Beef Bourguignon

Preparar

1. 🥄Heat a large casserole pan and add 1 tbsp goose fat.
2. 🔥Season the beef and fry until golden brown, about 3-5 mins,

Cocinar

1. 🔥then turn over and fry the other side until the meat is browned all over, adding more fat if necessary.

Pasos

1. 🧂Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

Cocinar

1. 🍳In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned.

Preparar

1. 🫇Mix in the tomato purée and cook for a few mins, stirring into the mixture.

Pasos

1. 🍽️This enriches the bourguignon and makes a great base for the stew.
2. 🌿Then return the beef and any drained juices to the pan and stir through.
3. ✨Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered.

Cocinar

1. 🌿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.

Pasos

1. ✨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.

Cocinar

1. 🥄Then cook for 3 hrs.

Pasos

1. 🔥If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside.

Cocinar

1. 🧂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.

Preparar

1. 🍳To make the celeriac mash, peel the celeriac and cut into cubes.

Cocinar

1. 🫇Heat the olive oil in a large frying pan.
2. 🍽️Tip in the celeriac and fry for 5 mins until it turns golden.

Preparar

1. 🍽️Season well with salt and pepper.

Pasos

1. 🌿Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac.

Cocinar

1. ✨Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.

Pasos

1. 🥄After 25-30 mins, the celeriac should be soft and most of the water will have evaporated.
2. 🔥Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.

Preparar

1. 🔥Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.

Pasos

1. 🧂Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top.

Servir

1. 🍳Garnish with one of the bay leaves, if you like.