Gordon's boeuf bourguignon

Gordon's boeuf bourguignon

Gordon uses 'forgotten cuts', beef cheeks or shin, in his rich, dark version of the French classic

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 4 hrs

Method

  1. Heat the oven to 160C/fan 140C/gas 3. Brown the beef in a hot oven-proof casserole dish, in 1 tbsp oil. Do this in batches, making sure each batch is really well browned. If the meat sticks, leave it until it releases. Remove the meat from the pan, add another 1 tbsp oil and brown the bacon followed by the vegetables and mushrooms for about 5 minutes each. Add the bouquet garni and cook for a minute or two.
  2. Add the tomato purée and pour in the wine, bring to the boil and boil hard for about 10 minutes to reduce a little. Pour in the stock, add the meat back in and return to the boil. Season nicely, then cover and cook in the oven for 3 hours or until the meat is tender.
  3. Remove the meat. Strain the liquid and return to the pan. Keep the bacon and veg, but discard the bouquet garni. Boil to reduce to 250-300mls. Cut the meat into big chunks. Slide the bacon and veg into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
  4. To make the pommes purée, peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be lump-free. Don't be tempted to use a food processor, as it will make the potatoes gluey.
  5. Gradually beat the butter into the potato until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. Serve with the bourguignon.

Per serving

1024 kcalories, protein 48.9g, carbohydrate 64.3g, fat 58.2 g, saturated fat 28.8g, fibre 6.4g, salt 2.84 g

Recipe from olive magazine, April 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Blondie

    13 April 2010

    Blondie rated and commented on this recipe

    5 stars

    Delicious! Only adjustment I made was vegetable stock instead of meat stock. Full of flavour

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  • Binder photo ZeTallGerman

    29 August 2010

    ZeTallGerman commented on this recipe

    Over 1,000 calories per serving ?!?! And almost a full day's allowance in fat?!?! I'm sure this is absolutely delicious but with those numbers I think I might save this recipe as a "once-a-year-Christmas-Eve" treat...

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  • Binder photo shelley2010

    24 October 2010

    shelley2010 rated and commented on this recipe

    5 stars

    I substituted what I didn't have for what was in the fridge - i used diced steak, unsmoked streaky bacon, a quartered red onion instead of shallots, closed cap mushrooms and beef stock. It turned out bloomin' lovely!!! I will definitely make this again

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  • Binder photo Vera

    01 January 2011

    Vera rated this recipe

    5 stars

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  • Binder photo annao

    05 January 2011

    annao rated and commented on this recipe

    5 stars

    Absolutely delicious. My shallots seemed to dissolve in the reducing process though...i guess the trick is to move them as little as possible.

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  • Binder photo Lesley

    12 January 2011

    Lesley rated and commented on this recipe

    4 stars

    Was delighted when I read this to realise I make a recipe very similar already using beef cheeks. Only main differences are that I toss the cubed beef in seasoned flour before browning and use a good stout instead of wine. Sometimes I add diced ox kidney about an hour before the end of cooking - makes a totally lush steak and kidney :o) Also good with dumplings, as a cobbler or for a pie or suet pudding filling.

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  • Binder photo Mary

    04 February 2011

    Mary commented on this recipe

    Can you marinate your beef in red wine 24 hours to prior cooking it? Please help. Thanks, Mary

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  • Binder photo Johnny

    08 February 2011

    Johnny commented on this recipe

    Mary - for my Bourguignon, I marinade not only the meat but all ingredients. Put your meat in a big bowl with all the veg, chuck in a bottle of red and put your feet up for 24 hours. Works a treat!

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  • Binder photo sherylbailey

    02 March 2011

    sherylbailey rated this recipe

    5 stars

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  • Binder photo Stela

    17 April 2011

    Stela rated and commented on this recipe

    5 stars

    Really tasty. I use diced lean stewing beef and only little bit of oil and I put lots more carrots. Delish.

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  • Binder photo Gaubelau

    10 May 2011

    Gaubelau rated and commented on this recipe

    2 stars

    Very easy to make. Looks and smells great. However, it tastes a lot better if the ingredients marinate for 12 hours and the meat cooks for at least 5 hours.

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  • Binder photo Avril

    09 July 2011

    Avril commented on this recipe

    i tried this on my family yesterday and everyone was very impressed, it tasted lovely. i made it with sage dumplings instead of the creamed potatoes. i managed to get beef shin in the butchers but not all in one piece but the large chunks still worked well

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  • Binder photo Sonny

    02 September 2011

    Sonny commented on this recipe

    I have made this recipe for many years and put a can of dark beer at the end of cooking 30 mins before you serve or if it has dried out too much add then it's yummy

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  • Binder photo Sonny

    02 September 2011

    Sonny commented on this recipe

    I have made this recipe for many years and put a can of dark beer at the end of cooking 30 mins before you serve or if it has dried out too much add then it's yummy

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  • Binder photo Sonny

    02 September 2011

    Sonny commented on this recipe

    I have made this recipe for many years and put a can of dark beer at the end of cooking 30 mins before you serve or if it has dried out too much add then it's yummy

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  • Binder photo Sonny

    02 September 2011

    Sonny commented on this recipe

    I have made this recipe for many years and put a can of dark beer at the end of cooking 30 mins before you serve or if it has dried out too much add then it's yummy

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  • Binder photo candymac

    19 November 2011

    candymac commented on this recipe

    This turned out so well. I used dried parsley and thyme, and stewing steak and button mushrooms too. I cooked it for 2 hrs, then left overnight and added more dark chicken stock and cooked again for 1.5 hrs. I served with small new potatoes, green beans and warm French baguette - it was gorgeous.

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  • Binder photo That's nice BUT..

    26 November 2011

    That's nice BUT.. commented on this recipe

    This is probably one of the best dishes i have ever made. It was a little bit time consuming as i made my own stock out of beef marrow.I served it with roasted butternut squash and creamy mash YUM YUM

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  • Binder photo CJ

    09 January 2012

    CJ rated this recipe

    5 stars

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  • Binder photo Kateware

    21 August 2012

    Kateware rated and commented on this recipe

    5 stars

    Absolutely delicious. We have language students stay and fed my family and a German lady and Italian lady, everybody loved it.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 4 hrs

Ingredients

  • 3 or 4 beef cheeks, or shin of beef in one long piece, about 1kg
  • olive oil
  • 100g smoked streaky bacon , cut into lardons
  • 350g shallots , peeled and left whole
  • 1 carrot , finely chopped
  • 1 onion , finely chopped
  • 1 small celery stick, finely chopped
  • 250g chestnut mushrooms , quartered
  • 1 bouquet garni of 1 thyme sprig, bay leaf and a few parsley stalks tied together
  • 1 tbsp tomato purée
  • 750ml red wine
  • 600ml veal or dark chicken stock

FOR THE POMMES PUREE

  • 1½kg potatoes , such as desirée or maris piper
  • 100g butter , cut into cubes
  • 300ml full-fat milk
  • 6 tbsp double cream
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Per serving

1024 kcalories, protein 48.9g, carbohydrate 64.3g, fat 58.2 g, saturated fat 28.8g, fibre 6.4g, salt 2.84 g

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