• 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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(146 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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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)

gaynoringram's picture
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Forgot to rate this . excellent used ordinary mash potatoe with a sprinkling of nutmeg and butter. Better next day a def winter dish for Sundays-

gaynoringram's picture
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Excellent, didn't use the goose fat just beef with a good bit of grain running through- - better the next day, just used ordinary mash potatoe with a sprinkle of nutmeg and butter-

popomama's picture

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?

johncook24's picture
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OK but not exceptional. I followed the recipe exactly, but once again the recipe is incomplete in its instructions - for example do you leave the mushrooms whole, slice them, chunk them, or what? I cut them into quarters. Anyway my meal came out looking similar to the photo but I wouldn't rate the flavour that highly - and I don't think that was because my ingredients weren't up to scratch or because I did anything 'wrong'.

karene10's picture

Absolutely superb! Used stewing beef rather than shin - it came out brilliantly. I like a stew, and this is one of the best I've had.

babsfazekas's picture
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This turned out amazing, the meat was really tender and the sauce beautiful. I cooked it on the hob for three hours and the sauce thickened up fairly well, just right for a bit of mopping. Served it with the celeriac mash, garlic green beans and some buttered rye bread. The only reason I'm giving it 4 stars is that, as others have pointed out, it's not a very generous amount. We had it between the two of us on a Saturday night and I was hoping there would be enough for lunch tomorrow (to experience that better-the-next-day effect), but there's probably only one portion left - might have to get creative and turn it into a pie or something. Definitely increase the amount if cooking for a dinner party!

psamiad1's picture
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Nice but not amazing. No wow factor for me... Can't put my finger on why...

039electra's picture

Rich, tender and so simple to make, this is one of those recipes you can repeat for each group of friends you have. I used plain brown mushrooms, an aged merlot wine, oyster blade steak instead of beef shin and the result was still excellent. I omitted the water and added a tablespoon of flour with the tomato puree to thicken the sauce, which was perfect. Also cooked it for three hours only due to lack of time and the flavour was still intense and delicious.

paulafletcher's picture
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This was yummie, added truffle oil to my mash and it was great

yummy80's picture
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Yummy - but just couldn't thicken the sauce. Maybe I'll try some cornflour...?

bunzy1's picture
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This recipe didn't disappoint! The beef was really tender and the favours were delicious. I substituted some of the wine for beef stock, coated the beef pieces in seasoned flour + added extra shallots and mushrooms. I will definately be making this again!

kirkyboy's picture
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I have just made this fantastic dish for around the fifth time in recent months.I used Aberdeen Angus cubed beef instead of Shin.
I found that adding celery,carrots,leek and beef stock to the recipe
add to the flavour and thicken the sauce.

Try Claret instead of Bordeaux,for that special occasion.

helers's picture
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I wasn't sure about using shin as I had terrible childhood memories about having to eat it.

However, I decided to try it and it turned out a treat/

I bought shin on the bone and off the the bone. After I stripped the on the bone and fryed the meat, I kept the bone and added it to the stew. Don/t know if it made any difference but for someone who has made this dish 100's of times this was the best.

Not only was the taste fantastic it was so cheap.

The Celeriac mash was also brilliant (I usually make it with potato and cream), but this was great , however, I also severed potatoes.

butterqueen's picture
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Followed this recipe to the letter, made it the night before. Served with potatoes and veg. Went down a treat, absolutely gorgeous.

haroldhamster's picture

I'm thinking of making this for a dinner party and will make a day ahead as suggested - could anyone tell me how long it needs to be heated up for the next day and what temp? thanks!

jmc123's picture
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This is absolutely AMAZING!!! I made this as a store cupboard stand by. I used stewing steak which was already cubed. Bacon lardons and normal onions rather than shallots. I also didn't want to pop out to get fresh herbs so I gently fried dried mixed herbs with the onions at the end to release the flavours. I also added 2 tbsps of tom puree and left out the water and the sauce was rich and full bodied and thick. What a way to really make a cheap cut of beef into a restaurant style dish. Hubby said he hadn't tasted a better beef bourguignon. Can't wait to do again. Served with pureed celeriac that was lurking in the freezer. Tasted like I had spent all day in the kitchen rather than store cupboard staples and leftovers!!!

keavyot's picture
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Delicious!

cjl1976's picture
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Simply outstanding

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