Yorkshire Wagyu Boeuf Bourguignon

Yorkshire wagyu bourguignon

Recipe provided by Sue Nelson, Yorkshire Food Finder

Yorkshire Wagyu Boeuf Bourguignon

Serves 6


750g Yorkshire Wagyu flank for stewing
500ml red wine
½ carrot
½ onion
Glug of Yorkshire Rapeseed Oil
750ml beef or veal stock, or a mix
Celery stick, 2 bay leaves, parsley stalks, thyme sprigs to make a bouquet garni
2 garlic cloves, peeled
100g bacon lardons
25g butter
150g button mushrooms
150g baby shallots or pearl onions, peeled and left whole
Large knob of butter
1 tbsp. sugar
Salt and pepper


1. Pour the wine into a pan and reduce by half over a high heat. While it is cooking down, peel the carrot and onion and dice them finely to make a mirepoix.
2. Cut the flank into pieces and dry fry the meat in a casserole on a high heat in batches until seared all over – there’s no need to heat oil for this as wagyu beef is high in natural omega fats that makes this unnecessary. Add the diced carrot and onion lower the heat and cook until the vegetables are softened. Pour in the reduced wine and stock. Add the bouquet garni* and garlic cloves, bring to a simmer and cover with the lid.
3. Cook either at a gentle simmer on the stove top or cook in the oven at 160C/Gas 3 for up to 3 hours.
4. Meanwhile blanch the bacon lardons in cold water until the meat is opaque, then pat dry and sauté in a pan with a little butter.
5. Halve or quarter the mushrooms or If they are very small leave them whole, and cook with butter over a high heat until all the liquid evaporates. Season with salt and pepper than drain on kitchen paper and set aside.
6. Place the baby onions, butter, sugar and a little salt in a sauté pan and just cover with cold water. Cut out a circle of parchment paper – a cartouche - the size of the pan and cover the onions. This helps keep the onions submerged. Cook the onions over a low heat until all the water has evaporated then swirl the pan contents to cover the onions in a shiny glaze.
7. Once the meat is cooked, remove from the casserole dish, strain the sauce through a chinois or fine sieve and reduce the sauce to thicken if there is too much or it’s too thin.
8. Add the meat back to the casserole with the mushrooms, glazed onions and lardons then simmer for 5 minutes to make sure everything is hot. Serve with fresh pasta or seasonal vegetables.

* To make a bouquet garni, cut the celery stalk in half and sandwich the bay leaves, parsley and thyme sprigs between the two pieces and tie with kitchen string.