Try James Martin’s recipe for slow-cooked beef in a rich sauce served with comforting and creamy mash.
Ingredients
- For the beef bourguignon
-
- 2 tbsp
plain flour - salt and freshly ground
black pepper - 1 kg/2lb 4oz blade of beef, cut into large cubes
- 2 tbsp
olive oil - 150g/5oz
pancetta, cut into small chunks - 2
shallots, finely chopped - 1
garlic clove, crushed - 50ml/2fl oz
brandy - 500ml/18fl oz Burgundy, or other
red wine - 250ml/9fl oz
beef stock - 1
bouquet garni made up of 2 bay leaves, 2 sprigs thyme, 2 sprigs flat-leaf parsley - 25g/1oz
butter - 150g/5oz peeled baby shallots (or frozen button
onions) - 200g/7oz
chestnut mushrooms
- 2 tbsp
- For the mash
-
- 1kg/2lb 4oz
floury potatoes, peeled and cut into chunks - 110g/4oz
butter - 110ml/4fl oz full-fat
milk
- 1kg/2lb 4oz
- For the garnish
-
- 1 tbsp
olive oil - 25g/1oz
butter - 100g/3½oz small pearl onions, peeled (or frozen button onions)
- 100g/3½oz
pancetta, cut into lardons - 150g/5oz button
mushrooms, stalks removed left whole - ½ bunch flat-leaf
parsley, finely chopped
- 1 tbsp
Preparation method
-
For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.
-
Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.
-
Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
-
Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
-
Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5, or until just golden-brown.
-
Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.
-
Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.
-
Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.
-
Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper.
-
For the garnish, 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. Then add the mushrooms and continue frying until the mushrooms are softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve.
-
To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
Over 2 hours cooking time
Serves 4
