Description
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...
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