Beef bourguignon with celeriac mash in a bowl

Beef bourguignon with celeriac mash

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(194 ratings)

Prep: 20 mins Cook: 3 hrs, 15 mins

Easy

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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Ingredients

  • 1 tbsp goose fat
  • 600g shin beef, cut into large chunks
  • 100g smoked streaky bacon, sliced
  • 350g shallot or pearl onions, peeled
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250g chestnut mushrooms (about 20)
  • 2 garlic cloves, 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
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 tbsp olive oil, plus a glug
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 or 2 rosemary and thyme sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 bay leaves
  • 4 cardamom pods

Method

  1. Heat a large casserole pan and add 1 tbsp goose fat.

  2. Season 600g large chunks of shin 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.

  3. In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.

  4. Mix in 1 tbsp tomato purée and cook for a few mins, stirring 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.

  5. Pour over 750ml bottle red 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.

  6. 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. Cook for 3 hrs.

  7. 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.

  8. To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp 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.

  9. Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 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.

  10. 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.

  11. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.

  12. 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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dwatson27
16th Aug, 2016
5.05
Made this in the slow cooker. Added an extra clove of garlic and a pinch of paprika. Delicious. Cooked overnight on low for 12 hrs.
Smokealarmtester
25th Jan, 2016
Fantastic, easy to make & delicious. Didn't have tomato pasta but added some harissa paste which worked well with red wine. Yum yum yum!
Gailp
17th Jan, 2016
Did this for mother-in-law. Really pleased, it was delicious. Pretty much stuck to the liquid measurements, bottle of French, Plush Red £4.99 from Waitrose. 3 pieces of Shin of beef, i cut it off into chunks then cooked all, including the bone ( removed later!). Cooked for 3hrs, left overnight, skimmed fat off, added a slug of Worcester Sauce, a teaspoon of Chilli Chocolate paste, a few chopped carrots and 2tsp of cornflour in a drop of cold water. Cooked again for about 2.5 hours on low, this did away with any fat in the beef i was concerned about. Deep, tender, rich and not winey, bloody lovely!!! I did some mash with a knob of butter and a good dollop of Boursin garlic soft cheese. Yum!!
HV1
22nd Feb, 2018
Which if all summed up, you didn't actually follow the recipe at all and just made a random dish with a couple of the original ingredients. No need to worry about the fat in the dish, fat means flavour. As others have said, ruined a beautiful classic French dish. Why on earth put Boursin in?
Rik Bergen
14th Apr, 2017
Agree about wine. Moronic choice - along with Boursin? The French have never heard of it. Good grief...les Anglais, huh?
djspencerJ
13th Nov, 2016
Sounds like you ruined it. It's a French red wine dish but you made it less winey!! No wonder us brits have such a bad reputation for cooking!
nimo78
7th Jan, 2016
A nice tip for extra flavour - coat the meat in flour and spicy (or sweet depending on preference) paprika beforehand - dust off excess and then fry - the flavour of the paprika comes through on the meat afterwards. Delicious.
AuroraLondon
30th Nov, 2015
Followed this to the letter and made the day beforehand but was so disappointed given the rave reviews. Just wasn't as richly flavoured as expected. Perhaps my beef and wine wasn't up to much!
x-x-x-faerie-x-x-x
18th Aug, 2015
5.05
Winner! This really is lovely, such deep flavours. I made it the day before as the tip advised and also used 250ml wine and 500ml beef stock rather than 750ml red wine as my two year old was also eating it, so wanted practically all of the alcohol gone and it still tasted lovely. He got very messy working through the bowl trying to find the beef - lovely! Oh, my husband loved it too :0)
maggie49
11th Apr, 2015
I'm doubling up the recipe and making it the night before, as suggested. Any idea how long I should re-heat it for the following day in the oven?

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goodfoodteam's picture
goodfoodteam
6th Jan, 2015
Hi Suzanne pickering, thanks for your question. A bouquet garni is a small bunch of woody herbs tied together with string which is then used to gently flavour slow cooked dishes like this one.  By tying them together like this they are easy to fish out when they've done their work. To make a bouquet garni, use a piece of string to secure a couple of rosemary, thyme and parsley sprigs with a few fresh bay leaves. In this recipe you add it when the mushrooms go in then remove it before serving. 
followingcharlie
22nd Dec, 2014
If I freeze this, what is the best way to reheat it and for how long?
goodfoodteam's picture
goodfoodteam
5th Jan, 2015
Hi followingcharlie, thanks for your question. If freezing we'd advise defrosting it in the fridge overnight. Then reheat gently in a pan until piping hot, adding a splash of water if it looks like it might dry out. Hope this helps. 
poshpaddy71
5th Jun, 2014
I'm going to make this for 12 so if I x3 the recipe how long would you recommend I cook it for? I LOVE thick sauce so will I add 3 bottles of wine or will the sauce be too thin? Haven't got an gas top/oven proof so I hope transferring it to a Pyrex casserole dish will retain the flavours.
goodfoodteam's picture
goodfoodteam
12th Jun, 2014
Yes for 12 people cook 3 quantities of the recipe, if you like a thicker sauce then at the end of the cooking time you can always strain off the sauce, reduce in a pan and then add back to the stew.
El Gordo
26th Apr, 2014
I really like the sound of this - I have a slow cooker and would appreciate it if anyone has this recipe 'modified' for a slow cooker and could post it
goodfoodteam's picture
goodfoodteam
6th May, 2014
Hi there. When cooking in a slow cooker the liquid doesn't evaporate as in traditional cooking methods, so for best results use about 1/3 less liquid and cook on low for 8 hours. Thanks.
rprenderville
18th Mar, 2014
If leaving over night, do u need to refrigerate or just leave in the oven?
goodfoodteam's picture
goodfoodteam
31st Mar, 2014
If you're referring to making it ahead then yes once cooled it needs to be refrigerated, thanks
elsdevere
4th Mar, 2014
Hi, I made this in the slow cooker for my family, did anyone else find a full bottle of Bergundy slightly too over powering?, I found it alone just tasted more like cooked wine, I did add gravy granules in the end which solved the problem but was hoping the beef would of flavoured it?

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