Beef Bourguignon

Beef · France classic.

Ingredients

• 3 tsp Goose Fat
• 600g Beef Shin
• 100g Bacon
• 350g Challots
• 250g Chestnut Mushroom
• 2 sliced Garlic Clove
• 1 Bouquet Garni
• 1 tbs Tomato Puree
• 750 ml Red Wine
• 600g Celeriac
• 2 tbs Olive Oil
• sprigs of fresh Thyme
• sprigs of fresh Rosemary
• 2 Bay Leaf
• 4 Cardamom

Method

1. Heat the pan — Heat a large casserole pan and add 1 tbsp goose fat.
2. Fry — 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. Continue cooking — Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
4. Fry — In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned.
5. Mix together — Mix in the tomato purée and cook for a few mins, stirring into the mixture.
6. Continue cooking — This enriches the bourguignon and makes a great base for the stew.
7. Stir — Then return the beef and any drained juices to the pan and stir through.
8. Cover and cook — Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered.
9. Bring to a boil — 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 the pan — 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.
11. Continue cooking — Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside.
12. Heat the pan — 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.

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• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup