Beef bourguignon

Recipe uploaded by

Gordon Ramsay

54 ratings

Recipe by Gordon Ramsay

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1. Video tutorial: Crushing garlic

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.

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.

Per serving

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

Latest comments and suggestions

Results 21-40

• DineDine

  25 March 2008

  DineDine rated and commented on this recipe

  

  This is really fantastic. My first time eating celeriac mach alone - the sauce matches it perfectly. Really easy to make. There are only two of us so we could not finish it. But it takes even better the second night!

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• Lorna

  04 April 2008

  Lorna commented on this recipe

  Really nice!!!!

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• Jay

  13 April 2008

  Jay rated and commented on this recipe

  

  After reading all the comments, I made this exactly as per the recipe except I omitted the water and just used the bottle of wine. The sauce was perfect. Just like you said, it tasted better next day. All our friends loved it.

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• AlisonW

  24 April 2008

  AlisonW rated and commented on this recipe

  

  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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• Catherine

  08 May 2008

  Catherine rated and commented on this recipe

  

  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.

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• shutterbug

  09 July 2008

  shutterbug commented on this recipe

  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

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• lostkat

  19 July 2008

  lostkat rated and commented on this recipe

  

  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!

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• saynor

  14 August 2008

  saynor commented on this recipe

  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!

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• saynor

  14 August 2008

  saynor commented on this recipe

  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!

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• saynor

  14 August 2008

  saynor rated this recipe

  

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• blondie

  06 September 2008

  blondie commented on this recipe

  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.

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• Francesca

  15 September 2008

  Francesca commented on this recipe

  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.

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• Jo

  26 September 2008

  Jo rated and commented on this recipe

  

  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.

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• Hazel

  29 September 2008

  Hazel rated and commented on this recipe

  

  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!

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• sirdon

  01 October 2008

  sirdon commented on this recipe

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

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• Becca

  01 October 2008

  Becca rated and commented on this recipe

  

  This works really well in a slow cooker. The taste was fantastic.

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• fatso

  01 October 2008

  fatso commented on this recipe

  put me off just by seeing goose fat !

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• Anita's Food

  02 October 2008

  Anita's Food commented on this recipe

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

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• DeeDee

  17 October 2008

  DeeDee commented on this recipe

  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.

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Ingredients

• 3 tsp goose fat
• 600g beef shin, 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook min 3 hrs 15 mins

beef bourguignon only

Ingredients

• 3 tsp goose fat
• 600g beef shin, 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

Per serving

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

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