Can I use regular mushrooms instead of wild mushrooms?

Yes, you can use button or closed-cup mushrooms, though wild varieties offer more complex, earthy flavour. If using regular mushrooms, you might add a splash of balsamic vinegar or a pinch of smoked paprika to deepen the flavour profile

What is the best cut of beef for this recipe?

Chuck, brisket, or beef shin work beautifully for Boeuf Bourguignon. Choose cuts with good marbling and connective tissue—these break down during slow cooking to create a silky, gelatinous sauce. Avoid lean cuts like fillet

Can I cook this on High instead of Low?

Yes. Cook on High for approximately 5 hours. Keep an eye on the beef—it should be fork-tender but not disintegrating. Add the pearl onions and mushrooms after 4 hours and continue for a further 1 hour on High

How do I reheat leftover Boeuf Bourguignon?

Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, cover and reheat in a 160°C oven for about 20 minutes. The flavours often deepen overnight, making leftovers particularly delicious

[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms

by TomTurboSwaggings' dumpster

Beef

Published 15 May 2026Original video

This is Marco Pierre White's interpretation of the French classic Boeuf Bourguignon, elevated with the earthy depth of wild mushrooms. Tender beef is braised low and slow with a wine-based sauce, pearl onions, mushrooms, and aromatics until falling apart. The slow cooker method makes this elegant dish surprisingly accessible for home cooks, delivering the same sophisticated flavour and tender results as traditional oven braising. Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the magnificent sauce

Video thumbnail: [Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms

Watch: [Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms

Original recipe video — click to play

Original video by TomTurboSwaggings' dumpster15k likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 180 minutes at 160°C

Ingredients

Servings:

Units:

Main

1 ½ kg Beef chuck or brisket, cut into chunks, cut into 5 cm chunks
Use a well-marbled cut suitable for braising
750 ml Red wine (Burgundy or similar)
Use a wine you would drink
400 ml Beef stock
Homemade or good quality

Aromatics

300 g Pearl onions
, peeled
400 g Wild mushrooms (cremini, oyster, shiitake, or mixed), halved or quartered
A variety adds better flavour and texture
300 g Carrots, cut into batons
2 whole Celery stalks, roughly chopped
4 whole Garlic cloves
, peeled and crushed
1 whole Onion, roughly chopped

Flavourings

3 whole Fresh thyme sprigs
Add in the final 30 minutes to preserve fresh flavour
15 g Fresh flat-leaf parsley, roughly chopped
Add in the final 30 minutes
2 whole Bay leaf

Seasoning

to taste Sea salt
to taste Black pepper, freshly ground

For browning

30 ml Olive oil
For browning meat and vegetables

Optional

15 g Tomato paste
(optional)
Adds depth; brown with the vegetables if using

Method

1
Pat the beef chunks dry with kitchen paper. Season generously with sea salt and freshly ground black pepper.
~5 mins
Tip: Drying the meat ensures better browning
2
Heat olive oil in a large frying pan over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides until deeply caramelised, approximately 10–12 minutes total. Transfer to the slow cooker.
~15 mins
Tip: Do not skip browning; it builds essential flavour and colour
3
In the same pan, sauté the chopped onion, carrot, celery, and garlic over medium heat until softened and lightly coloured, approximately 5 minutes. Stir in tomato paste if using, and cook for 1 minute.
~6 mins
4
Pour the red wine into the frying pan and bring to a simmer, scraping up any browned bits from the bottom. Simmer for 2 minutes, then transfer the contents to the slow cooker.
~3 mins
Tip: Deglazing adds flavour complexity
5
Pour the beef stock into the slow cooker. Add the bay leaves. Stir well to combine. Cover and cook on Low for 7 hours.
~7 hrs
Tip: Or cook on High for 4 hours. The beef should be tender but not falling apart
6
After 7 hours on Low, add the pearl onions and wild mushrooms to the slow cooker. Stir gently to distribute.
0
Tip: These vegetables cook quickly and benefit from being added partway through
7
Continue cooking on Low for a further 1 hour until the pearl onions are tender and the mushrooms are cooked through.
~1 hr
Tip: Total slow cooker time is approximately 8 hours on Low or 5 hours on High
8
Taste and adjust seasoning with salt and pepper. Stir in the fresh thyme sprigs and flat-leaf parsley. Cover and let rest for 5 minutes.
~5 mins
Tip: Adding fresh herbs at the end preserves their bright flavour
9
Ladle the Boeuf Bourguignon into warmed serving bowls. Spoon the rich sauce over the beef and vegetables. Serve immediately with crusty bread, mashed potatoes, or buttered egg noodles.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, you can use button or closed-cup mushrooms, though wild varieties offer more complex, earthy flavour. If using regular mushrooms, you might add a splash of balsamic vinegar or a pinch of smoked paprika to deepen the flavour profile

Comments

No comments yet — be the first to share your experience!