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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4th Nov, 2011
I'm a veggie, but this recipe smelt lovely! The meat just melts in the mouth (apparently!) I used 800g of meat as it was for 5 adults ...there was enough for 6. A SUPERB DINNER PARTY DISH!!! I used normal mash for ease!!
4th Nov, 2011
I used butter instead of goose fat, and, having read some of the above comments, tried half wine and half stock in the sauce. It wasn't quite rich enough but two thirds wine to one third stock was absolutely perfect.
30th Oct, 2011
Yummie, and easy to make. I fed friends with it, and the only downside was that they finished it and still wanted more!!
26th Sep, 2011
This dish was incredible! I cooked it for 5hours and the cheap cut of meat that I bought melted in the mouth. I thickened the sauce with a little cornflour. This has become my favourite meal!
30th Aug, 2011
I used half wine, half beef stock, and just chucked all the ingredients in a pot and simmered in the hob for 3 hrs. Right before serving i added a tbsp of cournflour and a little cold water to thicken and it was DELICIOUS. Why go to all the effort of browing beef, frying bacon etc when you can just throw evertyhing in, go do the gardening and come back to a beautfully cooked stew.
23rd Jul, 2011
I made this for friends recently and as a complete amature was a little worried. I did'nt need to be this was AMAZING!! Lots of compliments and will def make it again soon, a firm favourite. I did cook it for longer than suggested (more like 4hrs) and took the lid off for the last 40mins to make a delicious, thick sauce, yum yum!!!
19th Jul, 2011
Wonderful! I made this the day before for a dinner party and on the day everybody wanted seconds! I made a mature cheddar mash to go with it as celeriac is tricky to find in Australia and tipped a whole bottle of quality burgundy into it. Next time I'll make even more, as I want plenty of leftovers!
30th May, 2011
Gorgeous.... a rich, tasty sauce. I prepared as per the recipe but cooked it in the slow cooker. Added some chunky carrots to soak up the flavour and to get the kids eating veg, they prefer them flavoured than just boiled and naked. Didn't use pearl mushrooms or shalots, just finely chopped the same weight in normal onioons. Served with creamy mash....Mmmmm! Thanks, Gordon :D
23rd May, 2011
....ok this recipe was delicious. 5 hours in the oven and it was amazing. I sealed the beef first after sprinkling with seasoned flour. Didn't need to thicken the sauce and used beef stock and red wine. Served with New boiled minted potatoes and crusty bread....can't wait for the leftovers tomorrow. Highly recommended
23rd May, 2011
Marinaded cubes of Welsh Black beef overnight in a mixture of minced garlic,dash of Worcester sauce,balsamic vinegar,red meat seasoning,fresh thyme and sprig of rosemary. Will begin cooking later and will report back with the outcome and rating.


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