Few dishes match the richness and slow-cooked tenderness of a proper beef bourguignon!
A long simmer in red wine transforms tough cuts of beef into something that practically falls apart with a fork.
I never skip the step of browning the bacon first—it builds the base of the sauce with deep, smoky richness.
Carrots, onions, and garlic should be sautéed in the same pan to soak up every bit of flavor before adding the liquid.
Serving it with buttered mashed potatoes or crusty bread turns up the amazing factor for this meal!
How to Make James Martin’s Beef Bourguignon
Ingredients
- 2 tbsp Flour
- Salt and Pepper
- 2 lbs Beef (cubed)
- 2 tbsp Olive Oil
- 5½ oz Pancetta
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 1 cup Red Wine
- 1 cup Beef Stock
- 1 tbsp Tomato Paste
- 1 Bay Leaf
- 4 sprigs Thyme
- 8 oz Mushrooms (sliced)
- 12 Pearl Onions
Step-by-Step Instructions
Step 1:
Season the beef cubes with salt and pepper.
Dredge them in flour until evenly coated.
Step 2:
In a large pan, heat the olive oil over medium-high heat.
Fry the beef until brown on all sides, then remove and set aside.
Step 3:
Add pancetta to the same pan and cook until crispy.
Add chopped onion and minced garlic, stirring until onions are soft.
Step 4:
Return the beef to the pan.
Pour in the red wine and beef stock, then stir in tomato paste, bay leaf, and thyme.
Simmer for 1-1½ hours until the beef is tender.
Step 5:
Fry mushrooms and pearl onions separately, then add them to the stew for the final 30 minutes of cooking.
Remove bay leaf and thyme sprigs before serving.
Tips and Tricks for Making This Recipe
Choose Quality Beef:
Opt for a cut with good marbling like chuck or blade, as it becomes incredibly tender when slow-cooked.
Searing the Beef:
Make sure the beef is browned well on all sides to lock in all those wonderful flavors.
Let It Simmer:
Allow the stew to simmer slowly for the best depth of flavor; rushing this step can lead to a less flavorful dish.
Red Wine Choice:
A good quality burgundy or pinot noir works best, but the choice of wine can alter the dish’s character, so feel free to try different types.
Serving Suggestions:
Pair this dish with crusty bread or mashed potatoes to soak up the rich sauce.
What to Serve with James Martin Beef Bourguignon
Creamy Mashed Potatoes
You’ve got a rich, luxurious beef bourguignon, and what better way to soak up all that luscious sauce than with some creamy mashed potatoes?
Creamy mashed potatoes work perfectly to absorb the flavors and add a soft texture that complements the tender beef.
They are easy to make and bring a familiar warmth to the dish!
Grilled Asparagus with Garlic Butter
Grilled asparagus offers a fresh, crisp contrast to the rich sauce of beef bourguignon.
Cooking the asparagus on a hot grill brings out a smoky flavor that pairs wonderfully with garlic butter.
It’s a bright, tasty addition that takes only minutes to prepare!
Star Anise Carrots
The sweet, earthy taste of carrots melds beautifully when infused with star anise.
It’s both a visually appealing and flavorful side that’s easy to prepare and pairs gracefully with the stew.
Loaded Mashed Sweet Potatoes
Want something a bit different?
Consider loaded mashed sweet potatoes for a fun twist.
Sweet potatoes bring a touch of sweetness and when you load them with bacon bits and cheddar cheese!
Steamed Broccolini
Steamed broccolini is an excellent choice if you want a healthier option that’s still delicious.
The slightly bitter taste of broccolini works well to cut through the richness of the beef bourguignon.
It’s simple and quick, offering a clean, fresh bite to your meal!
Variations and Substitutions
Meat Alternatives
You can always switch the cut of beef if you want to try something different in this dish.
Many like to use beef chuck for its tenderness, but feel free to explore alternatives like brisket or sirloin.
These substitutions can change the texture slightly but are excellent choices.
Vegetable Twists
Adding different vegetables can give your bourguignon a fresh twist.
Consider incorporating mushrooms, carrots, or shallots for an exciting variation.
These ingredients will soak up the flavors beautifully while adding extra nutrients.
Wine Options
Red wine is traditionally used in beef bourguignon, but experimenting with different types can enhance the dish.
Try using a Pinot Noir or Merlot if you’re feeling adventurous.
These wines bring their unique flavors and can deepen the profile of your beef bourguignon.
How to Store Leftover James Martin Beef Bourguignon
Storing your leftover beef bourguignon properly helps maintain its amazing flavor and texture for another meal.
Once cooled, transfer the dish to an airtight container to maximize freshness and keep it away from other strong-smelling foods in the fridge.
Put your leftovers in the coldest part of the fridge to keep them safely stored for up to three days.
Freezing
If you want to keep it longer, freezing is an excellent option that you might consider.
Put your portions in smaller freezer-safe containers to make thawing more convenient and faster.
Label the containers with the date, so you remember when you put them in the freezer, and you can safely store them for up to two months.
Safety Tips
Always check the leftovers for any signs of spoilage like unusual odor or appearance before consuming to make sure it’s safe.
Avoid leaving it at room temperature for more than two hours, as bacteria can grow quickly, making it unsafe.
Common Mistakes to Avoid
Not Browning the Meat
A crucial step in making beef bourguignon is browning the meat properly.
If you skip this, you miss out on deep, rich flavors that enhance the dish.
Using Low-Quality Wine
Always choose a decent red wine because it significantly impacts the final taste.
Avoid cooking wines, and pick something you’d like to drink.
Trust me, the dish will taste noticeably better with quality ingredients.
Overcooking the Vegetables
Be careful not to overcook your vegetables, especially if you’re simmering for a long time.
They should retain their shape and add texture, not turn into mush.
James Martin Beef Bourguignon Recipe
Ingredients
- 2 tbsp Flour
- Salt and Pepper
- 2 lbs Beef cubed
- 2 tbsp Olive Oil
- 5½ oz Pancetta
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 cup Red Wine
- 1 cup Beef Stock
- 1 tbsp Tomato Paste
- 1 Bay Leaf
- 4 sprigs Thyme
- 8 oz Mushrooms sliced
- 12 Pearl Onions
Instructions
- Season the beef cubes with salt and pepper.
- Dredge them in flour until evenly coated.
- In a large pan, heat the olive oil over medium-high heat.
- Fry the beef until brown on all sides, then remove and set aside.
- Add pancetta to the same pan and cook until crispy.
- Add chopped onion and minced garlic, stirring until onions are soft.
- Return the beef to the pan.
- Pour in the red wine and beef stock, then stir in tomato paste, bay leaf, and thyme.
- Simmer for 1-1½ hours until the beef is tender.
- Fry mushrooms and pearl onions separately, then add them to the stew for the final 30 minutes of cooking.
- Remove bay leaf and thyme sprigs before serving.