Why Gordon Ramsay’s Beef Bourguignon Belongs on Your Table
Most home cooks seek a dish that combines rich flavors with comforting textures, and Gordon Ramsay’s Beef Bourguignon recipe fits this desire perfectly. This classic French stew is given a distinctive twist by the renowned chef, making it a delicious and elegant meal that you can enjoy either for a special occasion or a cozy night in.
The secret to this recipe lies in your choice of beef cut. Chef Ramsay recommends using tougher, well-marbled cuts such as shin or chuck roast. These cuts might seem challenging to cook at first, but they become incredibly tender and flavorful after slow braising. The slow cooking process, which usually takes around 3 hours in a low-temperature oven, allows the beef to soak up the deep, savory notes from the Burgundy wine and aromatic herbs.
Pro Tips to Perfect Your Red-Wine Braise
You start by browning the shin beef in goose fat to unlock maximum richness before it’s slowly braised with a blend of smoky bacon, sweet pearl onions, and meaty mushrooms. Adding a bouquet garni consisting of rosemary, thyme, and bay leaves infuses the stew with a fragrant, herbal undertone that perfectly complements the robust meat and wine flavors.
While the beef and vegetables braise slowly, the wine reduces into a luscious sauce that envelops every bite with velvety richness. This reduction not only intensifies the stew’s flavor but also ensures that each spoonful offers a comforting balance of taste.
Make-Ahead, Storage & Reheating Guide
If you want to create a full, balanced meal, Ramsay pairs this hearty stew with a warming celeriac mash. This side is simply smashed and brightened with cardamom and fresh herbs, adding a fresh, subtly spiced note that lifts the dish. Alternatively, classic mashed potatoes or crusty bread also work wonderfully to soak up the savory sauce.
Although Burgundy wine is the traditional choice for this dish, you don’t need to limit yourself. Using any full-bodied red wine with good acidity, such as Cabernet Sauvignon or Pinot Noir, is perfectly acceptable. Keep in mind that variations in wine will create slight differences in the flavor profile, so you can feel free to experiment based on what you have available.
Flavor-Boosting Variations for Every Diet
One of the best aspects of this Beef Bourguignon recipe is that it tastes even better the next day. By making it ahead of time, you allow the flavors to develop and intensify overnight. Simply store the stew in the fridge and gently reheat it before serving, making it a convenient option for entertaining or a planned meal.
Overall, Gordon Ramsay’s Beef Bourguignon delivers a deeply satisfying experience, balancing rich, hearty ingredients with subtle aromatic complexity. With patience and a few quality ingredients, you can create a soul-nourishing dish that showcases your skills and delights your taste buds.
Ingredients
Method
- Heat a considerable casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then income and fry lack of until the meat is browned around, adding more fat as appropriate. Do this in 2-3 batches, transferring the meat to your colander set more than a bowl when browned.
- In the identical pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix inside tomato purée and cook for a couple of mins, stirring to the mixture. This enriches the bourguignon and produces a great base for your stew. Then return the beef as well as any drained juices to your pan and stir through.
- Pour on the wine and approximately 100ml water therefore, the meat bobs up through the liquid, but isn’t completely covered. Bring on the boil and employ a spoon to scrape the caramelised cooking juices from your bottom from the pan – this can give the stew more flavour.
- Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly bigger the casserole, arrange it inside the pan in order that it covers the top in the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, get rid of the beef and veg that has a slotted spoon, and place aside. Cook the sauce more than a high heat for a couple mins before the sauce has thickened somewhat, then return the beef and vegetables for the pan.
- To result in the celeriac mash, peel the celeriac and cut into cubes. Heat the extra virgin olive oil in a big frying pan. Tip inside celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir inside the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to just about cover the celeriac. Turn the temperature to low, partially cover the pan leave to simmer for 25-30 mins.
- After 25-30 mins, the celeriac must be soft and most on the water should have evaporated. Drain away any remaining water, then eliminate the herb sprigs, bay and cardamom pods. Lightly crush having a potato masher, then finish which has a glug of extra virgin olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a substantial spoonful from the celeriac mash ahead. Garnish with one from the bay leaves, if you love.
Beef Bourguignon Video Recipe
Frequently Asked Questions About Beef Bourguignon
What cut of beef is best for Gordon Ramsay’s Beef Bourguignon?
Gordon Ramsay‘s advice is to use tougher, well-marbled cuts, such as shin or chuck roast. These cuts turn melt-in-your-mouth tender with slow cooking in the Bourguignon’s luxurious wine sauce.
How long does it take to cook Gordon Ramsay’s Beef Bourguignon?
The dish usually requires around 3 hours of braising in a low-temperature oven. This low-temperature, slow cook gives the beef and vegetables a chance to absorb the rich flavors from the Burgundy wine and aromatic herbs.
Do I need Burgundy wine, or can I use a different red?
And while Burgundy is classic, any full-bodied red with some acidity will work. Cabernet Sauvignon or Pinot Noir are also great substitutes, but their flavor notes may differ slightly.
Can I make Gordon Ramsay’s Beef Bourguignon ahead of time?
Yes. Beef Bourguignon actually tastes even better the next day as the flavors will develop overnight. It keeps in the fridge, and you can warm it up gently before serving.
What is the best way to serve Gordon Ramsay’s Beef Bourguignon?
A lot of folks have it with mashed potatoes, crusty bread or celeriac mash. The stew’s strong flavors go well with sides that absorb the savory sauce.