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Beef cheek Bourguignon

Rodney Dunn recipe for beef cheek Bourguignon.

By Rodney Dunn
  • 15 mins preparation
  • 3 hrs 30 mins cooking
  • Serves 4
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Beef cheek Bourguignon
This is a take on the classic dish of beef braised in Burgundy with mushrooms and bacon lardons. The gelatinous quality of beef cheeks gives a new dimension to the dish, but by all means use a more traditional braising cut such as chuck steak if you prefer. Serve it with potatoes or the traditional buttered noodles.


  • 50 ml vegetable oil
  • 4 beef cheeks (about 300gm each)
  • 150 gm (1 cup) plain flour
  • 4 garlic cloves, thinly sliced
  • 350 gm golden shallots, peeled
  • 300 ml pinot noir
  • 1 litre (4 cups) beef stock
  • 260 gm bacon, cut into 2cm pieces
  • 3 thyme sprigs
  • 2 fresh bay leaves
  • 350 gm button mushrooms, halved
  • ½ cup (firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve


  • 1
    Preheat oven to 150C. Heat oil in a large frying pan over high heat. Season beef cheeks, dust with flour and brown all over (7-8 minutes). Add garlic and shallots, and sauté until shallots just start to colour (3-4 minutes), then deglaze pan with wine. Transfer to a flameproof casserole dish, add stock, bacon and herbs, cover with a lid and braise in oven until beef is very tender (3-3 ½ hours).
  • 2
    Place casserole over medium heat, add mushrooms and simmer uncovered, stirring occasionally, until mushrooms are tender (8-10 minutes). Stir in parsley, scatter extra on top and serve.


Drink Suggestion: Big, meaty mourvèdre. Drink suggestion by Max Allen