Beef bourguignon

Beef bourguignon

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(145 ratings)

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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

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

  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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necochan's picture
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Used potatos, instead of celery, but beef was wonderful and very very easy.

pinkystan's picture
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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
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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
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This was amazing will def cook again so much gorg flavours mmmmm :0)

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

nicoleroberts's picture
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AMAZING!

gubsie's picture

Made this last night as a 'trial run' for Boxing Day. Made for four adults, and there was only just enough to go round - so just in case will be tripling the ingredients for 8 adults & 2 kids on the 26th. Really deliciously lovely - the meat (scottish shin) melted in the mouth. Having read all the comments, added one tbsp of plain flour at the tomato puree stage and blended to make a roux with the wine/stock. The end result after 3 hours in the oven was a perfectly balanced 'stew' sauce - not too thin, not too thick.

janelewis1959's picture
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This was absolutely wonderful. Browning the beef in goose fat gave the dish a delicious depth; the celeriac mash finished it off perfectly. Would definitely do again.

pegohart1's picture
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Nice but not as rich and as full of depth of flavour as I was hoping/expecting but was definately a lot tastier a few days later. Will cook again, maybe with a fuller bodied red wine than I used.

milesofsmiles's picture
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Fabulous recipe, very tasty, went down very well with 2 dinner parties I had. Behaves itself too which means it doesn't spoil if you've been chatting & drinking vin rouge too long! Can't go wrong with garlic and parmesan mash too - yummy!

pul_pul9's picture
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this is an easy n tasty recipe. I eat it with plain chinese rice and was fabulous dinner.

fionamathers's picture

Made this in the slow cooker and it was delicious - don't know if it would be better the next day, there's never any left!

shinnell's picture
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Great cook ahead winter grub

mangohornet's picture

I really want to try this out in a slow cook... Firsty, is there a reason why I shouldn't do this, and secondly if you think it will work, how long do you think I should put it in for (I think there are low/medium/high settings). Thanks

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