Beef bourguignon with celeriac mash in a bowl

Beef bourguignon with celeriac mash

  • 1
  • 2
  • 3
  • 4
  • 5
(173 ratings)

Prep: 20 mins Cook: 3 hrs, 15 mins

Easy

Serves 4

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

Nutrition and extra info

  • Beef bourguignon only
  • Easily halved

Nutrition: per serving

  • kcal571
  • fat32g
  • saturates10g
  • carbs16g
  • sugars15g
  • fibre8g
  • protein42g
  • salt1.47g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp goose fat
  • 600g shin beef, cut into large chunks
  • 100g smoked streaky bacon, sliced
  • 350g shallot or pearl onions, peeled
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250g chestnut mushrooms (about 20)
  • 2 garlic cloves, 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
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 tbsp olive oil, plus a glug
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 or 2 rosemary and thyme sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 bay leaves
  • 4 cardamom pods

Method

  1. Heat a large casserole pan and add 1 tbsp goose fat.

  2. Season 600g large chunks of shin 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.

  3. In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.

  4. Mix in 1 tbsp tomato purée and cook for a few mins, stirring 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.

  5. Pour over 750ml bottle red 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.

  6. 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. Cook for 3 hrs.

  7. 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.

  8. To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp 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.

  9. Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 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.

  10. 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.

  11. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.

  12. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Art Anderson's picture
Art Anderson
12th Mar, 2018
5.05
Followed this to the letter, superb. Comments ranged from 'Wow!' to 'This is really delicious'. Served it with Dauphinoise potatoes. Will definitely make this again.
orienne
2nd Mar, 2018
5.05
Made this in my slow cooker and it was delicious. I did coat the beef in flour prior to browning it and the sauce was the right consistency without the need for extra reduction. Otherwise I followed the recipe exactly apart from timings because of slow cooker use. As I wanted enough for 6 portions I used 1.5 quantities of ingredients. Everyone enjoyed it and I will use this recipe again.
Sophie-B
20th Dec, 2017
5.05
Fantastic winter warmer, followed the recipe pretty much to the letter using ingredients from our local butcher and greengrocer and it turned out great. The only thing I added was a tbsp of cornflour in a splash of water and cooked for 45 mins longer. Absolutely perfect! Served with mustard mash and carrots.
JRSgreatfood
15th Nov, 2017
5.05
Yum. As previously suggested, coated the beef chunks in flour/paprika mix. Didn’t do much (any) searching for beef shin... used the only thing I could easily see in the shops, topside! 6 hours in a slow cooker after the initial stages and it was delicious. Would have done longer had time permitted.
borumha2
5th Mar, 2017
5.05
This is a very economical dish, only splurge is the wine, but for entertaining its ideal, it's heart warming and filling. I did this in the slow cooker, didn't have much prep time and made a few changes - I used chuck steak which I cut into chunks. I skipped the bacon as I didn't have any in, also did not brown the meat beforehand, just put the lot into the slow cooker and let it off for around 5 hours. I reduced the liquid, added a little beef stock for depth and some flour to thicken. Next time I will add the bacon and brown the meat to compare. This is an absolutely gorgeous and impressive dish.
dwatson27
16th Aug, 2016
5.05
Made this in the slow cooker. Added an extra clove of garlic and a pinch of paprika. Delicious. Cooked overnight on low for 12 hrs.
Smokealarmtester
25th Jan, 2016
Fantastic, easy to make & delicious. Didn't have tomato pasta but added some harissa paste which worked well with red wine. Yum yum yum!
Gailp
17th Jan, 2016
Did this for mother-in-law. Really pleased, it was delicious. Pretty much stuck to the liquid measurements, bottle of French, Plush Red £4.99 from Waitrose. 3 pieces of Shin of beef, i cut it off into chunks then cooked all, including the bone ( removed later!). Cooked for 3hrs, left overnight, skimmed fat off, added a slug of Worcester Sauce, a teaspoon of Chilli Chocolate paste, a few chopped carrots and 2tsp of cornflour in a drop of cold water. Cooked again for about 2.5 hours on low, this did away with any fat in the beef i was concerned about. Deep, tender, rich and not winey, bloody lovely!!! I did some mash with a knob of butter and a good dollop of Boursin garlic soft cheese. Yum!!
HV1
22nd Feb, 2018
Which if all summed up, you didn't actually follow the recipe at all and just made a random dish with a couple of the original ingredients. No need to worry about the fat in the dish, fat means flavour. As others have said, ruined a beautiful classic French dish. Why on earth put Boursin in?
Rik Bergen
14th Apr, 2017
Agree about wine. Moronic choice - along with Boursin? The French have never heard of it. Good grief...les Anglais, huh?

