Links House at Royal Dornoch, Golf Road, Dornoch, Scotland, IV25 3LW

Links at Home – Boeuf Bourguignon

In celebration of British Beef week, we are bringing you a delicious french classic that does our Scottish beef justice!

Using a range of fresh vegetables and herbs this is a dish that takes time and care but produces a delicious outcome that everyone will love.


Ingredients :

Diced Beef shin- 1kg 

Onion1 Large

Celery – 2 sticks

Carrots (Sliced and Blanched) –  2

1 Bottle of Red Wine

Bay leaves – 2


Garlic6 cloves

Thyme10 sprigs

Onion – 1

Button mushrooms2

Streaky bacon4 rashers


Plain flour – 30g


  1. Cut the vegetables into rough pieces
  2. In a pot large enough, add all ingredients, cover and leave in the fridge overnight.
  3. The next day add enough water to the pot to cover and boil for 3-4 hrs.
  4. When the meat is tender, drain the liquor and set aside.
  5. Remove the vegetables from the meat.
  6. Dice the bacon rashers into lardons, in a large pan cook the rashers on a gentle heat until crisp, add the butter followed by the diced onion, carrot and mushrooms.
  7. Dust the flour into the pan and mix well, allow to cook a few more moments before gradually adding the cooking liquor from the beef.
  8. Stir continuously until a sauce consistency is achieved.
  9. Add the meat back to the sauce simmer for 20 mins and serve

Serve with rich buttery mash potato and crusty bread     


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