Beef Bourguignon

Ingredients

Heat a large casserole and add 1 tablespoon of the goose fat. Season the beef and brown it well on all sides, 3–5 minutes, working in 2–3 batches and adding more fat as needed. Transfer each batch to a colander set over a bowl.
In the same pan, fry the bacon, shallots, mushrooms, garlic, and bouquet garni until lightly browned. Stir in the tomato purée and cook a couple of minutes to deepen the flavour, then return the beef and any collected juices and stir through.
Pour in the wine plus about 100ml water — the meat should just peek above the liquid, not be submerged. Bring to a boil, scraping up the caramelised bits from the base of the pan.
Heat the oven to 150°C (fan 130°C). Cover the surface with a foil cartouche and cook for 3 hours. If the sauce is thin at the end, lift out the meat and vegetables, reduce the sauce over high heat for a few minutes, then return them.
For the mash, peel and cube the celeriac. Heat the olive oil in a large pan and fry the celeriac for 5 minutes until golden. Season, add the rosemary, thyme, bay, and cardamom, then pour in about 200ml water to nearly cover. Cover partially and simmer gently for 25–30 minutes.
Once the celeriac is soft and the water has mostly cooked away, drain off any excess and discard the herbs, bay, and cardamom. Crush lightly with a masher, finish with a glug of olive oil, and season. Spoon the bourguignon into bowls and top each with the celeriac mash.

Adapted from TheMealDB and rewritten in our own words.