The classic French beef bourguignon — beef shin slow-braised in red wine with bacon, shallots and mushrooms, served over a fragrant celeriac mash.
- 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
Video
Preparation
- Heat a large casserole and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3–5 minutes per side, until browned all over, adding more fat if needed and working in 2–3 batches; transfer the browned meat to a colander set over a bowl.
- In the same pan, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Stir in the tomato purée and cook for a few minutes, then return the beef and any drained juices and stir through.
- Pour over the wine and about 100ml water, so the meat bobs up but isn't fully covered. Bring to the boil, scraping up the caramelised juices from the bottom of the pan for extra flavour.
- Heat the oven to 150C/fan 130C/gas 2. Make a cartouche from a square of foil to cover the surface of the stew, then cook for 3 hours. If the sauce looks watery, lift out the beef and veg with a slotted spoon and reduce the sauce over high heat for a few minutes before returning them.
- For the mash, peel and cube the celeriac. Heat the olive oil in a large frying pan and fry the celeriac for 5 minutes until golden, then season well. Stir in the rosemary, thyme, bay and cardamom pods, pour over 200ml water to nearly cover, then turn the heat to low, partially cover, and simmer for 25–30 minutes.
- The celeriac should now be soft with most of the water evaporated; drain any remaining water, remove the herbs, bay and cardamom, and lightly crush with a masher. Finish with a glug of olive oil and season to taste.
- Spoon the bourguignon into bowls, top with the celeriac mash, and garnish with a bay leaf if you like.
