Ingredients

  • 1 tbsp of goose fat
  • 600g shin beef cut into large pieces
  • 100g smoked streaky bacon, sliced
  • 350g shallots or pearl onions, peeled
  • 250g of chestnut mushrooms (around 20)
  • 2 cloves of garlic, sliced
  • 1 bouquet garni
  • 1 tbsp tomato puree
  • Burgundy red wine in 750ml bottles

For celeriac mash

  • 600g (roughly 1 celeriac)
  • 2 tablespoons olive oil and a glug
  • 1 to 2 rosemary and/or thyme sprigs
  • 2 bay leaves
  • 4 cardamom pods

Method

  • STEP 1To heat a large casserole dish, add 1 tbsp of goose fat.
  • STEP 2Grill 600g of shin beef in large pieces. Fry the meat until golden brown for about 3-5 minutes. Then flip the meat over and continue to fry the other side. Add more fat as needed. When the meat is browned, transfer it to a colander and place it over a bowl.
  • STEP 3Fry 100g of sliced smoked streaky bacon in the same pan. 350g peeled shallots, pearl onions, 250g chestnut mushroom, 2 cloves garlic cloves, and 1 bouquet grarni until lightly browned.
  • STEP 4Stir in 1 tablespoon tomato puree. Cook for a few minutes, stirring frequently. This adds flavor to the bourguignon, and is a wonderful base for the stew. Stir in the beef and any remaining juices.
  • STEP 5Pour in about 750ml of red wine and 100ml water. Make sure the meat is covered but not completely. Bring the stew to a boil. Once the stew is boiling, use a spoon or spatula to scrape off any caramelized cooking juices.
  • STEP 6Oven to 150C/fan 130C/gas 2. To make a cartouche, cut a piece of foil that is slightly larger than the casserole. Place it in the pan and cover the top of your stew. Trim any excess foil. Cook for 3 hours.
  • STEP 7If the sauce seems too watery, you can remove the beef and vegetables with a slotted spoon and place them in a bowl. The sauce should be cooked on high heat for about a minute or so until it thickens slightly. Once the sauce is done, add the beef and vegetables back to the saucepan.
  • STEP 8Peel 600g celeriac, and chop into small cubes. In a large oil frying pan, heat 2 tbsp olive oils. Stir in the celeriac, and fry for 5 minutes until golden. Season with salt and pepper.
  • STEP 9Mix in 1 to 2 sprigs each of rosemary and thyme, as well as 2 bay leaves, and 4 cardamom pods. Next, add 200ml water until the celeriac is almost covered. Reduce heat, cover partially the pan, and simmer the mixture for about 25-30 minutes.
  • STEP 10The celeriac should become soft after about 25-30 minutes. Most of the water has already evaporated. After draining out any water, remove the bay, cardamom and herb sprigs.
  • STEP 11Use a potato masher to crush the potatoes lightly. Add olive oil to finish and season to taste.
  • STEP 12Place the beef bourguignon in a bowl and top it with a generous amount of celeriac mash. If you wish, garnish with one of the bay leaves.
    RECIPE TIPS
    STEP Ahead

    This dish can be prepared a day ahead and then slowly reheated in the oven. The flavors will develop over night and the dish will become richer and maturer.

    KNOW HOW – BOUQUET GARNI

    Make a bouquet garni by using a string to attach a few rosemary, parsley and thyme sprigs together with a few bay leaves. Take out of the pan after the cooking is finished and discard.

    BEEF SHIN

    Slow-cooking is possible with beef shin. It is a great value, and the fat ripples that run through it prevent it from drying out. Wild boar is another option that gives it a unique flavour.

    TIP – PEEL ONIONS

    Place shallots and pearl onions in a bowl, then quickly peel them. Let them sit for a while, and then drain the water. The skins will fall off.