Cheats Rich Beef Bourguignon – Beef Mushroom and Red Wine Casserole

Cheats Rich Beef Bourguignon - Beef Mushroom and Red Wine Casserole

Delicious and super easy to make, throw it all in the pot and pop it in the oven. Beef bourguignon – beef, mushroom and red wine casserole was introduced to me by my sister Jen. She was visiting and asked us over for dinner in a couple of hours time.

We arrived early to the delicious aroma of the beef, speck, mushrooms and onions simmering already in a delicious stock with red wine and thyme.

ingredients for Cheats Rich Beef Bourguignon - Beef Mushroom and Red Wine Casserole

I couldn’t believe that she had driven home and had this in the oven already cooking on our arrival. The big step saver in this recipe was that she simply placed everything in the pot without browning the meat.

why we call this cheats beef bourguignon

The time saving cheats version of making beef Bourguignon completely dispenses with the browning of the meat before baking which is a fantastic time saver.

Contrary to everything we had ever learnt about browning the meat first was thrown to the wind when we sat down to eat this rich, tender and delicious casserole served with Whipped Creamy Mashed Potatoes.

It was divine and no one missed the time consuming step of flouring the meat and frying in oil to brown, not to mention the mess! Trust us you will definitely want to add this recipe to your winter repertoire.

cartouche covering Cheats Rich Beef Bourguignon - Beef Mushroom and Red Wine Casserole
cover the casserole ingredients with a cartouche (this helps to keep the top layer of the casserole moist and prevents the meat from drying out)

We promise you will be delighted with this recipe for Beef bourguignon and hopefully add it to your family favourites.

Have you ever skipped a major step in a recipe and found that it was still a winner?

adding orange rind to the Cheats Rich Beef Bourguignon - Beef Mushroom and Red Wine Casserole
after 11/2 hours add the orange rind (adding the orange rind at this point keeps the orange flavour nice and fresh)

what cut of meat to use

We love to use chuck steak to make any form of beef casserole or curry that requires a long, slow cook. The chuck is from the shoulder area of a cow and this part of the animal obviously gets a lot of exercise, making the muscles somewhat tough.

There is a lot of connective tissue which helps the meat stay moist as it renders while cooking to produce wonderful, tender meat full of flavour.

adding the speck and mushrooms to Cheats Rich Beef Bourguignon - Beef Mushroom and Red Wine Casserole
lastly, add the remaining mushrooms and speck ( adding these ingredients close to the end of the cook allows the individual flavours to shine as the speck and mushrooms that have been cooking from the start have married in with the sauce flavours)

freezing the casserole

This casserole freezes like a dream. Allow the casserole to completely cool down in the refrigerator and even give it a day, or 2 in the fridge before freezing as this allows the casseroles flavours to develop further.

Spoon the mixture into a container with a lid and freeze for up to 3 months. When you’re ready to use it allow it to thaw in the refrigerator  overnight and gently reheat in a saucepan on the stove top.

We always make enough of this casserole to make our Beef Bourguignon Pie with No Fail 2 Minute Flaky Pastry.

Watch How To Make Cheats Rich Beef Bourguignon 

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What’s your go-to beef casserole recipe? We would love to hear from you in the comments below when you make beef bourguignon – beef mushroom and red wine casserole.

Cheats Rich Beef Bourguignon - Beef Mushroom and Red Wine Casserole
Yield: 6

Beef bourguignon - beef, mushroom and red wine casserole

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

Quick to put together and absolutely delicious. No frying of the beef, simply pop it all in the pot and bake away.


  • 3 medium brown onions, halved and cut into thick slices - see notes below
  • 6 fat cloves of garlic finely sliced or minced
  • 1kg (2 pounds) chuck steak cut into generous mouth sized pieces
  • 3 heaped tablespoons plain flour (all-purpose) - enough to dust the meat - see notes below
  • 400g (14ounces) speck skinned and cut into lardons, reserve 1/2 for stage 2 of cooking  
  • 300g (10 ounces) fresh mushrooms thickly sliced, reserve 1/2 for stage 2 of cooking
  • 15 good long sprigs of thyme tied in a bunch or 2 teaspoons dried thyme
  • 2 teaspoons sugar - this helps to round out the acid in the tomato paste
  • 600ml (20 fl ounces) red wine - see notes below
  • 2 tablespoons tomato paste
  • 2 oxo beef cubes - oxo is a brand we favour, or use a different brand
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 5-6 thumb sized pieces of orange rind without pith
  • Pot sized piece of baking paper to make a cartouche to cover the casserole whilst cooking 



