Yet another classic that’s had everything done to it over the years, and it is just that, A Classic, if cooked correctly, and as always, with love and pride, this dish takes some beating
The recipe does take a little time but is absolutely well worth that effort, I’m serving this with celeriac mash, really good this time of year, but you can serve yours with mashed potatoes if you prefer
This recipe will serve 4 people well
600g of shin beef cut into large chunks
100g of smoked streaky bacon cut into slices
350g of pearl onions
250g of chestnut mushroom (or button mushrooms)
2 garlic cloves cut into slices
1 bouquet garni
1 tbsp of tomato purée
750ml bottle red wine (Burgundy is good if you have it)
For the celeriac mash
1 whole celeriac
A good splash of rapeseed oil
A good handful of fresh rosemary and thyme sprigs
2 bay leaves
4 cardamom pod
1. Heat a large casserole pan and add 1 tbsp goose fat.
2. Season the beef and fry until golden brown, this will take about 5 minutes,then turn over and fry the other side until the meat is browned all over, adding more goose fat if necessary. You may want to do this in 2-3 batches so not to over crowd the casserole dish,
3. Now transfer the meat to a colander set over a bowl when browned, to catch the fat
4. Now In the same pan,you can fry the bacon, pearl onions, mushrooms, garlic and bouquet garni until lightly browned.
5. Now Mix in the tomato purée and cook for a few minutes
6. Now add the beef and any drained juices to the pan and stir through.
7. Pour over the wine, this should come 3/4 up the casserole but isn’t completely covering the beef.
8. Bring gently to the boil
9. Heat oven to 150c
10. Cover with a lid or grease proof and tin foil. Then cook for 3 hrs.
For the celeriac mash
1. peel the celeriac and cut into cubes. Heat the 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.
2. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, just enough to nearly cover the celeriac.
3. Turn the pan heat to low, leave to simmer for 25-30 mins.
4. the celeriac should be soft and most of the water will have evaporated.
5. Tip the celerity into a colander and drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.
6. You can lightly crush with a potato masher or fork, then finish with a glug of olive oil and season to taste.
Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top.