Beef Bourguignon

Chauffer a large casserole pan and Ajouter 1 tbsp goose fat

Assaisonner the Bœuf and Frire until golden brown, about 3-5 mins, then turn over and Frire the other side until the meat is browned all over, adding more fat if necessary

Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

In the same pan, Frire the Bacon, shallots or pearl onions, mushrooms, Ail and bouquet garni until lightly browned

Mélanger in the Tomate purée and Cuire for a few mins, stirring into the mixture

This enriches the bourguignon and makes a great base for the stew

Then return the Bœuf and any drained juices to the pan and Remuer through.

Verser over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered

Bring to the Bouillir and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.

Chauffer 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

Then Cuire for 3 hrs

If the sauce looks watery, Retirer the Bœuf and veg with a slotted spoon, and set aside

Cuire the sauce over a high Chauffer for a few mins until the sauce has thickened a little, then return the Bœuf and vegetables to the pan.

To make the celeriac mash, Éplucher the celeriac and Couper into cubes

Chauffer the Huile d'olive in a large frying pan

Tip in the celeriac and Frire for 5 mins until it turns golden

Assaisonner well with Sel and Poivre

Remuer in the Romarin, Thym, bay and cardamom pods, then Verser over 200ml water, enough to nearly Couvrir the celeriac

Turn the Chauffer to low, partially Couvrir the pan and leave to Mijoter for 25-30 mins.

After 25-30 mins, the celeriac should be soft and most of the water will have evaporated

Égoutter away any remaining water, then Retirer the herb sprigs, bay and cardamom pods

Lightly crush with a Pomme de terre masher, then finish with a glug of Huile d'olive and Assaisonner to taste

Spoon the Bœuf bourguignon into serving bowls and place a large spoonful of the celeriac mash on top

Garnir with one of the bay leaves, if you like.