BEEF BOURGUIGNON WITH CELERIAC MASH
This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper
Provided by Gordon Ramsay
Categories Dinner, Main course, Supper
Time 3h35m
Number Of Ingredients 14
Steps:
- Heat a large casserole pan and add 1 tbsp goose fat.
- Season 600g large chunks of shin 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.
- In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.
- Mix in 1 tbsp tomato purée and cook for a few mins, stirring 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.
- Pour over 750ml bottle red 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.
- 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. 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.
- To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp 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 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 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.
- 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.
Nutrition Facts : Calories 571 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 42 grams protein, Sodium 1.47 milligram of sodium
GORDON RAMSAY'S SLOW-COOKED BEEF BOURGUIGNON
This recipe by Gordon Ramsay is adapted from www.bbcgoodfood.com.
Provided by TasteAtlas
Categories Stew
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a deep, cast iron Dutch oven and add the goose fat. Add a pinch of salt and pepper to the beef and sauté until golden brown. It is best to do this step in a few batches to ensure proper browning of the meat. Transfer the sautéed beef to the plate and set aside.
- Fry the bacon, in the same Dutch pot, for a few minutes on medium heat until golden; add the shallots or pearl onions, garlic, mushrooms, and bouquet garni. Sauté until lightly golden. Add the tomato purée and cook for an additional few minutes. Add the beef back to the pot along with any meat juices.
- Pour the wine into the pot together with about 100 ml (1/2 cup) of water. Bring to the boil and scrape the bottom of the pot to release any caramelized bits that might stick to the pan.
- Preheat the oven to 150°C/300°F. Cover the pot with a piece of aluminum foil and cook in the oven for 3 hours until the meat is soft and the sauce is reduced and thickened. If the sauce is still watery, remove the beef and the vegetables, and cook uncovered for a few minutes to thicken the sauce, then put the beef and the vegetables back in the pot.
- Peel and cube the celery root. In a large frying pan, sauté the celery in olive oil for about 5 minutes, until golden. Add salt and pepper, rosemary, thyme, bay, and cardamom pods. Pour in 200 ml (3/4 cup) of water, then simmer for 25-30 minutes over low heat.
- Drain the water, and remove the rosemary, thyme, bay leaves, and cardamom pods. Smash with a potato masher, and mix with some olive oil and seasonings to taste.
- Divide the beef bourguignon between plates, top with a spoonful of celery root mash, and garnish with bay leaves.
BEEF BOURGUIGNON
The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 14
Steps:
- Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
- Heat oven to 200C/180C fan/gas 6.
- Place a colander over another large bowl and strain the marinated meat, keeping the wine.
- Heat 1 tbsp 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.
- Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp 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.
- To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
- Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
- Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.
Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium
NEXT LEVEL BEEF BOURGUIGNON
Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 5h
Number Of Ingredients 16
Steps:
- A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together well.
- Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off (there will be quite a few), then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hrs.
- Lift the beef out of the marinade and dry on kitchen paper. Heat half the oil in a large casserole. Working in batches, brown the beef for 10 mins, adding more oil if needed (watch out - this will splutter). Once browned, transfer the beef chunks to a plate.
- Heat oven to 150C/130C fan/gas 3. Add a touch more oil to the dish, then tip in the veg and gently brown for 10 mins. Use a wooden spatula to scrape any sticky bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade with all the aromatics. Bring everything to a simmer and give it a good stir, then cover and place in the oven for 3½-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.
- Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.
- While the meat is braising, heat the rest of the oil in a frying pan. Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole, stir and simmer for a few mins. Scatter over the parsley, then bring the dish to the table and serve with the carb of your choice.
Nutrition Facts : Calories 652 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.3 milligram of sodium
More about "beef bourguignon gordon ramsay food"
GORDON RAMSAY’S BEEF BOURGUIGNON RECIPE
From chefgordonramsayrecipe.com
예상 독서 시간 3분
BEEF BOURGUIGNON RECIPE: 5 TIPS FOR MAKING BEEF BOURGUIGNON
From masterclass.com
BEEF BOURGUIGNON BY GORDON RAMSAY - COPY ME THAT
From copymethat.com
GORDON RAMSAY BEEF BOURGUIGNON - GORDON RAMSAY DISHES
From gordonramsaydishes.com
GORDON RAMSAY'S SECRET INGREDIENT FOR A MOIST TURKEY IS BACON
From insider.com
BEEF BOURGUIGNON | TRADITIONAL STEW FROM BURGUNDY, FRANCE
From tasteatlas.com
BEEF BOURGUIGNON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEEF RECIPES | STEAK RECIPES FROM GORDON RAMSAY | GORDON …
From gordonramsay.com
GORDON RAMSAY'S BEEF BOURGUIGNON RECIPE IS PERFECT ALTERNATIVE …
From ok.co.uk
AUTHENTIC BEEF BOURGUIGNON RECIPE BY GORDON RAMSAY
From worldrecipes.eu
GORDON RAMSAY'S BEEF BOURGUIGNON RECIPE IS IDEAL DINNER IN CHILLY …
From dailyrecord.co.uk
GORDON RAMSAY'S BEEF BOURGUIGNON RECIPE IS THE PERFECT WINTER …
From express.co.uk
GORDON RAMSAY'S DELICIOUS BEEF BOURGUIGNON RECIPE IS A MELT-IN …
From mirror.co.uk
GORDON RAMSAY - BBC GOOD FOOD
From bbcgoodfood.com
BEST BEEF BOURGUIGNON RECIPE - BBC FOOD
From bbc.co.uk
GORDON RAMSAY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MY SUMPTIOUS BEEF BOURGUIGNON | JAMIE OLIVER RECIPES
From jamieoliver.com
GORDON RAMSAY'S DELICIOUS BEEF BOURGUIGNON RECIPE IS A MELT-IN …
From youtube.com
BEEF BOURGUIGNON RECIPE GORDON RAMSAY
From tfrecipes.com
GORDON RAMSAY’S BEEF BOURGUIGNON RECIPE IS THE PERFECT WINTER …
From deleciousfood.com
GORDON RAMSAY ACCUSED OF HYPOCRISY OVER RESURFACED GRILLED …
From businessinsider.com
WE TASTED EVERY GORDON RAMSAY FROZEN FOOD | SPORKED
From sporked.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love