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Heat a large casserole pan over high heat and add 1 tbsp goose fat. Season the beef shin generously with salt and pepper, then add it to the hot pan. Fry for about 3-5 minutes until the first side is deep golden brown, then turn and brown the other sides until the meat is browned all over. If the pan gets crowded, work in 2-3 batches, adding more goose fat if needed.
As each batch finishes, transfer the browned beef to a colander set over a bowl to catch any juices. You'll add these back to the stew later.
Using the same pan, add the bacon, shallots, mushrooms, garlic, and bouquet garni. Sauté over medium-high heat until everything is lightly browned and fragrant. The pan should have some browned bits from the beef, which will add depth to the sauce.
Stir in the tomato purée and cook for a few minutes, letting it deepen in color as you stir. This step builds a rich base for the stew. Finally, return the browned beef and any accumulated juices from the colander to the pan, stirring to combine.
Preheat your oven to 150°C (130°C fan/Gas Mark 2). To create a cartouche, tear off a square of foil slightly larger than your casserole dish, then press it down onto the surface of the stew, trimming any excess. This helps keep the moisture in during the long cook.
Transfer the covered casserole to the oven and braise for 3 hours. The beef should be fork-tender. If, after cooking, the sauce seems too thin, carefully remove the beef and vegetables with a slotted spoon and set them aside. Bring the sauce to a boil over high heat and reduce for a few minutes until it thickens slightly, then return the beef and vegetables to the pan.
While the beef braises, prepare the celeriac mash. Peel the celeriac and cut it into roughly 1-inch cubes. Heat the olive oil in a large frying pan over medium-high heat. Add the celeriac and fry for 5 minutes, stirring occasionally, until the cubes start to turn golden. Season generously with salt and pepper.
Stir in the rosemary, thyme, bay leaves, and cardamom pods. Pour in 200ml water, enough to almost cover the celeriac. Reduce the heat to low, partially cover the pan, and let it simmer gently for 25-30 minutes, until the celeriac is very tender.
After 25-30 minutes, the celeriac should be very soft and most of the water should have evaporated. Drain off any remaining liquid, then remove and discard the herb sprigs, bay leaves, and cardamom pods. Lightly crush the celeriac with a potato masher until it's a rustic mash. Finish with a glug of olive oil and season to taste.
Spoon the beef bourguignon into serving bowls. Top each portion with a generous spoonful of the celeriac mash. If you like, garnish with one of the bay leaves from the mash for a bit of visual flair.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
