Beef bourguignon
See this recipe step by step

Beef bourguignon

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 3 hrs 15 mins

Freezable

beef bourguignon only

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.
Try

Make ahead

Try to make this dish a day in advance, then slowly reheat in the oven. You'll find that the flavours will really develop overnight and the dish will be richer and more mature.

Beef shin

Beef shin is a great cut for slow-cooking. It's good value and the ripples of fat running through it ensure that it doesn't dry out. You could also use wild boar, which gives a really special flavour.

Know how - Bouquet garni

To make a bouquet garni, use a piece of string to tie together a couple of rosemary, thyme and parsley sprigs and a handful of bay leaves. Remove from the pan at the end of cooking and discard.

Tip - peeling onions

To peel shallots or pearl onions quickly, place in a bowl and pour over boiling water. Leave for a few minutes, then drain and the skins will slip off.

Per serving

571 kcalories, protein 42g, carbohydrate 16g, fat 32 g, saturated fat 10g, fibre 8g, sugar 15g, salt 1.47 g

Recipe from Good Food magazine, January 2008.

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Latest comments and suggestions

Results 161-180

  • Binder photo Babka the Brave

    25 August 2012

    Babka the Brave rated and commented on this recipe

    4 stars

    This turned out amazing, the meat was really tender and the sauce beautiful. I cooked it on the hob for three hours and the sauce thickened up fairly well, just right for a bit of mopping. Served it with the celeriac mash, garlic green beans and some buttered rye bread. The only reason I'm giving it 4 stars is that, as others have pointed out, it's not a very generous amount. We had it between the two of us on a Saturday night and I was hoping there would be enough for lunch tomorrow (to experience that better-the-next-day effect), but there's probably only one portion left - might have to get creative and turn it into a pie or something. Definitely increase the amount if cooking for a dinner party!

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  • Binder photo Humble pie

    02 September 2012

    Humble pie rated this recipe

    5 stars

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  • Binder photo ke10

    16 September 2012

    ke10 commented on this recipe

    Absolutely superb! Used stewing beef rather than shin - it came out brilliantly. I like a stew, and this is one of the best I've had.

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  • Binder photo John Cook

    19 September 2012

    John Cook rated and commented on this recipe

    3 stars

    OK but not exceptional. I followed the recipe exactly, but once again the recipe is incomplete in its instructions - for example do you leave the mushrooms whole, slice them, chunk them, or what? I cut them into quarters. Anyway my meal came out looking similar to the photo but I wouldn't rate the flavour that highly - and I don't think that was because my ingredients weren't up to scratch or because I did anything 'wrong'.

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  • Binder photo PoPo MaMa

    13 October 2012

    PoPo MaMa commented on this recipe

    I am quite an experienced cook and have made many different braised stews in the oven. However I very seldom use a cartouche. In this beef Bourguignon recipe it called for a cartouche, which I did, however it failed to mention whether a lid was needed in addition. Against my better judgement I decided to follow the recipe and omitted putting a lid on. Needless to say, after 3 hours my stew was completely dried out and the meat almost burned. Was this an oversight on your part?

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  • Binder photo unicorn

    30 October 2012

    unicorn commented on this recipe

    Excellent, didn't use the goose fat just beef with a good bit of grain running through- - better the next day, just used ordinary mash potatoe with a sprinkle of nutmeg and butter-

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  • Binder photo unicorn

    30 October 2012

    unicorn rated and commented on this recipe

    5 stars

    Forgot to rate this . excellent used ordinary mash potatoe with a sprinkling of nutmeg and butter. Better next day a def winter dish for Sundays-

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  • Binder photo Beansley

    04 November 2012

    Beansley rated and commented on this recipe

    4 stars

    Love it but agree with the comments about the sauce being too runny. I love to make it in the slow cooker, and the shallots taste beautiful if left whole and slow cooked in the juices :o)

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  • Binder photo Frankie "Gordon Ramsay" H

    09 November 2012

    Frankie "Gordon Ramsay" H rated and commented on this recipe

    5 stars

    Another of Gordon's recipes i followed. Needless to say it went down a treat. Made for a group of my partners close colleagues and they were very impressed. I will make this again during Winter I think. Thanks again!

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  • Binder photo harty

    27 November 2012

    harty rated and commented on this recipe

    5 stars

    I added a star anise for the first half of cooking which added a little extra note. The dish was superb and I will be doing this again soon.

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  • Binder photo championcat

    02 December 2012

    championcat commented on this recipe

    soooooooo good! I tossed the meat in a little flour so the sauce thickened up and served with celeriac and potato mash (made with cream and a good dose of nutmeg). Absolutely delicious, and clean plates all round (even my 4 and 1 year old!)

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  • Binder photo championcat

    02 December 2012

    championcat rated and commented on this recipe

    5 stars

    soooooooo good! I tossed the meat in a little flour so the sauce thickened up and served with celeriac and potato mash (made with cream and a good dose of nutmeg). Absolutely delicious, and clean plates all round (even my 4 and 1 year old!)

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  • Binder photo AnnaKerf

    03 December 2012

    AnnaKerf rated and commented on this recipe

    5 stars

    Delicious and super easy to make

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  • Binder photo beavermedow

    04 December 2012

    beavermedow commented on this recipe

    Beautiful really tasty thanks a lot!

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  • Binder photo herose

    07 January 2013

    herose rated this recipe

    5 stars

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  • Binder photo rach

    12 January 2013

    rach rated and commented on this recipe

    5 stars

    Used half stock and half wine and normal lardons instead of bacon. Celeriac mash is delicious and goes perfectly with the dish. Also served with soda bread and green beans with toasted flaked almonds. Really delicious!

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  • Binder photo andreaolimpia

    19 January 2013

    andreaolimpia rated this recipe

    5 stars

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  • Binder photo Marlene

    01 February 2013

    Marlene rated and commented on this recipe

    5 stars

    Made this for a dinner party for 6, I doubled the ingrediants however didn't think the meat looked enough so I added an extra 400g as well. On cooking I found 1 bottle of wine was enough. The end result was the best bourguignon I have ever made (I've made a few), the sauce was beautiful and thick (I admit to adding a little cornflour) and very tasty, my guest all complimented me on a beautiful dish and not a morsal was left. Served it with a choice of plain rice or mashed celeriac. A highly recommended recipe

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  • Binder photo cooking80

    09 March 2013

    cooking80 rated and commented on this recipe

    5 stars

    Lovely rich flavour, yum

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  • Binder photo petitbeurre

    09 March 2013

    petitbeurre commented on this recipe

    I did this for our weekly family lunch with mother in law, DH and kids, loved by all. It was absolutely delicious! My hubby said it is the best stew he's ever had. :-) thanks Gordon! xx

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 3 hrs 15 mins

Freezable

beef bourguignon only

Make ahead for the best flavour

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

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Per serving

571 kcalories, protein 42g, carbohydrate 16g, fat 32 g, saturated fat 10g, fibre 8g, sugar 15g, salt 1.47 g

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