Beef bourguignon

Beef bourguignon

  • 1
  • 2
  • 3
  • 4
  • 5
(159 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

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Richievans
11th Apr, 2015
Followed the recipe and yes his is proper lush, used chuck steak from local butcher (always use a local butcher if you want decent meat!!) cooked for 5 hours, used some cornflower to thicken and result!! Would I do this again yes, dinner party food went down a treat!!
ketzthesmoo
30th Jan, 2015
I have made this before and it was gorgeous! I wonder if this can be done in a slow cooker?
skempy70
20th Dec, 2014
5.05
Made this in the slow cooker with a little less liquid. Perfect. Cooked on high for 6 hours, fried the mushrooms separately and added them for the last 2 hours only. My guests loved it.
El Gordo
19th Aug, 2015
Can you advise how much liquid you used, need to start using our slow cooker more
susieone
15th Nov, 2014
5.05
Excellent recipe, and really easy, thank you. I will use this when next entertaining.
ladyl1
26th Oct, 2014
5.05
Oh my what a gorgeous meal, took me an hour to prep as I'm still learning! I think most of that was peeling shallots but really impressive meal. Cut the meat chunks large as that's how other half likes it. Served with roast potatoes and tenderstem broccoli, gorgeous!!!
Judrop23
13th Oct, 2014
Very nice. However I used just over a kilogram of shin and found that was only just enough to feed 4 of us with large appetites. so beware when cooking for more. The shin melted in the mouth and like others I cooked it the day before on very low for 3 hours then reheated again on low the next day. Next time I would add the shallots and mushrooms at a later time as I found them too soft after cooking. I did need cornflour whilst reheating but I'm sure if I could have been bothered to remove the meat, the sauce would have thickened with reducing. I used a bottle of Rioja. An easy meal to serve to guests. Recommended.
hungryharrods
24th Sep, 2014
5.05
I've never commented on a recipe but just had to on this one. Absolutely gorgeous. Used the shin beef from my local butcher, all cut up too. I doubled the recipe as cooking for 6 and wanted leftovers. Browned beef off after coating in seasoned flour, I think this probably helped to thicken the sauce. Cooked in crock pot on low for 8hrs the day before then reheated on low heat next evening for 4 hrs. As I'd bought a jar of goose fat I served up crispy little roasties. An outstanding success. And beautiful leftovers!
Missusoononymous
22nd Sep, 2014
5.05
Oh my goodness! This recipe is blooming amazing! Sooooo tasty! After reading a few cartouche comments we opted for greaseproof paper and no lid and it came out 100% perfect. My husband, by his own admission, isn't the most accomplished cook in the world but he totally nailed this. I give this 5 stars without hesitation. Oh and we used a £3.99 bottle of plonk and beef shin that was on offer and it still came out perfect. And we just served with a big dollop of buttery potato mash as we couldn't be bothered with celeriac.
Tilia
14th Jul, 2014
5.05
I agree with both Gunlomboy and Helers: I needed some flour and I didn't add any water. It was indeed very tasty. I cooked it for 3 hours the day before. The next day tasted even better!

Pages

goodfoodteam's picture
goodfoodteam
5th Jan, 2015
Hi followingcharlie, thanks for your question. If freezing we'd advise defrosting it in the fridge overnight. Then reheat gently in a pan until piping hot, adding a splash of water if it looks like it might dry out. Hope this helps. 
poshpaddy71
5th Jun, 2014
I'm going to make this for 12 so if I x3 the recipe how long would you recommend I cook it for? I LOVE thick sauce so will I add 3 bottles of wine or will the sauce be too thin? Haven't got an gas top/oven proof so I hope transferring it to a Pyrex casserole dish will retain the flavours.
goodfoodteam's picture
goodfoodteam
12th Jun, 2014
Yes for 12 people cook 3 quantities of the recipe, if you like a thicker sauce then at the end of the cooking time you can always strain off the sauce, reduce in a pan and then add back to the stew.
El Gordo
26th Apr, 2014
I really like the sound of this - I have a slow cooker and would appreciate it if anyone has this recipe 'modified' for a slow cooker and could post it
goodfoodteam's picture
goodfoodteam
6th May, 2014
Hi there. When cooking in a slow cooker the liquid doesn't evaporate as in traditional cooking methods, so for best results use about 1/3 less liquid and cook on low for 8 hours. Thanks.
rprenderville
18th Mar, 2014
If leaving over night, do u need to refrigerate or just leave in the oven?
goodfoodteam's picture
goodfoodteam
31st Mar, 2014
If you're referring to making it ahead then yes once cooled it needs to be refrigerated, thanks
elsdevere
4th Mar, 2014
Hi, I made this in the slow cooker for my family, did anyone else find a full bottle of Bergundy slightly too over powering?, I found it alone just tasted more like cooked wine, I did add gravy granules in the end which solved the problem but was hoping the beef would of flavoured it?
goodfoodteam's picture
goodfoodteam
18th Mar, 2014
Hi there. When cooking in a slow cooker the liquid doesn't evaporate as in tradiitonal cooking methods, so for best results use about 1/3 less liquid.
gillbaillie
3rd Nov, 2013
When I put it in the oven do I still put a lid on the pan as well as the cartouche?

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.