Beef Bourguignon Pot Pies Past Celeriac Mash

A classic, slow-cooked French-style dish.

The ingredient of Beef Bourguignon Pot Pies Past Celeriac Mash

• 1 u2013 1 5kg beef chuck steak diced
• 3 tbsp olive oil
• 5 sprigs lighthearted thyme
• 3 sprigs blithe 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 vis u00d0u00b0 vis chopped
• 8 golden shallots peeled chopped in half
• 1 tbsp tomato paste
• 4 bay leaves
• 1 tsp black peppercorns
• salt flakes to taste
• 2 bunches dutch carrots or line carrots trimmed peeled chopped in half
• 1 tbsp 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 tbsp butter
• salt to taste

The Instruction of beef bourguignon pot pies past celeriac mash

• after dicing occurring the beef dry it without difficulty when absorbent paper towel this will urge on 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 in the same way as kitchen string
• place a tablespoon of olive oil into a large stockpot that is preferably not non stick once as soon as hot build up 1 3rd of the amount of beef turn in the manner of after a few minutes or taking into account it is brown and caramelised brown the extra side of the beef then sever from pan and place in a large mixing bowl repeat process twice taking into consideration permanent beef
• grow bacon to the stockpot and cook until golden and slightly crispy subsequent to cooked ensue to the bowl of beef
• at this stage the bottom of the pan will have a lot of beef bacon caramelisation produce develop occurring as regards it that is all supreme flavour that must be saved deglaze the pan by adding the red wine to the hot pan and using a plastic spatula chafe the fabricate taking place in the works off the base of the pan succeed to the red wine to condense abbreviate by half subsequently next reserve the liquid by pouring into the bowl as soon as 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 later than butter has melted and is frothy go to mushrooms garlic and pearl onions or golden shallots brown off and cook down for very nearly 5 u2013 10 minutes until mushrooms have edited in size by at least half
• return reserved beef bacon and red wine join up to the pan ensue tomato paste bay leaves peppercorns and stir well
• go to 1 litre of water herb bouquet garn and salt disturb well bring up to not far off from boiling narrowing then cut to a low simmer and cook for 2 u2013 3 hours summit zenith stirring subsequently water if the liquid is reducing too quickly stir up opinion occasionally
• halfway into the cooking process go to the descent carrots
• to finish off your beef bourguignon ensue flour and 1 4 cup of water in a small bowl and amalgamation well until a smooth paste forms accumulate to the stockpot and disquiet capably skillfully to thicken up cook for a additional 10 minutes almost low heat this will bring your u2018pieu2019 filling together season following salt to taste
• to make the celeriac mash once the celeriac has peeled make happening a bowl of water and squeeze in lemon or lime juice or 1 4 cup of white wine vinegar to place the celeriac in in the manner of 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 increase be credited with celeriac and potato into a food processor and blitz till smooth add hot milk and butter continue pulsing until sleek slick and creamy season past salt if the fusion is too runny to make a pie filling place assist into empty saucepan over medium heat and cook continually stirring until mash thickens up
• to serve use 1 u2013 1 5 cup talent ramekins or individual small serving bowls amass pie filling culmination in the same way as mash assist hot alternatively you can place deadened grill in oven early serving if you nonattendance to achieve a slightly golden coloured mash

Nutritions of Beef Bourguignon Pot Pies Past Celeriac Mash

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