Beef casserole accomplished with celeriac mash
What more would you want on a rainy cold day than a warming bowl of beef casserole. Served with a creamy celriac mash, an amazing accompaniment to get all those meaty juices soaked up.
Servers: 4
Time: 3 hours 10 minute
Ingredients
-
Beef casserole
- 500g of braising beef, diced
- 2 carrots, chopped
- 2 celery sticks, chopped
- 200g of button mushrooms, halved
- 2 shallots, chopped
- 1 tbsp of tomato purée
- 500ml of beef stock
- 2 garlic cloves, minced
- 2 sprigs of lemon thyme
- 50g of plain flour
- salt
- black pepper
- rapeseed oil
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Celeriac mash
- 1 celeriac
- 75g of butter
- 1 tsp salt, plus extra for seasoning
Method
1. Heat a large casserole over a high heat with a little oil and separately fry all the vegetables until coloured all over. Set aside on a plate while browning the meat
2. Preheat the oven to 150°C/gas mark 2
3. Pat the beef dry with kitchen paper and dust with the plain flour. Return the casserole to the heat and fry the beef until browned all over
4. Stir in the tomato purée and cook for a few more minutes before adding the stock. Bring to the boil, then return the cooked vegetables to the casserole
5. Mix in the garlic and add the thyme sprigs and cover with a lid. Transfer to the preheated oven for 2 hours, or until the meat is soft and tender
6. Half an hour before serving, make the celeriac mash. Peel the celeriac and chop into chunks. Place in a saucepan and cover completely with water. Add 1 tsp of salt and cook for 25–30 minutes, or until the celeriac is completely soft when pierced with a knife
7. Drain well and mash the celeriac with the butter. Season to taste and serve with the casserole
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