Beef Bourguignon

Ingredients

• 3 tspgoose fat, or olive oil
• 600 gbeef shin, cut into large chunks
• 100 gbacon, lardons
• 350 gshallots, or pearl onions; peeled
• 250 gchestnut mushrooms
• 2garlic cloves, sliced
• 1bouquet garni, or a bundle of thyme, bay, and parsley tied together
• 1 tbsptomato paste
• 750 mlred wine, a full bottle; use a good Burgundy or Pinot Noir
• 600 gceleriac, for mash
• 2 tbspolive oil, for celeriac mash
• thyme, fresh; for celeriac mash
• rosemary, fresh; for celeriac mash
• 2bay leaves
• 4cardamom pods, lightly crushed; for celeriac mash

Method

1. 1

   Heat 1 tsp goose fat in a large casserole over high heat. Season the beef and fry in 2–3 batches until golden brown on all sides, 3–5 minutes per batch. Transfer to a colander set over a bowl.

2. 2

   In the same pan, fry the bacon, shallots, mushrooms, garlic, and bouquet garni until lightly browned. Stir in the tomato paste and cook for a few minutes.

3. 3

   Return the beef and any drained juices. Pour over the wine and 100 ml water so the meat is mostly (but not fully) submerged. Bring to a boil, scraping up any caramelized bits from the bottom.

4. 4

   Preheat oven to 150°C (300°F). Make a cartouche from foil (a square of foil trimmed to fit inside the casserole) and lay it over the stew. Cook in the oven for 3 hours. If the sauce is watery at the end, remove the solids, reduce the sauce on the stovetop, then return everything to the pan.

5. 5

   While the beef cooks, make the celeriac mash: peel and cube the celeriac. Fry in olive oil for 5 minutes until golden. Season, add the rosemary, thyme, bay, and cardamom, then pour over 200 ml water. Simmer covered on low for 25–30 minutes.

6. 6

   Drain any remaining water from the celeriac, discard the herb stems and cardamom, then crush lightly with a potato masher. Finish with a drizzle of olive oil and season to taste.

7. 7

   Serve the bourguignon in bowls over the celeriac mash. Garnish with a bay leaf.