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 81-100

  • Binder photo Glenys

    21 August 2009

    Glenys rated and commented on this recipe

    5 stars

    Followed your instructions to the letter. Absolutely superb. Cooked it for two batchelor friends as part of a casual supper and served it with creamy mashed potatoes and flat Italian beans.

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  • Binder photo lauren_v_j

    07 September 2009

    lauren_v_j rated and commented on this recipe

    5 stars

    This is an amazing recipe! I served it at a new years eve party and it went down a treat! I added a little red current jelly to add a little sweetness, it made a massive difference, definitely will cook this again.

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  • Binder photo Rocketgizmo

    18 October 2009

    Rocketgizmo rated and commented on this recipe

    4 stars

    Awesome - although the sauce is a little thin - I woulde suggest a little corn flower to thicken. The flavours are utterly brilliant! That's all I've got to say about that.

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  • Binder photo kirsten

    31 October 2009

    kirsten commented on this recipe

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  • Binder photo kirsten

    31 October 2009

    kirsten commented on this recipe

    I made this in a slow cooker and you can follow the recipe without making any adjustments. Cook it for 3 hours on high. It is a magnificent recipe. I would happily pay to eat this in a restaurant.

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  • Binder photo SueH

    30 November 2009

    SueH commented on this recipe

    I did this recipe for a dinner party. It went down a storm. Took everyone's advice and made the red wine sauce with half red wine and half beef stock. I made the stock well in in advance by combining beef knorr stock cube, 300 ml boiling water and then thickened with 2 tbsp corn flour. I then heated up and off the heat added the wine. Stored in the fridge for 1.5 days before adding to the rest of the recipe. Cooked the beef the day before required and then left overnight, added to the flavour. In my oven only cooked for 2.5 hours and had to add more water as it had started to dry out. Wonderful with ciabatta bread, baby sweetcorn, potato mash and mange tout! Would definitely do this again.

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  • Binder photo Irish_Rose

    30 November 2009

    Irish_Rose rated and commented on this recipe

    5 stars

    Cooked this for a dinner party and it was divine!! Easy to cook and can stay in the over as long as you like (if it start drying out, just add more wine!). 2 observations though; 1 - the sauce/gravy was a little runny (tasted fab though) so next time I might add something to thicken it alightly. 2 - rather than fanny about with peeling small onions, I took a jar of pickled silverskin onions, drained off the liquid and popped them into the pot and voila! They worked a treat and non of that eyewatering messing about with peeling :-)

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  • Binder photo Fee

    13 December 2009

    Fee rated and commented on this recipe

    5 stars

    Excellent dinner party dish. Ideal for preparing the day before, definitely improves the flavour.

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  • Binder photo Jayne

    15 December 2009

    Jayne commented on this recipe

    Could this be made on Christmas Eve to be served on Boxing Day? Sounds lush, but not sure I will have time to cook it on Christmas Day xx

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  • Binder photo sarah_g

    15 December 2009

    sarah_g commented on this recipe

    I LOVE this recipe!!! I found it a couple of months ago and have made it so many time since then. I usually use half stock half wine aswell, I forgot once and made it with just the wine and it wasn't quite so good. I usually have it with mustard mash and green beans. It's good for me as a student, as I can leave it too cook while I go to the library :D:D

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  • Binder photo Mercy

    29 December 2009

    Mercy rated this recipe

    3 stars

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  • Binder photo indianaj_1

    31 December 2009

    indianaj_1 rated this recipe

    4 stars

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  • Binder photo BigCeeGee

    05 January 2010

    BigCeeGee rated this recipe

    5 stars

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  • Binder photo Cadmonkey

    06 January 2010

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  • Binder photo Jo-Jo

    06 January 2010

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    20 January 2010

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    11 February 2010

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    27 February 2010

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    25 March 2010

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  • Binder photo Paul Vincent

    08 April 2010

    Paul Vincent commented on this recipe

    I really want to try this out in a slow cook... Firsty, is there a reason why I shouldn't do this, and secondly if you think it will work, how long do you think I should put it in for (I think there are low/medium/high settings). Thanks

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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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