Beef bourguignon with celeriac mash

Tap what you already have; add the rest to your list in the app with one tap.

• Goose fat1 tbsp
• Shin beefCut into large chunks600 g
• Smoked streaky baconSliced100 g
• Shallots or pearl onionsPeeled350 g
• Chestnut mushrooms (about 20)250 g
• Garlic clovesSliced2
• Bouquet garni1
• Tomato purée1 tbsp
• Red wine (Burgundy works well)750 ml
• Celeriac (about 1)Peeled, cubed600 g
• Olive oilA glug2 tbsp
• Rosemary or thyme sprigs1-2 sprigs1
• Bay leaves2
• Cardamom pods4

1. 1

   Heat a large casserole and melt 1 tbsp goose fat in it.

2. 2

   Season the 600 g of shin beef chunks and brown them in 2-3 batches, 3-5 minutes per side, adding more fat if needed. Move each batch to a colander over a bowl.

3. 3

   Using the same pot, fry the smoked streaky bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned.

4. 4

   Add 1 tbsp tomato purée and stir for a few minutes, then put the meat back with the juices it released, and stir to coat.

5. 5

   Pour in the 750 ml bottle of red wine plus about 100 ml water, so the meat is nearly but not fully covered. Bring to the boil, scraping up the browned bits from the base of the pot to add flavour.

6. 6

   Set the oven to 150°C (130°C fan). Make a cartouche by cutting a square of foil a little larger than the pot, pressing it over the surface of the stew and trimming any overhang. Cook for 3 hours.

7. 7

   If the sauce is thin, lift out the beef and vegetables with a slotted spoon and boil the sauce over high heat for a few minutes until it thickens a little. Put the beef and vegetables back in the pot.

8. 8

   For the mash, peel and cube 600 g celeriac. Warm a large frying pan with 2 tbsp olive oil and fry the celeriac for 5 minutes until golden, seasoning well.

9. 9

   Add 1-2 rosemary or thyme sprigs, 4 cardamom pods and 2 bay leaves, then pour in 200 ml water, so the celeriac is almost covered. Lower the heat, partly cover and simmer for 25-30 minutes.

10. 10

    By then the celeriac should be tender, with nearly all the liquid cooked away. Drain off any that is left and discard the sprigs, bay leaves and cardamom pods. Crush lightly with a masher, finish with a splash of olive oil, then adjust the seasoning.

11. 11

    Ladle the bourguignon into bowls, top with a spoonful of celeriac mash, and garnish with a bay leaf if you like.