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Posts : 25
Join date : 2009-06-25

PostSubject: Beef Bourguignon   Thu Jun 25, 2009 9:38 pm

Beef Bourguignon

I made this as a sit down meal for New Year's Day, and it was delicious, and because it really helps the flavour by making it 1 or even 2 days in advance and then storing it in the fridge it meant that New Years Day was not such a bother after New Year's Eve lol! Just make sure when you are reducing the sauce down, it comes to a 'thick but still like a gravy' point, ready for serving.

Recipe By Gordon Ramsay: He really does know his dishes and ingredients, this turned out perfect! Tip: use less water and only wine.


3 tsp goose fat
600g beef shin, cut into large chunks
100g smoked streaky bacon , sliced
350g shallots or pearl onions, peeled
250g chestnut mushrooms (about 20)
2 garlic clove , sliced
1 bouquet garni (See know-how below)
1 tbsp tomato purée
750ml bottle red wine, Burgundy is very good
100ml water


600g (about 1) celeriac
2 tbsp olive oil
rosemary and thyme sprigs
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.

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.

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.

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.

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.

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Posts : 3
Join date : 2011-12-11

PostSubject: Re: Beef Bourguignon   Tue Dec 13, 2011 1:50 am


4 lbs beef shoulder (stewing beef)
6 oz bacon
4 carrots, peeled and sliced
1 onion, chopped
1 lb mushrooms, sliced
2 stalks celery, chopped
1 bottle red burgundy wine (young wine)
2 cups of beef bouillon (beef stock)
1 ounce flour
4 tb olive oil
1 ounce butter
1 small bunch parsley
1 sprig thyme
1 clove garlic, mashed
18 small white onions
Salt and black pepper


Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.

Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.

Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.

Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

Step 5: Mix the butter and the flour to make a paste.

Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.

Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.

Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.

Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.
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