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Boeuf Bourguignon with Celeriac & Potato Mash

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  • Author: Delphine Fortin
  • Yield: 4 1x
  • Category: Savory
  • Cuisine: French recipes

The boeuf Bourguignon is a classic French recipe, hundreds of recipes exist. But the softness of the meat in this recipe, served with celeriac and a potato mash is beyond all the recipes. A recipe with a strong taste, not boring at all!

Ingredients

Scale

For the boeuf bourguignon:

  • 1,5 kg shin beef
  • 2 Tablespoons (30 ml) olive oil
  • 2 Tablespoons (30g) unsalted butter
  • 1 Tablespoon (15g) flour
  • 2 cloves of garlic
  • 1 bouquet garni
  • 1 Tablespoon tomato paste
  • parsley, chopped
  • Salt & pepper

For the marinade:

  • 1 or 2 carrot(s)
  • 1 large onion
  • 2 shallots
  • 1 bottle of red wine
  • 1 Tablespoon (15 ml) olive oil
  • 1 celery stalk
  • 1 clove of garlic
  • parsley, thyme, laurel
  • 5 peppercorns
  • 1 clove

For the celeriac and potato mash:

  • 2 cups (300g) celeriac
  • 2 cups (300g) potato
  • 2 Tablespoons (30 ml) olive oil
  • Rosemary and thyme sprigs
  • 2 bay leaves
  • 4 cardamom pods

Instructions

  1. The day before, place the meat cut into large cubes in a terrine with all the ingredients for the marinade and marinate overnight.
  2. The following day, drain and dry the meat with kitchen paper and fry them on high heat with some oil until they turn brown. Add the spices for the marinade (carrots, onions, shallots) and 2 Tablespoons butter. Let simmer for 15 minutes uncovered, then sprinkle with one Tablespoon flour. Stir on high heat so that the flour is lightly browned.
  3. Cover the meat with the red wine marinade and bring to a boil . Add salt, pepper, a glass of water, tomato paste, garlic, and the bouquet garni. Cover and simmer over low heat for 2 hours.
  4. Prepare the celeriac and potato mash: peel the potatoes and celeriac, cut into large cubes and fry in a pan with a little oil. Season with salt and pepper, then add the thyme, rosemary and cardamom are grains . Add 200 ml of water, enough to cover the potatoes and celery . Reduce heat and simmer for 25-30 minutes. Remove the cardamom seeds and herbs , then crush with a puree press. Adjust the seasoning if necessary and add a drizzle of olive oil.
  5. Serve the meat in a deep dish drizzled with sauce and serve with the potato and celeriac mash.

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