Beef bourguignon

Beef bourguignon

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(136 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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rocketgizmo's picture
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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
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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
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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.

skiddaw's picture

Yet again Gordon delivers.
Served in huge homemade yorkshire puddings (Good Foods ultimate recipe) with creamy mash and baby carrots.
Divine!

heididonegan@btinternet.com's picture
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My butcher seemed a bit concerned that I was using shin of beef for this dish, which worried me as I have never used it b4. It did look a bit ropey when I was sealing it, but I shouldn't have worried as the end result was mouthwateringly delicious, the meat was tender and just fell apart. My guests all liked it too and even had seconds! My home made bouquet garni fell apart so next time I will chop the herbs and I used portabello mushrooms which did not look very appealing after 3 hours in the oven, so next time I will use whole mushrooms.

jane111's picture
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This one should have 10 stars!! - Gorgeous.

flounderfanatic's picture

made this yesterday.used half wine/half stock and extra mushrooms.
served with dumplings.absolutely gorgeous !!!

kittydowner's picture
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A wonderful dish! So easy to make! I used dried thyme, parsley and a bit of stale(!) rosemary. Couldn't find any shallots or pearl onions but used small red onions instead. Did put beef stock instead of water. Oven is not working so just cooked it in the Dutch oven on stove for 1.5 hr. It came out perfect - meat was melting in mouth and flovour was wonderful. Served it with steamed green beans and some crusty bread grilled on stove with italian herb and olive oil! Going to make it again for a dinner party!

mairead61's picture

cooked this last weekend. great success with everyone
I did make one or two changes.
I used half wine half stock. worked well.
also I did not add the mushrooms until last minute .
I cooked this two days and we had it on the third.it was delicious.
aoife,

gervais's picture
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Had this for dinner last night and we all loved it. I served it with the herby dumpling recipe with horseradish which was' melt in your mouth'. I would do this again.

crcosta's picture
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Amazing! Cooked for 4 hours approx.

bizzeelizzee's picture
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this dish is absolutely beautiful....real tasty without any effort. fussy kids ranging from 5 to 12 cleared their plates and asked for seconds. as i prefer a thicker sauce i mixed some of the wine with maizena. other than that, no complaints.

ladyverte's picture

I usually use Pru Leith's recipe from her "Bible" when I cook Beef bourguignon but I thought I'd try Chef Ramsay. I found it too tomato-ey (based on Pru's) and ended up adding 2 beef sock cubes to balance out the flavour and it was delicious, but Pru's is better by miles.

kerryburnett's picture
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Absolutely brilliant. I made it as a treat for my boyfriend's birthday and we loved it. It freezes well too. A definite regular.

drainser78's picture
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Absolutely beautiful and sooooo easy

katiegregory's picture
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What a hit this was - made me look like a competent chef without any hassles at all, plus got brownie points from the in-laws! Worth a try and really is so easy.

jayne3508's picture
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A perfect dish to feed a crowd of 'foodies'. Bursts with rich, deep flavour. I made it the day before and the flavours really mature. Perfect with a glass of red!

deborah_ann's picture
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I love this recipe and always cook it the day before if I'm using it for special occasion and reheat. It tastes fantastic and the beef is always tender, I do use butter rather than goose fat and put it all in the slow cooker, so it is really easy. As my dad has a heart condition and watches his fat intake, once the cooked dish has been chilled over night in the fridge I peel off the hard fat layer that forms at the top and throw it away, cooking it with the fat gives a better flavour.

salad65's picture
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Amazing I love anything Chef Ramsey makes

jonkers1's picture
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Delicious!

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