December is finally here and most people's Christmas preparations are in full swing, from putting up the decorations to heading out shopping for gifts.
Lots of planning goes into Christmas Day for most families, with pressure packed on for the host as well as whoever's nominated themselves to cook Christmas dinner – it's a very important job to take on!
If you're looking to wow your guests this festive season, then look no further as we've got the perfect recipe, in the form of Gordon Ramsay's incredible beef bourguignon. The mouth-watering dish offers the ideal alternative to traditional Christmas dinner, and will no doubt impress your guests.
The recipe is best suited to a small dinner party or cosy family meal. The ingredients listed below will feed four people.
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 (approx. 20)
- 2 garlic cloves, sliced
- 1 bouquet garni
- 1 tbsp tomato purée
- 750ml red wine (Burgundy is good)
For the celeriac mash
- 600g celeriac (approx. 1)
- 2 tbsp olive oil
- 1 or 2 rosemary and thyme sprigs
- 2 bay leaves
- 4 cardamom pods
To begin, heat up a large casserole pan and add a tablespoon of goose fat. Add in 600g of shin beef chunks and sauté them for around three to five minutes, until golden. Flip them over and repeat, ensuring the beef is brown throughout – do this once or twice with the beef. Place the beef into a colander on top of a bowl once complete.
Add 100g sliced bacon, 350g of either shallots / pearl onions, 250g chestnut mushrooms, two garlic cloves and a bouquet of garni to the same pan. Stir in one tablespoon of tomato purée and leave the cook for a few minutes. Once complete, put the beef and any drained juices back into the pan and stir.
Next, add in 750ml red wine and 100ml of water, making sure the meat is drizzled well with liquid but not entirely covered. Bring to a boil and use a spoon to scrape off the cooking juice from the bottom of the pan.
Preheat your oven to 150C (or 130C for a fan oven). Tear off a square of foil slightly larger than the casserole dish, making a cartouche. Put it on the pan to cover the top of the stew and trim off any excess foil. Leave to cook for three hours.
Should your sauce start to appear watery, use a slotted spoon to remove the beef and vegetables. Increase the heat for a few minutes to thicken the sauce and then re-add the beef and vegetables.
While your stew is cooking, begin making the celeriac mash. Peel 600g of celeriac and cut into cubes. Heat two tablespoons of olive oil in a large frying pan, add the celeriac and fry for around five minutes until golden. Season with salt and pepper.
Next, add in one or two sprigs each of rosemary and thyme, as well as two bay leaves and four cardamom pods. Pour 200ml water in – nearly covering the celeriac – before reducing the heat. Partially cover the pan and simmer for around 25-30 minutes.
The celeriac should be soft and most water evaporated. Drain any remaining water and remove the sprigs, bay leaves and cardamom pods. Use a potato masher to crush the celeriac and top it with plenty of olive oil and seasoning.
Serve up your beef bourguignon in bowls and top it with the celeriac mash. Add a bay leaf to garnish.
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