Beef bourguignon

Beef bourguignon

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(152 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 leaf
  • 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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13th Oct, 2012
I am quite an experienced cook and have made many different braised stews in the oven. However I very seldom use a cartouche. In this beef Bourguignon recipe it called for a cartouche, which I did, however it failed to mention whether a lid was needed in addition. Against my better judgement I decided to follow the recipe and omitted putting a lid on. Needless to say, after 3 hours my stew was completely dried out and the meat almost burned. Was this an oversight on your part?
19th Sep, 2012
OK but not exceptional. I followed the recipe exactly, but once again the recipe is incomplete in its instructions - for example do you leave the mushrooms whole, slice them, chunk them, or what? I cut them into quarters. Anyway my meal came out looking similar to the photo but I wouldn't rate the flavour that highly - and I don't think that was because my ingredients weren't up to scratch or because I did anything 'wrong'.
16th Sep, 2012
Absolutely superb! Used stewing beef rather than shin - it came out brilliantly. I like a stew, and this is one of the best I've had.
25th Aug, 2012
This turned out amazing, the meat was really tender and the sauce beautiful. I cooked it on the hob for three hours and the sauce thickened up fairly well, just right for a bit of mopping. Served it with the celeriac mash, garlic green beans and some buttered rye bread. The only reason I'm giving it 4 stars is that, as others have pointed out, it's not a very generous amount. We had it between the two of us on a Saturday night and I was hoping there would be enough for lunch tomorrow (to experience that better-the-next-day effect), but there's probably only one portion left - might have to get creative and turn it into a pie or something. Definitely increase the amount if cooking for a dinner party!
9th Jul, 2012
Nice but not amazing. No wow factor for me... Can't put my finger on why...
16th Jun, 2012
Rich, tender and so simple to make, this is one of those recipes you can repeat for each group of friends you have. I used plain brown mushrooms, an aged merlot wine, oyster blade steak instead of beef shin and the result was still excellent. I omitted the water and added a tablespoon of flour with the tomato puree to thicken the sauce, which was perfect. Also cooked it for three hours only due to lack of time and the flavour was still intense and delicious.
4th Jun, 2012
This was yummie, added truffle oil to my mash and it was great
30th Apr, 2012
Yummy - but just couldn't thicken the sauce. Maybe I'll try some cornflour...?
30th Apr, 2012
This recipe didn't disappoint! The beef was really tender and the favours were delicious. I substituted some of the wine for beef stock, coated the beef pieces in seasoned flour + added extra shallots and mushrooms. I will definately be making this again!
8th Mar, 2012
I have just made this fantastic dish for around the fifth time in recent months.I used Aberdeen Angus cubed beef instead of Shin. I found that adding celery,carrots,leek and beef stock to the recipe add to the flavour and thicken the sauce. Try Claret instead of Bordeaux,for that special occasion.


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