Beef bourguignon

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

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Gordon Ramsay

29 ratings

Recipe by Gordon Ramsay

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook min 3 hrs 15 mins

beef bourguignon only

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.
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.
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.
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.
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.
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.

Make ahead

Try to make this dish a day in advance, then slowly reheat in the oven. You'll find that the flavours will really develop overnight and the dish will be richer and more mature.

Beef shin

Beef shin is a great cut for slow-cooking. It's good value and the ripples of fat running through it ensure that it doesn't dry out. You could also use wild boar, which gives a really special flavour.

Tip - peeling onions

To peel shallots or pearl onions quickly, place in a bowl and pour over boiling water. Leave for a few minutes, then drain and the skins will slip off.

Know how - Bouquet garni

To make a bouquet garni, use a piece of string to tie together a couple of rosemary, thyme and parsley sprigs and a handful of bay leaves. Remove from the pan at the end of cooking and discard.

Per serving

571 kcalories, protein 42g, carbohydrate 16g, fat 32 g, saturated fat 10g, fibre 8g, salt 1.47 g

Recipe from Good Food magazine, January 2008.

Latest comments and suggestions

Results 1-20

Nats

27 December 2007

Nats rated and commented on this recipe

This is the best dinner party dish ever - the beef was absolutely beautiful and the sauce very rich. The celeriac mash finished the dish off - clean plates by all - a definite must - am making it again tomorrow!!

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Ali

01 January 2008

Ali rated and commented on this recipe

Clean plates here too. Even my brother who normally leaves a little of everything. Great to make, a really enjoyable meal.

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Paul S

03 January 2008

Paul S rated and commented on this recipe

Yes indeed this works really well. The sauce produced has a wonderful richness which works perfectly with the mash (I actually did potato mash instead of celeriac). And the meat is lovely and tender. Above all it is easy to do but produces an impressive end result.

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Mineke

04 January 2008

Mineke rated and commented on this recipe

Really nice. Can't get shin meat over here (Holland) but it worked well with the cut of beef I chose. It freezes well. Yesterday we had the leftovers for supper, together with the cheesy leeks from the november issue. Did the potato mash, can't stand celery.

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Lorna

06 January 2008

Lorna rated this recipe

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Angela Miles

12 January 2008

Angela Miles commented on this recipe

Made this for New year's eve with friends it was so successful I am going to do it again today.But will try cutting down on the wine and drinking the rest

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Km293

13 January 2008

Km293 rated and commented on this recipe

Effortly delicious!

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Kate

23 January 2008

Kate rated and commented on this recipe

This worked out beautifully and it certainly benefits from being cooked the day before as the flavour of the sauce was superb. Next time I will probably do a garlic potato mash rather than celeriac but the celeriac was good too.

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Stela

26 January 2008

Stela rated and commented on this recipe

Fabulous flavours. I only used 250ml wine (the rest was stock) and I cooked in on the hob (not in the oven).

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Karen J

27 January 2008

Karen J rated this recipe

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sjy

29 January 2008

sjy rated and commented on this recipe

fantastic, cooked it twice for friends, all loved it. Did mine with normal buttered mash too, and added chunky carrots as one friends hates mushrooms. Have alos doubled the recipe for a larger gathering, still worked brilliantly

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Trisha

04 February 2008

Trisha commented on this recipe

I used our left over roast beef and cooked on a really low heat over about 5hours.... lovely and wish I'd made more.

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misshully

08 February 2008

misshully rated and commented on this recipe

I'm a veggie but the family enjoyed it!

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cutielou

12 February 2008

cutielou rated and commented on this recipe

Enjoyed the flavour but was disappointed in the sauce which was very thin, and i am not up for fishing everything out to then thicken it and return all to pan. Perhaps would be better to coat the meat in seasoned flour to help thicken up sauce. I would also prefer to use a slightly better quality braising beef.

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simone

17 February 2008

simone rated and commented on this recipe

I cooked this for 8 friends on Valentines and i can't believe how amazing it was,everyone went on and on about it,they truely believe i am a fantastic cook so god help me at my next dinner party!! I served it with Cheddar and wholegrain mustard mash which was also divine plus purple broccoli and baby veg.

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simone

17 February 2008

simone commented on this recipe

Thickened it up with cornflour!

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George

19 February 2008

George rated and commented on this recipe

Absolutely amazing - the most delicious stew I've ever made, and with minimum effort! This is def going to be a regular meal in our house!

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maddieson

27 February 2008

maddieson commented on this recipe

Fantastic! Went down really well at my first dinner party! First beef dish I have ever cooked (being vegetarian!)

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Claire Helen

06 March 2008

Claire Helen rated and commented on this recipe

This was just what I wanted on a cold miserable Saturday night. So rich and tender and the celeriac mash countered the richness. It was a bit too rich for the children though.

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Art

14 March 2008

Art rated and commented on this recipe

I agree that the sauce needs a little more body. I used a half desert spoon of arrowroot mixed in a little red wine to a paste. Arrowroot doesn't have a taste and gives the dish a nice glaze. Next time I'll double the recipe... perfect for dinner parties and cold winter evenings. I also used silverside beef, which worked well.

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