Avancerad
Beef Bourguignon
Rich, wine-dark beef that falls apart at the mere suggestion of a spoon, braised low and slow until the meat and burgundy sauce become one luxurious whole. Topped with a silky celeriac mash infused with rosemary and thyme—this is comfort elevated to an art form.
⏱️215 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Heat a large casserole pan over medium-high heat and add 15ml goose fat. Season the beef shin and fry until deep golden brown on all sides, about 3-5 minutes per side. Work in 2-3 batches to avoid crowding, transferring browned meat to a colander.
- 2In the same pan, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Stir in the tomato purée and cook for 2-3 minutes, then return the beef and any drained juices to the pan and stir to combine.
- 3Pour the red wine and 100ml water over the beef so the meat is just covered. Bring to the boil and scrape the caramelised bits from the bottom of the pan with a spoon to deglaze.
- 4Preheat oven to 150°C. Create a cartouche by laying a piece of foil directly over the stew surface, then cover the pan. Braise in the oven for 3 hours.
- 5If the sauce appears thin, remove the beef and vegetables with a slotted spoon and set aside. Simmer the sauce over high heat until thickened, then return the beef and vegetables.
- 6While the beef braises, prepare the celeriac mash: peel and cube the celeriac. Heat 15ml olive oil in a large frying pan and fry the celeriac for 5 minutes until golden. Season with salt and pepper, then add the rosemary, thyme, bay leaf and cardamom pods. Pour in 200ml water, partially cover, and simmer for 25-30 minutes until the celeriac is tender and the liquid has mostly evaporated.
- 7Remove and discard the herb sprigs, bay leaf and cardamom pods. Lightly crush the celeriac with a potato masher, finish with a drizzle of olive oil, and season to taste.
- 8Spoon the beef bourguignon into bowls and top each with a generous spoonful of celeriac mash.