Beef
Traditional Beef Bourguignon Recipe
This version of Traditional Beef Bourguignon Recipe is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
14 Min Prep
🔥
23 Min Cook
🍽️
2 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 cooking vessel and stream in in 1 tbsp goose fat.
2
essence 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 container when browned.
4
In the same cooking vessel, sauté the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned.
5
mix gently 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 mix gently 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 bring to a bubble gently and use a spoon to scrape the caramelised making juices from the bottom of the cooking vessel – 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 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 gravy looks watery, remove the beef and veg with a slotted spoon, and set aside.
14
make the gravy over a high mildly hot 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, strip the celeriac and cut into cubes.
16
mildly hot the olive lubricate in a large frying cooking vessel.
17
Tip in the celeriac and sauté for 5 mins until it turns golden.
18
essence well with seasoning and pepper.
19
mix gently in the rosemary, thyme, bay and cardamom pods, then stream in over 200ml aqua, enough to nearly seal the celeriac.
20
Turn the mildly hot to low, partially seal the cooking vessel and leave to bubble gently for 25-30 mins.
21
After 25-30 mins, the celeriac should be soft and most of the aqua will have evaporated.
22
empty out away any remaining aqua, then remove the aromatics sprigs, bay and cardamom pods.
23
Lightly pound with a potato masher, then finish with a glug of olive lubricate and essence to umami profile.
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
37 mins
37 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
23 minsTotal Time
37 minsMaster Chef
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