Beef bourguignon

Prep: 20 mins Cook: 3 hrs, 15 mins


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



    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



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

  • 2 tbsp olive oil
    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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 bay leaf
  • 4 cardamom pod


  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.

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Comments (193)

spacegourmet's picture

Yummie, and easy to make. I fed friends with it, and the only downside was that they finished it and still wanted more!!

jenniemarie_stone's picture

This dish was incredible! I cooked it for 5hours and the cheap cut of meat that I bought melted in the mouth. I thickened the sauce with a little cornflour. This has become my favourite meal!

sonya_l's picture

I used half wine, half beef stock, and just chucked all the ingredients in a pot and simmered in the hob for 3 hrs. Right before serving i added a tbsp of cournflour and a little cold water to thicken and it was DELICIOUS. Why go to all the effort of browing beef, frying bacon etc when you can just throw evertyhing in, go do the gardening and come back to a beautfully cooked stew.

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

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

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

....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

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

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

necochan's picture

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

pinkystan's picture

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

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

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

gaubelau's picture

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

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

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

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!


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