Stew comes in many forms and flavours – combination of vegetables and meat, beer and mustard, red wine, white wine, in a casserole, in the oven, on the stove … But whatever shape or form, its depth of flavor and richness of taste, makes it irresistibly ever present, always welcome winter dish at our home.
This is a classic family favourite. Slow cooked beef stew with red wine and honey, served with delicious and healthy celeriac purée.
For the Beef Stew
- 3 tbsp olive oil
- 1 onion
- 1kg beef stew meat, cut into small pieces
- 2 carrots
- 300ml red wine
- 100ml water
- Pinch of salt
- Pinch of black pepper
- 1 Bay leaf
- 2 strings of thyme
- 1 vegetable bullion
- 3 tbsp clear honey
- 3 tbsp of plain flour
- Parsley for decoration
For the Celeriac Purée
- 1 big celery root, peeled and cubed
- 1/2 medium onion, coarsely chopped
- 8 whole cloves garlic, peeled
- Chicken broth (or stock) to cover (2-3 cups)
- 1 large Russet potato, peeled and cubed
- Salt, to taste
- 2 tablespoons unsalted butter (softened), plus more for topping if desired
- 1/4 cup heavy cream
- Freshly ground black pepper, to taste
- Chopped fresh celery leaves or parsley, for garnish
1. For the Beef: Heat 2 tbsp of the olive oil in a deep pan and add the chopped onion. Let the onions crisp until golden and take them out of the pan put them in a plate.
2. In a plastic bag, mix the beef stew meat together with the salt, pepper and the flour until all the dry ingredients have been well absorbed and are sticking to the meat. Pour the remaining olive oil into the pan and let it heat up. Put the beef stew in the pan and let it be sealed until nicely brown.
3. Add the onion and the carrots (roughly chopped into circles) and mix together with the stew. Pour over them the wine and the water and add the thyme and the bay leaf. Let the stew simmer for at least one hour mixing regularly not letting the mixture stick to the bottom.
4. When the stew mixture has thickened and the meat is ready, add the bullion and the honey, flavoring the stew to your taste.
5. For the Celeriac Purée: Combine celery root, onion, garlic and chicken broth/stock in a medium saucepan. Bring to a boil, cover and reduce heat to medium-low. Simmer for 20 minutes or until celery root is very tender.
6. Meanwhile, cook the potato in a separate saucepan in salted water until tender.
7. When celery root is fully cooked, drain off excess chicken broth/stock (reserve for another use if desired), leaving about 1/4 cup broth/stock in the saucepan with vegetables. Add the butter and cream. Purée with an immersion blender until smooth.
8. Drain the potato. Push through a potato ricer into the puree and gently fold it into the puree. Season to taste with salt and black pepper.
9. Garnish with chopped fresh celery leaves or parsley and extra butter if desired.