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Beef bourguignon pot pies with celeriac mash
date:Aug 27, 2014
of olive oil to the stockpot, when butter has melted and is frothy add mushrooms, garlic and pearl onions or golden shallots, brown off and cook down for about 5 10 minutes until mushrooms have reduced in size by at least half.
Step 7
Return reserved beef, bacon and red wine mixture to the pan. Add tomato paste, bay leaves, peppercorns and stir well.
Step 8
Add 1 litre of water, herb bouquet garn and salt, stir well. Bring up to almost boiling point then reduce to a low simmer and cook for 2 3

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