James Martin Beef Bourguignon

This isn’t a fast dish.
This is something you start when you have time — when you want the whole kitchen to smell like something properly cooking.

James Martin’s Beef Bourguignon is slow beef, soft onions, real red wine, and herbs that actually mean something.
Simple. Hearty. Rich.

Not fussy. Not fancy. Just done right.

Why This Beef Bourguignon Works So Well

Every good stew is about building flavor in layers.

First you brown the beef, deep and dark.
Then you sweat the pancetta, onions, and garlic so they sweeten up.
Then the red wine, brandy, and stock slow everything down — pulling all that deep flavor into the meat.

The slow simmer makes the beef fork-tender without falling apart into mush.

And when you finish it with buttery mushrooms and soft glazed onions?
It’s the kind of meal that stops conversation for a minute when it hits the table.

Ingredients (And Why They Matter)

• Stewing Steak (2kg): Needs time — that’s where the tenderness comes from.
• Plain Flour: Lightly dusts the beef — helps thicken the sauce later.
• Olive Oil: For browning — you want real sizzle.
• Shallots + Onion + Garlic: The savory base, sweet and soft.
• Pancetta: Smoky richness — don’t skip it.
• Brandy + Burgundy Red Wine: Real depth, not just liquid.
• Beef Stock: Builds body into the sauce.
• Bay Leaves + Thyme: Classic, fragrant, no shortcuts.
• Butter: For silky richness at the end.
• Chestnut Mushrooms: Meaty, earthy — they soak up the sauce.
• Baby Onions: Fried in butter until golden — the final touch.

How to Make It

1. Prep the Beef

Toss the beef chunks with the flour, salt, and pepper.
Give them a good coat — not clumped, just dusty.

Heat a big sauté pan with a little oil.
Brown the beef in batches — don’t crowd it — you want color, not steam.

Transfer the browned beef to a bowl.

2. Build the Base

In the same pan, add the pancetta.
Let it render down and get golden.
Add the sliced shallots, onion, and crushed garlic.
Cook gently until they’re soft and sweet.

3. Deglaze and Simmer

Turn the heat down.
Splash in the brandy — let it bubble and burn off the harshness.

Pour in the Burgundy wine and beef stock.
Give everything a stir, scraping up the good bits stuck to the bottom.

Drop in the bay leaves and thyme.
Toss in the beef and any juices back into the pan.

4. Long Slow Cook

Cover the pan.
Simmer gently for about 2 hours.

Add the mushrooms and butter halfway through — they’ll soak up that amazing sauce.

If it gets too dry, splash in a little more stock or water.

5. Finish and Serve

When the beef is tender and the sauce is rich and glossy, you’re ready.

Stir through chopped fresh parsley.
Taste — season if it needs it.

Serve hot with creamy mash and butter-fried baby onions piled on top.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Beef too tough	Rushed the simmer	Keep it low and slow — no boiling
Bitter sauce	Wine cooked too hard	Simmer gently after adding wine
Mushrooms watery	Added too early	Only add halfway through cooking
Sauce too thin	Didn’t coat beef properly with flour	Always dust beef before browning

What to Serve It With

• Creamy mashed potatoes
• French baguette to mop up the sauce
• Roasted carrots or parsnips
• Steamed green beans tossed in butter
• A glass of red wine (obviously)

How to Store and Reheat

Fridge:
Cool completely, cover, and keep up to 5–7 days.

Freezer:
Portion into containers and freeze up to 3 months.

Reheat:

• Stove: Low and slow, adding a splash of water or stock if it thickens too much.
• Microwave: In bursts, stirring gently between.

A Quick Bite of History

Beef Bourguignon is classic French country food.
Originally a peasant dish, made to soften tough cuts of beef using cheap local Burgundy wine — slow cooking turning humble ingredients into absolute magic.

Try More James Martin Recipes:

• James Martin Cheese And Onion Quiche
• James Martin Cauliflower Cheese
• James Martin Yorkshire Puddings