Beef bourguignon

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

    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

    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

    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

    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 (192)

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!

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
5

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
3

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
5

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
5

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
5

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

conatazz's picture

I LOVE this recipe!!! I found it a couple of months ago and have made it so many time since then. I usually use half stock half wine aswell, I forgot once and made it with just the wine and it wasn't quite so good. I usually have it with mustard mash and green beans. It's good for me as a student, as I can leave it too cook while I go to the library :D:D

jayne_1102's picture

Could this be made on Christmas Eve to be served on Boxing Day? Sounds lush, but not sure I will have time to cook it on Christmas Day xx

fee_gray's picture
5

Excellent dinner party dish. Ideal for preparing the day before, definitely improves the flavour.

momalley's picture
5

Cooked this for a dinner party and it was divine!! Easy to cook and can stay in the over as long as you like (if it start drying out, just add more wine!). 2 observations though; 1 - the sauce/gravy was a little runny (tasted fab though) so next time I might add something to thicken it alightly. 2 - rather than fanny about with peeling small onions, I took a jar of pickled silverskin onions, drained off the liquid and popped them into the pot and voila! They worked a treat and non of that eyewatering messing about with peeling :-)

hldswrth's picture

I did this recipe for a dinner party. It went down a storm. Took everyone's advice and made the red wine sauce with half red wine and half beef stock. I made the stock well in in advance by combining beef knorr stock cube, 300 ml boiling water and then thickened with 2 tbsp corn flour. I then heated up and off the heat added the wine. Stored in the fridge for 1.5 days before adding to the rest of the recipe. Cooked the beef the day before required and then left overnight, added to the flavour. In my oven only cooked for 2.5 hours and had to add more water as it had started to dry out. Wonderful with ciabatta bread, baby sweetcorn, potato mash and mange tout! Would definitely do this again.

kirstenmacleod's picture

I made this in a slow cooker and you can follow the recipe without making any adjustments. Cook it for 3 hours on high. It is a magnificent recipe. I would happily pay to eat this in a restaurant.

rocketgizmo's picture
4

Awesome - although the sauce is a little thin - I woulde suggest a little corn flower to thicken. The flavours are utterly brilliant! That's all I've got to say about that.

lauren_v_j's picture
5

This is an amazing recipe! I served it at a new years eve party and it went down a treat! I added a little red current jelly to add a little sweetness, it made a massive difference, definitely will cook this again.

glenysmorga9's picture
5

Followed your instructions to the letter. Absolutely superb. Cooked it for two batchelor friends as part of a casual supper and served it with creamy mashed potatoes and flat Italian beans.

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 (4)

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…