James Martin Beef Bourguignon Recipe
The James Martin Beef Bourguignon Recipe is a classic French dish that brings comfort to any dinner table.
Equipment
- Large Dutch oven or heavy pot
- Sharp knife and cutting board
- Wooden spoon
- Measuring cups and spoons
- Slotted spoon
Ingredients
- 900 g beef chuck cubed
- 200 g smoked bacon diced
- 12 pearl onions peeled
- 250 g mushrooms halved
- 3 garlic cloves minced
- 500 ml red wine
- 300 ml beef stock
- 2 tbsp tomato paste
- 2 tbsp plain flour
- 2 bay leaves
- Fresh thyme sprigs
- Salt and pepper
- 2 tbsp olive oil
Instructions
- Heat oil in Dutch oven.
- Season beef with salt and pepper.
- Brown beef in batches until golden.
- Remove beef and set aside.
- Fry bacon until crispy in pot.
- Add pearl onions and cook until soft.
- Stir in garlic and mushrooms briefly.
- Sprinkle flour over vegetables and stir.
- Pour in red wine gradually while stirring.
- Add tomato paste and beef stock.
- Return beef to the pot completely.
- Add bay leaves and thyme sprigs.
- Cover and simmer for two hours.
- Stir occasionally to prevent sticking issues.
- Remove lid and reduce sauce slightly.
- Check beef is fork-tender before serving.
Notes
- Use quality red wine for better flavor depth in your James Martin Beef Bourguignon Recipe.
- Brown meat properly to develop rich color and taste throughout the dish.
- Cook low and slow for maximum tenderness in the beef chunks.
- Make it ahead as flavors improve after resting overnight completely.
- Remove excess fat before serving for cleaner, lighter sauce consistency.