French · Dinner · Medium
Beef Bourguignon
- Total
- 3 hr 55 min
- Prep
- 25 min
- Serves
- 4
- Calories
- 680
Beef and bacon braise in red wine with mushrooms and shallots, served over a rough celeriac mash scented with rosemary and cardamom.
A long covered braise gives Beef Bourguignon its glossy wine sauce and spoon-tender meat. Browning the beef first leaves a dark layer on the pot that dissolves into the wine rather than being lost.
Use beef shin or chuck and a dry red wine you would enjoy drinking. The celeriac mash is deliberately coarse, with enough texture to catch the sauce and a lighter feel than a butter-heavy potato mash.
Method
Heat the oven to 300°F (150°C). Season beef shin with half the salt and black pepper. Heat goose fat in a Dutch oven over medium-high heat and brown the beef in three batches for each. Set aside.
Cook bacon, shallots and mushrooms in the same pot for until lightly browned. Add garlic and tomato paste and cook for , stirring.
Return beef and juices, then add red wine, 1/2 cup water, two thyme sprigs and one bay leaf. Scrape the base, bring to a simmer, cover and braise in the oven for until the beef pulls apart and is well above 145°F.
During the final , heat olive oil in a saucepan over medium heat. Cook celeriac for until lightly golden. Add remaining salt, pepper, thyme, bay leaf and water, plus rosemary and cardamom pods. Cover and simmer over low heat for until soft.
Drain excess liquid from the celeriac, remove the herbs and cardamom pods and mash roughly. Remove thyme stems and bay leaves from both pans; if needed simmer its sauce uncovered for until it coats a spoon. Rest for , then serve with the mash.
Forkue tips
- Tie the herb sprigs together with kitchen twine so they are easy to retrieve from the dark sauce.
Storing and reheating
Refrigerate stew and mash separately for 3 days; freeze the stew for 3 months. Warm the beef gently in its sauce and loosen the mash with a little hot water as it reheats.
Kitchen gear
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Beef Bourguignon: FAQ
Can I use chuck instead of shin?
Yes. Chuck has enough connective tissue for the long braise and is often easier to find. Keep the pieces large so they retain their shape.
Can I make the mash without cardamom?
Yes. Leave it out and keep the rosemary and thyme. The celeriac still gives the meal its earthy, slightly sweet contrast.
How do I store and reheat Beef Bourguignon?
Refrigerate stew and mash separately for 3 days; freeze the stew for 3 months. Warm the beef gently in its sauce and loosen the mash with a little hot water as it reheats.
How long does Beef Bourguignon take?
About 3 hr 55 min in total: 25 min prep and 3 hr 30 min cooking.
What do I need to make Beef Bourguignon?
The key ingredients are beef shin, goose fat, bacon, shallots, cremini mushrooms and garlic, plus pantry basics.
Any tips for Beef Bourguignon?
Tie the herb sprigs together with kitchen twine so they are easy to retrieve from the dark sauce.
