Beef bourguignon with celeriac mash
- Preparation and cooking time
- Serves 4
This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper
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
- 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.