Beef Cheeks Bourguignon

This recipe will go well with the following Gingin beef products: Beef Cheeks

Beef Cheeks Recipe

Beef Cheeks Bourguignon

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This melt in your mouth meal is a delight, it’s not at all difficult to prepare and the result is incredibly delicious. These Beef Cheeks in Red Wine (with Mash) is a winter favourite.
Course Beef
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 4 hours
Servings 4


  • 4 beef cheeks trimmed
  • 2 tbsp plain flour
  • 60 mls olive oil
  • 2 brown onions roughly chopped
  • 100 g shortcut bacon diced
  • 4 garlic cloves crushed
  • 750 ml red wine
  • 450 mls beef stock
  • 2 tbsp tomato paste
  • 400 g small button mushrooms
  • Salt and pepper to season
  • 1 tbsp flat leaf parsley leaves chopped, to garnish
  • Mashed potato crushed peas and roasted truss cherry tomatoes to serve.


  • Pre-heat oven to 170◦.
  • Sprinkle flour over beef cheeks to coat. Heat half the oil in a heavy based casserole dish, add cook for 3-4 minutes each side. Set aside.
  • Reduce heat to medium, add remaining oil. Add onions and bacon. Cook, stirring for 5 minutes or until onion has softened. Add garlic, cook for 1 minute.
  • Return beef cheeks and juices to pan. Add wine, bring to the boil. Add stock and tomato paste, bring back to the boil. Remove from heat and cover.
  • Transfer casserole dish to the oven and braise for 3½ hours or until meat is tender.
  • Add mushrooms. Cover and return to oven for a further 20 minutes, along with cherry tomatoes on a roasting tray. Season with salt and pepper and garnish with parsley.
  • Serve with mashed potato, crushed peas and roasted cherry tomatoes.

Recipe and image courtesy of

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