself into large portions. The large portions of meat take a bit longer to cook, but they are nicer for serving and more pleasant to eat than if you were to cook this dish with lots of small pieces of meat.

The recipe for Baguette Dumplings is adapted from The Little Paris Kitchen by Rachel Khoo.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.