Beef Bourguignon

Instructions

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.

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.