James Martin Boeuf Bourguignon is a rich, slow-cooked French stew made with tender chunks of beef, smoky pancetta, pearl onions, and mushrooms, all braised in a full-bodied red wine sauce. This recipe stays true to the traditional method, ensuring the meat becomes melt-in-the-mouth tender while the sauce thickens into a glossy, deeply flavorful gravy. It is the ultimate dinner party dish that actually tastes better when made in advance.
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Why You Will Love This Boeuf Bourguignon Recipe:
- Deep Flavor: The key is marinating or slow-cooking the beef in red wine, which infuses the meat with a complex richness that quick stews lack.
- Tender Meat: By using gelatinous cuts like beef shin or braising steak and cooking them low and slow, the tough fibers break down into succulent, tender bites.
- Rich Sauce: The combination of red wine, beef stock, and aromatic herbs creates a dark, glossy sauce that coats the back of a spoon perfectly.
- Make Ahead: This is one of those magical dishes where the flavors meld and deepen overnight, making it perfect for preparing a day before a gathering.
- One-Pot Comfort: Although it takes time, most of the cooking happens unattended in the oven or on the stove, filling your home with an incredible aroma.
Boeuf Bourguignon Ingredients
- 1 kg beef shin or braising steak, cut into large chunks
- 200g smoked pancetta or bacon lardons, cubed
- 20 pearl onions (baby onions), peeled and left whole
- 250g button mushrooms (chestnut mushrooms), cleaned
- 1 bottle (750ml) full-bodied red wine (Burgundy, Merlot, or Pinot Noir)
- 500ml good quality beef stock
- 2 tbsp plain flour
- 2 tbsp olive oil and 25g butter
- 1 onion, chopped (for the base)
- 2 carrots, chopped
- 3 cloves garlic, crushed
- 1 bouquet garni (thyme, parsley, bay leaf tied together)
- 1 tbsp tomato purée
- Salt and freshly ground black pepper
- Fresh parsley, chopped (to garnish)
How To Make James Martin Boeuf Bourguignon
- Sear the Beef: Season the beef chunks with salt and pepper. Heat the oil and butter in a large casserole dish (Dutch oven). Fry the beef in batches over high heat for 3 to 4 minutes until dark brown on all sides. Remove the meat and set aside.
- Cook the Base: In the same pan, add the pancetta (bacon) and fry until crisp. Add the chopped onion, carrots, and garlic. Cook for 5 minutes until softened.
- Thicken: Stir in the 2 tbsp of flour and the tomato purée. Cook for 1 to 2 minutes to cook out the raw flour taste.
- Deglaze: Pour in the bottle of red wine (750ml), scraping the bottom of the pan to release the sticky caramelized bits. Add the beef stock and the bouquet garni.
- Braise: Return the browned beef (and any resting juices) to the pot. Bring to a boil, then cover with a lid. Reduce the heat to very low and simmer gently (or place in an oven at 150°C/300°F) for 2 to 2.5 hours.
- Add Garnish: While the beef cooks, you can sauté the pearl onions and mushrooms in a little butter in a separate pan until golden. Add them to the stew for the final 30 minutes of cooking.
- Finish: Once the meat is tender enough to fall apart with a spoon and the sauce has thickened, remove the bouquet garni. Taste and adjust seasoning.
- Serve: Sprinkle with fresh parsley and serve hot.
Recipe Tips
- Wine Quality: You do not need an expensive bottle, but do not use “cooking wine.” Use a wine you would be happy to drink. A Burgundy or Pinot Noir is traditional and provides the best balance of acidity and fruit.
- Beef Cut: Do not use lean stewing steak. Beef shin (shank) is the best cut for this dish because the connective tissue melts down to thicken the sauce and keep the meat moist.
- Peeling Onions: To peel pearl onions easily, drop them in boiling water for 1 minute, then plunge them into cold water. The skins should slip right off.
- Sauce Consistency: If the sauce is too thin at the end, remove the meat and vegetables and boil the liquid vigorously for 5 to 10 minutes to reduce it.
What To Serve With Boeuf Bourguignon?
This rich, saucy stew demands a starch to soak up the gravy creamy mashed potatoes are the classic accompaniment, providing a smooth contrast to the chunky meat. For a more rustic touch, serve it with boiled baby potatoes or wide egg noodles. A side of steamed green beans or tenderstem broccoli adds necessary color and freshness to the plate, and plenty of crusty baguette is essential for cleaning the bowl.
How To Store Leftovers Boeuf Bourguignon?
