- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 571
- Carbohydrate Content: 16g
- Fat Content: 32g
- Fiber Content: 8g
- Protein Content: 42g
- Saturated Fat Content: 10g
- Sodium Content: 1.47g
- Sugar Content: 15g
Beef bourguignon with celeriac mash Recipe
Beef bourguignon with celeriac mash is a Retro party recipe for 4 people, takes only 15 mins; recipe has goose fat, shin beef and streaky bacon.
Ingredients
- Red Wine - 750ml bottle red wine, Burgundy is good
- Garlic Clove - 2 garlic cloves, sliced
- Olive Oil - 2 tbsp olive oil, plus a glug
- Streaky Bacon - 100g smoked streaky bacon, sliced
- Bay Leaf - 2 bay leaves
- Tomato Puree - 1 tbsp tomato puree
- Shallot - 350g shallot or pearl onions, peeled
- Rosemary - 1 or 2 rosemary and thyme sprigs
- Celeriac - 600g (about 1) celeriac
- Chestnut Mushroom - 250g chestnut mushrooms (about 20)
- Cardamom Pod - 4 cardamom pods
- Goose Fat - 1 tbsp goose fat
- Shin Beef - 600g shin beef, cut into large chunks
- Bouquet Garni - 1 bouquet garni (See know-how below)
Instructions
- Heat a largecasserole panand add 1 tbsp goose fat.
- Season 600g large chunks of shin 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 acolanderset over a bowl when browned.
- In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.
- Mix in 1 tbsp tomato puree and cook for a few mins, stirring 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 750ml bottle red 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. 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,peel600g celeriac andcutinto cubes. Heat 2 tbsp olive oil in a largefrying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.
- Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 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.
