Prep: 20 mins
Cook: 3 hrs, 15 mins
Skill level: Easy
Servings: Serves 4
This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay produces a great winter supper
3 tsp goose fat
600g shin beef, cut into large chunks
100g smoked streaky bacon, sliced
350g shallots 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 dark wine, Burgundy is good
For the celeriac mash
600g (about 1) celeriac
2 tbsp essential olive oil
rosemary and thyme sprigs
2 bay leaves
4 cardamom pod
1. Heat a considerable casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then income and fry lack of until the meat is browned around, adding more fat as appropriate. Do this in 2-3 batches, transferring the meat to your colander set more than a bowl when browned.
2. In the identical pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix inside tomato purée and cook for a couple of mins, stirring to the mixture. This enriches the bourguignon and produces a great base for your stew. Then return the beef as well as any drained juices to your pan and stir through.
3. Pour on the wine and approximately 100ml water therefore, the meat bobs up through the liquid, but isn’t completely covered. Bring on the boil and employ a spoon to scrape the caramelised cooking juices from your bottom from the pan – this can give the stew more flavour.
4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly bigger the casserole, arrange it inside the pan in order that it covers the top in the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, get rid of the beef and veg that has a slotted spoon, and place aside. Cook the sauce more than a high heat for a couple mins before the sauce has thickened somewhat, then return the beef and vegetables for the pan.
5. To result in the celeriac mash, peel the celeriac and cut into cubes. Heat the extra virgin olive oil in a big frying pan. Tip inside celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir inside the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to just about cover the celeriac. Turn the temperature to low, partially cover the pan leave to simmer for 25-30 mins.
6. After 25-30 mins, the celeriac must be soft and most on the water should have evaporated. Drain away any remaining water, then eliminate the herb sprigs, bay and cardamom pods. Lightly crush having a potato masher, then finish which has a glug of extra virgin olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a substantial spoonful from the celeriac mash ahead. Garnish with one from the bay leaves, if you love.