Beef
Best Beef Bourguignon Recipe
Learn how to prepare Best Beef Bourguignon Recipe with this simple recipe. Perfect for Beef and ideal for France lovers....
⏱️
6 Min Prep
🔥
24 Min Cook
🍽️
4 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
bring to temperature a large casserole wok and introduce 1 tbsp goose fat.
2
seasoning the beef and wok-fry until golden brown, about 3-5 mins, then turn over and wok-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 mixing bowl when browned.
4
In the same wok, wok-fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned.
5
toss together 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 wok and swirl around through.
8
stream in over the wine and about 100ml aqua 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 wok – this will give the stew more flavour.
10
bring to temperature 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 wok so it covers the top of the stew and trim away any excess foil.
12
Then stew for 3 hrs.
13
If the condiment dip looks watery, remove the beef and veg with a slotted spoon, and set aside.
14
stew the condiment dip over a high bring to temperature for a few mins until the condiment dip has thickened a little, then return the beef and vegetables to the wok.
15
To make the celeriac mash, pare the celeriac and cut into cubes.
16
bring to temperature the olive cooking oil in a large frying wok.
17
Tip in the celeriac and wok-fry for 5 mins until it turns golden.
18
seasoning well with seasoning and pepper.
19
swirl around in the rosemary, thyme, bay and cardamom pods, then stream in over 200ml aqua, enough to nearly seal the celeriac.
20
Turn the bring to temperature to low, partially seal the wok and leave to stew for 25-30 mins.
21
After 25-30 mins, the celeriac should be soft and most of the aqua will have evaporated.
22
filter away any remaining aqua, then remove the aromatics sprigs, bay and cardamom pods.
23
Lightly grind down with a potato masher, then finish with a glug of olive cooking oil and seasoning 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
30 mins
30 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
24 minsTotal Time
30 minsMaster Chef
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