James Martin Beef Bourguignon

This James Martin Beef Bourguignon is a rich, slow-cooked French classic with tender beef, silky sauce, and deep, comforting flavour. The meat becomes meltingly soft, while the red wine and herbs create a glossy, savoury gravy that feels both rustic and elegant. It is a moderate-difficulty recipe that suits a relaxed weekend cook. Total time is around 3 hours, most of it gently simmering.

Ingredients

For the beef stew

• 1.2 kg braising beef, cut into large chunks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 150 g smoked bacon lardons
• 2 onions, chopped
• 2 carrots, sliced
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 750 ml red Burgundy wine
• 300 ml beef stock
• 2 bay leaves
• 2 sprigs fresh thyme
• Salt and black pepper, to taste

For the garnish

• 250 g chestnut mushrooms, halved
• 20 g butter
• 1 tbsp olive oil
• Small handful fresh parsley, chopped

How to Make James Martin Beef Bourguignon

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the casserole cooks gently and evenly.
• Coat the beef: Season the beef generously with salt and pepper, then toss with the flour so each piece is lightly coated.
• Brown the meat: Heat the olive oil in a large ovenproof casserole. Brown the beef in batches until well coloured, then remove and set aside.
• Cook the base: Add the bacon lardons to the same pan and fry until golden. Stir in the onions and carrots and cook for 5 minutes until softened. Add the garlic and tomato purée and cook for 1 minute.
• Build the sauce: Return the beef to the casserole. Pour in the red wine and beef stock, scraping up any caramelised bits from the base. Add the bay leaves and thyme.
• Slow cook: Bring to a gentle simmer, cover with a lid, then transfer to the oven. Cook for about 2½ hours until the beef is very tender.
• Prepare the mushrooms: Near the end of cooking, heat the butter and olive oil in a frying pan. Fry the mushrooms until golden and set aside.
• Finish the dish: Stir the mushrooms into the casserole, check seasoning, and sprinkle with chopped parsley before serving.

Tips for Perfect Beef Bourguignon

Why is my beef tough?

The beef needs time. Keep cooking gently until it softens. Tough beef usually means it needs longer in the oven.

Can I make this ahead of time?

Yes, this dish improves with time. Make it a day ahead, cool, refrigerate, then reheat gently.

How do I thicken the sauce?

If the sauce is thin, simmer uncovered on the hob for 10 to 15 minutes until reduced.

Serving Suggestions

• Buttery mashed potatoes
• Steamed green beans
• Crusty French bread

Storage

Room temperature

Do not leave out for more than 2 hours once cooked.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 42 g
• Fat: 28 g
• Saturated Fat: 11 g
• Sodium: 680 mg

Nutrition values are estimates and may vary.

FAQs

James Martin Beef Bourguignon

Recipe by Milli RoseCourse: MainCuisine: FrenchDifficulty: Moderate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting James Martin Beef Bourguignon with tender beef, red wine sauce, bacon, and mushrooms.

Ingredients

• 1.2 kg braising beef, chunked

• 2 tbsp plain flour

• 2 tbsp olive oil

• 150 g smoked bacon lardons

• 2 onions, chopped

• 2 carrots, sliced

• 2 garlic cloves, crushed

• 2 tbsp tomato purée

• 750 ml red wine

• 300 ml beef stock

• 2 bay leaves

• 2 sprigs thyme

• 250 g mushrooms

• 20 g butter

• Fresh parsley

Directions

• Preheat oven to 160°C (140°C Fan).
• Season and flour the beef.
• Brown beef in batches, then set aside.
• Cook bacon, onions, carrots, garlic, and tomato purée.
• Add beef, wine, stock, and herbs.
• Cover and cook in oven for 2½ hours.
• Fry mushrooms separately.
• Stir mushrooms into stew and season.

Notes

• This dish tastes even better the next day.
• Use a full-bodied red wine for best flavour.
• Serve with mash or crusty bread.