Beef Bourguignon with Celeriac Mash
Enjoy cooking this wonderful Beef Bourguignon – a classic French dish with our prime diced beef, smokey streaked bacon, red wine, shallots and mushrooms. Delicious!
- 20g butter
- 3 tbsp of good quality olive oil
- 600g JCFS Prime Diced Beef
- 100g JCFS Smoked Streaky Bacon, sliced
- 350g shallot or pearl onions, peeled
- 250g chestnut mushroom (about 20)
- 2 garlic clove, crushed
- 1 bouquet garni
- 1 tbsp tomato purée
- 100ml vegetable juice
- 750ml bottle red wine, Burgundy is good
- 600g (about 1 whole celeriac)
- 4 sprigs of rosemary and 4 thyme sprigs
- 40g butter
- 50ml whole milk
Heat a large heavy bottomed casserole pan, melt the butter and olive oil in the pan be careful not to burn the butter.
Season the beef (this needs to be room temperature for at least an hour) and fry until golden brown turning every minute, Do this in 2-3 batches, transferring to a bowl when browned.
In the same pan, fry the bacon till it just starts to crisp, then add the shallots, 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 really rich base. Then return the beef and any drained juices to the pan and stir through.
Pour over the wine and vegetable juice 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 fantastic flavour.
Heat oven to 140C /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 2.5 to 3 hrs. If the sauce looks a bit 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 and then return the beef and vegetables to the pan.
To make the celeriac mash:
Peel the celeriac and chop into cubes. Heat the olive oil in a large pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season with salt & pepper. 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 20- 25 mins. The celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, heat butter with the rosemary and thyme be careful not to let the butter burn; after a couple of minutes add the milk, bring to a simmer but don’t let it boil! Take out the rosemary and thyme. Mash the soft celeriac with a potato masher adding the milk/butter and mash till smooth, season to taste.
Put the beef Bourguignon into bowls and spoon a large spoonful of the celeriac mash on top.