Beef Bourguignon
Ingredients:
- Goose Fat - 3 tsp
- Beef Shin - 600g
- Bacon - 100g
- Challots - 350g
- Chestnut Mushroom - 250g
- Garlic Clove - 2 sliced
- Bouquet Garni - 1
- Tomato Puree - 1 tbs
- Red Wine - 750 ml
- Celeriac - 600g
- Olive Oil - 2 tbs
- Thyme - sprigs of fresh
- Rosemary - sprigs of fresh
- Bay Leaf - 2
- Cardamom - 4
Instructions
- Heat a large casserole pan and add 1 tbsp goose fat
- Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary
- Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned
- In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned
- Mix in the tomato purée and cook for a few mins, stirring into the mixture
- This enriches the bourguignon and makes a great base for the stew
- Then return the beef and any drained juices to the pan and stir through
- Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered
- Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour
- Heat oven to 150C/fan 130C/gas 2
- Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil
- Then cook for 3 hrs
- If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside
- Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan
- To make the celeriac mash, peel the celeriac and cut into cubes
- Heat the olive oil in a large frying pan
- Tip in the celeriac and fry for 5 mins until it turns golden
- Season well with salt and pepper
- Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac
- Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins
- After 25-30 mins, the celeriac should be soft and most of the water will have evaporated
- Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods
- Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste
- Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top
- Garnish with one of the bay leaves, if you like