- Refrigerate: Allow the stew to cool completely before transferring it to an airtight container. Store in the fridge for up to 3 to 4 days.
- Freeze: This freezes beautifully. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Leftovers Boeuf Bourguignon?
Important Tip: Avoid boiling the stew vigorously when reheating. High heat can toughen the beef fibers that you spent hours tenderizing.
- Stovetop: Place the stew in a saucepan or pot. Reheat over low to medium heat for 15 to 20 minutes, stirring occasionally until piping hot. Add a splash of water or stock if the sauce has become too thick.
- Oven: Place in an ovenproof dish, cover with foil, and warm at 160°C (320°F) for 25 to 30 minutes.
FAQs
Yes, follow steps 1 through 4 in a pan, then transfer everything to a slow cooker. Cook on Low for 6 to 8 hours or High for 4 hours. Add the sautéed mushrooms and pearl onions in the last hour.
Tradition dictates red wine, but you can make a non-alcoholic version. Replace the wine with extra beef stock and add 2 tablespoons of balsamic vinegar or grape juice to mimic the acidity and sweetness.
This usually means it hasn’t cooked long enough. The collagen in beef shin takes time to break down. Put it back on the heat and simmer for another 30 to 45 minutes.
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Boeuf Bourguignon Nutrition Facts
Serving Size: 1 bowl (serves 6)
- Calories: 580 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 950mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 45g
James Martin Boeuf Bourguignon
Course: Main, Dinner, LunchCuisine: French, BritishDifficulty: Easy6
servings30
minutes3
hours580
kcalThis authentic French Boeuf Bourguignon features succulent chunks of beef shin slowly braised in a robust red wine sauce until meltingly tender. Layered with the rich flavors of smoky pancetta, earthy mushrooms, and sweet pearl onions, it offers a deep, savory taste experience. It is a timeless, comforting dish that serves as the perfect centerpiece for a sophisticated dinner party or a cozy family meal.
Ingredients
1 kg beef shin or braising steak, cut into large chunks
200g smoked pancetta or bacon lardons, cubed
20 pearl onions (baby onions), peeled and left whole
250g button mushrooms (chestnut mushrooms), cleaned
1 bottle (750ml) full-bodied red wine (Burgundy, Merlot, or Pinot Noir)
500ml good quality beef stock
2 tbsp plain flour
2 tbsp olive oil and 25g butter
1 onion, chopped (for the base)
2 carrots, chopped
3 cloves garlic, crushed
1 bouquet garni (thyme, parsley, bay leaf tied together)
1 tbsp tomato purée
Salt and freshly ground black pepper
Fresh parsley, chopped (to garnish)
Directions
- Sear the Beef: Season the beef chunks with salt and pepper. Heat the oil and butter in a large casserole dish (Dutch oven). Fry the beef in batches over high heat for 3 to 4 minutes until dark brown on all sides. Remove the meat and set aside.
- Cook the Base: In the same pan, add the pancetta (bacon) and fry until crisp. Add the chopped onion, carrots, and garlic. Cook for 5 minutes until softened.
- Thicken: Stir in the 2 tbsp of flour and the tomato purée. Cook for 1 to 2 minutes to cook out the raw flour taste.
- Deglaze: Pour in the bottle of red wine (750ml), scraping the bottom of the pan to release the sticky caramelized bits. Add the beef stock and the bouquet garni.
- Braise: Return the browned beef (and any resting juices) to the pot. Bring to a boil, then cover with a lid. Reduce the heat to very low and simmer gently (or place in an oven at 150°C/300°F) for 2 to 2.5 hours.
- Add Garnish: While the beef cooks, you can sauté the pearl onions and mushrooms in a little butter in a separate pan until golden. Add them to the stew for the final 30 minutes of cooking.
- Finish: Once the meat is tender enough to fall apart with a spoon and the sauce has thickened, remove the bouquet garni. Taste and adjust seasoning.
- Serve: Sprinkle with fresh parsley and serve hot.
Notes
- Wine Quality: You do not need an expensive bottle, but do not use “cooking wine.” Use a wine you would be happy to drink. A Burgundy or Pinot Noir is traditional and provides the best balance of acidity and fruit.
Beef Cut: Do not use lean stewing steak. Beef shin (shank) is the best cut for this dish because the connective tissue melts down to thicken the sauce and keep the meat moist.
Peeling Onions: To peel pearl onions easily, drop them in boiling water for 1 minute, then plunge them into cold water. The skins should slip right off.
Sauce Consistency: If the sauce is too thin at the end, remove the meat and vegetables and boil the liquid vigorously for 5 to 10 minutes to reduce it.
