Beef Bourguignon

Instructions

1. 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. 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. 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. 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. 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. 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.