Beef Bourguignon originating from Burgundy is an example of peasant dishes being slowly refined into haute cuisine. The dish has been enjoyed all over France for hundreds of years and is still enjoyed today. Follow our recipe that's as easy as pie and warm the cockles of your heart!
3 tsp goose fat, lard or butter
600g shin beef, cut into large chunks
100g streaky bacon, sliced
350g peeled shallots
250g chestnut mushroom
2 garlic clove, sliced
1 bouquet garni
1 tbsp tomato purée
750ml bottle red wine
For the celeriac mash:
2 tbsp olive oil
2 bay leaves
4 cardamom pod
Heat a casserole pan & add 1 tbsp of fat. Season the beef & fry until golden brown, about 3-5 mins, then turn over & fry the other side until the meat is browned all over, add more fat if you need to. Put the meat aside 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 & cook for several mins, always stirring the mixture. 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. To 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 herbs & 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 30 mins, the celeriac should be soft with most of the water evaporated. Drain away remaining water, then remove the herb sprigs, bay and cardamom pods. Crush with a potato masher or large spoon, then add a tbsp of olive oil. Take out the beef bourguignon into serving bowls & place a large spoonful of the celeriac mash on top.