In association with
Beef bourguignon

Beef bourguignon

  • 1
  • 2
  • 3
  • 4
  • 5
(160 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.
4th Jan, 2012
Made this for New Year's Eve. Simple to do, then I just cooked it in the oven. Found gravy a bit thin, so added a little flour. Fabulous depth of flavour.
29th Dec, 2011
Not as good as I expected from Gordon - even my normally insatiable kids were loathe to eat the left-overs.
23rd Dec, 2011
Very tasty. I made this a day ahead to develop the flavours which also makes it easier to organise yourself. I did thicken at the last stage because I prefer a thicker sauce. Served with small garlic and rosemary roasties and some vegetables.
19th Dec, 2011
I made this for friends on Saturday and was a little disappointed. I did have to do it on the hob because I don't currently have a suitable ovenproof dish, and we didn't have any goose fat in which I'm sure would have made a difference, so it may have been entirely my fault :) The meat was tender and tasty, but the sauce was too thin and it didn't get to that rich, unctuous stage which would have been so wonderful. But even so, it was easy to make and everyone wolfed it down. We served it with roast potatoes, roast parsnips, green beans and brocolli. I will probably try it again once I get my long awaited casserole dish for Christmas...
15th Dec, 2011
Tastes excellent but next time I'm going to up the beef to 800 grams as there wasn't quite enough for four people.
25th Nov, 2011
Sensational! Tried many good recipes for boeuf bourguignon but this one stand out. So rich and tasty. I used 50/50 wine/beef stock. Will be on the Christmas Eve menu this year!
10th Nov, 2011
Excellent had with mashed potato and it was delicious, used beef shoulder.
8th Nov, 2011
Although this recipe was nice it did lack depth in the flavour, I would add a good beef stock next time and a bit more veg.
6th Nov, 2011
This really is a classic winter dish, warming, rich and as smooth as velvet. Ok everyone will have their own variation on how this will work, but I do not use flour to thicken sauces or gravy. I like the cooking process to carry out the reduction as far as possible. Then if the sauce needs thickening I use two teaspoons of Arrowroot in a third of a teacup of cold water, and well stirred in whilst the sauce is boiling. It does not cloud the sauce, adds no taste and is not lumpy. Even a duck orange sauce remains translucent.
5th Nov, 2011
Made it for a few friends and went down really well. I floured the beef before frying which helped thicken the sauce.


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.