Beef Bourguignon

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat a large casserole pan and add 1 tbsp goose fat.
2. 2SeasonSeason the beef and fry until golden, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary.
3. 3Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
4. 4In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and let it cook for a few mins, stirring into the mixture.
5. 5This enriches the bourguignon and makes a great base for the stew. After that, return the beef and any drained juices to the pan and stir through.
6. 6Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered.
7. 7Let come to a boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
8. 8Heat oven to 150C/fan 130C/gas 2. 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.
9. 9Next, leave to cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside.
10. 10Cook the sauce over a high heat for a few mins until the sauce thickens a little, then return the beef and vegetables to the pan.
11. 11To make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden.
12. 12Add salt and pepper to taste. Mix in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac.
13. 13Turn the heat to low, partially cover the pan and leave to let it simmer for 25-30 mins.
14. 14After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Tip into a colander and drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.
15. 15Lightly crush with a potato masher, then finish with a glug of olive oil and taste and adjust the seasoning. Spoon the beef bourguignon into serving bowls and put the a large spoonful of the celeriac mash on top.
16. 16ServeScatter over one of the bay leaves, if you like.