Beef Bourguignon with Celeriac Mash

• Goose fat3 tsp
• Beef shin, cubed600g
• Bacon, chopped100g
• Shallots350g
• Chestnut mushrooms250g
• Garlic cloves, sliced2
• Bouquet garni1
• Tomato puree1 tbsp
• Red wine750 ml
• Celeriac, cubed600g
• Olive oil2 tbsp
• Fresh thyme & rosemarysprigs
• Bay leaf2
• Cardamom pods4

Steps · tap to check off

1. 1Brown seasoned beef in goose fat in batches; transfer to a colander to drain.
2. 2In the same pan, sauté bacon, shallots, mushrooms, garlic, and bouquet garni until browned.
3. 3Stir in tomato puree for 2 minutes, then return beef and juices to the pan. 2:00
4. 4Add wine and 100ml water; bring to a boil while scraping the pan bottom.
5. 5Cover with a foil cartouche and bake at 300°F (150°C) for 3 hours. 3:00:00
6. 6Fry celeriac in olive oil for 5 minutes; add herbs, cardamom, and 200ml water. 5:00
7. 7Simmer celeriac covered for 30 minutes until soft; drain and remove whole spices. 30:00
8. 8Crush celeriac with oil and serve as a base for the beef and thickened sauce.