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Gordon Ramsay Beef Bourguignon

This hearty dish from Gordon Ramsay is made with braised steaks, red wine, carrots, onions, bacon lardons, mushrooms, and more. It takes 3 hours to make this traditional French dish, which serves about 6 people.

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💗 The Allure Of This Mouth-Watering Recipe

  • Rich and flavorful. The braising steaks, red wine, and aromatic herbs give Gordon Ramsay Beef Bourguignon its deep flavor.
  • Tender and juicy. Slow cooking makes braising steaks soft and juicy, creating a melt-in-your-mouth feel that is delicious.
  • Comforting and satisfying. This is comfort cuisine at its best. Beef, veggies, and bacon lardons make a substantial, soul-warming feast.
  • Impressive and adaptable. Beef Bourguignon impresses at dinner parties and special occasions. Serve it with mashed potatoes, crusty bread, or spaghetti for a delicious meal.

❓ What Is Gordon Ramsay’s Beef Bourguignon Recipe?

Gordon Ramsay’s Beef Bourguignon is a French dish made with braised steaks, red wine, vegetables, bacon, mushrooms, and herbs. It is known for its tender texture and rich flavors, originating from the Burgundy region of France.

Gordon Ramsay Beef Bourguignon
Gordon Ramsay Beef Bourguignon

🥩 Gordon Ramsay Beef Bourguignon Ingredients

  • 1.6kg braising steaks, cut into large chunks
  • 3 bay leaves
  • small bunch thyme
  • 2 bottles of 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

🍲 Create This Gooseberry Chutney with These Easy Steps

  1. In a big bowl, mix the beef with bay leaves, thyme, wine, and pepper. Cover and put in the fridge overnight.
  2. Warm the oven up to 200C/180C fan/gas 6.
  3. Pour the marinated meat through a big bowl, but don’t throw away the wine.
  4. Toss the meat around in a large frying pan as it browns, then set it away.
  5. Use a little wine to clean out the pan.
  6. While the onions and carrots are cooking, add the flour and tomato purée and stir them together.
  7. Add the herbs, wine from the pan, and the beef that has been cooked. Season and cook.
  8. Put the lid on top and bake for two hours, or until the meat is soft. It’s cool, and you can freeze it for up to three months.
  9. Let it thaw if it’s frozen, and then heat it up slowly to serve.
  10. Cook the mushrooms, pearl onions, and bacon in a different pan until they get crispy and soft.
  11. Add this to the pot and stir it in. Cook for another 10 minutes.
  12. Serve with chopped parsley on top.

💭 Recipe Tips

  • Use cheap red wine. Choose a cheap, full-bodied red wine to accentuate the dish’s taste.
  • Don’t rush the browning process. Thoroughly browning the meat chunks adds depth and richness to the dish.
  • Don’t skimp on the cooking time. Simmer the beef bourguignon for the appropriate time to tenderize and blend the flavors.
  • Adjust the thickness of the sauce. Reduce and thicken the sauce by simmering it uncovered for longer. Add beef broth or wine to thin it.
  • Taste and adjust the seasoning. Taste and season the meal before serving. Salt and pepper should be added gradually as flavors develop throughout cooking.

🥗 What To Serve With Beef Bourguignon?

Gordon Ramsay’s Beef Bourguignon pairs well with mashed potatoes, crusty bread, or buttered noodles to soak up the flavorful sauce a side of roasted vegetables or a fresh green salad complements the dish nicely.

Gordon Ramsay Beef Bourguignon
Gordon Ramsay Beef Bourguignon

🎚 How To Store Beef Bourguignon?

  • In the fridge. Traditional Gordon Ramsay Beef Bourguignon can be kept in the fridge for up to three to four days in a sealed container.
  • The freezer. To freeze, divide it up into containers that can go in the fridge and label them. You can freeze it for up to three months.

🥵 How To Reheat Beef Bourguignon?

  • On the stovetop. In a pot, heat over low to medium heat and stir every now and then.
  • In the oven. Place a lid on top and heat at a low level (about 150°C or 300°F) for twenty to thirty minutes.
  • In the microwave. Cover and heat in short bursts, stirring each time, until the temperature you want is reached.

FAQs

Can I Make Beef Bourguignon In A Slow Cooker?

Yes, beef bourguignon can be made in a slow cookersimply follow the recipe instructions, adjusting the cooking time accordingly.

Can I Use A Different Type Of Wine Instead Of Red Wine?

While red wine is traditional, you can experiment with other wines, like a full-bodied white or even a dry rosé, for a unique twist in flavor.

What’s The Difference Between Beef Stew And Beef Bourguignon?

Beef Bourguignon is a specific type of beef stew that is cooked with red wine, bacon, and mushrooms, giving it a distinct flavor profile compared to other beef stews.

Why Marinate Beef In Wine?

Marinating beef in wine helps to tenderize the meat and infuse it with flavor the acidity in wine breaks down proteins, resulting in a more tender and flavorful end result.

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Gordon Ramsay Beef Bourguignon Nutrition Facts

Amount Per Serving

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

Gordon Ramsay Beef Bourguignon

Difficulty:BeginnerPrep time: 20 minutesCook time:2 hours 40 minutesRest time: minutesTotal time:3 hours Servings:6 servingsCalories:571 kcal Best Season:Available

Description

This hearty dish from Gordon Ramsay is made with braised steaks, red wine, carrots, onions, bacon lardons, mushrooms, and more. It takes 3 hours to make this traditional French dish, which serves about 6 people.

Ingredients

Instructions

  1. In a big bowl, mix the beef with bay leaves, thyme, wine, and pepper. Cover and put in the fridge overnight.
  2. Warm the oven up to 200C/180C fan/gas 6.
  3. Pour the marinated meat through a big bowl, but don’t throw away the wine.
  4. Toss the meat around in a large frying pan as it browns, then set it away.
  5. Use a little wine to clean out the pan.
  6. While the onions and carrots are cooking, add the flour and tomato purée and stir them together.
  7. Add the herbs, wine from the pan, and the beef that has been cooked. Season and cook.
  8. Put the lid on top and bake for two hours, or until the meat is soft. It’s cool, and you can freeze it for up to three months.
  9. Let it thaw if it’s frozen, and then heat it up slowly to serve.
  10. Cook the mushrooms, pearl onions, and bacon in a different pan until they get crispy and soft.
  11. Add this to the pot and stir it in. Cook for another 10 minutes.
  12. Serve with chopped parsley on top.

Notes

  • Use cheap red wine. Choose a cheap, full-bodied red wine to accentuate the dish’s taste.
  • Don’t rush the browning process. Thoroughly browning the meat chunks adds depth and richness to the dish.
  • Don’t skimp on the cooking time. Simmer the beef bourguignon for the appropriate time to tenderize and blend the flavors.
  • Adjust the thickness of the sauce. Reduce and thicken the sauce by simmering it uncovered for longer. Add beef broth or wine to thin it.
  • Taste and adjust the seasoning. Taste and season the meal before serving. Salt and pepper should be added gradually as flavors develop throughout cooking.
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