Beef
Beef Bourguignon Made Easy
Beef Bourguignon Made Easy is a delicious Beef dish that can be prepared in just a few simple steps....
⏱️
9 Min Prep
🔥
21 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
burning up a large casserole skillet and toss in 1 tbsp goose fat.
2
perfumed element 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 dish when browned.
4
In the same skillet, sauté the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned.
5
toss together 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 skillet 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 bring to a bubble gently and use a spoon to scrape the caramelised crafting juices from the bottom of the skillet – this will give the stew more flavour.
10
burning up 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 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 burning up 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, pare the celeriac and cut into cubes.
16
burning up the olive coat in a large frying skillet.
17
Tip in the celeriac and sauté for 5 mins until it turns golden.
18
perfumed element 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 wrap the celeriac.
20
Turn the burning up to low, partially wrap the skillet and leave to bubble gently for 25-30 mins.
21
After 25-30 mins, the celeriac should be soft and most of the liquid will have evaporated.
22
filter away any remaining liquid, then remove the aromatics sprigs, bay and cardamom pods.
23
Lightly pound with a potato masher, then finish with a glug of olive coat and perfumed element 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
30 mins
30 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
21 minsTotal Time
30 minsMaster Chef
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