Beef Bourguignon

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1. 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.

2. 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. 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. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan.

4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche by tearing off a square of foil slightly larger than the casserole, arrange it to cover the top of the stew, and trim excess. Cook for 3 hrs. If the sauce is watery after cooking, remove meat/veg and boil the sauce over high heat to thicken before returning them.

5. To make the celeriac mash: peel and cube the celeriac. Heat olive oil in a large frying pan and fry the celeriac for 5 mins until golden. Season with salt and pepper. Stir in rosemary, thyme, bay, and cardamom, then add 200ml water. Simmer partially covered for 25-30 mins.

6. Once the celeriac is soft, drain any remaining water and remove the herb sprigs/pods. Crush with a potato masher, finish with olive oil, and season. Serve the beef in bowls topped with a large spoonful of mash, garnished with a bay leaf if desired.

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