1 - Heat a large casserole pan and add 1 tbsp goose fat.
2 - Season the 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.
3 - Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
4 - In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned.
5 - Mix in the tomato purée and cook for a few mins, stirring into the mixture.
Beef Bourguignon | Taste Board
6 - This enriches the bourguignon and makes a great base for the stew.
7 - Then return the beef and any drained juices to the pan and stir through.
8 - Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered.
9 - 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.
10 - Heat oven to 150C/fan 130C/gas 2.
11 - 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.
12 - Then cook for 3 hrs.
13 - If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside.
14 - 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.
15 - To make the celeriac mash, peel the celeriac and cut into cubes.
16 - Heat the olive oil in a large frying pan.
17 - Tip in the celeriac and fry for 5 mins until it turns golden.
18 - Season well with salt and pepper.
19 - Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac.
20 - Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
21 - After 25-30 mins, the celeriac should be soft and most of the water will have evaporated.
22 - Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.
23 - Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.
24 - Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top.
25 - Garnish with one of the bay leaves, if you like.
