James Martin Beef Bourguignon

This comforting James Martin Beef Bourguignon is a rich, slow-cooked French classic made with tender beef, smoky bacon, mushrooms, and a deeply flavoured red wine sauce. The texture is meltingly soft, with a glossy, savoury gravy that feels luxurious without being heavy. It is a moderately easy dish that rewards patience rather than skill, making it ideal for relaxed weekend cooking. Allow around 3 hours from start to finish, most of which is hands-off simmering.

Ingredients

For the beef stew

• 1kg stewing beef, cut into large chunks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 150g smoked bacon lardons
• 2 onions, sliced
• 2 carrots, sliced thickly
• 2 cloves garlic, crushed
• 2 tbsp tomato purée
• 750ml full-bodied red wine
• 300ml beef stock
• 2 bay leaves
• 3 sprigs fresh thyme
• Salt and freshly ground black pepper

To finish

• 200g chestnut mushrooms, halved
• 20g butter
• Small handful fresh parsley, finely chopped

How to Make James Martin Beef Bourguignon

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Position a shelf in the middle so the casserole cooks gently and evenly.
• Coat the beef: Season the beef generously with salt and pepper, then toss with the flour until lightly coated. This helps thicken the sauce as it cooks.
• Brown the meat: Heat the olive oil in a large casserole dish over medium-high heat. Brown the beef in batches until well coloured, then remove and set aside.
• Build the base: Add the bacon lardons to the dish and cook until lightly crisp. Stir in the onions and carrots and cook for 5 to 7 minutes until softened. Add the garlic and tomato purée and cook for another minute.
• Add liquids: Return the beef to the casserole. Pour in the red wine and beef stock, stirring well to lift any flavour from the base of the pan. Add the bay leaves and thyme.
• Slow cook: Bring to a gentle simmer, cover with a lid, and transfer to the oven. Cook for about 2½ hours until the beef is very tender.
• Finish with mushrooms: About 20 minutes before the end, fry the mushrooms in butter until golden, then stir them into the stew. Return to the oven uncovered for the final cooking time.
• Rest and serve: Remove the thyme sprigs and bay leaves. Taste and adjust seasoning, then sprinkle with chopped parsley before serving.

Tips

Why is my sauce thin?

If the sauce seems loose, remove the lid for the final 30 minutes so it can reduce naturally. The flavour will intensify as it thickens.

How do I keep the beef tender?

Use well-marbled stewing beef and cook it slowly at a low temperature. Rushing the cooking time will result in tough meat.

Can I prepare it ahead?

Yes, this dish improves with time. Make it a day ahead, cool completely, and reheat gently for even deeper flavour.

Serving Suggestions

• Creamy mashed potatoes or buttery mash
• Steamed green beans or buttered carrots
• Crusty French bread to mop up the sauce

Storage

Room temperature

Allow the beef bourguignon to cool, then refrigerate within 2 hours of cooking. It should not be stored at room temperature for extended periods.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the oven until piping hot.

Freezing

This freezes well for up to 3 months. Defrost overnight in the fridge and reheat slowly, stirring occasionally.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 12 g
• Protein: 38 g
• Fat: 28 g
• Saturated Fat: 11 g
• Sodium: 720 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Beef Bourguignon

Recipe by Clara WoodCourse: MainCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting beef bourguignon with tender beef, red wine sauce, bacon and mushrooms.

Ingredients

• 1kg stewing beef, diced

• 2 tbsp plain flour

• 2 tbsp olive oil

• 150g smoked bacon lardons

• 2 onions, sliced

• 2 carrots, sliced

• 2 garlic cloves, crushed

• 2 tbsp tomato purée

• 750ml red wine

• 300ml beef stock

• 2 bay leaves

• 3 sprigs thyme

• 200g mushrooms

• 20g butter

• Salt

• Black pepper

Directions

• Preheat oven to 160°C (140°C fan).
• Toss beef with flour and seasoning.
• Brown beef in batches and set aside.
• Cook bacon, onions and carrots until softened.
• Add garlic and tomato purée, then return beef.
• Add wine, stock, herbs and bring to simmer.
• Cover and cook in oven for 2½ hours.
• Add fried mushrooms for final 20 minutes.

Notes

• Tastes even better the next day.
• Freeze well once cooled.