Dinner

Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 200 min
Total time: 230 min
Cuisine: French
Ingredients: 3 tsp Goose fat; 600g Beef shin; 100g Bacon; 350g Shallots; 250g Chestnut mushrooms; 2 sliced Garlic, sliced; 1 Bouquet garni; 1 tbs Tomato purée; 750 ml Red wine; 600g Celeriac; 2 tbs Olive oil; Fresh thyme, fresh, sprigs of fresh; Fresh rosemary, fresh, sprigs of fresh; 2 Bay leaves; 4 Cardamom pods, pods; Water, about 100ml; 200ml Water; Salt, to taste; Black pepper, to taste; Foil, a square

A rich French beef and red wine stew with bacon, mushrooms, shallots, and celeriac mash.

3 hr 50 min
800 kcal
French
Stew

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Heat a large casserole pan and add 1 tablespoon of goose fat.
Step 2:
Season the beef and fry until golden brown, about 3–5 minutes.
3–5 min
Step 3:
Turn the beef over and fry the other side until browned all over, adding more fat if necessary. Cook in 2–3 batches, transferring browned meat to a colander set over a bowl.
Step 4:
In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic, and bouquet garni until lightly browned.
Step 5:
Mix in the tomato purée and cook for a few minutes, stirring it into the mixture.
Step 6:
Return the beef and any drained juices to the pan and stir through.
Step 7:
Pour over the wine and about 100ml water, so the meat bobs up from the liquid but is not completely covered.
Step 8:
Bring to the boil and scrape the caramelised cooking juices from the bottom of the pan with a spoon.
Step 9:
Heat the oven to 150C/fan 130C/gas 2.
Step 10:
Make a cartouche by tearing off a square of foil slightly larger than the casserole. Arrange it over the stew and trim away any excess foil.
Step 11:
Cook for 3 hours.
3 h
Step 12:
If the sauce looks watery, remove the beef and vegetables with a slotted spoon and set aside. Cook the sauce over high heat for a few minutes until slightly thickened, then return the beef and vegetables to the pan.
Step 13:
To make the celeriac mash, peel the celeriac and cut it into cubes.
Step 14:
Heat the olive oil in a large frying pan. Add the celeriac and fry for 5 minutes until golden.
5 min
Step 15:
Season well with salt and pepper.
Step 16:
Stir in the rosemary, thyme, bay leaves, and cardamom pods. Pour over 200ml water, enough to nearly cover the celeriac.
Step 17:
Turn the heat to low, partially cover the pan, and simmer for 25–30 minutes.
25–30 min
Step 18:
Drain away any remaining water, then remove the herb sprigs, bay leaves, and cardamom pods.
Step 19:
Lightly crush the celeriac with a potato masher.
Step 20:
Finish with a glug of olive oil and season to taste.
Step 21:
Spoon the beef bourguignon into serving bowls, top with a large spoonful of celeriac mash, and garnish with a bay leaf if you like.