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- 1 tbsp goose fat<\/li>\n
- 600g shin beef, cut into large chunks<\/li>\n
- 100g smoked streaky bacon, sliced<\/li>\n
- 350g shallot or pearl onions, peeled<\/li>\n
- 250g chestnut mushrooms (about 20)<\/li>\n
- 2 garlic cloves, sliced<\/li>\n
- 1 bouquet garni (see know-how below)<\/li>\n
- 1 tbsp tomato pur\u00e9e<\/li>\n
- 750ml bottle red wine, Burgundy is good<\/li>\n<\/ul>\n
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![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/5082737.jpg?r=1700820072397\")
<\/p>\nFor the celeriac mash<\/b><\/h3>\n
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- 600g (about 1) celeriac<\/li>\n
- 2 tbsp olive oil, plus a glug<\/li>\n
- 1 or 2 rosemary and thyme sprigs<\/li>\n
- 2 bay leaves<\/li>\n
- 4 cardamom pods<\/li>\n<\/ul>\n
Instructions<\/h2>\n
Heat a large casserole pan and add 1 tablespoon of goose fat. Season 600 grams of substantial shin beef chunks and saut\u00e9 until they acquire a golden brown hue, approximately 3-5 minutes. Flip them over and repeat the process, ensuring uniform browning.<\/p>\n
Do this in 2-3 batches, relocating the meat to a colander positioned over a bowl once browned.<\/p>\n
In the same pan, lightly brown 100 grams of sliced smoked streaky bacon, 350 grams of peeled shallots or pearl onions, 250 grams of chestnut mushrooms, 2 sliced garlic cloves, and 1 bouquet garni.<\/p>\n
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<\/p>\nAdd 1 tablespoon of tomato pur\u00e9e and cook for a few minutes, stirring the mixture. This enhances the bourguignon and establishes a flavourful base for the stew. Then, reintroduce the beef and any drained juices to the pan, thoroughly stirring.<\/span><\/p>\n
Pour a 750ml bottle of red wine and approximately 100ml water, ensuring the meat is partially submerged but not entirely covered. Bring it to a boil and use a spoon to scrape off the caramelised cooking juices from the pan’s bottom, intensifying the stew’s flavour.<\/span><\/p>\n
Preheat the oven to 150C\/fan 130C\/gas 2. Create a cartouche by tearing off a foil square slightly larger than the casserole. Place it in the pan to cover the stew’s top, trimming away any excess foil. Cook for 3 hours.<\/span><\/p>\n
If the sauce appears watery, remove the beef and vegetables using a slotted spoon and set them aside. Cook the sauce over high heat for a few minutes until it thickens slightly, then reintroduce the beef and vegetables to the pan.<\/span><\/p>\n
For the celeriac mash, peel 600 grams of celeriac and cut it into cubes. Heat 2 tablespoons of olive oil in a large frying pan. Add the celeriac and fry for 5 minutes until it attains a golden colour. Season generously with salt and pepper.<\/span><\/p>\n
Add in 1 or 2 sprigs each of rosemary and thyme, along with 2 bay leaves and 4 cardamom pods. Pour over 200ml water, enough to nearly cover the celeriac. Reduce the heat to low, partially cover the pan, and let it simmer for 25-30 minutes.<\/span><\/p>\n
After 25-30 minutes, the celeriac should be soft, and most of the water will have evaporated. Drain any remaining water and remove the herb sprigs, bay leaves, and cardamom pods.<\/span><\/p>\n
Gently crush the celeriac with a potato masher, then finish with a generous pour of olive oil and seasoning to taste.<\/span><\/p>\n
Serve the beef bourguignon in bowls, topping each with a substantial spoonful of celeriac mash. Optionally, garnish with one of the bay leaves.<\/span><\/p>\n
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