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 41-60

• Laine

  18 October 2008

  Laine commented on this recipe

  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!!!!!!!!!!!!!!

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• MeringueFairy

  05 November 2008

  MeringueFairy rated and commented on this recipe

  

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

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• Margarita

  06 November 2008

  Margarita commented on this recipe

  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.

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• weenus

  14 November 2008

  weenus commented on this recipe

  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!

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• Miss G

  18 November 2008

  Miss G rated and commented on this recipe

  

  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.

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• M.J.W

  11 December 2008

  M.J.W rated and commented on this recipe

  

  GREAT RECIPE REALLY SOMETHING SPECIAL.

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• tenapenny

  08 January 2009

  tenapenny rated this recipe

  

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• Kernow Cook

  11 January 2009

  Kernow Cook rated and commented on this recipe

  

  Absolutley wonderful, tasty receipe. Was actually much easier to make than I had expected. Mine too created a very watery sauce but just thickened it with a little arrowroot. I wonder how many other people drank a glass of the red wine out of the bottleful it required while preparing the dish!!!

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• nicjw

  15 January 2009

  nicjw rated and commented on this recipe

  

  This was delicious and very quick and easy to prepare. Lovely and warming for a cold winter's day. I'm afraid I din't have any bacon, but the flavour was still very good

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• sandy chang

  28 January 2009

  sandy chang commented on this recipe

  is the goose fat really necessary? any substitution?

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• peacock

  29 January 2009

  peacock rated and commented on this recipe

  

  Really lovely. I wouldn't change a thing.

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• Mrs Sandra Dawn Snelling

  30 January 2009

  Mrs Sandra Dawn Snelling commented on this recipe

  I made this for a dinner party with a group of ladies. It was absolutely delicious, and using shin of beef gave a really rich flavour. I have passed the recipe on.

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• Mrs Sandra Dawn Snelling

  30 January 2009

  Mrs Sandra Dawn Snelling rated and commented on this recipe

  

  I made this for a dinner party with a group of ladies. It was absolutely delicious, and using shin of beef gave a really rich flavour. I have passed the recipe on. I wouldn't change a thing.

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• Colette

  02 February 2009

  Colette commented on this recipe

  This is the most amazing flavour and all the better the day after. I added beefstock the second time and it definitely gave an extra layer of flavour - quadrupled the recipe - cooked in two casserole dishes and rave reviews all around.

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• ice

  04 February 2009

  ice commented on this recipe

  made this with shin from my local farm (dexter beef) cooked it slightly slower, made winter warmer during the snow on sunday, lunch monday, lunch tuesday, would have been enough for another meal, but i woke up peckish!!!! brillian to take to work with a crusty bread role!!!

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• lexi

  08 February 2009

  lexi rated this recipe

  

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• kenny007

  09 February 2009

  kenny007 commented on this recipe

  I coated the meat in seasoned flour before frying it to thicken up the sauce. I used a cheap wine which was a mistake. Will definately make again but using a good Burgundy.

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• Kate

  15 February 2009

  Kate commented on this recipe

  is the goose fat essential, is there an alternative? because i can't eat poultry of any sort.

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• joanneeland

  18 February 2009

  joanneeland commented on this recipe

  I have made this recipe a number of times now, once for my boyfriend's parents -Eeeek! Went down a treat, a totally fantastic recipe, fulll of flavour. I don't use shin, I use steak pieces and they are soo moist and tender when they are cooked for so long. Delicious with creamy mash!

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• Nuala Caffrey

  01 March 2009

  Nuala Caffrey commented on this recipe

  Having read all the positive comments, gave the recipe a go tonight but it's gone horribly wrong. My meat is really tough - i'd need a steak knife to cut it....I tried leaving it an extra hour, checking every so often, with no improvement. Where have I gone wrong? What size chunks did you guys use?.....so disappointed.....

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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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