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

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Results 61-80

• LV20000

  03 March 2009

  LV20000 rated this recipe

  

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• Very Keen Student Cook!

  10 March 2009

  Very Keen Student Cook! rated and commented on this recipe

  

  Very very delicious!! However sauce was very rich- perhaps a little overpowering?? Will deff be making again- the cut of meat is very reasonably priced too!

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• Sanette

  18 March 2009

  Sanette rated and commented on this recipe

  

  Delicious!

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• salad65

  20 March 2009

  salad65 rated and commented on this recipe

  

  Amazing I love anything Chef Ramsey makes

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• Deborah Ann

  25 March 2009

  Deborah Ann rated and commented on this recipe

  

  I love this recipe and always cook it the day before if I'm using it for special occasion and reheat. It tastes fantastic and the beef is always tender, I do use butter rather than goose fat and put it all in the slow cooker, so it is really easy. As my dad has a heart condition and watches his fat intake, once the cooked dish has been chilled over night in the fridge I peel off the hard fat layer that forms at the top and throw it away, cooking it with the fat gives a better flavour.

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• Jayne

  28 March 2009

  Jayne rated and commented on this recipe

  

  A perfect dish to feed a crowd of 'foodies'. Bursts with rich, deep flavour. I made it the day before and the flavours really mature. Perfect with a glass of red!

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• katiegregory

  30 March 2009

  katiegregory rated and commented on this recipe

  

  What a hit this was - made me look like a competent chef without any hassles at all, plus got brownie points from the in-laws! Worth a try and really is so easy.

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• Simon

  01 April 2009

  Simon rated this recipe

  

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• Lianne

  27 April 2009

  Lianne rated and commented on this recipe

  

  Absolutely beautiful and sooooo easy

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• Kerry

  02 May 2009

  Kerry rated and commented on this recipe

  

  Absolutely brilliant. I made it as a treat for my boyfriend's birthday and we loved it. It freezes well too. A definite regular.

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• Kellie

  10 May 2009

  Kellie commented on this recipe

  I usually use Pru Leith's recipe from her "Bible" when I cook Beef bourguignon but I thought I'd try Chef Ramsay. I found it too tomato-ey (based on Pru's) and ended up adding 2 beef sock cubes to balance out the flavour and it was delicious, but Pru's is better by miles.

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• shelley

  15 May 2009

  shelley rated and commented on this recipe

  

  this dish is absolutely beautiful....real tasty without any effort. fussy kids ranging from 5 to 12 cleared their plates and asked for seconds. as i prefer a thicker sauce i mixed some of the wine with maizena. other than that, no complaints.

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• kika

  17 May 2009

  kika rated and commented on this recipe

  

  Amazing! Cooked for 4 hours approx.

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• janet

  31 May 2009

  janet rated and commented on this recipe

  

  Had this for dinner last night and we all loved it. I served it with the herby dumpling recipe with horseradish which was' melt in your mouth'. I would do this again.

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• Aoife

  07 June 2009

  Aoife commented on this recipe

  cooked this last weekend. great success with everyone I did make one or two changes. I used half wine half stock. worked well. also I did not add the mushrooms until last minute . I cooked this two days and we had it on the third.it was delicious. aoife,

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• Middle Donalnd

  04 August 2009

  Middle Donalnd rated and commented on this recipe

  

  A wonderful dish! So easy to make! I used dried thyme, parsley and a bit of stale(!) rosemary. Couldn't find any shallots or pearl onions but used small red onions instead. Did put beef stock instead of water. Oven is not working so just cooked it in the Dutch oven on stove for 1.5 hr. It came out perfect - meat was melting in mouth and flovour was wonderful. Served it with steamed green beans and some crusty bread grilled on stove with italian herb and olive oil! Going to make it again for a dinner party!

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• flounderfanatic

  05 August 2009

  flounderfanatic commented on this recipe

  made this yesterday.used half wine/half stock and extra mushrooms. served with dumplings.absolutely gorgeous !!!

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• Lol

  17 August 2009

  Lol rated and commented on this recipe

  

  This one should have 10 stars!! - Gorgeous.

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• Heidi

  19 August 2009

  Heidi rated and commented on this recipe

  

  My butcher seemed a bit concerned that I was using shin of beef for this dish, which worried me as I have never used it b4. It did look a bit ropey when I was sealing it, but I shouldn't have worried as the end result was mouthwateringly delicious, the meat was tender and just fell apart. My guests all liked it too and even had seconds! My home made bouquet garni fell apart so next time I will chop the herbs and I used portabello mushrooms which did not look very appealing after 3 hours in the oven, so next time I will use whole mushrooms.

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• skiddaw

  21 August 2009

  skiddaw commented on this recipe

  Yet again Gordon delivers. Served in huge homemade yorkshire puddings (Good Foods ultimate recipe) with creamy mash and baby carrots. Divine!

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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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