Cooking Demonstration: Beef Bourguignon

Sienna is a Stroke Survivor, ex patisserie chef and the Barwon Stroke Support Centre Coordinator. Join us as Sienna demonstrates how to make Beef Bourguignon.

The ingredients and method are outlined below the video, so you can follow the steps at your own pace.

Ingredients – serves 4

Diced Beef (Casserole Dice) 750g
Medium Mushrooms (Cut in Half) 8
Small Carrots (Peeled and Large Dice) 5
Rasher Bacon (Medium Dice) 4
Shallots (Peeled and Cut in Half) 8
Cloves Garlic (Peeled and Chopped) 4
Parsley (Washed and Chopped) 1 Bunch
Red Wine 750ml
Beef Stock 1 Cup & extra ½ Cup
Passata 300ml
Bay Leaf  2
Salt & Pepper To taste 



  1. Peel and cut carrots into large chunks
  2. Peel the skin off and cut 8 mushrooms in half
  3. Peel shallots and cut into large chunks
  4. Dice bacon rashers into chunks
  5. Wash and chop parsley
  6. Peel and dice garlic


  1. Preheat oven to 175 Celsius
  2. On the medium high heat, add two teaspoons of olive oil to a large casserole dish with a lid (Dutch oven).
  3. Once hot, add bacon. Saute the bacon until golden brown.
  4. Take out the bacon, and place in a bowl (leaving the hot fat in the pan). 
  5. Dry the beef with a paper towel. 
  6. In small batches, sear the beef until brown on all sides. 
  7. Take the beef out and place in the bowl with the bacon.
  8. Saute the carrots, mushrooms, and shallots (add a splash of water) until they have some colour on them (approx. 5-8 minutes), remove and add to beef.
  9. Fry garlic in the pan for 2 minutes, then add bacon, beef, carrots, mushrooms, shallots back into the pan.
  10. Add bay leaf and parsley.
  11. Add red wine, 1 cup beef stock & tomato passata and season with salt & pepper.
  12. Turn the heat down and slowly bring to the boil.
  13. Once boiling, cover with lid and carefully place in the oven on the middle rack.
  14. Check every 30 mins to make sure it’s not drying out too much. 
  15. After 1 hour of cooking, add half a cup of beef stock, if needed.
  16. You will know it’s ready when the beef is very tender and a dark rich sauce has formed.
  17. It’s delicious served with mashed potato or roast vegetables, or you can eat it by itself.
  18. Enjoy!

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