James' beef bourguignon with celeriac mash
James Tanner has a winter warmer perfect for the cold weather and great to make on a Friday night - or as a nice alternative to a Sunday lunch.
(Serves 4)
Ingredients
700g cubed stewing steak (chuck steak)30g plain flourSalt and pepper to season1 tbsp tomato puree3 tbsp olive oil300g shallots or pearl onions1 x diced white of leek2 cloves crushed garlic350ml red wine,400ml beef stock1 bay leaf250g chestnut mushrooms100g smoked streaky bacon, cut into thick lardons1 tbsp parsley, chopped to garnish
For the celeriac mash
1 large celeriac, peeled and cubed4 King Edwards potatoes, cubedSplash of milk or creamKnob of butter
Method
Heat a thick bottomed large casserole pan on the stove top. Add a splash of oil and the shallots or pearl onions and cook for 2 minutes until browned.
Toss the diced beef with seasoned flour and coat all over. Add the beef to the to pan searing all over until browned.
Stir in the bacon, leek, mushrooms, tomato puree, red wine, and bay leaf and bring to the simmer. Reduce the wine by half, pour over the stock and bring to a simmer again then cover with a lid.
Cook in the oven at 200c/gas 6 for 2 - 2½ hours until tender
SMeanwhile, simmer the celeriac and potatoes in salted water until tender. Drain well then mash with the milk or cream and butter. Season to taste and serve with the beef bourguignon.
To serve ladle into bowls and sprinkle with chopped parsley.