Beef Bourguignon

Jason Henderson, Knock Castle Hotel and Spa, Crieff
Simple Tasty Recipes


  • 1 teaspoon
    Goose Fat
  • 600g
    Beef Fillet, cut into large chunks
  • 100g
    Baby Carrots
  • 200g
    Red Onion Quartered
  • 250g
    Wild Mushrooms, rustic pieces (even ripped apart)
  • 1
    Garlic Clove, thinly sliced
  • 1 tbsp
    Arran Caramelised Onion Chutney
  • 250g
    New Potatoes, cooked and halved
  • 750ml
    Bottle Red Wine, Burgundy

Total Time

  • Preparation Time
  • Cooking Time


This is the simplest recipe ever, I love doing this myself at home all the time. I am not going to bore you with tedious methods.
Start with a nice hot pan, colour the beef with slices of garlic. Blanch the carrots until just cooked, caramelise the onion, sauté the mushrooms and cook the new potatoes. For this, use the same pan for all except the carrots, just boil these and keep in a warm place.
Deglaze the pan with the red wine and reduce until thick with rich natural sauces. Add the Arran Caramelised Onion chutney – this adds a depth of sweetness to the sauce which balances really well with the dish.
Flash all ingredients and serve rustically in a bowl with sauce drizzled over the top.

Enjoy with a large glass of red wine – delicious.

Goes Great with

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