This Gordon Ramsay Beef Bourguignon Recipe is a rich and tender recipe, which is made with beef chuck, smoky bacon, and a full-bodied red wine. It’s the ultimate comfort dish, ready in about 3 hours and 20 minutes.
Jump to RecipeGordon Ramsay Beef Bourguignon Recipe Ingredients
- 900g beef chuck, cubed
- Salt and pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 480ml dry red wine (Merlot or Pinot Noir)
- 240ml beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 225g bacon, diced
- 450g small white mushrooms
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Fresh parsley, chopped, to serve
- Mashed potatoes or crusty bread, to serve
How To Make Gordon Ramsay Beef Bourguignon Recipe
- Preheat Oven and Sear Beef: Preheat your oven to 150°C (300°F). Season the cubed beef chuck generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed Dutch oven over high heat. Working in batches, sear the beef on all sides until a deep, brown crust forms. Remove the seared beef and set aside.
- Sauté Aromatics: In the same Dutch oven, lower the heat slightly and sauté the chopped onion and minced garlic until softened and fragrant.
- Create the Braising Liquid: Pour in the red wine to deglaze the pot, scraping up any flavorful browned bits from the bottom. Bring to a boil and let it bubble for 3–5 minutes to cook off the harsh alcohol flavor. Add the beef broth, thyme, rosemary, and bay leaf.
- Combine and Braise: Return the seared beef to the pot. Add the diced bacon and the mushrooms. Stir everything together, bring back to a simmer, then cover with a heavy lid and transfer to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is fork-tender.
- Thicken the Sauce: In a separate small saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour to create a paste (a roux) and cook for one minute. Carefully ladle about 1 cup of the hot cooking liquid from the stew into the roux, whisking constantly until smooth.
- Finish the Stew: Pour the thickened sauce mixture back into the stew and stir to combine. Let it simmer on the stovetop for 5 more minutes.
- Rest and Serve: Remove from the heat and let the Beef Bourguignon rest for at least 10 minutes. Garnish with fresh parsley and serve hot with creamy mashed potatoes or crusty bread.
Recipe Tips
- What is the best pot for Beef Bourguignon? A heavy-bottomed Dutch oven with a tight-fitting lid is essential. It provides even, consistent heat, which is perfect for the long, slow braising required to make the beef tender.
- What kind of bacon should I use? For the best texture and flavor, use thick-cut slab bacon or pancetta that you dice yourself. It has a better bite and renders its fat more effectively than thin, pre-sliced strips.
- Why do I need to reduce the wine? Letting the wine boil and reduce for a few minutes before adding the beef back is a crucial step. It cooks off the harsh, raw alcohol taste, leaving behind only the deep, fruity complexity of the wine to enrich the sauce.
- Does this taste better the next day? Yes, this is one of those dishes that improves after resting overnight in the refrigerator. The flavors have more time to meld and deepen. Reheat it gently on the stovetop before serving.
What To Serve With Beef Bourguignon
This rich, hearty stew is a meal in itself, but it’s traditionally served with sides that can soak up the incredible sauce:
- Creamy mashed potatoes
- Crusty baguette or sourdough bread
- Buttered egg noodles
- Simple steamed green beans
How To Store Beef Bourguignon
- Refrigerate: Allow the stew to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 4 days.
- Freeze: Beef Bourguignon freezes exceptionally well. Let it cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Beef Bourguignon Nutrition Facts
- Calories: 400kcal
- Carbohydrates: 15g
- Protein: 45g
- Fat: 18g
- Saturated Fat: 8g
- Sodium: 850mg
- Fiber: 3g
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of beef for Bourguignon?
Beef chuck (also known as braising or stewing steak) is the perfect cut. It’s a tougher, more affordable cut with great marbling that becomes incredibly tender and flavorful after a long, slow braise.
What kind of red wine is best?
A dry, full-bodied red wine you would enjoy drinking is best. A Burgundy wine like Pinot Noir is traditional, but a good quality Merlot or Cabernet Sauvignon will also work beautifully.
Can I make this in a slow cooker?
Yes. Follow steps 1-3 on the stovetop to sear the beef and build the sauce base. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. You may need to thicken the sauce with the roux on the stovetop at the end.
Gordon Ramsay Beef Bourguignon Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy6
servings20
minutes3
hours400
kcalTender beef and vegetables slow-braised in a rich red wine sauce with smoky bacon and mushrooms for the ultimate comfort dish.
Ingredients
900g beef chuck, cubed
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
480ml dry red wine
240ml beef broth
Thyme, rosemary, and a bay leaf
225g bacon, diced
450g small white mushrooms
2 tbsp butter & 2 tbsp flour (for roux)
Salt, pepper, and fresh parsley
Directions
- Preheat oven to 150°C (300°F). Season and sear beef cubes in hot oil in a Dutch oven until deeply browned. Remove and set aside.
- Sauté onion and garlic in the same pot until soft.
- Pour in the red wine, boil for 3-5 minutes to reduce, then add broth and herbs.
- Return the beef to the pot along with the bacon and mushrooms.
- Cover and bake for 2 to 2.5 hours until the beef is tender.
- Make a roux with the butter and flour, then whisk in a cup of the cooking liquid. Stir this back into the stew to thicken.
- Rest for 10 minutes, garnish with parsley, and serve.
Notes
- Using a heavy-lidded Dutch oven is essential for even, slow braising.
- For the best texture, use thick-cut slab bacon or pancetta instead of thin strips.
- Reducing the wine before adding the other liquids is crucial for cooking off the raw alcohol flavor.
- This dish tastes even better the next day; reheat it gently on the stovetop.
