Beef Bourguignon

1. Heat a large casserole and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3 to 5 minutes a side, until coloured all over, adding more fat as needed and working in 2 or 3 batches; tip the browned meat into a colander set over a bowl.
2. In the same pan, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Stir in the tomato puree and cook for a few minutes, then return the beef and any drained juices and stir through.
3. Pour over the wine and about 100ml water, so the meat bobs up but isn't fully submerged. Bring to the boil, scraping up the caramelised juices from the bottom of the pan for extra flavour.
4. Heat the oven to 150C/fan 130C/gas 2. Make a cartouche from a square of foil to sit on the surface of the stew, then cook for 3 hours. If the sauce looks watery, lift out the beef and veg with a slotted spoon and reduce the sauce over high heat for a few minutes before returning them.
5. For the mash, peel and cube the celeriac. Heat the olive oil in a large frying pan and fry the celeriac for 5 minutes until golden, then season well. Stir in the rosemary, thyme, bay and cardamom pods, pour over 200ml water to nearly cover, then turn the heat to low, partly cover and simmer for 25 to 30 minutes.
6. The celeriac should now be soft with most of the water gone; drain off any that remains, fish out the herbs, bay and cardamom, and crush lightly with a masher. Finish with a glug of olive oil and season to taste.
7. Spoon the bourguignon into bowls, top with the celeriac mash and add a bay leaf to garnish if you like.

Tips from the ZestyPlate Kitchen

• Brown the beef in batches and resist crowding the pan. A deep, even sear underpins the flavour of the whole dish.
• When the wine goes in, scrape up every caramelised bit stuck to the bottom of the pan.
• A cartouche, a paper or foil lid resting right on the surface, keeps the meat moist and the sauce concentrated.
• If the sauce is still thin at the end, lift out the meat and reduce it hard over high heat before serving.