Beef
Beef Bourguignon Recipe At Home
This version of Beef Bourguignon Recipe At Home is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
9 Min Prep
🔥
13 Min Cook
🍽️
5 Servings
🥗
Non-Vegetarian
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
Instructions
1
toasty a large casserole cooking vessel and empty in 1 tbsp goose fat.
2
taste the beef and shallow fry until golden brown, about 3-5 mins, then turn over and shallow fry the other side until the protein is browned all over, adding more fat if necessary.
3
Do this in 2-3 batches, transferring the protein to a colander set over a container when browned.
4
In the same cooking vessel, shallow fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned.
5
pulse in the tomato purée and stew 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 cooking vessel and mix gently through.
8
empty over the wine and about 100ml liquid so the protein bobs up from the liquid, but isn’t completely covered.
9
Bring to the bubble and use a spoon to scrape the caramelised crafting juices from the bottom of the cooking vessel – this will give the stew more flavour.
10
toasty 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 cooking vessel so it covers the top of the stew and trim away any excess foil.
12
Then stew for 3 hrs.
13
If the gravy looks watery, remove the beef and veg with a slotted spoon, and set aside.
14
stew the gravy over a high toasty for a few mins until the gravy has thickened a little, then return the beef and vegetables to the cooking vessel.
15
To make the celeriac mash, pare the celeriac and cut into cubes.
16
toasty the olive fat in a large frying cooking vessel.
17
Tip in the celeriac and shallow fry for 5 mins until it turns golden.
18
taste well with seasoning and pepper.
19
mix gently in the rosemary, thyme, bay and cardamom pods, then empty over 200ml liquid, enough to nearly seal the celeriac.
20
Turn the toasty to low, partially seal the cooking vessel and leave to stew for 25-30 mins.
21
After 25-30 mins, the celeriac should be soft and most of the liquid will have evaporated.
22
sieve away any remaining liquid, then remove the aromatics sprigs, bay and cardamom pods.
23
Lightly pulverize with a potato masher, then finish with a glug of olive fat and taste to palate.
24
Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top.
25
decorate with one of the bay leaves, if you like.
Recipe Information
Cuisine
France
France
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
22 mins
22 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
13 minsTotal Time
22 minsMaster Chef
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