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Beef Bourguignon

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  • Goose Fat - 3 tsp
  • Beef Shin - 600g
  • Bacon - 100g
  • Challots - 350g
  • Chestnut Mushroom - 250g
  • Garlic Clove - 2 sliced
  • Bouquet Garni - 1
  • Tomato Puree - 1 tbs
  • Red Wine - 750 ml
  • Celeriac - 600g
  • Olive Oil - 2 tbs
  • Thyme - sprigs of fresh
  • Rosemary - sprigs of fresh
  • Bay Leaf - 2
  • Cardamom - 4


  • 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.
  • 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.
  • This enriches the bourguignon and makes a great base for the stew.
  • 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.
  • 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 the rosemary, thyme, bay and 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 25-30 mins, the celeriac should be soft and most of the water will have evaporated.
  • Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.
  • Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.
  • Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top.
  • Garnish with one of the bay leaves, if you like.

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