Pages

Shirley Valentine's picture
Shirley Valentine
16th Mar, 2018
Most bourguignon recipes seem to suggest adding the mushrooms, pearl onions and lardons towards the end of cooking yet this states to add them along with the beef at the start and cook for the full three hours - does this make the mushrooms and lardons disintegrate? Thanks.
goodfoodteam's picture
goodfoodteam
19th Mar, 2018
Thanks for your question. No they won't disintegrate and the flavours will permeate the sauce more.
maggie49
8th Apr, 2015
I'd like to double the quantity and make it the day before. How long do you think it would take to re-heat it in the oven? Sorry to sound dim.
goodfoodteam's picture
goodfoodteam
24th Apr, 2015
Hi there, thanks for getting in touch and glad to hear that you’d like to make this recipe. The recipe should be fine to double. The beef bourguignon will take, from chilled 30-40 minutes, but it depends on the type of dish you’re heating it in and your oven. We’d advise you check it regularly, stir and return to the oven until piping hot. In the meantime you can then heat the celeriac mash on the hob, you may need to add an extra glug of olive oil. Hope you enjoy it. 
Kartaja10
11th Feb, 2015
Would this dish work well without the mushrooms? Any suggestions on what to replace them with?
goodfoodteam's picture
goodfoodteam
11th Feb, 2015
Hi Kartaja10 thanks for your question. We haven't tested this recipe without the mushrooms so cannot guarantee perfect results but can see no reason why it wouldn't be ok. You could try adding some sliced carrots in their place perhaps. Let us know how you get on. 
Kartaja10
17th Feb, 2015
I used Chantenay carrots in the end and it was absolutely fabulous. Delicious and the colours worked out quite well too. Thanks for the tip!
Ani3
31st Dec, 2014
Does the alcohol burn off while cooking or could you be over the limit if you eat it?
goodfoodteam's picture
goodfoodteam
8th Jan, 2015
Hi Ani3 thanks for your question. As this dish is cooked for 3hrs with the wine it is unlikely there will be much alcoholic content in the finished dish as almost all of it will be cooked-out whilst in the oven. 
Suzanne pickering
29th Dec, 2014
I am wanting to try this recipe but I am confused about the bouquet garni? What should I put in it and when should I add it to the dish? Thanks, Suzanne

Pages

Mouseyevans
20th Oct, 2016
5.05
Amazing and super easy... Seasoned beef alongaide a little flour, didn't add any water, extra garlic clove and little bit of smoked paprika, 4 hours at 130' rather than 3. This was a treat.
helers
2nd Feb, 2014
4.05
Add about a tbs of flour to the onion mix and add the wine to this, then pour over the meat. It will give a thicker, more satisfying sauce.
ShaneH
11th Jan, 2014
Don't cook the bacon at the same time as the mushrooms - the moisture that comes off the mushrooms stops the bacon fat from rendering out properly and leaves it chewy. Brown the bacon separately after the beef.
jmc123
1st Oct, 2013
5.05
If you top and tail you baby onions then soak in a bowl with some boiling water for 30 mins the skins come off really easily. Cuts down the time in the prep stage as I do this when I brown my meat.