Beef bourguignon
By Gordon Ramsay
Cooking time
Prep: 20 mins Cook: 3 hrs, 15 minsSkill level
EasyServings
Serves 4This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper
Nutrition and extra info
Additional info
- Beef bourguignon only
- Easily halved
Nutrition per serving
- kcalories
- 571
- protein
- 42g
- carbs
- 16g
- fat
- 32g
- saturates
- 10g
- fibre
- 8g
- sugar
- 15g
- salt
- 1.47g
Ingredients
- 3 tsp goose fat
- 600g shin beef, cut into large chunks
- 100g smoked streaky bacon, sliced
- 350g shallots or pearl onions, peeled
- 250g chestnut mushrooms (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
- 2 tbsp olive oil
- rosemary and thyme sprigs
- 2 bay leaves
- 4 cardamom pod
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Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe from Good Food magazine, January 2008
Comments, questions and tips
Comments
Made this for a dinner party for 6, I doubled the ingrediants however didn't think the meat looked enough so I added an extra 400g as well. On cooking I found 1 bottle of wine was enough. The end result was the best bourguignon I have ever made (I've made a few), the sauce was beautiful and thick (I admit to adding a little cornflour) and very tasty, my guest all complimented me on a beautiful dish and not a morsal was left. Served it with a choice of plain rice or mashed celeriac. A highly recommended recipe
I am quite an experienced cook and have made many different braised stews in the oven. However I very seldom use a cartouche.
In this beef Bourguignon recipe it called for a cartouche, which I did, however it failed to mention whether a lid was needed in addition.
Against my better judgement I decided to follow the recipe and omitted putting a lid on. Needless to say, after 3 hours my stew was completely dried out and the meat almost burned.
Was this an oversight on your part?