• Step 1
    Fry the beef

    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.

  • Step 2
    Lightly brown the ingredients

    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.

  • Step 3
    Add the wine

    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.

  • Step 4
    Make a cartouche

    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.

  • Step 5
    Make the mash

    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.

  • Step 6
    Prepare to serve

    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.

1
Fry the beef
2
Lightly brown the ingredients
3
Add the wine
4
Make a cartouche
5
Make the mash
6
Prepare to serve

Beef bourguignon

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(145 ratings)

By

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Cooking time

Prep: 20 mins Cook: 3 hrs, 15 mins

Skill level

Easy

Servings

Serves 4

This 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 info

Nutrition per serving

kcalories
571
protein
42g
carbs
16g
fat
32g
saturates
10g
fibre
8g
sugar
15g
salt
1.47g
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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

Launch step-by-step
  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.

Recipe from Good Food magazine, January 2008

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Comments

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angjoe84's picture
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My beef bourginoun just out fom the oven 30mins ago, is my first time making it & taste really good, , ,i only use 500ml of wine &I have add corn flour after 2hr in the oven then put back in for 1 more hour to thick them up, , , ,yum yum yum , definitely make this one again :-)

claire_elise's picture

This is absolutly delish ! So easy to make and just yummy ! I did ommit the onions ( partner has a phobia about them ! ) and I did thicken the sauce up with corn flour right at the end. Cooked correctly, the meat just melts in your mouth ! Full on flavour ! I will cook this again,again, again and again !

samantha.jones's picture

Well worth the wait! ...rich and delicious

raquelquefois's picture
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Excellent dish that is rich and tasty! I needed to thicken sauce but really tasty! Kids love it!

djhorner's picture
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Yum Yum

essence2013's picture
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Made this for someone who is a qualified chef and had tasted this dish in France. He said this recipe tasted better that the French restaurant! So brownie points scored!

beckyboo444's picture

Have just finished this for my mum and dad, it was really tasty I didn't use as much wine as stated but was still scummy would definitely cook again.

vincentbaasch's picture

Just served this recipe for friends for the first time. Huge compliments all round. Trust this recipe with confidence. Thank you Gordon!

julius's picture

Delicious but added soya and teryaki sauce since it needed more seasoning. Meat just melted so would recommend extra quantity of meat. Cooking it a day before works very well too.

pmccaig's picture

I did this for our weekly family lunch with mother in law, DH and kids, loved by all. It was absolutely delicious! My hubby said it is the best stew he's ever had. :-) thanks Gordon! xx

cooking80's picture
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Lovely rich flavour, yum

marleneberry889's picture
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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

sann2623's picture
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Used half stock and half wine and normal lardons instead of bacon. Celeriac mash is delicious and goes perfectly with the dish. Also served with soda bread and green beans with toasted flaked almonds. Really delicious!

beavermedow's picture

Beautiful really tasty thanks a lot!

annakerfoot's picture
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Delicious and super easy to make

championcat's picture
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soooooooo good! I tossed the meat in a little flour so the sauce thickened up and served with celeriac and potato mash (made with cream and a good dose of nutmeg). Absolutely delicious, and clean plates all round (even my 4 and 1 year old!)

championcat's picture
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soooooooo good! I tossed the meat in a little flour so the sauce thickened up and served with celeriac and potato mash (made with cream and a good dose of nutmeg). Absolutely delicious, and clean plates all round (even my 4 and 1 year old!)

sharty's picture
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I added a star anise for the first half of cooking which added a little extra note. The dish was superb and I will be doing this again soon.

frankthetank's picture
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Another of Gordon's recipes i followed. Needless to say it went down a treat.
Made for a group of my partners close colleagues and they were very impressed.
I will make this again during Winter I think.
Thanks again!

beansley's picture
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Love it but agree with the comments about the sauce being too runny. I love to make it in the slow cooker, and the shallots taste beautiful if left whole and slow cooked in the juices :o)

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