Jamie OIiver’s ‘Chrismassy’ twist on the Beef Bourguignon labelled ‘perfect’

Jamie Oliver’s sumptuous beef bourguignon is a surefire winner for chilly winter nights, with its warm and comforting aromas. The French dish is a wonderfully slow-cooked beef stew braised in red wine and lashings of butter for good measure.

The cooking process allows ingredients to meld together and create a succulent texture that is bound to leave dinner guests impressed.

Commonly described as the heartiest of the French casseroles, there are myriad ways to go about cooking the dish. Jamie Oliver’s method seems to fit the bill for many, however.

In a recent clip for his cooking fans, the chef carried out a simple demonstration of the recipe which was quick to inspire cooking fans.

“Yummy,” chimed one fan in the comments. “Love the addition of ground cloves to make it Christmassy.”

Another viewer who had tried their hand at the recipe quipped: “Cooked it yesterday. Was perfect :)”

READ MORE: Jamie Oliver claims £1 special ingredient makes Brussels sprouts taste delicious


1.5 kg higher-welfare beef cheeks, trimmed.

Four large carrots

Four sticks of celery

Four cloves of garlic

One onion

Two teaspoons of Dijon mustard

Four fresh bay leaves

One small pinch of ground cloves

750 ml Burgundy or Pinot Noir

50 grams of plain flour

20 grams unsalted butter

Olive oil

Six rashers of high-welfare smokey streaked bacon

200 grams of shallots

400 grams button mushrooms

½ a bunch of flat-leaf parsley.


Chop the beef cheeks into five cm chunks, then wash, and chop the celery and carrots into 3cm chunks. Roughly chop the garlic and place all the chopped ingredients into a large bowl with the mustard bay, cloves, garlic and wind. Mix, cover and let sit in the refrigerator overnight.

Once ready to cook, preheat the oven to 160C / 325F / gas three.

Place a colander over a bowl and pour the contents of the beef bowl into it. Pick out the bay leaves and pat dry with a kitchen roll, then toss with the flour. Put a large casserole pan on medium heat and melt the butter with two tablespoons of olive oil. Brown the floured beef in batches, flipping it with tongues and moving it to a plate once brown. 

Tip the vegetables into the pan and cook for 10 minutes, or until starting to caramelize, stirring occasionally and scraping any sticky bits off the pan. Return the beef to the pan, pour over the reserved wine and 750 ml of boiling water then bring to a simmer. Cover up and transfer to the oven for four hours, until the meat is succulent and tender. Top up with water if needed.

To serve: 

Slice the bacon and place in a large non-stick pan on medium-high heat. Peel, chop and add the shallots, tossing regularly, then trim and halve or quarter the mushrooms, adding to the pan as you go.  

Cook for 15 to 20 minutes or until golden, stirring regularly. Finely chop and toss through the parsley leaves, then toss the contents of the pan over the Bourguignon and season to perfect. 

The dish pairs beautifully with mashed potatoes and garlicky greens, according to the chef.

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