Beef Bourguignon

Story behind the dish

Few comfort foods are as rich in history and flavor as Beef Bourguignon. Originating from the Burgundy region of France, this slow-cooked stew exemplifies the art of turning humble ingredients into something truly spectacular. Imagine tender beef simmered in red wine, layered with smoky bacon, earthy mushrooms, and fragrant herbs—each spoonful transcends mere sustenance to become a warm embrace on a chilly night.

I’ve always found that the magic of a good Bourguignon lies in its meticulous layering of flavors and the patience poured into its slow cook. It’s a dish that invites you to slow down, enjoy the aromas wafting from your kitchen, and look forward to a hearty, delicious meal that tells a story with every bite.

Ingredients

• 3 teaspoons goose fat
• 1 lb 4 oz (600 g) beef shank
• 3.5 oz (100 g) bacon
• 12 oz (350 g) shallots or pearl onions
• 8 oz (250 g) chestnut mushrooms
• 2 garlic cloves, sliced
• 1 bouquet garni (a bundle of thyme, rosemary, bay leaves, and cardamom)
• 1 tablespoon tomato puree
• 25 oz (750 ml) red wine
• 1 ¼ lbs (600 g) celeriac
• 2 tablespoons olive oil
• Sprigs of fresh thyme
• Sprigs of fresh rosemary
• 2 bay leaves
• 4 cardamom pods

Step-by-step

1. Preheat a large casserole pan over medium-high heat. Add 1 tablespoon (0.5 oz / 14 g) of goose fat. Season the beef shank with salt and pepper, then brown it in the pan for about 3-5 minutes per side until golden brown. Do this in 2-3 batches, transferring the browned meat to a colander over a bowl to drain the juices.
2. In the same pan, fry the bacon, shallots, mushrooms, sliced garlic, and bouquet garni until lightly browned and fragrant, about 5-7 minutes.
3. Stir in the tomato puree and cook for a few more minutes, mixing well to flavor the base.
4. Return the browned beef along with any juices to the pan, stirring to combine everything evenly.
5. Pour in the red wine and about 3 ⅓ fluid ounces (100 ml) of water, just enough to let the beef float without being fully submerged. Bring to a boil, scraping up the caramelized bits from the bottom of the pan to boost flavor.
6. Preheat your oven to 300°F (150°C / fan 130°C / gas 2). Tear off a square of foil larger than your casserole and create a cartouche—covering the surface of the stew. Cook, uncovered, for about 3 hours.
7. Once cooked, if the sauce appears watery, lift out the beef and vegetables with a slotted spoon. Boil the sauce rapidly over high heat until it thickens slightly. Return the beef and vegetables to the pan.
8. While the stew finishes cooking, prepare the celeriac mash. Peel and cut 1 ¼ lbs (600 g) of celeriac into cubes. In a large frying pan, heat 2 tablespoons (1 oz / 28 g) of olive oil and fry the celeriac for about 5 minutes until golden.
9. Season with salt and pepper, add the sprigs of thyme, rosemary, bay leaves, and the 4 cardamom pods. Pour in nearly 7 fluid ounces (200 ml) of water—just enough to almost cover the celeriac. Lower the heat and simmer, partially covered, for 25-30 minutes until tender.
10. Drain any remaining water, remove the herb sprigs, bay, and cardamom pods. Lightly crush the celeriac with a potato masher, then add a generous splash of olive oil and adjust seasoning to taste.
11. Serve the bubbling beef bourguignon in bowls, topped with a heaping spoonful of the flavorful celeriac mash. Garnish with a bay leaf for extra charm.

Chef’s tips & serving ideas

• For an even richer flavor, prepare the stew a day in advance; the flavors deepen beautifully as it rests.
• This comforting dish pairs wonderfully with crusty French bread or buttered noodles to soak up the luscious sauce.

Closing thoughts

There’s something truly soul-soothing about a slow-cooked stew like Beef Bourguignon. It’s a testament to patience and careful craftsmanship, rewarding you with a dish that’s both hearty and elegant. As the aroma fills your kitchen and your loved ones gather around the table, you’ll appreciate the simple beauty of turning quality ingredients into an unforgettable meal. Bon appétit!