Beef Bourguignon Pot Pies With Celeriac Mash

A classic, slow-cooked French-style dish.

The ingredient of Beef Bourguignon Pot Pies With Celeriac Mash

• 1 u2013 1 5kg beef chuck steak diced
• 3 tablespoons olive oil
• 5 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1 2 bunch parsley stalks
• 350g middle bacon rind removed diced
• 2 cups red wine shiraz cabernet sauvignon
• 1 4 cup butter
• 400g portabella mushrooms chunky dice
• 1 2 head garlic peeled roughly chopped
• 8 golden shallots peeled chopped in half
• 1 tablespoon tomato paste
• 4 bay leaves
• 1 teaspoon black peppercorns
• salt flakes to taste
• 2 bunches dutch carrots or heritage carrots trimmed peeled chopped in half
• 1 tablespoon plain flour
• 1 large celeriac peeled rough chunky dice
• 1 lemon or lime for acidulated water
• 4 large potatoes peeled rough chunky dice
• 1 cup hot milk
• 1 tablespoon butter
• salt to taste

The Instruction of beef bourguignon pot pies with celeriac mash

• after dicing up the beef dry it well with absorbent paper towel this will help achieve caramelisation
• to make a bouquet garni place thyme rosemary and parsley stalks in a tight bunch wrap in muslin cloth and tie tightly in kitchen string alternatively if you dont have muslin cloth just tie with kitchen string
• place a tablespoon of olive oil into a large stockpot that is preferably not non stick when hot add 1 3rd of the amount of beef turn once after a few minutes or when it is brown and caramelised brown the other side of the beef then remove from pan and place in a large mixing bowl repeat process twice with remaining beef
• add bacon to the stockpot and cook until golden and slightly crispy when cooked add to the bowl of beef
• at this stage the bottom of the pan will have a lot of beef bacon caramelisation build up on it that is all great flavour that must be saved deglaze the pan by adding the red wine to the hot pan and using a plastic spatula scrape the build up off the base of the pan allow the red wine to reduce by half then reserve the liquid by pouring into the bowl with the beef and bacon the bottom of the stockpot should now be relatively clean
• add butter and a splash of olive oil to the stockpot when butter has melted and is frothy add mushrooms garlic and pearl onions or golden shallots brown off and cook down for about 5 u2013 10 minutes until mushrooms have reduced in size by at least half
• return reserved beef bacon and red wine mixture to the pan add tomato paste bay leaves peppercorns and stir well
• add 1 litre of water herb bouquet garn and salt stir well bring up to almost boiling point then reduce to a low simmer and cook for 2 u2013 3 hours top up with water if the liquid is reducing too quickly stir occasionally
• halfway into the cooking process add the heritage carrots
• to finish off your beef bourguignon add flour and 1 4 cup of water in a small bowl and mix well until a smooth paste forms add to the stockpot and stir well to thicken up cook for a further 10 minutes on low heat this will bring your u2018pieu2019 filling together season with salt to taste
• to make the celeriac mash once the celeriac has peeled make up a bowl of water and squeeze in lemon or lime juice or 1 4 cup of white wine vinegar to place the celeriac in once you have peeled and diced it to prevent it from turning brown
• add celeriac and potatoes in large pot of boiling water boil for 15 u2013 20 minutes or until softened drain add celeriac and potato into a food processor and blitz till smooth add hot milk and butter continue pulsing until smooth and creamy season with salt if the mixture is too runny to make a pie filling place back into empty saucepan over medium heat and cook constantly stirring until mash thickens up
• to serve use 1 u2013 1 5 cup capacity ramekins or individual small serving bowls add pie filling top with mash serve hot alternatively you can place under grill in oven before serving if you want to achieve a slightly golden coloured mash

Nutritions of Beef Bourguignon Pot Pies With Celeriac Mash

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