Prep 30 mins
Cook 4 hrs
Recipe from Gordon Ramsay. Rich and fabulous! He uses odd cuts that are not as readily available here, but I've used chuck roast with a lot of success. Other ingredients that I couldn't find here in the states were substituted as noted. The times are the ones listed for the recipe, though I found the prep time took me a little longer than the estimate.
- 2 1⁄2 lbs shin beef (I substituted chuck roast) or 2 1⁄2 lbs beef cheeks (I substituted chuck roast)
- olive oil
- 1⁄4 lb streaky bacon, cut into lardons (I substituted thinly sliced streaky beef for sukiyaki as I don't use bacon)
- 3⁄4 lb shallot, peeled and left whole
- 1 carrot, finely chopped
- 1 small onion, finely chopped
- 1 small stalk celery, finely chopped
- 1⁄2 lb chestnut mushrooms, quartered (I substituted baby portobello or cremini mushrooms)
- 1 bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together)
- 1 tablespoon tomato puree
- 750 ml red wine, ideally a burgundy (I used pinot noir)
- 2 1⁄2 cups veal stock (I used beef stock) or 2 1⁄2 cups dark chicken stock (I used beef stock)
- salt & pepper
- 3 1⁄3 lbs potatoes, such as desiree or maris piper (I used Yukon gold)
- 1⁄4 lb butter, cut into cubes
- 1 1⁄4 cups whole milk
- 6 tablespoons double cream (I used a local brand of heavy cream with an especially high butterfat content)
- Heat oven to 325°F Heat 1 tbsp olive oil in a large, hot, ovenproof casserole dish. Brown the beef on both sides in the hot dish, in batches if applicable, making sure beef is well browned; if it sticks a little, leave it until it releases. Remove from pan and add another 1 tbsp oil. Brown bacon, then add the vegetables and mushrooms, cooking for about 5 minutes each addition. Add the bouquet garni and cook for an additional 1-2 minutes.
- Add the tomato puree and the wine. Bring to a boil and boil hard for about 10 minutes to reduce a little. Add stock, return the meat to the pan, and bring back to a boil. Season to taste with salt & pepper, then cover and cook in the oven for 3 hours or until the meat is tender.
- Remove the meat to a plate. Strain the liquid and return to the pan. Reserve the bacon and vegetables, but discard the bouquet garni. Bring to a boil and boil until reduced to about 1-1 1/4 cups. Cut the meat into big chunks. Slide the bacon and vegetables into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
- When meat is close to done, make the pommes purée. Peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well, then return to the pan and cook for 1-2 minutes over medium heat with no liquid added (to dry the potatoes). Mash the potatoes thoroughly or press them through a potato ricer back into the pan - they should be very smooth and lump-free. Don't use a food processor, as it will make the potatoes gluey.
- Gradually beat the butter into the potato puree until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. Potatoes should be very creamy in consistency.
- Serve the boeuf bourguignon over the potato puree.
- Excellent with a glass of the same wine used in cooking and with a fresh, crisp salad on the side.