Beef bourguignon

Beef bourguignon

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(157 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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9th Mar, 2013
Lovely rich flavour, yum
1st Feb, 2013
Made this for a dinner party for 6, I doubled the ingrediants however didn't think the meat looked enough so I added an extra 400g as well. On cooking I found 1 bottle of wine was enough. The end result was the best bourguignon I have ever made (I've made a few), the sauce was beautiful and thick (I admit to adding a little cornflour) and very tasty, my guest all complimented me on a beautiful dish and not a morsal was left. Served it with a choice of plain rice or mashed celeriac. A highly recommended recipe
12th Jan, 2013
Used half stock and half wine and normal lardons instead of bacon. Celeriac mash is delicious and goes perfectly with the dish. Also served with soda bread and green beans with toasted flaked almonds. Really delicious!
4th Dec, 2012
Beautiful really tasty thanks a lot!
3rd Dec, 2012
Delicious and super easy to make
2nd Dec, 2012
soooooooo good! I tossed the meat in a little flour so the sauce thickened up and served with celeriac and potato mash (made with cream and a good dose of nutmeg). Absolutely delicious, and clean plates all round (even my 4 and 1 year old!)
2nd Dec, 2012
soooooooo good! I tossed the meat in a little flour so the sauce thickened up and served with celeriac and potato mash (made with cream and a good dose of nutmeg). Absolutely delicious, and clean plates all round (even my 4 and 1 year old!)
27th Nov, 2012
I added a star anise for the first half of cooking which added a little extra note. The dish was superb and I will be doing this again soon.
9th Nov, 2012
Another of Gordon's recipes i followed. Needless to say it went down a treat. Made for a group of my partners close colleagues and they were very impressed. I will make this again during Winter I think. Thanks again!
4th Nov, 2012
Love it but agree with the comments about the sauce being too runny. I love to make it in the slow cooker, and the shallots taste beautiful if left whole and slow cooked in the juices :o)


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