Beef
How To Make Beef Bourguignon
If you enjoy authentic How To Make Beef Bourguignon cuisine, this homemade Beef recipe is worth trying at home....
⏱️
15 Min Prep
🔥
25 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
mildly hot a large casserole skillet and introduce 1 tbsp goose fat.
2
augment the taste the beef and sauté until golden brown, about 3-5 mins, then turn over and sauté 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 dish when browned.
4
In the same skillet, sauté the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned.
5
swirl around in the tomato purée and mildly hot 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 skillet and swirl around through.
8
empty over the wine and about 100ml moisture so the protein bobs up from the liquid, but isn’t completely covered.
9
Bring to the bring to a low-boil and use a spoon to scrape the caramelised preparing juices from the bottom of the skillet – this will give the stew more flavour.
10
mildly hot 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 skillet so it covers the top of the stew and trim away any excess foil.
12
Then mildly hot for 3 hrs.
13
If the coulis looks watery, remove the beef and veg with a slotted spoon, and set aside.
14
mildly hot the coulis over a high mildly hot for a few mins until the coulis has thickened a little, then return the beef and vegetables to the skillet.
15
To make the celeriac mash, strip the celeriac and cut into cubes.
16
mildly hot the olive cooking oil in a large frying skillet.
17
Tip in the celeriac and sauté for 5 mins until it turns golden.
18
augment the taste well with table salt and pepper.
19
swirl around in the rosemary, thyme, bay and cardamom pods, then empty over 200ml moisture, enough to nearly put a lid on the celeriac.
20
Turn the mildly hot to low, partially put a lid on the skillet and leave to low-boil for 25-30 mins.
21
After 25-30 mins, the celeriac should be soft and most of the moisture will have evaporated.
22
strain away any remaining moisture, then remove the aromatics sprigs, bay and cardamom pods.
23
Lightly pulverize with a potato masher, then finish with a glug of olive cooking oil and augment the taste to notes.
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
40 mins
40 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
25 minsTotal Time
40 minsMaster Chef
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