Step-by-Step Guide to Prepare Perfect James Martin's Beef Bourguignon

Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, How to Prepare Perfect James Martin's Beef Bourguignon. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from James Martin's Beef Bourguignon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare James Martin's Beef Bourguignon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make James Martin's Beef Bourguignon is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook James Martin's Beef Bourguignon estimated approx 20 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook James Martin's Beef Bourguignon using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make James Martin's Beef Bourguignon:

1. 2 tbsp plain flour
2. 2 lb braising steak
3. 4 tbsp oliveboil
4. 1 shallot
5. 2 onions
6. 1 clove garlic
7. 75 ml brandy
8. 500 ml red wine
9. 1 liter beef stock
10. 1 bouquet garni (2 bay leaves, 2 sprigs of thyme, 2 sprigs of flat leaf parsley tied together with string)
11. 115 grams baby onions
12. 25 grams butter

Steps to make to make James Martin's Beef Bourguignon

1. Season the flour with salt and pepper and toss the beef in it. Place a large, non-stick frying pan over high heat, add 1 to 2 tablespoons live oil and fry the beef for 1 to 2 minutes in batches, removing each batch from the pan when browned and placing it on a plate while you brown the rest, adding more oil as needed.
2. Add the pancetta and fry for 1-2 mins or until golden brown, then tip in the shallot, onions and garlic and fry for a further 2-3 mins or until browned. Return the browned beef to the pan and mix well with the other ingredients.
3. Pour in the brandy and carefully set it alight to burn off the alcohol, then add the wine and stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for 2 hrs or until tender and thickened. Alternatively, cook in the oven at 140°C, gas mark 1, for 2 hrs, or in a slow cooker for approximately 3-4 hrs.
4. Half an hour before the meat is cooked, blanch the baby onions in boiling water for 30 secs, then peel. Place a separate frying pan over a high heat, add the butter and a little olive oil and fry the onions for 2-3 mins or until just golden, then add to the casserole for the last 20 mins of cooking time.

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