× STEP 11 OF 25
Ingredients (15)
  • Goose Fat3 tsp Goose Fat
  • Beef Shin600g Beef Shin
  • Bacon100g Bacon
  • Challots350g Challots
  • Chestnut Mushroom250g Chestnut Mushroom
  • Garlic Clove2 sliced Garlic Clove
  • Bouquet Garni1 Bouquet Garni
  • Tomato Puree1 tbs Tomato Puree
  • Red Wine750 ml Red Wine
  • Celeriac600g Celeriac
  • Olive Oil2 tbs Olive Oil
  • Thymesprigs of fresh Thyme
  • Rosemarysprigs of fresh Rosemary
  • Bay Leaf2 Bay Leaf
  • Cardamom4 Cardamom

Beef Bourguignon

Beef Bourguignon

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.

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