Instruction

• Heat a large casserole pan and add 1 tbsp goose fat
• Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary
• Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned
• In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned
• Mix in the tomato purée and cook for a few mins, stirring into the mixture
• This enriches the bourguignon and makes a great base for the stew
• Then return the beef and any drained juices to the pan and stir through
• Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered
• Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour
• Heat oven to 150C/fan 130C/gas 2
• Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil
• Then cook for 3 hrs
• If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside
• Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan
• To make the celeriac mash, peel the celeriac and cut into cubes
• Heat the olive oil in a large frying pan
• Tip in the celeriac and fry for 5 mins until it turns golden
• Season well with salt and pepper
• Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac
• Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins
• After 25-30 mins, the celeriac should be soft and most of the water will have evaporated
• Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods
• Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste
• Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top
• Garnish with one of the bay leaves, if you like