Gordon Ramsay's beef bourguignon recipe is the perfect winter warmer

Beef bourguignon - a classic French dish - is the perfect comfort for those chilly winter evenings.

take on this slow-cooked stew, braised in red wine and beef stock with a side of celeriac mash, is sure to be a crowd-pleaser. The celebrity chef suggests that it should take around 20 minutes to prep and has a cooking time of three hours and 15 minutes. Ideal for a small dinner party or a family meal, this recipe serves four and is easy to follow.

Here's everything you need to know to whip it up just like Gordon.

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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

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

Method

To begin, heat up a large casserole pan and add a tablespoon of goose fat. Season 600 grams of shin beef chunks and sauté them for about three to five minutes until golden. Once done, flip them over and repeat, ensuring the chunks are browned all over.

Repeat this process with more chunks, placing the cooked meat in a colander over a bowl when finished. Use the same pan to lightly brown 100 grams of sliced smoked streaky bacon, 350 grams of either shallot or pearl onions, 250 grams of chestnut mushrooms, two sliced garlic cloves and a bouquet garni.

Add a single tablespoon of tomato purée and stir the mixture while letting it cook for a few minutes, creating a flavourful base for the stew. Once done, return the beef and any drained juices back into the pan and continue to stir. Next, pour in a 750ml bottle of red wine and around 100ml of water. Ensure the meat is well drizzled by the liquid but not entirely submerged.

Bring the mixture to a boil and use a spoon to scrape off the caramelised cooking juices from the bottom of the pan. Preheat your oven to 150C or 130C for a fan oven and tear off a foil square slightly larger than the casserole to make a cartouche.

Place it in the pan to cover the top of the stew and trim away any excess foil. Cook it for three hours. If the sauce starts to seem watery, use a slotted spoon to remove the beef and vegetables and set them aside. Increase the heat for a few minutes to thicken the sauce before reintroducing the vegetables and beef.

To make the celeriac mash, peel 600 grams of celeriac and cut it into cubes. Heat two tablespoons of olive oil in a large frying pan, add the celeriac and fry it for five minutes until it turns golden. Season it generously with salt and pepper. Add one or two sprigs each of rosemary and thyme, along with two bay leaves and four cardamom pods.

Pour in 200ml water, almost covering the celeriac, then reduce the heat to low, partially cover the pan and simmer it for between 25 and 30 minutes. The celeriac should be soft with most of the water evaporated. Drain any remaining water and remove the herb sprigs, bay leaves and cardamom pods.

Use a potato masher to gently crush the celeriac, finishing it off with a generous amount of olive oil and seasoning. Serve the beef bourguignon in bowls, topped with the celeriac mash. For an extra touch of appeal, garnish it with a bay leaf.