Beef bourguignon with celeriac mash

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

Ingredients

• 1 tbsp goose fat
• 600g shin beef, cut into large chunks
• 100g smoked streaky bacon, sliced
• 350g shallot or pearl onions, peeled
• 250g chestnut mushrooms (about 20)
• 2 garlic cloves, sliced
• 1 bouquet garni (see know-how below)
• 1 tbsp tomato purée
• 750ml bottle red wine, Burgundy is good

For the celeriac mash

• 600g (about 1) celeriac
• 2 tbsp olive oil, plus a glug
• 1 or 2 rosemary and thyme sprigs
• 2 bay leaves
• 4 cardamom pods

Directions

Method

• STEP 1

  Heat a large casserole pan and add 1 tbsp goose fat.

• STEP 2

  Season 600g large chunks of shin 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.

• STEP 3

  In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.

• STEP 4

  Mix in 1 tbsp tomato purée and cook for a few mins, stirring 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.

• STEP 5

  Pour over 750ml bottle red 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.

• STEP 6

  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. Cook for 3 hrs.

• STEP 7

  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.

• STEP 8

  To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp 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.

• STEP 9

  Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 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.

• STEP 10

  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.

• STEP 11

  Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.

• STEP 12

  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.