Step 2

In the same pan, fry the bacon, shallots, mushrooms, garlic, and bouquet garni until lightly browned. Stir in the tomato paste and cook for a few minutes.

Step 3

Return the beef and any drained juices. Pour over the wine and 100 ml water so the meat is mostly (but not fully) submerged. Bring to a boil, scraping up any caramelized bits from the bottom.

Step 4

Preheat oven to 150°C (300°F). Make a cartouche from foil (a square of foil trimmed to fit inside the casserole) and lay it over the stew. Cook in the oven for 3 hours. If the sauce is watery at the end, remove the solids, reduce the sauce on the stovetop, then return everything to the pan.

Step 5

While the beef cooks, make the celeriac mash: peel and cube the celeriac. Fry in olive oil for 5 minutes until golden. Season, add the rosemary, thyme, bay, and cardamom, then pour over 200 ml water. Simmer covered on low for 25–30 minutes.

Step 6

Drain any remaining water from the celeriac, discard the herb stems and cardamom, then crush lightly with a potato masher. Finish with a drizzle of olive oil and season to taste.

Step 7

Serve the bourguignon in bowls over the celeriac mash. Garnish with a bay leaf.