James Martin Beef Bourguignon Recipe
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!
Servings: 4
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.