Beef Bourguignon with Beef Shank & Celeriac Purée
Beef Bourguignon is a cornerstone of French cuisine — a hearty stew slow-braised in 3¼ cups of Burgundy wine until melt-in-your-mouth tender and deeply fragrant. This version pairs bone-in beef shank with smoked lardons, cremini mushrooms, and caramelized shallots in a rich, velvety sauce. It is served over a silky celeriac purée with fresh herbs, striking the perfect balance between rustic comfort and refined elegance.
🛒 Ingredients
4 servings
- 1 tablespoon goose fat
- 1⅓ lbs (21 oz) beef shank, cut into large chunks
- 3½ oz smoked lardons
- 12 oz shallots
- 9 oz cremini mushrooms
- 2 garlic cloves, minced
- 1 bouquet garni
- 1 tablespoon tomato paste
- 3¼ cups red wine (Burgundy preferred)
- 1⅓ lbs celeriac (celery root), peeled and diced
- 2 tablespoons olive oil
- A few sprigs of fresh thyme
- A few sprigs of fresh rosemary
- 2 bay leaves
Watch the original video
Watch on TikTokDirections
- 1
Pat the beef dry and season generously with salt and pepper. Heat 1 tablespoon of goose fat in a large Dutch oven over high heat. Sear the beef in batches until deeply browned on all sides, about 4–5 minutes per side. Remove and set aside.
- 2
In the same pot, cook the smoked lardons over medium heat until golden and the fat has rendered, about 4 minutes. Add the shallots and cook until softened and lightly caramelized, about 8 minutes. Stir in the minced garlic and tomato paste and cook for 1 more minute.
- 3
Return the beef to the pot and pour in the red wine — it should nearly cover the meat. Add the bouquet garni, thyme sprigs, rosemary sprigs, and bay leaves. Bring to a gentle simmer.
- 4
Cover and braise over the lowest heat possible (or in a 325°F oven) for 2½ to 3 hours, until the beef is completely fork-tender and the sauce has thickened.
- 5
Add the cremini mushrooms during the last 30 minutes of cooking. Adjust seasoning with salt and pepper, then discard the bouquet garni, thyme, rosemary, and bay leaves.
- 6
Meanwhile, cook the diced celeriac in a large pot of salted boiling water until very tender, about 20 minutes. Drain thoroughly, then blend with 2 tablespoons of olive oil until completely smooth. Season with salt and pepper to taste.
- 7
Spoon the celeriac purée into shallow bowls, ladle the beef bourguignon on top, and finish with a few fresh herb leaves.
💡 Chef's Tip
Make this stew a day ahead — the flavors deepen significantly overnight in the refrigerator, and any excess fat floats to the surface and is easy to skim off when chilled.
