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Beloved celebrity chef James Martin has an incredible collection of recipes up his sleeve. BBC Food shared how budding chefs at home can make his gorgeous beef bourguignon this weekend.
Sitting down with the family for a meal this evening and want to cook something hearty, warming and healthy?
James Martin’s beef bourguignon is an impressive but not too tricky dish which makes the perfect Saturday or Sunday night feast.
This dish is traditionally enjoyed over the winter period but is ideal all year round for a cosy night in on a rainy evening.
James recommends pairing his beef bourguignon with deliciously fluffy mash but potato lovers can opt for all sorts of variations.
This beefy dish is also great served with crispy roasties, fondant potatoes or James Martin’s own dauphinoise potatoes.
Of course the meaty dish is not suitable for vegetarians but there are plenty of recipes out there for vegans and vegetarians which substitute the beef for mushrooms.
James Martin’s recipe caters for four foodies but quantities can be amended if you have more guests – or are feeling super hungry.
Ingredients are pretty straightforward and those trying out the recipe may have many of these at home already.
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Ingredients
For the beef bourguignon
Two tbsp plain flour
Salt and freshly ground black pepper
1kg/ 2lbs 4oz blade of beef, chopped into large cubes
Two tbsp olive oil
150g/5½oz pancetta, cut into small chunks
Two shallots, finely chopped
One garlic clove, crushed
50ml/2fl oz brandy
500ml/18fl oz Burgundy red wine (any red wine is fine)
250ml/9fl oz beef stock
One bouquet garni made up of two bay leaves, two sprigs thyme, two sprigs flat leaf parsley
25g/1oz butter
150g/5½oz peeled baby shallots (or frozen button onions)
200g/7oz chestnut mushrooms
For the mash
1kg/2lb 4oz floury potatoes peeled and cut into chunks
110g/4oz butter
110ml/4fl oz full-fat milk
For the garnish
One tbsp olive oil
25g/1oz butter
100g/3½oz small pearl onions, peeled (or frozen button onions)
100g/3½oz pancetta, cut into lardons
150g/5½oz button mushrooms left whole, stalks removed
½ bunch flat leaf parsley finely chopped
Method
For the beef bourguignon
1. Sprinkle the flour onto a plate and season with salt and the freshly ground black pepper. Lightly coat the beef in the seasoned flour and set aside.
2. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for one to two minutes or until golden-brown. Add the beef and fry for another four to five minutes or until browned on both sides. Add the shallots and garlic and fry for four to five minutes or until just softened.
3. Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and die down. It is crucial that chefs keep their face and hair away from the flames, and do not leave unattended.
4. Add the red wine and beef stock and simmer.
5. Add the bouquet garni then cover and cook on a low heat for two hours. The beef should be tender and the sauce thickened.
6. Once the beef is cooked, heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for four to five minutes or until golden-brown.
7. Add the browned onions and chestnut mushrooms to the beef mixture and cook for another 20 minutes. Season with salt and freshly ground black pepper to your own taste.
For the mash
1. Cook the potatoes in a pan of boiling salted water for 12-15 minutes or until the potatoes are tender.
2. Drain and return to the pan, then place over the heat for one minute to get rid of excess moisture.
3. Mash the potatoes, then add the butter and milk and beat with a wooden spoon until smooth. Season with salt and freshly ground black pepper to your own taste.
For the garnish
1. Heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp.
2. Chuck in the mushrooms and continue frying until softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve.
3. To serve, divide the mash equally among the serving plates and spoon the beef bourguignon on top, then the garnish.
In a video for Food Network UK, James cooked a warming beef bourguignon with fellow chef Brian Turner. He stated: “Now this dish is perfect for any restaurant or cook at home – a classic beef bourguignon.”
The celeb chef offered a great tip for those hoping to get ahead of the game for Monday’s dinner.
He said: “I don’t know what you feel about beef stew but it’s always better the second time round I think, reheated.”
Allow those deep, rich flavours to seep in fully by cooking the bourguignon one or two days before, leaving it in the fridge and gently reheating, just making sure to remove any excess fat if it has set at the top.
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