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 81-85

• Glenys

  21 August 2009

  Glenys rated and commented on this recipe

  

  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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• lauren_v_j

  07 September 2009

  lauren_v_j rated and commented on this recipe

  

  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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• Rocketgizmo

  18 October 2009

  Rocketgizmo rated and commented on this recipe

  

  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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• kirsten

  31 October 2009

  kirsten commented on this recipe

  

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• 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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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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