This delicious Beef Bourguignon recipe from James Martin is a hearty and flavorful meal perfect for any occasion. Tender beef simmered in red wine and stock, with creamy mash and a rich, savory garnish, makes for a comforting, simple dish you can easily adapt with everyday ingredients. Perfect for a cozy dinner!
Ingredients Needed
For the beef bourguignon:
- 2 tbsp plain flour (all-purpose flour)
- Salt and freshly ground black pepper, to taste
- 1 kg (2lb 4oz) blade of beef, cut into large cubes (beef chuck)
- 150g (5½oz) pancetta, cut into small chunks
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 50ml (2fl oz) brandy
- 500ml (18fl oz) Burgundy red wine, or other red wine
- 250ml (9fl oz) beef stock
- 1 bouquet garni made up of 2 bay leaves, 2 sprigs thyme, 2 sprigs flatleaf parsley
- 25g (1oz) butter
- 150g (5½oz) peeled baby shallots (or frozen button onions)
- 200g (7oz) chestnut mushrooms
For the mash:
- 1kg (2lb 4oz) floury potatoes, peeled and cut into chunks
- 110g (4oz) butter
- 110ml (4fl oz) full-fat milk (whole milk)
For the garnish:
- 1 tbsp olive oil
- 25g (1oz) butter
- 100g (3½oz) small pearl onions, peeled (or frozen button onions)
- 100g (3½oz) pancetta, cut into lardons
- 150g (5½oz) button mushrooms, stalks removed and left whole
- ½ bunch flatleaf parsley, finely chopped
How To Make Beef Bourguignon
- Prepare the beef bourguignon: Sprinkle the flour onto a plate and season with salt and pepper. Dredge the beef in the seasoned flour and set aside.
- Brown the pancetta and beef: Heat 1 tbsp oil in a large, lidded frying pan. Fry the pancetta for 1-2 minutes until golden brown. Add the beef and fry for 4-5 minutes until browned on all sides. Add the shallots and garlic, and fry for another 4-5 minutes until softened.
- Flambé the brandy: Add the brandy, then carefully light the brandy to flare it up (keep your face and hair away from the flame). Let the flames die down.
- Add liquids and simmer: Pour in the red wine and beef stock. Bring to a simmer, then add the bouquet garni. Cover and cook on low heat for 2 hours or until the beef is tender and the sauce has thickened.
- Fry the baby shallots and mushrooms: In a separate pan, heat the butter and remaining oil. Fry the baby shallots (or frozen button onions) for 4-5 minutes until golden brown. Add the onions and chestnut mushrooms to the beef mixture and cook for another 20 minutes. Season to taste with salt and pepper.
- Make the mash: Boil the potatoes in salted water for 12-15 minutes until tender. Drain and return to the pan, heating for 1 minute to remove excess moisture. Mash the potatoes, then add the butter and milk. Beat with a wooden spoon until smooth and creamy. Season with salt and pepper.
- Prepare the garnish: Heat the olive oil and butter in a small frying pan. Fry the pearl onions until browned. Add the pancetta and fry until crispy. Toss in the button mushrooms and cook until softened and golden. Stir in the chopped parsley and set aside.
- Serve: Divide the mash between the plates, spoon the beef bourguignon beside it, and top with the garnish.
Recipe Tips
- Brown the beef well: Make sure to brown the beef cubes on all sides before simmering. This adds rich flavor to the sauce and gives the dish depth. Don’t rush this step!
- Flambé carefully: When adding brandy, be cautious while lighting it. Always keep your face and hair away from the flames. This adds a beautiful depth of flavor but should be done safely.
- Simmer on low heat: Let the beef cook on low heat for 2 hours. This slow cooking makes the beef tender and helps the flavors to develop fully.
- Mash the potatoes well: After boiling the potatoes, let them dry on the heat for a minute before mashing. This helps the potatoes absorb the butter and milk better, giving a smoother, creamier mash.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Beef Bourguignon cool to room temperature before placing it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the Beef Bourguignon to cool completely before transferring it to a freezer-safe container. It will be kept in the freezer for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Heat the Beef Bourguignon in a saucepan over low heat for about 10-15 minutes, stirring occasionally. Add a little water or broth if needed to adjust the consistency, and heat until hot.
Nutrition Facts
Serving Size: 1 serving
- Calories: 358
- Total Fat: 9g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 37mg
- Potassium: 236mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 50g
Try More James Martin Recipes:
- James Martin Pineapple Upside Down Cake
- James Martin Duck Breast Recipe
- James Martin Blueberry Muffins
- James Martin Beef Stroganoff
James Martin Beef Bourguignon
Description
This delicious Beef Bourguignon recipe from James Martin is a hearty and flavorful meal perfect for any occasion. Tender beef simmered in red wine and stock, with creamy mash and a rich, savory garnish, makes for a comforting, simple dish you can easily adapt with everyday ingredients. Perfect for a cozy dinner!
Ingredients
For the beef bourguignon:
For the mash:
For the garnish:
Instructions
- Prepare the beef bourguignon: Sprinkle the flour onto a plate and season with salt and pepper. Dredge the beef in the seasoned flour and set aside.
- Brown the pancetta and beef: Heat 1 tbsp oil in a large, lidded frying pan. Fry the pancetta for 1-2 minutes until golden brown. Add the beef and fry for 4-5 minutes until browned on all sides. Add the shallots and garlic, and fry for another 4-5 minutes until softened.
- Flambé the brandy: Add the brandy, then carefully light the brandy to flare it up (keep your face and hair away from the flame). Let the flames die down.
- Add liquids and simmer: Pour in the red wine and beef stock. Bring to a simmer, then add the bouquet garni. Cover and cook on low heat for 2 hours or until the beef is tender and the sauce has thickened.
- Fry the baby shallots and mushrooms: In a separate pan, heat the butter and remaining oil. Fry the baby shallots (or frozen button onions) for 4-5 minutes until golden brown. Add the onions and chestnut mushrooms to the beef mixture and cook for another 20 minutes. Season to taste with salt and pepper.
- Make the mash: Boil the potatoes in salted water for 12-15 minutes until tender. Drain and return to the pan, heating for 1 minute to remove excess moisture. Mash the potatoes, then add the butter and milk. Beat with a wooden spoon until smooth and creamy. Season with salt and pepper.
- Prepare the garnish: Heat the olive oil and butter in a small frying pan. Fry the pearl onions until browned. Add the pancetta and fry until crispy. Toss in the button mushrooms and cook until softened and golden. Stir in the chopped parsley and set aside.
- Serve: Divide the mash between the plates, spoon the beef bourguignon beside it, and top with the garnish.
Notes
- Brown the beef well: Make sure to brown the beef cubes on all sides before simmering. This adds rich flavor to the sauce and gives the dish depth. Don’t rush this step
- Flambé carefully: When adding brandy, be cautious while lighting it. Always keep your face and hair away from the flames. This adds a beautiful depth of flavor but should be done safely.
- Simmer on low heat: Let the beef cook on low heat for 2 hours. This slow cooking makes the beef tender and helps the flavors to develop fully.
- Mash the potatoes well: After boiling the potatoes, let them dry on the heat for a minute before mashing. This helps the potatoes absorb the butter and milk better, giving a smoother, creamier mash.
James Martin Beef Bourguignon