James Martin Beef Bourguignon is made with tender stewing steak, deep Burgundy red wine, smoky pancetta, and earthy chestnut mushrooms. This recipe creates a glossy, dark stew where the meat is fall-apart tender and the sauce is packed with savory depth from brandy and fresh herbs. It is the ultimate comfort food, perfect for a cozy winter dinner or a special Sunday family meal.
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Why You Will Love This Beef Bourguignon Recipe:
- The “Brandy” Kick: Most recipes rely solely on red wine. James Martin adds a splash of brandy before the wine. This adds a deep, caramelized sweetness and warmth that makes the gravy taste incredibly expensive.
- The Glossy Sauce: By tossing the raw beef in flour before searing, the sauce thickens naturally as it cooks. You end up with a rich, glossy gravy that coats the back of a spoon, rather than a thin, watery soup.
- Smoky Depth: The addition of pancetta (Italian cured bacon) adds a layer of salty, smoky fat that infuses the beef. It creates a savory backbone that simple beef stock can’t achieve on its own.
- The “Garnish” Trick: This recipe cooks the baby onions separately in butter and adds them at the end. This ensures they are sweet, golden, and firm, providing a pop of texture rather than turning into mush inside the stew.
- Better The Next Day: Like all great braised dishes, the flavors improve after resting. You can make this 24 hours in advance, making it the perfect stress-free dinner party main course.
James Martin Beef Bourguignon Ingredients
For the Stew:
- 2kg stewing steak, cut into large chunks
- 2 tbsp plain flour
- 2 tbsp olive oil
- 150g pancetta, cut into small chunks
- 1 onion, sliced
- 1 shallot, sliced
- 1 garlic clove, crushed
- 75ml brandy
- 500ml Burgundy red wine
- 250ml beef stock
- 2 bay leaves
- 2 sprigs thyme
- 25g butter
- 200g chestnut mushrooms
- Salt and black pepper
To Serve:
- Mashed potatoes
- 110g small baby onions (pearl onions)
- Butter (for frying onions)
- Small bunch of parsley, chopped
How To Make James Martin Beef Bourguignon ?
- Coat the beef: Place the stewing steak chunks in a bowl. Add the flour, plenty of salt, and black pepper. Toss well until the meat is evenly coated in the seasoned flour.
- Sear the meat: Heat a large sauté pan or casserole dish until hot. Add half of the olive oil. Fry the beef in batches for 1-2 minutes until it is golden brown on all sides. Remove the browned meat and set it aside in a bowl.
- Cook the aromatics: In the same pan, add the sliced shallot, onion, crushed garlic, and pancetta chunks. Fry gently until the vegetables are softened and the pancetta releases its fat.
- Deglaze the pan: Pour in the brandy and stir well to scrape up any sticky bits from the bottom of the pan. Add the red wine and beef stock. Bring the liquid to a gentle simmer.
- Simmer the stew: Return the beef to the pan. Add the bay leaves, thyme sprigs, butter, and chestnut mushrooms. Cover the pan with a lid and cook on low heat for 2 hours. The meat should be completely tender and the sauce thickened.
- Prepare the garnish: Near the end of the cooking time, peel the baby onions. Fry them in a separate pan with a knob of butter until golden and soft.
- Serve: Check the seasoning of the stew. Sprinkle with chopped fresh parsley. Serve hot with the creamy mash and the fried baby onions on the side.
Recipe Tips :
- Wine Choice: The recipe is named after Burgundy wine (Bourgogne). For the most authentic flavor, use a Pinot Noir or a similar medium-bodied dry red wine. Avoid sweet wines.
- Don’t Rush the Sear: Browning the meat is the most important step for flavor. If you overcrowd the pan, the meat will steam instead of brown. Do it in batches to get a dark golden crust.
- Thickening the Sauce: The flour coating on the beef helps thicken the sauce as it cooks. If the sauce is still too thin after 2 hours, remove the lid and simmer for an extra 15 minutes to reduce it.
- The Mushrooms: This recipe adds mushrooms for the full cooking time to let them absorb the wine flavor. If you prefer firmer mushrooms, you can sauté them separately and add them for the last 20 minutes of cooking.
What To Serve With Beef Bourguignon?
This stew is rich and saucy, so it needs a starchy side dish to soak up the gravy.
- Creamy Mash: As suggested, buttery mashed potatoes are the classic pairing.
- Crusty Bread: A warm baguette is essential for mopping up the wine sauce.
- Green Beans: Steamed green beans with garlic butter add freshness and color.
- Tagliatelle: In some parts of France, this is served over broad egg noodles.
How To Store Leftovers Beef Bourguignon?
- Refrigerate: Allow the stew to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day as the ingredients meld.
- Freeze: This dish freezes beautifully. Place cool stew in freezer-safe bags or containers freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
How To Reheat Leftovers Beef Bourguignon?
Important Safety Tip : Ensure the beef is piping hot all the way through (at least 165°F / 75°C) before serving.
1. The Stovetop Method (The Best Result)
- Pot: Place the cold stew in a saucepan or Dutch oven.
- Liquid: Add a splash of water or beef stock (about 2-3 tablespoons). The sauce thickens as it cools, so you need to loosen it up.
- Heat: Warm over medium-low heat for 10 to 15 minutes.
- Stir: Stir gently occasionally to ensure it doesn’t stick to the bottom, but be careful not to break up the tender chunks of beef.
3. The Microwave Method (Fastest for Single Bowls)
- Cover: Place a portion in a microwave-safe bowl. Cover loosely with a lid or damp paper towel. Important: Fatty stews splatter easily in microwaves.
- Heat: Heat on high for 2 minutes.
- Stir: Stir well, then heat for another 1 minute if needed.
- Rest: Let it sit for 1 minute before eating to avoid burning your mouth.
FAQs :
Yes. Follow steps 1 through 4 on the stove (searing meat and starting the liquid). Transfer everything to a slow cooker and cook on Low for 6-8 hours or High for 4 hours.
James Martin's Saturday Morning
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Check Price: £12.50 »Stewing steak usually comes from the chuck or neck of the cow. It is a tougher cut with connective tissue that breaks down perfectly during long, slow cooking.
Yes, if you don’t have brandy, you can omit it. Just add a splash more wine or beef stock. The brandy adds a specific sweetness and depth, but the stew will still be delicious without it.
To peel pearl onions easily, drop them in boiling water for 1 minute, then plunge them into ice water. The skins should slip right off.
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Beef Bourguignon Nutrition Facts
Serving Size: 1 bowl (serves 6-8)
- Calories: 650 kcal
- Total Fat: 35g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 850mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 55g
James Martin Beef Bourguignon
Course: Dinner, Lunch, MainCuisine: French, American, BritishDifficulty: Easy8
servings20
minutes2
hours650
kcalIngredients
2kg stewing steak
2 tbsp plain flour
150g pancetta, cubed
1 onion, 1 shallot, 1 garlic clove
75ml brandy & 500ml Burgundy wine
250ml beef stock
200g chestnut mushrooms
25g butter, thyme, bay leaves
- Garnish:
110g baby onions, butter, parsley
Directions
- Prep: Toss beef in seasoned flour.
- Sear: Fry beef in oil until brown. Remove.
- Sauté: Fry onion, shallot, garlic, and pancetta until soft.
- Liquids: Add brandy, wine, and stock. Bring to boil.
- Simmer: Return beef. Add herbs, butter, and mushrooms. Cover and cook on low for 2 hours.
- Garnish: Fry baby onions in butter.
- Serve: Serve stew topped with onions and parsley.
