For the celeriac mash


  • STEP 1

    Heat a large casserole pan and add 1 tbsp goose fat.

  • STEP 2

    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.

  • STEP 3

    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 4

    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 5

    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 6

    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 7

    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 8

    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 9

    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 10

    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.

  • STEP 11

    Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.

  • STEP 12

    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.


Try 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.


To 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 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.


To 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.

Goes well with


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