Step inside the hued, heartwarming iteration of Gordon Ramsay’s Beef Bourguignon Recipe that marries chef’s twist on classic French cooking. Shin beef is browned in goose fat to the maximum richness, then softly braised in Burgundy wine with smoky bacon, sweet pearl onions and meaty mushrooms. A bouquet garni flavors the stew with fragrant rosemary, thyme and bay, which builds a deep, savory base.
While the beef braises in the oven, the wine cooks down into a rich sauce that enrobes every bite. For a new take, Ramsay serves the robust stew with a warming celeriac mash, simply smashed and imbued with the bright best from cardamom and other fresh herbs. The effect is an elegant, soul-satisfying dish fit for any special occasion — or even just a quiet night in.
Beef Bourguignon Recipe by Gordon Ramsay
Ingredients
- 3 tsp goose fat
- 600g shin beef, cut into large chunks
- 100g smoked streaky bacon, sliced
- 350g shallots or pearl onions, peeled
- 250g chestnut mushrooms (about 20)
- 2 garlic cloves, sliced
- 1 bouquet garni (See know-how below)
- 1 tbsp tomato purée
- 750ml bottle dark wine, Burgundy is good
- For the celeriac mash
- 600g (about 1) celeriac
- 2 tbsp essential olive oil
- rosemary and thyme sprigs
- 2 bay leaves
- 4 cardamom pod
Instructions
- 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.
Further Instructions
4. 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.
5. 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.
6. 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
People Also Ask
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.