Beef
Homemade Beef Bourguignon
This version of Homemade Beef Bourguignon is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
15 Min Prep
🔥
35 Min Cook
🍽️
3 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 cooking vessel and mix in 1 tbsp goose fat.
2
notes the beef and sauté until golden brown, about 3-5 mins, then turn over and sauté the other side until the flesh is browned all over, adding more fat if necessary.
3
Do this in 2-3 batches, transferring the flesh to a colander set over a mixing bowl when browned.
4
In the same cooking vessel, sauté the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned.
5
incorporate in the tomato purée and make 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 swirl around through.
8
stream in over the wine and about 100ml liquid so the flesh bobs up from the liquid, but isn’t completely covered.
9
Bring to the bubble and use a spoon to scrape the caramelised preparing juices from the bottom of the cooking vessel – 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 cooking vessel so it covers the top of the stew and trim away any excess foil.
12
Then make for 3 hrs.
13
If the coulis looks watery, remove the beef and veg with a slotted spoon, and set aside.
14
make the coulis over a high bring to temperature for a few mins until the coulis has thickened a little, then return the beef and vegetables to the cooking vessel.
15
To make the celeriac mash, strip the celeriac and cut into cubes.
16
bring to temperature the olive cooking oil in a large frying cooking vessel.
17
Tip in the celeriac and sauté for 5 mins until it turns golden.
18
notes well with seasoning and pepper.
19
swirl around in the rosemary, thyme, bay and cardamom pods, then stream in over 200ml liquid, enough to nearly put a lid on the celeriac.
20
Turn the bring to temperature to low, partially put a lid on 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
empty out away any remaining liquid, then remove the seasoning greens sprigs, bay and cardamom pods.
23
Lightly pound with a potato masher, then finish with a glug of olive cooking oil and notes to palate.
24
Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top.
25
finish off with one of the bay leaves, if you like.
Recipe Information
Cuisine
France
France
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
35 minsTotal Time
50 minsMaster Chef
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