Mirewood Slow-Cooked Beef Bourguignon ⚫🐉

Clan: Black Dragon ⚫

Category: Slow Cooks & Stews

Mirewood Slow-Cooked Beef Bourguignon

Deep within the ancient forests of Mirewood, Black Dragon clans gather beneath timber halls lit by flickering lanterns. As rain taps against the windows and hearth fires crackle, great pots of beef slowly simmer in rich wine-infused gravy. This hearty dish rewards patience, transforming simple ingredients into a feast fit for dragon lords and weary adventurers alike.

Why You’ll Love This Recipe

Deep, rich flavour
Perfect for slow cooking
Ideal for special occasions or Sunday dinners
Tender melt-in-the-mouth beef
Excellent for batch cooking

Prep Time

25 Minutes

Cook Time

3 Hours

Serves

Ingredients

For the Bourguignon

1kg stewing beef, diced
2 tbsp plain flour
2 tbsp olive oil
200g smoked bacon lardons
2 onions, diced
3 carrots, sliced
3 cloves garlic, minced
500ml red wine
500ml beef stock
2 tbsp tomato purée
2 bay leaves
1 tsp dried thyme
1 tsp salt
½ tsp black pepper

During the Final Hour

250g chestnut mushrooms, halved

To Serve

Creamy mashed potatoes
Buttered greens
Crusty bread

Method

Step 1 – Prepare the Beef

Place the beef into a bowl.

Sprinkle with flour, salt, and pepper.

Toss until coated.

Step 2 – Begin the Forge

Heat the olive oil in a large casserole dish.

Brown the beef in batches.

Remove and set aside.

Step 3 – Awaken the Flavours

Add the bacon lardons.

Cook until lightly crisp.

Add the onions and carrots.

Cook for 5–6 minutes until softened.

Add the garlic and cook for another minute.

Step 4 – Build the Cauldron

Return the beef to the dish.

Add the tomato purée and stir thoroughly.

Pour in the red wine and beef stock.

Add the bay leaves and thyme.

Bring to a gentle simmer.

Step 5 – Enter the Shadows

Cover and cook in a preheated oven at 160°C (140°C fan) for 2 hours.

Step 6 – Add the Forest Harvest

Stir in the mushrooms.

Return to the oven for a further 1 hour.

The beef should become wonderfully tender.

Step 7 – Serve

Remove the bay leaves.

Serve with mashed potatoes and plenty of the rich gravy.

🐉 Dragon’s Tip

Use a wine you’d happily drink. The flavour becomes concentrated during cooking and makes a noticeable difference.

🗺️ Adventurer’s Notes

⚫ Slow Cooker’s Secret

Transfer everything to a slow cooker and cook for 8 hours on low.

🍷 Vintner’s Upgrade

Add an extra splash of wine during the final hour for a deeper flavour.

⚔️ Lord’s Feast

Serve with creamy mash, roasted carrots, and buttered greens.

🍄 Forager’s Addition

Mix chestnut mushrooms with wild mushrooms for extra woodland flavour.

💰 Hoard Stretcher

Add extra carrots and mushrooms to make the feast go further.

🔥 Hearthkeeper’s Wisdom

This dish is often considered even better the following day after the flavours have fully matured.

📜 Lore of the Hoard

The forests of Mirewood are said to be among the oldest in the realm. Black Dragons favour these lands for their quiet beauty and abundant game. During great gatherings, clan cooks prepare enormous cauldrons of slow-cooked beef that simmer throughout the day while stories and songs fill the hall. Many believe the finest Bourguignon is judged not by the cook, but by how long the guests remain seated after the meal, reluctant to leave the warmth of the fire. ⚫🐉