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Gordon Ramsay Beef Bourguignon Recipe

Gordon Ramsay Beef Bourguignon
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Gordon Ramsay’s Beef Bourguignon is a refined take on the traditional French stew, which originates from the Burgundy region. The dish consists of braised beef slowly cooked in a rich red wine sauce with onions, carrots, mushrooms, and herbs. The long cooking time allows the flavors to develop fully, creating a deeply satisfying and luxurious dish that pairs beautifully with mashed potatoes or crusty bread.

Ingredients

Scale
  • 2 lbs beef chuck or stewing beef, cut into large chunks
  • 2 tablespoons olive oil
  • 4 slices bacon, chopped
  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups red wine (preferably Burgundy or Pinot Noir)
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon flour (optional, for thickening)
  • 1 cup pearl onions, peeled
  • 1 cup mushrooms, sliced
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Prepare the beef: Pat the beef chunks dry and season with salt and pepper.
  2. Sear the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.
  3. Cook the bacon: In the same pot, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon fat in the pot.
  4. Sauté the vegetables: Add onions, carrots, and garlic to the pot, cooking until softened and fragrant.
  5. Deglaze with wine: Stir in tomato paste, then pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
  6. Add the beef and stock: Return the beef and bacon to the pot. Pour in the beef stock, add Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
  7. Slow cook: Cover and cook on low heat for 2.5 to 3 hours, stirring occasionally, until the beef is tender.
  8. Sauté mushrooms and pearl onions: In a separate pan, sauté the mushrooms and pearl onions in butter until golden. Stir them into the stew during the last 30 minutes of cooking.
  9. Thicken the sauce (optional): If needed, mix 1 tablespoon of flour with a little water and stir it into the stew to thicken the sauce.
  10. Garnish and serve: Remove bay leaves, sprinkle with fresh parsley, and serve hot with mashed potatoes or crusty bread.

Find it online: https://gordonramsayeats.com/gordon-ramsay-beef-bourguignon-recipe/