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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georgeb74's picture
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Absolutely amazing - the most delicious stew I've ever made, and with minimum effort! This is def going to be a regular meal in our house!

simonew's picture
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Thickened it up with cornflour!

simonew's picture
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I cooked this for 8 friends on Valentines and i can't believe how amazing it was,everyone went on and on about it,they truely believe i am a fantastic cook so god help me at my next dinner party!! I served it with Cheddar and wholegrain mustard mash which was also divine plus purple broccoli and baby veg.

cutielou1962's picture
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Enjoyed the flavour but was disappointed in the sauce which was very thin, and i am not up for fishing everything out to then thicken it and return all to pan. Perhaps would be better to coat the meat in seasoned flour to help thicken up sauce. I would also prefer to use a slightly better quality braising beef.

misshully's picture
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I'm a veggie but the family enjoyed it!

trishabaxter's picture

I used our left over roast beef and cooked on a really low heat over about 5hours.... lovely and wish I'd made more.

sjyoungs's picture
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fantastic, cooked it twice for friends, all loved it. Did mine with normal buttered mash too, and added chunky carrots as one friends hates mushrooms.
Have alos doubled the recipe for a larger gathering, still worked brilliantly

stelaholder's picture
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Fabulous flavours. I only used 250ml wine (the rest was stock) and I cooked in on the hob (not in the oven).

katejo's picture
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This worked out beautifully and it certainly benefits from being cooked the day before as the flavour of the sauce was superb. Next time I will probably do a garlic potato mash rather than celeriac but the celeriac was good too.

monty293's picture
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Effortly delicious!

angeladmiles's picture

Made this for New year's eve with friends it was so successful I am going to do it again today.But will try cutting down on the wine and drinking the rest

mineke's picture
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Really nice. Can't get shin meat over here (Holland) but it worked well with the cut of beef I chose.
It freezes well. Yesterday we had the leftovers for supper, together with the cheesy leeks from the november issue.
Did the potato mash, can't stand celery.

paulstarii's picture
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Yes indeed this works really well. The sauce produced has a wonderful richness which works perfectly with the mash (I actually did potato mash instead of celeriac). And the meat is lovely and tender. Above all it is easy to do but produces an impressive end result.

champain's picture
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Clean plates here too. Even my brother who normally leaves a little of everything. Great to make, a really enjoyable meal.

morgan0403's picture
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This is the best dinner party dish ever - the beef was absolutely beautiful and the sauce very rich. The celeriac mash finished the dish off - clean plates by all - a definite must - am making it again tomorrow!!

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