Beef bourguignon

Prep: 20 mins Cook: 3 hrs, 15 mins


Serves 4

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

Nutrition and extra info

  • Beef bourguignon only
  • Easily halved

Nutrition: per serving

  • kcal571
  • fat32g
  • saturates10g
  • carbs16g
  • sugars15g
  • fibre8g
  • protein42g
  • salt1.47g
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  • 3 tsp goose fat
  • 600g shin beef, cut into large chunks
  • 100g smoked streaky bacon, sliced
  • 350g shallot or pearl onions, peeled



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250g chestnut mushroom (about 20)
  • 2 garlic clove, 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



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • rosemary and thyme sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 bay leaf
  • 4 cardamom pod


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

  2. In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into 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.

  3. Pour over the 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.

  4. 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. Then cook for 3 hrs. 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.

  5. To make the celeriac mash, peel the celeriac and cut into cubes. Heat the 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. Stir in the rosemary, thyme, bay and 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.

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

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Comments (192)

dwatson27's picture

Made this in the slow cooker. Added an extra clove of garlic and a pinch of paprika. Delicious. Cooked overnight on low for 12 hrs.

Smokealarmtester's picture

Fantastic, easy to make & delicious. Didn't have tomato pasta but added some harissa paste which worked well with red wine. Yum yum yum!

Gailp's picture

Did this for mother-in-law. Really pleased, it was delicious. Pretty much stuck to the liquid measurements, bottle of French, Plush Red £4.99 from Waitrose. 3 pieces of Shin of beef, i cut it off into chunks then cooked all, including the bone ( removed later!).
Cooked for 3hrs, left overnight, skimmed fat off, added a slug of Worcester Sauce, a teaspoon of Chilli Chocolate paste, a few chopped carrots and 2tsp of cornflour in a drop of cold water.
Cooked again for about 2.5 hours on low, this did away with any fat in the beef i was concerned about. Deep, tender, rich and not winey, bloody lovely!!!

I did some mash with a knob of butter and a good dollop of Boursin garlic soft cheese. Yum!!

djspencerJ's picture

Sounds like you ruined it. It's a French red wine dish but you made it less winey!! No wonder us brits have such a bad reputation for cooking!

nimo78's picture

A nice tip for extra flavour - coat the meat in flour and spicy (or sweet depending on preference) paprika beforehand - dust off excess and then fry - the flavour of the paprika comes through on the meat afterwards. Delicious.

AuroraLondon's picture

Followed this to the letter and made the day beforehand but was so disappointed given the rave reviews. Just wasn't as richly flavoured as expected. Perhaps my beef and wine wasn't up to much!

x-x-x-faerie-x-x-x's picture

Winner! This really is lovely, such deep flavours. I made it the day before as the tip advised and also used 250ml wine and 500ml beef stock rather than 750ml red wine as my two year old was also eating it, so wanted practically all of the alcohol gone and it still tasted lovely. He got very messy working through the bowl trying to find the beef - lovely! Oh, my husband loved it too :0)

maggie49's picture

I'm doubling up the recipe and making it the night before, as suggested. Any idea how long I should re-heat it for the following day in the oven?

Richievans's picture

Followed the recipe and yes his is proper lush, used chuck steak from local butcher (always use a local butcher if you want decent meat!!) cooked for 5 hours, used some cornflower to thicken and result!! Would I do this again yes, dinner party food went down a treat!!

ketzthesmoo's picture

I have made this before and it was gorgeous! I wonder if this can be done in a slow cooker?

skempy70's picture

Made this in the slow cooker with a little less liquid. Perfect.
Cooked on high for 6 hours, fried the mushrooms separately and added them for the last 2 hours only. My guests loved it.

El Gordo's picture

Can you advise how much liquid you used, need to start using our slow cooker more

susieone's picture

Excellent recipe, and really easy, thank you. I will use this when next entertaining.

ladyl1's picture

Oh my what a gorgeous meal, took me an hour to prep as I'm still learning! I think most of that was peeling shallots but really impressive meal. Cut the meat chunks large as that's how other half likes it. Served with roast potatoes and tenderstem broccoli, gorgeous!!!

Judrop23's picture

Very nice. However I used just over a kilogram of shin and found that was only just enough to feed 4 of us with large appetites. so beware when cooking for more. The shin melted in the mouth and like others I cooked it the day before on very low for 3 hours then reheated again on low the next day. Next time I would add the shallots and mushrooms at a later time as I found them too soft after cooking. I did need cornflour whilst reheating but I'm sure if I could have been bothered to remove the meat, the sauce would have thickened with reducing. I used a bottle of Rioja. An easy meal to serve to guests. Recommended.

hungryharrods's picture

I've never commented on a recipe but just had to on this one. Absolutely gorgeous. Used the shin beef from my local butcher, all cut up too. I doubled the recipe as cooking for 6 and wanted leftovers. Browned beef off after coating in seasoned flour, I think this probably helped to thicken the sauce. Cooked in crock pot on low for 8hrs the day before then reheated on low heat next evening for 4 hrs. As I'd bought a jar of goose fat I served up crispy little roasties. An outstanding success. And beautiful leftovers!

Missusoononymous's picture

Oh my goodness! This recipe is blooming amazing! Sooooo tasty! After reading a few cartouche comments we opted for greaseproof paper and no lid and it came out 100% perfect. My husband, by his own admission, isn't the most accomplished cook in the world but he totally nailed this. I give this 5 stars without hesitation. Oh and we used a £3.99 bottle of plonk and beef shin that was on offer and it still came out perfect.
And we just served with a big dollop of buttery potato mash as we couldn't be bothered with celeriac.

