Simon Hopkinson and Lindsey Bareham call for “well-hung sinewy beef – chuck, shoulder or shin perhaps” in The Prawn Cocktail Years.Anthony Bourdain’s Les Halles Cookbook specifies paleron of beef, which, a helpful butcher informs me, means featherblade. Mix in the tomato purée and cook for a few mins, stirring into the mixture. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then return the beef and any drained juices to the pan and stir through. Good Food DealReceive a free Graze box delivered straight to your door. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Stir in garlic and tomato paste, and cook for 1 minute. 4). Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Heat the olive oil in a large Dutch oven. 1). 2). Before following, please give yourself a name for others to see. This enriches the bourguignon and makes a great base for the stew. This enriches the bourguignon and makes a great base for the stew. After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Peel the celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. You’ll find that the flavours will really develop overnight and the dish will be richer and more mature. In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g … Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins. 3). Season well with salt and pepper. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. 1). Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour. Please wait a few seconds and try again. Cook for 3 hrs. Remove the bacon with a slotted spoon to a large plate. Hearty but elegant … Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper. 6). Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Heat oven to 150C/fan 130C/gas 2. 4). 5). Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Then return the beef and any drained juices to the pan and stir through. 2). Richard Olney’smuch laudedFrench Menu Cookbook s… Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Season well with salt and pepper. Heat oven to 150C/fan 130C/gas 2. New! Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Recipe from Good Food magazine, January 2008. Tip in the celeriac and fry for 5 mins until it turns golden. https://www.copymethat.com/r/MxuPLW6/beef-bourguignon-by-gordon-ramsay/, This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper. Add browned Heat the olive oil in a large frying pan. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned. In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned. Garnish with one of the bay leaves, if you like. To make the celeriac mash, peel 600g celeriac and cut into cubes. https://www.copymethat.com/r/MxuPLW6/beef-bourguignon-by-gordon-ramsay Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan. We're sorry, we're not quite ready! 5). Then cook for 3 hrs. Heat a large casserole pan and add 1 tbsp goose fat. In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Heat a large casserole pan and add 1 tbsp goose fat. While, like most stews, this will work with almost all slow-cooking cuts, chefs have their own particular preferences. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan. Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. A two-day marination of the meat in the refrigerator and long, slow cooking ensure tenderness and flavor for this version of a traditional French dish. Try to make this dish a day in advance, then slowly reheat in the oven. Garnish with one of the bay leaves, if you like. 3)   Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins. Tip in the celeriac and fry for 5 mins until it turns golden. Beef bourguignon with celeriac mash 195 ratings 4.8 out of 5 star rating This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper