Galvin at Windows’ beef bourguignon

Ingreadient

• 500g British grass-fed beef feather blade, cut into 4 equal portions
• 3-4 tbsp rapeseed oil for frying
• Plain flour to dust (gluten free if need be)
• 115g butter, plus 25g for the sauce (optional)
• 4 smoked pancetta rashers, cut into 1cm x 4cm pieces, or smoked bacon
• 8 button mushrooms
• 8 baby onions, peeled
• 8 mini new potatoes (or 4 larger ones, halved), peeled
• 1 litre good quality beef stock
• 1 celeriac, peeled and cut into 3cm pieces
• 1 thyme sprig
• 1 tarragon sprig, leaves picked
  and chopped
• 1 tbsp chopped fresh chives
• 300ml good quality red wine
• 200ml ruby port
• 5 garlic cloves, roughly chopped
• 1 carrot, sliced
• 1 onion, sliced
• 1 celery stick, cut into 3cm lengths
• 3 bay leaves
• 1 thyme sprig

Instruction

1. Put the beef in a container with the marinade ingredients, cover, then chill for 6 hours or preferably overnight. To cook, remove the beef from the liquid and put on a plate, setting the marinade to one side.
2. Heat a medium hob-safe casserole with 2-3 tbsp of the oil over a medium-high heat. Dust the beef lightly with flour and season. Sear all over until browned, then remove the beef from the casserole and set aside.
3. Add a bit more oil and 15g butter to the casserole, then fry the pancetta/bacon, mushrooms, onions and potatoes until everything is well coloured. You don’t want to add much salt at this stage – you can season again just before serving. Remove and set aside.
4. Put the beef back in the pot, add the reserved marinade and marinade vegetables, then reduce over a high heat until the liquid becomes syrupy and is reduced by half – about 30 minutes. Pour in the stock, then bring up to boil and transfer to the oven at 130ºC fan/gas 4 for 1½ hours. You want to cook this long and slow to get all the flavours developing.
5. Add the fried pancetta/bacon, mushrooms, baby onions and potatoes, then cook for a further 15 minutes or until the vegetables are al dente (cooked but still with some bite).
6. Once the beef and vegetables are cooked, leave the casserole on the side until it has cooled to room temperature. This takes a bit of patience, but resting the meat in the braising liquid is critical for tender beef.
7. Carefully take the meat and vegetables out of the sauce, then reduce the liquid slowly over a low-medium heat until it reaches your desired consistency. Season with salt and pepper.
8. If you like, stir in the optional 25g butter for a velvety texture and richness, then put the beef and vegetables back in the pan and, when ready to serve, warm again in the sauce.
9. Meanwhile, cook the celeriac in salted boiling water with the thyme until very tender (about 20-25 minutes). Drain, put the celeriac in a bowl with the remaining 100g butter, season with salt and pepper, then mash with a fork until crushed.
10. Divide the celeriac among 4 warmed bowls or plates, putting it in the centre. Sprinkle with the tarragon and chives, then lay a piece of beef on top with the veg arranged around to garnish. Spoon over the sauce to serve.