  • Preheat oven to 360 F  (180 C) on bake, not fan
  • Place the flour in a bowl and add the meat, sprinkle the flour over the meat, and then tumble the meat with your fingers to distribute the flour  - discard remaining flour
  • Place meat in a heavy based pot with lid
  • Add onion wedges, garlic, thyme, sugar and half of the speck and half of the mushrooms
  • Mix red wine, tomato paste, crumbled stock cubes, salt and pepper in a jug to combine
  • Pour over beef mixture and stir to distribute evenly
  • Cover top of meat with a piece of baking paper and place lid on pot
  • Place pot on middle shelf of oven and bake for about 1 1/2 hours


  • Remove pot from oven and add remaining speck, mushrooms and orange rind.
  • Stir to evenly distribute making sure to bury the orange rind so it infuses into the cooking liquid - Note : you may need to add 1/2 to 1 cup of wine (or water) if the liquid has thickened too much
  • Return to oven for about an hour or until meat is fork tender.
  • Serve with creamy mashed potatoes.
  • Enjoy!


  • Speck can be replaced with rindless smoky bacon cut into 1 1/2 inch (4 cm) pieces
  • As with all casseroles the flavour improves if left overnight
  • Casserole freezes well
  • Onions - we found some small onions so we used a dozen whole and 2 sliced medium onions 
  • Flour - discard any remaining flour in the bowl after dusting the meat
  • Red wine - try to use a 'full bodied' wine such as a cabernet sauvignon or shiraz

Nutrition Information



Serving Size


Amount Per Serving Calories 643Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 130mgSodium 557mgCarbohydrates 46gFiber 7gSugar 7gProtein 43g

Nutritional information provided here is only intended as a guide.

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  1. Wendy Norris says:

    Made this last Weekend, left it for 3days, then devoured it. Absolutely delish!! Thanks for the memories

    1. Recipe Winners says:

      Hi Wendy, nice to hear from you again. Beef Bourguignon is an absolute winter favourite of ours and has definitely stood the test of time. So happy you enjoyed it also, thanks for sharing. Jo and Jen

  2. Thank you for sharing this recipe! It was delicious. I had to use stew meat because of the beef shortage. I let it cook about 15 minutes extra before the second step.
    I came across it when searching for a beef pie recipe. We had it with mashed potatoes tonight and plan to have the beef pie tomorrow. Can’t wait!!

    1. Recipe Winners says:

      Hi Evie, we’re so pleased that you enjoyed the recipe. Let us know how the pie goes. Regards, Jo and Jen

  3. Helen Nicolas says:

    This was the first recipe I tried when I came across from your website and it was my lucky day. Absolutely delicious and so easy to make. Served it with mashed potatoes. Everyone loved it. This is recipe is a keeper. Thank you for sharing. Jo and Jen.

    1. Recipe Winners says:

      Hi Helen, we’re thrilled that this delicious beef bourguignon recipe was the first recipe from our site that you tried, and loved. It really is a winner!. Regards, Jo and Jen

  4. Harmony Ball says:

    Hello I am making this now and just discovered that I don’t have any parchment paper. Can it be done without the cartouche?

    1. Recipe Winners says:

      Hi Harmony, sorry we didn’t find your email until now as we have both had a few days recovering from Covid. Parchment paper isn’t necessary but it does help to prevent the top from drying out during a long slow cook. Stirring the meat frequently also helps to prevent the meat on the top from drying. Would love to hear how you enjoyed our Rich Beef Bourguignon. Regards Jo and Jen

  5. Linda Tippett says:

    Can I do this in my slow cooker. Sounds delightful. Can’t wait yo try these wintery evenings.

    1. Recipe Winners says:

      Hi Linda, yes the recipe will work in a slow cooker just check the timing for a slow cooker. It’s a delicious recipe and we hope you enjoy the result. Thanks for commenting, regards Jo and Jen

  6. lillianm mittner says:

    cannot get the chuck eye steak where i live can i use a top rud roast

    1. Recipe Winners says:

      Hello, you can also use beef brisket, shank or neck but we suggest you have a chat to your butcher and try to get your hands on some chuck steak. All the best, Jo and Jen

  7. lillianm mittner says:

    sorry to bother you again the area where l live products are hard to get l did manage to get the chuck eye steak now l cannot find speck or rindless bacon could l substitute pancetta for it

    1. Recipe Winners says:

      Hello again, so pleased you managed to get chuck steak. Yes, go ahead and use pancetta in place of the speck or bacon. Hope you enjoy! Let us know. Regards, Jo and Jen

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