December – Beef bourguignon and celeriac mash

December – Beef bourguignon and celeriac mash


  • 400g braising steak
  • 1 tbsp. olive oil
  • 100g smoked streaky bacon, chopped into 1cm strips
  • 1 onion approx. 150g, finely chopped
  • 1 tsp. dried thyme
  • 4 carrots approx. 480g, peeled and chopped into rounds
  • 1 clove garlic, minced
  • 300ml red wine
  • 1 x 400g tin chopped tomatoes
  • 1 beef stock cube dissolved in 500mls boiling water.
  • 2 bay leaves
  • 400g baby/ pearl onions, peeled
  • 300g chestnut mushrooms, halved
  • 25g cornflour
  • Small bunch parsley
  • 1 celeriac, approx. 400g, peeled and sliced into 2 cm chunks
  • 2 large potatoes approx. 400g, peeled and sliced in 2cm chunks
  • 2 tbsp. semi skimmed milk
  • 1 tsp. butter
  • 200g bag microwaveable spinach

Preparation time:

Cooking time:

Skill level:





  1. Preheat oven 180C.

  2. Season the beef with salt and pepper.

  3. Heat 1 tbsp. olive oil in a pan and the onions, garlic, thyme and beef. Cook for about 4-5 minutes until the beef is browned.

  4. Next add the bacon and cook for another 3-4 minutes. 

  5. Add the baby onions, carrots, the wine, stock, bay leaves and the tinned tomatoes. Mix well and bring to a simmer.

  6. Pop in the oven for 2 hours.

  7. Mix the cornflour with 2 tbsp. cold water. Add to the beef and stir well.

  8. Add the mushrooms mix well and return for a further hour until the meat is soft.

  9. Peel and cube the celeriac and the potato. Add to a pan of cold water and bring to the boil. Reduce to a simmer and cook for 12-15 minutes until soft. Drain and mash with the butter and milk. Season well.

  10. Cook the spinach according to the microwave instructions.

  11. Serve the beef with the mash and the spinach.

Nutritional information per serving:









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