Beef Bourguignon & Celeriac Mash Recipe

Here’s a fantastic recipe if you’re looking to try something new and take advantage of our special offer this week – our Free-Range Diced Steak. This steak is perfect for casseroles and pies and includes shoulder and chuck. Our grass-fed beef is full of flavour and pre-prepared in perfect bite-size pieces.

INGREDIENTS

600g DICED BEEF
1 tbsp GOOSE FAT
100g SMOKED STREAKY BACON, sliced
350g shallot or pearl onions, peeled
250g chestnut mushrooms (about 20)
2 garlic cloves, sliced
1 bouquet garni 
1 tbsp tomato purée
750ml bottle red wine
For the celeriac mash
600g (about 1) celeriac
2 tbsp olive oil, plus a glug
1 or 2 rosemary and thyme sprigs
2 bay leaves
4 cardamom pods

 

METHOD

Step 1:

Heat a large casserole pan and add 1 tbsp goose fat. Season the large chunks of 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. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

Step 2:

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.

Step 3:

Mix in 1 tbsp tomato purée 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.

Step 4:

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.

Step 5:

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.

Step 6:

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.

Step 7:

To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.

Step 8:

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.

Step 9:

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.

 

Recipe originally found at: https://www.bbcgoodfood.com/recipes/beef-bourguignon-celeriac-mash