Beef bourguignon

Beef bourguignon

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(161 ratings)

Prep: 20 mins Cook: 3 hrs, 15 mins


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



    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



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

  • 2 bay leaves
  • 4 cardamom pod


  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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14th Jul, 2014
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!
4th Feb, 2014
This always tastes good, and is SO easy! I always coat the beef in seasoned flour before browning which gives the sauce a lovely silky thickness. I also only used red wine, no water or stock. Perfect!
2nd Feb, 2014
The reason for 4 rather than 5 stars is it need, in my opinion, some flour. I used 1 large chopped onion and saved the shallots for garnish, I added about 1tbs of flour to the onion/bacon/garlic mix and then added the wine . I also did not add the mushrooms to the stew but cooked them in butter and again added them for garnish. Excellent recipe and shin is so cheap. Will make again but with my tweaks
19th Jan, 2014
Managed to impress my in-laws and other dinner guests with this delicious and yet simple meal. I doubled everything, except the wine and it easily served 6 hungry people. After reading comments, I expected the sauce to need thickening but after leaving it in the oven for a further 45-50 mins (on the lowest temp my oven can go), it was perfect and the meat simply melted in our mouths. Can't wait to cook it again!
18th Jan, 2014
I used beef stock instead of wine and it wasn't nearly as tasty (although still good!)
11th Jan, 2014
8th Dec, 2013
Cooked this one evening in advance to get those richer flavours -really beautiful. As so many people suggested that the 'sauce' needed to be thicker I added just a small touch of flour. The recipe does state to remove the meat near the end of cooking and to cook the sauce alone to thicken it -this does work. Definitely keep those meat pieces as big sized chunks. I made the mash too but added 2 cloves of finely chopped garlic as I was finishing frying the celeriac. Served with roasted chantenay carrots with a drizzle of oil, 2 whole garlic gloves, cumin seeds and a touch of honey- delicious!! Cook this recipe, you won't be disappointed. Thank you Gordon!
23rd Nov, 2013
Good, tasty and warming. Keeps out the cold.
30th Oct, 2013
Absolutely divine! Made as per the instructions and it was mouthwatering. Even very discerning guests were very impressed! Lots of compliments & that's saying something. Didn't have celeriac so served with roasted garlic mash & it was perfect! It's a keeper for dinner parties! Love love love it!
13th Oct, 2013
I love this website and all the service. It would nice to have the printer friendly option though!!


goodfoodteam's picture
18th Mar, 2014
Hi there. You don't need to cover the pan as well as using the cartoush.


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