Beef bourguignon

Contains pork – recipe is for non-Muslims only

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

  • Prep:20 mins
    Cook:3 hrs 15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 571
  • fat 32g
  • saturates 10g
  • carbs 16g
  • sugars 15g
  • fibre 8g
  • protein 42g
  • salt 1.47g


  • 1.6kg braising steaks, cut into large chunks
  • 3 bay leaves
  • small bunch thyme
  • 2 bottles cheap red wine
  • 2 tbsp oil
  • 3 large or 6 normal carrots, cut into large chunks
  • 2 onions, roughly chopped
  • 3 tbsp plain flour
  • 1 tbsp tomato purée
  • small knob butter
  • 300g bacon lardons
  • 500g pearl onions or small shallots, peeled
  • 400g mushrooms, halved
  • chopped parsley


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.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.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.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.


  1. Tip the beef into a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave in the fridge overnight.

  2. Heat oven to 200C/180C fan/gas 6. Place a colander over another large bowl and strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.

  3. Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to colour. Stir in the flour for 1 min, then add the tomato purée. Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover. Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.

  4. To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through. Meanwhile, heat the butter in a frying pan and add the bacon and pearl onions. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour. Add the mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.

Suggested recipes from this collection...