How To Make Beef Bourguignon with Celeriac Mash
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Serves:
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 4 slices bacon, chopped
- 1 onion, chopped
- 3 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bouquet garni (thyme, parsley, and bay leaf tied together with kitchen twine)
- Salt and pepper, to taste
- 1 celeriac, peeled and cubed
- 2 potatoes, peeled and cubed
- 1/4 cup butter
- 1/2 cup milk
- Chopped fresh parsley, for garnish
Instructions
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In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
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Season the beef cubes with salt and pepper. In batches, sear the beef in the pot until browned on all sides. Remove beef and set aside.
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Add the chopped onion, carrots, and garlic to the pot. Cook until vegetables are softened, about 5 minutes.
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Stir in the tomato paste and cook for an additional 2 minutes.
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Return the beef and bacon to the pot. Add the red wine, beef broth, and bouquet garni. Bring to a simmer, then cover and cook over low heat for 2 hours, or until the beef is tender.
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While the stew is simmering, make the celeriac mash. Boil the celeriac and potatoes in a large pot of salted water until tender. Drain and return to the pot.
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Mash the celeriac and potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste.
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To serve, spoon the beef bourguignon over the celeriac mash. Garnish with chopped parsley.
Nutrition
- Calories : 570kcal
- Total Fat : 29g
- Saturated Fat : 14g
- Cholesterol : 150mg
- Sodium : 950mg
- Total Carbohydrates : 22g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 48g
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