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Beef and butternut squash bourguignon

Good for dietary types:

Red Meat

Download the print version here

Prep Time:

10 minutes

Cook Time:

2-3 hours

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

780mg

Calories:

650kcal

Protein

46g

Potassium:

1050mg

Fibre:

Carbohydrates:

28g

Fat:

38g

Saturated Fats:

14g

Polyunsaturated Fats:

Monounsaturated Fats:

16g

Sugar:

Vitamin A:

180%

Vitamin C:

25%

Calcium:

11%

Iron:

32%

About the Recipe

This beef and butternut squash bourguignon is a rich, slow-simmered stew inspired by the French classic.
Tender beef is braised in red wine with aromatic vegetables, thyme, and bay, while butternut squash melts slightly into the sauce, adding natural sweetness and silkiness.

It’s deeply savoury, comforting, and perfect for a cold evening — especially with mashed potatoes, and steamed veg.

Ingredients

800 g beef chuck, trimmed and cut into large cubes
2 tbsp olive oil
150 g bacon lardons or diced smoked bacon
1 large onion, diced
2 carrots, sliced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp plain flour
500 ml dry red wine (Burgundy-style if possible)
500 ml low-sodium beef stock
2 bay leaves
4 sprigs fresh thyme
1 tbsp fresh parsley, chopped
400 g butternut squash, peeled and cubed
200 g mushrooms, sliced
Salt and black pepper, to taste

Preparation

Pat beef dry and season lightly with salt and pepper. Heat the olive oil in a heavy pot over medium-high heat. Brown the beef in batches until deeply caramelized. Remove and set aside.
In the same pot, cook bacon until lightly crisp. Add onion and carrots; cook 5–7 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
Sprinkle flour over the vegetables, stirring well. Cook for 1–2 minutes to remove raw flour taste.
Slowly add the red wine, scraping up browned bits. Add beef stock, bay leaves, thyme, parsley, and return beef to the pot.
Bring to a gentle simmer, cover, and cook on low heat for 1½ hours, stirring occasionally, you can put this in an oven at 160oC covered if you want
Add butternut squash and mushrooms and continue to cook for another hour or until beef is tender and sauce is thick.
Remove bay and thyme stems. Adjust seasoning. Serve hot, along with mashed potato and extra veggies.