Tilia's picture

I agree with both Gunlomboy and Helers: I needed some flour and I didn't add any water. It was indeed very tasty. I cooked it for 3 hours the day before. The next day tasted even better!

gunlomboy's picture

This always tastes good, and is SO easy! I always coat the beef in seasoned flour before browning which gives the sauce a lovely silky thickness. I also only used red wine, no water or stock.


helers's picture

The reason for 4 rather than 5 stars is it need, in my opinion, some flour. I used 1 large chopped onion and saved the shallots for garnish, I added about 1tbs of flour to the onion/bacon/garlic mix and then added the wine . I also did not add the mushrooms to the stew but cooked them in butter and again added them for garnish. Excellent recipe and shin is so cheap. Will make again but with my tweaks


Questions (21)

maggie49's picture

I'd like to double the quantity and make it the day before. How long do you think it would take to re-heat it in the oven? Sorry to sound dim.

goodfoodteam's picture

Hi there, thanks for getting in touch and glad to hear that you’d like to make this recipe. The recipe should be fine to double. The beef bourguignon will take, from chilled 30-40 minutes, but it depends on the type of dish you’re heating it in and your oven. We’d advise you check it regularly, stir and return to the oven until piping hot. In the meantime you can then heat the celeriac mash on the hob, you may need to add an extra glug of olive oil. Hope you enjoy it. 

Kartaja10's picture

Would this dish work well without the mushrooms? Any suggestions on what to replace them with?

goodfoodteam's picture

Hi Kartaja10 thanks for your question. We haven't tested this recipe without the mushrooms so cannot guarantee perfect results but can see no reason why it wouldn't be ok. You could try adding some sliced carrots in their place perhaps. Let us know how you get on. 

Kartaja10's picture

I used Chantenay carrots in the end and it was absolutely fabulous. Delicious and the colours worked out quite well too. Thanks for the tip!

Ani3's picture

Does the alcohol burn off while cooking or could you be over the limit if you eat it?

goodfoodteam's picture

Hi Ani3 thanks for your question. As this dish is cooked for 3hrs with the wine it is unlikely there will be much alcoholic content in the finished dish as almost all of it will be cooked-out whilst in the oven. 

Suzanne pickering's picture

I am wanting to try this recipe but I am confused about the bouquet garni? What should I put in it and when should I add it to the dish?

Thanks, Suzanne

goodfoodteam's picture

Hi Suzanne pickering, thanks for your question. A bouquet garni is a small bunch of woody herbs tied together with string which is then used to gently flavour slow cooked dishes like this one.  By tying them together like this they are easy to fish out when they've done their work. To make a bouquet garni, use a piece of string to secure a couple of rosemary, thyme and parsley sprigs with a few fresh bay leaves. In this recipe you add it when the mushrooms go in then remove it before serving. 

followingcharlie's picture

If I freeze this, what is the best way to reheat it and for how long?

goodfoodteam's picture

Hi followingcharlie, thanks for your question. If freezing we'd advise defrosting it in the fridge overnight. Then reheat gently in a pan until piping hot, adding a splash of water if it looks like it might dry out. Hope this helps. 

poshpaddy71's picture

I'm going to make this for 12 so if I x3 the recipe how long would you recommend I cook it for? I LOVE thick sauce so will I add 3 bottles of wine or will the sauce be too thin? Haven't got an gas top/oven proof so I hope transferring it to a Pyrex casserole dish will retain the flavours.

goodfoodteam's picture

Yes for 12 people cook 3 quantities of the recipe, if you like a thicker sauce then at the end of the cooking time you can always strain off the sauce, reduce in a pan and then add back to the stew.

El Gordo's picture

I really like the sound of this - I have a slow cooker and would appreciate it if anyone has this recipe 'modified' for a slow cooker and could post it

goodfoodteam's picture

Hi there. When cooking in a slow cooker the liquid doesn't evaporate as in traditional cooking methods, so for best results use about 1/3 less liquid and cook on low for 8 hours. Thanks.

rprenderville's picture

If leaving over night, do u need to refrigerate or just leave in the oven?

goodfoodteam's picture

If you're referring to making it ahead then yes once cooled it needs to be refrigerated, thanks

elsdevere's picture

Hi, I made this in the slow cooker for my family, did anyone else find a full bottle of Bergundy slightly too over powering?, I found it alone just tasted more like cooked wine, I did add gravy granules in the end which solved the problem but was hoping the beef would of flavoured it?

goodfoodteam's picture

Hi there. When cooking in a slow cooker the liquid doesn't evaporate as in tradiitonal cooking methods, so for best results use about 1/3 less liquid.

gillbaillie's picture

When I put it in the oven do I still put a lid on the pan as well as the cartouche?


Tips (4)

Mouseyevans's picture

Amazing and super easy... Seasoned beef alongaide a little flour, didn't add any water, extra garlic clove and little bit of smoked paprika, 4 hours at 130' rather than 3. This was a treat.

helers's picture

Add about a tbs of flour to the onion mix and add the wine to this, then pour over the meat. It will give a thicker, more satisfying sauce.

ShaneH's picture

Don't cook the bacon at the same time as the mushrooms - the moisture that comes off the mushrooms stops the bacon fat from rendering out properly and leaves it chewy. Brown the bacon separately after the beef.

jmc123's picture

If you top and tail you baby onions then soak in a bowl with some boiling water for 30 mins the skins come off really easily. Cuts down the time in the prep stage as I do this when I brown my meat.