Beef bourguignon

Beef bourguignon

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
29th Feb, 2012
I wasn't sure about using shin as I had terrible childhood memories about having to eat it. However, I decided to try it and it turned out a treat/ I bought shin on the bone and off the the bone. After I stripped the on the bone and fryed the meat, I kept the bone and added it to the stew. Don/t know if it made any difference but for someone who has made this dish 100's of times this was the best. Not only was the taste fantastic it was so cheap. The Celeriac mash was also brilliant (I usually make it with potato and cream), but this was great , however, I also severed potatoes.
12th Feb, 2012
Followed this recipe to the letter, made it the night before. Served with potatoes and veg. Went down a treat, absolutely gorgeous.
30th Jan, 2012
I'm thinking of making this for a dinner party and will make a day ahead as suggested - could anyone tell me how long it needs to be heated up for the next day and what temp? thanks!
27th Jan, 2012
This is absolutely AMAZING!!! I made this as a store cupboard stand by. I used stewing steak which was already cubed. Bacon lardons and normal onions rather than shallots. I also didn't want to pop out to get fresh herbs so I gently fried dried mixed herbs with the onions at the end to release the flavours. I also added 2 tbsps of tom puree and left out the water and the sauce was rich and full bodied and thick. What a way to really make a cheap cut of beef into a restaurant style dish. Hubby said he hadn't tasted a better beef bourguignon. Can't wait to do again. Served with pureed celeriac that was lurking in the freezer. Tasted like I had spent all day in the kitchen rather than store cupboard staples and leftovers!!!
15th Jan, 2012
9th Jan, 2012
Simply outstanding
7th Jan, 2012
I made this for a dinner party and it went down really well with one of my foodie friends saying it was the best one she ever tasted. I have also made it for the family with just ordinary mash and fresh carrotts on the side, it has become a firm favourite.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.