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Beef bourguignon with celeriac mash

• Gordon Ramsay

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Serves 4

Easy

Prep: 20 mins

Cook: 3 hrs and 15 mins

A star rating of 4.8 out of 5.218 ratingsRate

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This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

Easily halved

Freezable (beef bourguignon only)

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Ingredients

Nutrition

Units:

MetricUS

• 1 tbsp goose fat

• 600g shin beef

  cut into large chunks

• 100g smoked streaky bacon

  sliced

• 350g shallot

  or pearl onions, peeled

• 250g chestnut mushrooms

  (about 20)

• 2 garlic cloves

  sliced

• 1 bouquet garni

  (see know-how below)

• 1 tbsp tomato purée

• 750ml bottle red wine

  Burgundy is good

For the celeriac mash

• 600g (about 1) celeriac

• 2 tbsp olive oil

  plus a glug

• 1 or 2 rosemary and thyme sprigs

• 2 bay leaves

• 4 cardamom pods

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Nutrition: per serving

• kcal571

• fat32g

• saturates10g

• carbs16g

• sugars15g

• fibre8g

• protein42g

• salt1.47g

  low

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Method

• step 1

  Heat a large casserole pan and add 1 tbsp goose fat.

• step 2

  Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

• step 3

  In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.

• step 4

  Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.

• step 5

  Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.

• step 6

  Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Cook for 3 hrs.

• step 7

  If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.

• step 8

  To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.

• step 9

  Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.

• step 10

  After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.

• step 11

  Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.

• step 12

  Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.

RECIPE TIPS

MAKE AHEAD

Try to make this dish a day in advance, then slowly reheat in the oven. You’ll find that the flavours will really develop overnight and the dish will be richer and more mature.

KNOW HOW - BOUQUET GARNI

To make a bouquet garni, use a piece of string to tie together a couple of rosemary, thyme and parsley sprigs and a handful of bay leaves. Remove from the pan at the end of cooking and discard.

BEEF SHIN

Beef shin is a great cut for slow-cooking. It’s good value and the ripples of fat running through it ensure that it doesn’t dry out. You could also use wild boar, which gives a really special flavour.

TIP - PEELING ONIONS

To peel shallots or pearl onions quickly, place in a bowl and pour over boiling water. Leave for a few minutes, then drain and the skins will slip off.

Recipe from Good Food magazine, January 2008

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A star rating of 4.8 out of 5.218 ratings

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