Name: Beef Bourguignon
Yield: 4 servings
Cuisine: French
Ingredients: 3 tsp Goose Fat; 600g Beef Shin; 100g Bacon; 350g Challots; 250g Chestnut Mushroom; 2 sliced Garlic Clove; 1 Bouquet Garni; 1 tbs Tomato Puree; 750 ml Red Wine; 600g Celeriac; 2 tbs Olive Oil; sprigs of fresh Thyme; sprigs of fresh Rosemary; 2 Bay Leaf; 4 Cardamom

Beef

4 servings

796 cal/serving

Instructions

Step 1

Heat a large casserole, add goose fat, season and fry the beef in 2–3 batches until browned, transferring browned beef to a colander

Goose FatBeef Shin

Step 2

In the same pan fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned

BaconChallotsChestnut MushroomGarlic CloveBouquet Garni

Step 3

Stir in the tomato purée and cook for a few minutes

Tomato Puree

Step 4

Return the beef and any drained juices to the pan and stir through

Beef Shin

Step 5

Pour in the red wine and about 100 ml water, bring to the boil and scrape the base to release caramelised juices

Red Wine

Step 6

Cover the casserole with a foil cartouche and cook in a 300°F oven for 3 hours.

Step 7

If the sauce looks watery, remove the beef and vegetables, reduce the sauce over high heat until slightly thickened, then return the beef and vegetables

Step 8

Peel and cube the celeriac

Celeriac

Step 9

Heat the olive oil in a large frying pan, add the celeriac and fry for 5 minutes until golden

Olive OilCeleriac

Step 10

Add the rosemary, thyme, bay leaves and cardamom pods and pour in about 200 ml water to nearly cover the celeriac

ThymeRosemaryBay LeafCardamom

Step 11

Lower the heat, partially cover and simmer for 25–30 minutes

Step 12

Drain any remaining water, remove the herb sprigs, bay leaves and cardamom pods, lightly mash the celeriac and finish with a glug of olive oil

CeleriacThymeRosemaryBay LeafCardamomOlive Oil

Step 13

Spoon the beef bourguignon into serving bowls, top with a large spoonful of celeriac mash and garnish with a bay leaf

Beef ShinCeleriacBay Leaf