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.
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.
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.
