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Beef bourguignon

Beef bourguignon

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(160 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
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Ingredients

  • 3 tsp 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 mushroom (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
    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
    olive oil

    Olive oil

    ol-iv oyl

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

  • 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 pod

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.

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Comments, questions and tips

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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!!
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?
djspencerJ
13th Nov, 2016
Sounds like you ruined it. It's a French red wine dish but you made it less winey!! No wonder us brits have such a bad reputation for cooking!
nimo78
7th Jan, 2016
A nice tip for extra flavour - coat the meat in flour and spicy (or sweet depending on preference) paprika beforehand - dust off excess and then fry - the flavour of the paprika comes through on the meat afterwards. Delicious.
AuroraLondon
30th Nov, 2015
Followed this to the letter and made the day beforehand but was so disappointed given the rave reviews. Just wasn't as richly flavoured as expected. Perhaps my beef and wine wasn't up to much!
x-x-x-faerie-x-x-x
18th Aug, 2015
5.05
Winner! This really is lovely, such deep flavours. I made it the day before as the tip advised and also used 250ml wine and 500ml beef stock rather than 750ml red wine as my two year old was also eating it, so wanted practically all of the alcohol gone and it still tasted lovely. He got very messy working through the bowl trying to find the beef - lovely! Oh, my husband loved it too :0)

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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
goodfoodteam's picture
goodfoodteam
6th Jan, 2015
Hi Suzanne pickering, thanks for your question. A bouquet garni is a small bunch of woody herbs tied together with string which is then used to gently flavour slow cooked dishes like this one.  By tying them together like this they are easy to fish out when they've done their work. To make a bouquet garni, use a piece of string to secure a couple of rosemary, thyme and parsley sprigs with a few fresh bay leaves. In this recipe you add it when the mushrooms go in then remove it before serving. 
followingcharlie
22nd Dec, 2014
If I freeze this, what is the best way to reheat it and for how long?

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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.