Beef Bourguignon

The recipe

Instructions

1. 1
   Heat a large casserole pan and add 1 tbsp goose fat
2. 2
   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
3. 3
   Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned
4. 4
   In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned
5. 5
   Mix in the tomato purée and cook for a few mins, stirring into the mixture
6. 6
   This enriches the bourguignon and makes a great base for the stew
7. 7
   Then return the beef and any drained juices to the pan and stir through
8. 8
   Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered
9. 9
   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
10. 10
    Heat oven to 150C/fan 130C/gas 2
11. 11
    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
12. 12
    Then cook for 3 hrs
13. 13
    If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside
14. 14
    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
15. 15
    To make the celeriac mash, peel the celeriac and cut into cubes
16. 16
    Heat the olive oil in a large frying pan
17. 17
    Tip in the celeriac and fry for 5 mins until it turns golden
18. 18
    Season well with salt and pepper
19. 19
    Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac
20. 20
    Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins
21. 21
    After 25-30 mins, the celeriac should be soft and most of the water will have evaporated
22. 22
    Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods
23. 23
    Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste
24. 24
    Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top
25. 25
    Garnish with one of the bay leaves, if you like

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.