Preparation time: 20 minutes
Cooking time: About 3 hours 15 minutes
4 tbsp oil
Ask Ken for 1.6kg braising steaks, cut into large chunks
and 100g smoked streaky bacon, sliced
350g shallots, peeled
250g chestnut mushrooms
2 garlic clove, sliced
1 bouquet garni
1 tbsp tomato purée
750ml bottle red wine
600g (about 1) celeriac
rosemary and thyme sprigs
2 bay leaves
4 cardamom pods
1. Heat a large casserole pan and add 2 tablespoons of oil. Season the beef and fry until golden brown on both sides, adding more oil if necessary. Do this in 2-3 batches, transferring the sealed meat to a plate when browned.
2. In the same pan, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few minutes. Return the beef and juices to the pan and stir through.
3. Pour in the wine. Bring to the boil and use a spatula to scrape the caramelised cooking juices from the bottom of the pan, this will give the dish more flavour.
4. Heat the oven to 150°C/fan 130°C/gas mark 2. Cover and cook for 3 hours, checking intermittently, as you may need to top up with a little water.
5. Peel the celeriac and cut into cubes. Heat the remaining olive oil in a large frying pan. Fry the celeriac for 5 minutes until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 minutes.
6. When the celeriac is soft drain and remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Serve with chunky bread.