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

momalley's picture
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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
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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.

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