Our Favourite Flavours of Limousin: Try This Traditional French Boeuf Bourguignon in Your Holiday Home Kitchen

There’s nothing quite like the scent of something delicious bubbling away on the stove after a day exploring the rolling green hills and tranquil lakes of Limousin.

And when you’re staying at your own holiday home at Wyndham Halcyon Retreat, it’s the perfect time to cook up a French classic that pays homage to the region’s most famous export,- Limousin beef.

Rich, warming and full of rustic French charm, Boeuf Bourguignon is a dish that was made for slow afternoons and even slower glasses of red wine. While the recipe itself hails from Burgundy, there’s no better place to try your hand at it than right here—in the heart of beef country.

So, tie on your apron, pour yourself a glass of something local, and let’s bring a little bit of French tradition into your home-from-home.

Why Boeuf Bourguignon?

Here in Limousin, we’re incredibly proud of our world-renowned beef. With its deep flavour, tenderness, and quality, Limousin beef is the star of many French dishes. And Boeuf Bourguignon is the ultimate celebration of what slow cooking can do for a good piece of meat.

Cooked low and slow with red wine, herbs, garlic, carrots and onions, this dish transforms humble ingredients into something extraordinary.

And the best part? You’ve got everything you need to make it right here in your fully equipped holiday home kitchen.

Traditional Boeuf Bourguignon (Serves 4)

Ingredients:

• 800g of Limousin beef (chuck, beef cheek or shin are ideal)
• 200g smoked lardons (or diced bacon)
• 2 onions, sliced
• 2 carrots, sliced into rounds
• 2 garlic cloves, crushed
• 250ml good red wine (ideally a Burgundy, or a rich local alternative)
• 250ml beef stock
• 2 tbsp plain flour
• 1 bouquet garni (or bay leaves, thyme, and parsley tied together)
• Olive oil
• Salt and pepper

Cooking Method:

Prep Time: 15 minutes
Cook Time: 2.5–3 hours

1. Prep the meat: Cut your beef into chunks (roughly 3–4 cm). Season with salt and pepper.
2. Brown the bacon: In a large cast iron pot or casserole dish, heat a splash of olive oil and fry the lardons until golden. Remove and set aside.
3. Sear the beef: In the same pot, brown the beef in batches until nicely coloured. Remove and set aside.
4. Sauté the veg: Add the onions and carrots to the pot and cook for 5–6 minutes. Stir in the garlic and cook for another minute.
5. Add flour: Sprinkle in the flour and stir to coat the veg.
6. Deglaze and simmer: Return the beef and bacon to the pot. Pour in the red wine and beef stock until everything is just covered. Add the bouquet garni.
7. Low and slow: Cover the pot with a lid and simmer gently on the stove (or in the oven at 160°C) for around 2.5 to 3 hours, until the meat is melt-in-your-mouth tender.
8. Serve: Discard the herbs. Serve your Boeuf Bourguignon with buttery mashed potatoes, steamed baby potatoes, or fresh tagliatelle.

Cook, relax, repeat

Whether you’re here for a relaxing week or popping in for a quiet countryside escape, Halcyon Retreat gives you the luxury of home-style cooking with a backdrop of French beauty.

Our beautifully designed holiday homes come with spacious, fully equipped kitchens—perfect for trying out local recipes like this one.  Experience real food, real comfort, and real France.

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