Beef Bourguignon

Directions

• Heat a large casserole and add 1 tbsp goose fat then season and brown the beef 3-5 mins per side in 2-3 batches, transferring browned meat to a colander
• In the same pan fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned
• Stir in the tomato purée and cook a few minutes
• Return the beef and any juices to the pan
• Pour over the red wine and about 100 ml water so meat is partially submerged and bring to the boil, scraping browned bits from the pan
• Make a foil cartouche to cover the stew, then transfer to an oven preheated to 150C (130C fan) and cook for 3 hours
• If sauce is watery, remove beef and veg, reduce sauce over high heat until slightly thickened, then return beef and veg to the pan
• For the celeriac mash peel and cube the celeriac, heat olive oil in a frying pan and fry celeriac 5 mins until golden, season, stir in rosemary, thyme, bay and cardamom pods
• Pour over 200 ml water to nearly cover, reduce heat to low, partially cover and simmer 25-30 mins until soft
• Drain any remaining water, remove herb sprigs, bay and cardamom pods, lightly mash celeriac with a potato masher, finish with a glug of olive oil and season to taste
• Serve beef bourguignon in bowls topped with a spoonful of celeriac mash and garnish with a bay leaf if desired