Beef Bourguignon

Ingredients

• 3 tspGoose fat
• 600 gBeef
• 100 gBacon
• 350 gShallot
• 250 gMushroom
• 2 pcsGarlic
• 1 pcsBouquet garni
• 1 tbspTomato paste
• 750 mlRed wine
• 600 gCelery
• 2 tbspOlive oil
• 3 pcsThyme
• 2 pcsRosemary
• 2 pcsBay leaf
• 4 pcsCardamom pod
• 300 mlWater
• 1 tspSalt
• 0.5 tspPepper

Instructions

1. 1

   Sear the meat

   • Preheat the oven to 150 °C (130 °C fan).
   • Heat a large ovenproof casserole and add 3 tsp goose fat (about 1 tbsp).
   • Season the beef and brown it in batches on all sides (about 3–5 minutes per side). Add more fat if needed.
   • Transfer the browned beef to a colander set over a bowl to catch juices.
2. 2

   Cook bacon and vegetables

   • In the same pot, fry the bacon until colored.
   • Add shallots, mushrooms, sliced garlic and the bouquet garni and cook until lightly browned.
   • Stir in the tomato purée and cook for 2–3 minutes.
   • Return the beef and any collected juices to the pot and mix through.
3. 3

   Deglaze and braise

   • Pour in the red wine and about 100 ml water so the meat is not completely covered.
   • Bring to the boil and scrape the bottom to release browned bits.
   • Cover the surface of the stew with a cartouche or foil so it sits directly on the liquid and place the lid on the pot.
   • Cook in the oven for about 3 hours until the beef is very tender. If the sauce is too thin, remove meat and veg and reduce the sauce on the stove, then return everything to the pot.
4. 4

   Make the celeriac mash

   • Peel and cube the celeriac.
   • Heat 2 tbsp olive oil in a large frying pan and fry the celeriac for 5 minutes until golden. Season with salt and pepper.
   • Add rosemary, thyme, bay leaves and cardamom pods and pour in about 200 ml water to almost cover the celeriac.
   • Simmer, partially covered, for 25–30 minutes until soft. Drain, remove herbs and pods, roughly mash and finish with a splash of olive oil.
5. 5

   Serve

   • Ladle the beef bourguignon into bowls.
   • Top each portion with a generous spoonful of celeriac mash and garnish with a bay leaf or fresh herbs.
   • Serve hot.