Beef Bourguignon
A classic French beef stew braised with bacon, mushrooms, shallots, and bouquet garni, finished with red wine and served over a creamy celeriac mash.
Pasos
- 1
Season the beef and brown in a large casserole pan with goose fat; cook in 2-3 batches until browned, then transfer to a colander.
- 2
In the same pan, fry the bacon, shallots, mushrooms, garlic, and bouquet garni until lightly browned. Stir in the tomato puree and cook briefly to enrich the base.
- 3
Return the beef and its juices to the pan; add red wine and enough water to barely cover the meat. Bring to a boil and scrape the fond from the bottom of the pan to deepen the flavor.
- 4
Preheat the oven to 150C (130C fan). Make a cartouche with foil to cover the stew and braise for 3 hours. If the sauce looks watery, remove the beef and vegetables and simmer the sauce until it thickens, then return the beef.
- 5
To make the celeriac mash, peel and cube the celeriac. Fry in olive oil until golden, season, then add rosemary, thyme, bay, and cardamom pods with water to nearly cover. Simmer for 25-30 minutes, then drain.
- 6
Mash the celeriac with a little olive oil and season to taste. Spoon the bourguignon into bowls and top with a generous portion of celeriac mash. Garnish with bay leaves if desired.
