- 1 tbsp goose fat
- 600g shin beef, cut into large chunks
- 100g smoked streaky bacon, sliced
- 350g shallot or pearl onions, peeled
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 250g chestnut mushrooms (about 20)
- 2 garlic cloves, sliced
- 1 bouquet garni (See know-how below)
- 1 tbsp tomato purée
- 750ml bottle red wine, Burgundy is good
For the celeriac mash
- 600g (about 1) celeriac
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 tbsp olive oil, plus a glug
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 or 2 rosemary and thyme sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 bay leaves
- 4 cardamom pods
Heat a large casserole pan and add 1 tbsp goose fat.
Season 600g large chunks of shin 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. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
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.
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.
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.
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.
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.
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.
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.
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.
Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.
Make aheadTry to make this dish a day in advance, then slowly reheat in the oven. You’ll find that the flavours will really develop overnight and the dish will be richer and more mature.
Know how - Bouquet garniTo make a bouquet garni, use a piece of string to tie together a couple of rosemary, thyme and parsley sprigs and a handful of bay leaves. Remove from the pan at the end of cooking and discard.
Beef shinBeef shin is a great cut for slow-cooking. It’s good value and the ripples of fat running through it ensure that it doesn’t dry out. You could also use wild boar, which gives a really special flavour.
Tip - peeling onionsTo peel shallots or pearl onions quickly, place in a bowl and pour over boiling water. Leave for a few minutes, then drain and the skins will slip off.