Classic Beef Bourguignon
Breville Test Kitchen

Breville Test Kitchen

Classic Beef Bourguignon

One of France’s most famous culinary offerings, this rich red wine beef stew is flavored with pancetta, mushrooms and fresh thyme and thickened with carrot puree. The oven gently slow-cooks this heady concoction to a melting braised perfection. Bon appetit!
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4 hrs 20 mins total time

30 mins active time


Serves 6-8



  • all-purpose flour icon
    ¼ cup (1¼ oz) all-purpose flour
  • kosher salt icon
    1 tbsp kosher salt

    plus extra if required

  • beef chuck steak icon
    3 lb beef chuck steak

    cut into 1-inch pieces

  • olive oil icon
    ¼ cup (2 fl oz) olive oil


  • pancetta icon
    7 oz pancetta

    cut into ½-inch pieces

  • yellow onion icon
    2 yellow onions

    cut into ¾-inch pieces

  • carrot icon
    2 carrots

    cut into ¾-inch pieces

  • celery stalk icon
    3 celery stalks

    cut into ¾-inch pieces

  • baby bella mushrooms icon
    8 oz baby bella mushrooms

    stalks trimmed

  • clove garlic icon
    4 cloves garlic


  • thyme sprig icon
    6 thyme sprigs
  • fresh bay leaf icon
    1 fresh bay leaf
  • dry red wine icon
    3 cups (24 fl oz) dry red wine
  • medium carrot icon
    3 medium carrots


  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • mashed potato icon
    Mashed potato

    to serve (optional)

  • chopped flat-leaf parsley icon
    Chopped flat-leaf parsley

    to serve


  • 1Combine the flour and salt in a large bowl, add the beef and toss to coat.
  • 2Place a 10-inch (5½ -quart) Dutch oven over high heat. Once heated, add 2 tablespoons of the oil and half the beef, cook, stirring for 5 minutes, or until browned all over. Remove from the pot and set aside. Add the remaining oil and beef to the pot and repeat. Set aside.
  • 3Add the pancetta and cook, stirring for 1 minute scraping the base of the pot. Add the onions, carrots, celery, mushrooms, garlic, thyme and bay leaf and cook, stirring for about 6 minutes.
  • 4Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, for 4 hours and press Start to preheat.
  • 5Return the beef to the pot and stir to combine. Add the wine, bring to a boil and cook for 1 minute, then cover.
  • 6Once preheated, place the pot in the oven and cook for 4 hours. Meanwhile, continue to the next step.
  • 7In the last 45 minutes of cooking, cut the extra carrots in half lengthwise and thinly slice. Place in a small saucepan, cover with water and bring to a boil. Cook for 15 minutes, or until tender.
  • 8Drain the carrots and reserve the liquid. Place the carrots in a blender with 1 cup (8 fl oz) of the cooking liquid and blend until smooth.
  • 9Beef should be tender. If not, give it another 30 minutes.
  • 10Remove and discard the thyme stalks and bay leaf from the beef. Add the carrot puree, freshly ground black pepper and extra salt to season if required.
  • 11Serve the beef bourguignon with mashed potato and topped with parsley.
Main course

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