Beef bourguignon

Beef bourguignon

  • 1
  • 2
  • 3
  • 4
  • 5
(149 ratings)

Prep: 20 mins Cook: 3 hrs, 15 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tsp goose fat
  • 600g shin beef, cut into large chunks
  • 100g smoked streaky bacon, sliced
  • 350g shallot or pearl onions, peeled

    Shallot

    shal-lot

    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

    Celeriac

    sell-air-e-ak

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

  • 2 tbsp 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

    rose-mar-ee

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

  • 2 bay leaf
  • 4 cardamom pod

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (190)

sarahbear1's picture

I made this for friends recently and as a complete amature was a little worried. I did'nt need to be this was AMAZING!! Lots of compliments and will def make it again soon, a firm favourite. I did cook it for longer than suggested (more like 4hrs) and took the lid off for the last 40mins to make a delicious, thick sauce, yum yum!!!

becksharper's picture
5

Wonderful! I made this the day before for a dinner party and on the day everybody wanted seconds! I made a mature cheddar mash to go with it as celeriac is tricky to find in Australia and tipped a whole bottle of quality burgundy into it. Next time I'll make even more, as I want plenty of leftovers!

actress1nce's picture
5

Gorgeous.... a rich, tasty sauce. I prepared as per the recipe but cooked it in the slow cooker. Added some chunky carrots to soak up the flavour and to get the kids eating veg, they prefer them flavoured than just boiled and naked. Didn't use pearl mushrooms or shalots, just finely chopped the same weight in normal onioons. Served with creamy mash....Mmmmm! Thanks, Gordon :D

ryronald18's picture
5

....ok this recipe was delicious. 5 hours in the oven and it was amazing. I sealed the beef first after sprinkling with seasoned flour. Didn't need to thicken the sauce and used beef stock and red wine. Served with New boiled minted potatoes and crusty bread....can't wait for the leftovers tomorrow. Highly recommended

ryronald18's picture
5

Marinaded cubes of Welsh Black beef overnight in a mixture of minced garlic,dash of Worcester sauce,balsamic vinegar,red meat seasoning,fresh thyme and sprig of rosemary. Will begin cooking later and will report back with the outcome and rating.

debweir's picture

I marinaded all the ingredients in the wine the night before i cooked it made the flavour rich and delicious, also cooked mine in the slow cooker for 8 hrs made the beef so tender it was like butter.

debweir's picture

I marinaded all the ingredients in the wine the night before i cooked it made the flavour rich and delicious, also cooked mine in the slow cooker for 8 hrs made the beef do tender it was like butter.

stephenjoanne's picture
5

Fantastic dish. Served with green beans and crusty bread 2 days after making. kids enjoyed as much as adults....

necochan's picture
5

Used potatos, instead of celery, but beef was wonderful and very very easy.

pinkystan's picture
5

I made this yesterday and it was amazing! So rich and full of flavour! I couldn't get hold of celariac so made a garlic & olive oil mash as suggested in some of the comments, and it worked very well.

The sauce was quite thin when I took it out the oven but it only took 5 minutes to thicken it once I'd scooped the meat and mushrooms etc out.

I wish there'd been enough for leftovers as I really want to see how it can get even tastier the next day!

elsacraig's picture
5

I made this on Saturday night, delicious. Trust me, it tastes much better than what it looks on the picture. The beef is so tender and the stock is very rich. I made a puff pastry to go with it and instead of celeriac mash, I made new potatoes to go with it. Last night I had enough left over for another meal but the stock/gravy was almost gone so I had it with a beef gravy, very easy to make but between preparing and cooking it, leave yourself a good four hours before serving. Enjoy!

fruitybooboo's picture
5

This was amazing will def cook again so much gorg flavours mmmmm :0)

gaubelau's picture
4

Excellent !
Although the celeriac is an acquired taste. Garlic sauteed potatoes or gratin dauphinois would have been more our taste. Otherwise, it s easy to do and tastes amazing. I will use this recipe again when having people over for dinner.

valeriegoldie's picture
5

Enjoyed this recipe. Used a better cut of meat. Watch amount of goose fat used. Tasty!

deirdre72's picture

I made this for a dinner party on Friday and it seemed to go down very well. Very tasty.
I couldn't get shin beef and had to use sirloin so i cooked this for 2 hours as opposed to the 3. I sealed the beef and followed the recipe as above and just added the beef in after 1 hour.
I was very worried about how thin the sauce looked but i left it overnight in the fridge and by God the flavours really developed and the sauce thickened up. (I doubled the recipe and didn't quite put in two full bottles of wine.
Am definitely going to make this again and will try it with the shin beef.

emmafrost's picture
5

Tasted amazing but the sauce was a little thin. I think next time I would add some flour to the onions and mushrooms before I add the wine to help thicken it. The recipe is definitely a keeper though!

sarahk's picture
3

I searched my recipe books and this site for good beef bourgignon for New Years Day. Went shopping for ingredients after work on New Years Eve (at Tesco!). Tesco did not do shin of beef (surprisingly) and the stewing steak took a bit longer to cook before it was soft etc. No shallots (as I know them) left on shelves - just some odd shaped 'finest' that no one else wanted. Searched the shelves for a Burgundy wine. I don't drink red wine and Burgundy sounded pretty easy to get - not at Tesco! I bought a French red wine but have no idea what it was (it was pretty cheap!) Having read your comments I added some flour to thicken the sauce. All in all it should have been a disaster! Not so. Obviously a meal for all seasons and talents. A triumph despite being completely wrong. One day I will cook this exaclty as stated. That will be a first!

littlemissysunshine's picture

Fantastic recipe, I made this 3 days in advance for a NYE party for 12 of us and there were empty plates all round! I served it with carrots, green beans and creamy mash, with a basket of crusty bread on the table to soak up the juices. Yum!

deborah_ann's picture
5

love this and make it all the time. Perfect made the day before and chilled, skimmed and reheated

nicoleroberts's picture
5

AMAZING!

Pages

Questions (21)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Pages

Tips (3)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.