Authentic Beef Bourguignon Recipe by Gordon Ramsay

2023-02-10 Recipe Author Worldrecipes.eu

Preparation

200 min

Servings

One of the most well-known dishes of traditional French cuisine is beef bourguignon. This rich, thick stew is from Burgundy, as are some other well-known French dishes like coq au vin and pain d'epices. It is prepared by braising beef in stock and red wine with vegetables and aromatic herbs. It's accompanied by shallots, mushrooms, and potatoes.

My own cooking suggestions:

Wine vs. Stock:

Change the wine/stock ratio to favor wine for a richer sauce. Use only wine and leave out the stock for a richer sauce.

Meat:

Beef shin is the best cut of meat for this dish. It contains fat to keep it moist and is ideal for slow cooking. You can also substitute a fattier cut of beef, such as chuck.

Wine:

A full-bodied wine, such as Bordeaux, Burgundy, or Chianti, is ideal for beef bourguignon. Use the best wine you can find, not cooking wine, as wine provides the majority of the flavor in this dish.

Serving:

This dish is ideal for making ahead of time. Some say it tastes even better the next day, so make it ahead of time. Simply bring it to room temperature before transferring to the refrigerator to chill overnight. Heat in the oven before serving. Beef bourguignon goes well with boiled parsley potatoes, noodles, or mashed potatoes, and a salad.

Ingredients

To make the stew:

3 tablespoons of goose fat, olive oil, or butter
600g shin beef (21 oz) cut into large chunks
100g (3.5 oz) sliced smoked streaky bacon
350g (12.3 oz) pearl onions or shallots
500g (8.8 oz) small mushrooms
2 sliced garlic cloves
1 garni bouquet (tie together a sprig of rosemary, thyme and parsley with one or two bay leaves)
1 tablespoon tomato paste
3 cups red wine, 750 mL
If necessary, beef stock
freshly ground black pepper and salt

To make the celery root mash:

600g (21 oz) celery root (approximately 1)
2 tablespoons olive oil
sprigs of rosemary and thyme
two bay leaves
4 pods cardamom

Recipe Directions

1. Heat the goose fat in a large cast-iron Dutch oven. Sauté the beef with a pinch of salt and pepper until golden brown. To ensure proper browning of the meat, do this step in several batches. Place the sautéed beef on a plate and set aside.
2. In the same Dutch pot, fry the bacon for a few minutes on medium heat until golden, then add the shallots or pearl onions, garlic, mushrooms, and bouquet garni. Cook until the onions are lightly golden. Cook for a few minutes more after adding the tomato purée. Return the beef to the pot, along with any meat juices.

3. Pour the wine and about 100 ml (1/2 cup) of water into the pot. Bring to a boil, then scrape the bottom of the pot to loosen any caramelized bits that have clung to the pan.
4. Preheat the oven to 150 degrees Celsius/300 degrees Fahrenheit. Cover the pot with aluminum foil and bake for 3 hours, or until the meat is tender and the sauce has reduced and thickened. If the sauce is still watery, remove the beef and vegetables and cook uncovered for a few minutes to thicken the sauce before reintroducing the beef and vegetables.
5. Peel and cut the celery root into cubes. Cook the celery in olive oil in a large frying pan for about 5 minutes, or until golden. Season with salt and pepper, then add the rosemary, thyme, bay, and cardamom pods. Pour in 200 mL (3/4 cup) water and cook for 25-30 minutes on low heat.
6. Remove the rosemary, thyme, bay leaves, and cardamom pods from the water. Mash with a potato masher and season with salt and pepper to taste.
7. Divide the beef bourguignon among four plates, top with celery root mash, and garnish with bay leaves. Enjoy!