Gordon Ramsay’s beef bourguignon recipe is the perfect winter dinner

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Beef bourguignon, a slow-cooked French beef stew braised in red wine and beef stock, is the ultimate comfort food.

Gordon Ramsay’s recipe is easy to follow and incorporates a delicious celeriac mash for a fabulous winter supper.

This recipe takes around 20 minutes to prepare and 3 hours and 15 minutes to cook, and will serve 4 people.

Ingredients

  • 1 tbsp goose fat
  • 600g shin beef, cut into large chunks
  • 100g smoked streaky bacon, sliced
  • 350g shallot 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 red wine, Burgundy is good

Read more: Regenerative farming co-op launches acclaimed Golden Hooves cheeses

For the celeriac mash

  • 600g (about 1) celeriac
  • 2 tbsp olive oil, plus a glug
  • 1 or 2 rosemary and thyme sprigs
  • 2 bay leaves
  • 4 cardamom pods

Instructions

Heat a large casserole pan and add 1 tablespoon of goose fat. Season 600 grams of substantial shin beef chunks and sauté until they acquire a golden brown hue, approximately 3-5 minutes. Flip them over and repeat the process, ensuring uniform browning.

Do this in 2-3 batches, relocating the meat to a colander positioned over a bowl once browned.

In the same pan, lightly brown 100 grams of sliced smoked streaky bacon, 350 grams of peeled shallots or pearl onions, 250 grams of chestnut mushrooms, 2 sliced garlic cloves, and 1 bouquet garni.

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Add 1 tablespoon of tomato purée and cook for a few minutes, stirring the mixture. This enhances the bourguignon and establishes a flavourful base for the stew. Then, reintroduce the beef and any drained juices to the pan, thoroughly stirring.

Pour a 750ml bottle of red wine and approximately 100ml water, ensuring the meat is partially submerged but not entirely covered. Bring it to a boil and use a spoon to scrape off the caramelised cooking juices from the pan’s bottom, intensifying the stew’s flavour.

Preheat the oven to 150C/fan 130C/gas 2. Create a cartouche by tearing off a foil square slightly larger than the casserole. Place it in the pan to cover the stew’s top, trimming away any excess foil. Cook for 3 hours.

If the sauce appears watery, remove the beef and vegetables using a slotted spoon and set them aside. Cook the sauce over high heat for a few minutes until it thickens slightly, then reintroduce the beef and vegetables to the pan.

For the celeriac mash, peel 600 grams of celeriac and cut it into cubes. Heat 2 tablespoons of olive oil in a large frying pan. Add the celeriac and fry for 5 minutes until it attains a golden colour. Season generously with salt and pepper.

Add in 1 or 2 sprigs each of rosemary and thyme, along with 2 bay leaves and 4 cardamom pods. Pour over 200ml water, enough to nearly cover the celeriac. Reduce the heat to low, partially cover the pan, and let it simmer for 25-30 minutes.

After 25-30 minutes, the celeriac should be soft, and most of the water will have evaporated. Drain any remaining water and remove the herb sprigs, bay leaves, and cardamom pods.

Gently crush the celeriac with a potato masher, then finish with a generous pour of olive oil and seasoning to taste.

Serve the beef bourguignon in bowls, topping each with a substantial spoonful of celeriac mash. Optionally, garnish with one of the bay leaves.

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