Beef Bourguignon

Name: Beef Bourguignon
Prep time: 50 min
Cook time: 3 h 40 min
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: France
Ingredients: 1 tbsp goose fat; 1.3 lb beef shin; 3 ½ oz bacon; 12 oz challot; 9 oz chestnut mushrooms; 2 garlic cloves; 1 bouquet garni; 1 tbsp tomato paste; 3 ¼ cups red wine; 1.3 lb celeriac; 2 tbsp olive oil; sprigs of fresh thyme; sprigs of fresh rosemary; 2 bay leaves; 4 cardamoms

A weekend France dinner. Ready in about 4 hours 30 minutes. Difficulty: more effort.

50 minPrep (about)
3 hr 40 minCook (about)
4 hr 30 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

1 lb beef shin

Fresh & other

2 ¼ tsp goose fat
2 ⅔ oz bacon
9 oz challot
7 oz chestnut mushrooms
2 garlic cloves
1 bouquet garni
2 ¼ tsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
2 ½ cups red wine
1 lb celeriac
sprigs of fresh thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
sprigs of fresh rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).

Sauces & oils

1 ½ tbsp olive oil

Spices & seasonings (2): bay leaves, cardamoms

2 bay leaves
3 cardamoms

How to make it

Steps in our own plain words.

Heat a large casserole pan.
Add 2 ¼ tsp goose fat.
Season the beef.
Fry until golden, about 3-5 mins.
Turn over.
Fry the other side till the meat is brown all over, adding more fat if necessary.
Do this in 2-3 batches, transferring your meat to colander set over a bowl when browned.
Fry the bacon, shallots or bouquet garni, garlic, mushrooms and pearl onions until lightly browned in the same pan.
Mix in the tomato purée.
Cook for a few mins.
Stir into the mixture.
This enriches your bourguignon plus makes a great base for the stew.
Return your beef plus any drained juices to the pan.
Stir through.
Pour over the wine and around ⅓ cup + 1 tbsp water so your meat bobs up from your liquid, but isn’t completely covered.
Bring to your boil plus use a spoon to scrape your caramelised cooking juices from the bottom of your pan – this will give your stew more flavour.
Turn the oven on to 300°F (275°F for a fan oven).
Make cartouche: tear off a square of foil a bit larger than your casserole, arrange it in your pan so it covers the top of your stew and trim away any excess foil.
Cook for 3 hrs.
If your sauce looks watery, remove your beef and veg with a slotted spoon.
Set aside.
Heat your sauce over a high heat for some mins till the sauce has thickened a little.
Return your beef and vegetables to the pan.
To make your celeriac mash, peel the celeriac.
Cut into cubes.
Heat the olive oil in a big frying pan.
Tip in the celeriac.
Fry for 5 mins till it turns golden.
Season well with salt and pepper.
Stir in cardamom pods, bay, thyme and the rosemary.
Pour over ¾ cup + 1 tbsp water, enough to cover the celeriac.
Turn the heat to low, partially cover your pan.
Leave to simmer for 25-30 mins.
After 25-30 mins, your celeriac should be tender plus most of the water will have evaporated.
Drain away any remaining water.
Remove the cardamom pods, bay and herb sprigs.
Lightly crush with a potato masher.
Finish with a glug of olive oil.
Season to taste.
Spoon the beef bourguignon into serving bowls.
Place a big spoonful of the celeriac mash on top.
Top using one of your bay leaves, if you like.