Beef bourguignon

Beef bourguignon

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(144 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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littlemissmaccas's picture
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Cooked this a couple of days ago and thought it was amazing, although a little bit upset at having to put all that wine in - oh well.
I did have to remove the meat and veg from the sauce and then I added cornflour to the sauce to thicken. Big thumbs up, the beef was lovely and so affordable first time I used beef shin and will be using again. I am planning a diner party on Christmas Eve and this will be on the menu. It is handy that you can make it the day before gives you more time to relax with your guests.

weenus's picture

This was a big hit with my teenage son who usually doesnt like anything cassarole/stewed. We used normal mushrooms and a not so expensive bottle of red but was still very good. Cant wait to try the second batch thats still in the freezer. Can only get better!

margaritabbc's picture

This is a 10.

I made this recipe for 5 of us, and and followed the recipe exactly. I used a good bottle of red wine, and added a little extra meat and used two celery roots for the mash, as there were five of us.

Everyone really enjoyed it. I served it with a rustic brown bread and of course we had wine.

I was surprised by the wonderful taste, having used a whole bottle of wine... but along with the dark and rich colour, the taste was smooth.

meringuefairy's picture
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This is just amazing!
Our guests had thirds - enough said.
Will definitely be making this one again

laine1223's picture

Fantastic! Didn't add the water, which was a good thing - didn't need it. Very rich, meat was really tender, no waste, will definitely make again. We had it with crusty warm ciabatti bread, which really complimented the dish. Love it!!!!!!!!!!!!!!

rosiewesti's picture

Hi Anita...I was wondering why a cartouche rather than just using the casserole lid, so at this moment I have both my ovens on the go with 2 casseroles, 1 with a lid and 1 with foil top, as I ran out of foil, so had no choice really.

My house smells delicious, I have tripled this recipe as I have 12 people coming for a murder mystery supper on Saturday night!

Will let you know the outcome.

foodfreckles's picture

Can anyone tell me the reason for the cartouche, rather than a casserole lid?

kilsley's picture

put me off just by seeing goose fat !

rebecca69's picture
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This works really well in a slow cooker. The taste was fantastic.

sirdon's picture

a Beef bourguignon without lardons and thyme - you cannot be seious!

hazela's picture
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Brilliant! I didn't want to use a whole bottle of wine, so I only used half and added stock as well. It was still lovely and rich and thickened up beautifully. My boyfriend, who is notoriously hard to please, says it's good enough for a high quality restaurant. Definitely a dinner party recipe!

josp74's picture
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What a disappointment - I made this in the slow cooker and the meat was lovely and tender but we hated the sauce. I used a good wine but not a burgundy and maybe that was the problem. It tasted of pure wine and was very unpleasant, so much so that I couldn't eat it.

baboonablue's picture

I was excited to try this as the comments were so positive, however, found results very disappointing. Yes, meat was very tender, but the sauce was terribly thin. I certainly could not have served this at a dinner party (which was what I was testing for) I am determined to try again but will use far less liquid.

blondie7736's picture

Cooked this and it was fab. I did use a better cut of beef though and had braising steak instead of shin. It was the first time I had used celeriac and it was lovely.

saynor's picture
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the easiest thing to make and it tastes great.
gordon makes it easy to create somthing tasty, im making it tomorrow for the in-laws wedding annivesary it will go down a treat it has red wine in it!

saynor's picture
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the easiest thing to make and it tastes great.
gordon makes it easy to create somthing tasty, im making it tomorrow for the in-laws wedding annivesary it will go down a treat it has red wine in it!

lostkat's picture
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I made this for my family at Christmas and it went down an absolute treat. It definitely benefitted from being made the day before and so did I as it meant less stress on the day!

shutterbug's picture

The burgundy is not just good - it's mandatory.
I've used slight variations on this theme for years, and it is a super meal: well and truly worth the effort.
Regards,
David

waffoo's picture
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This comes highly recommended from myself and all my guests. It's perfect for a dinner party and can be prepared either hours or even the day before - the recipe was very easy, which I needed as I am new to cooking for dinner parties.

al1son's picture
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Surprisingly easy and tastes fabulous, the whole house smelt great while this was cooking, I cooked this for an hour longer than suggested as I was waiting for guests who had been held up, I think this helped with reducing the sauce

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