Beef casserole with celeriac mash

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A warming bowl of beef casserole is the ultimate comfort food for a cold, rainy day. Sally serves hers with a creamy celeriac mash, the perfect accompaniment to soak up the rich, meaty juices from the stew.

First published in 2016
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Sometimes when the weather is cold and drab you just need a hearty stew to warm you up. Beef casserole is my go-to comfort food. It is simple to make and once prepared you can forget about it for a few hours, as it gently simmers away, filling your kitchen with comforting aromas. Upon your return you will find a lovely velvety stew with moist chunks of meat that are literally falling apart.

Mashed potato is the obvious accompaniment to a beef casserole but for something a little different I like to serve it with a buttery celeriac mash, made the same way as mashed potato but with a subtle celery flavour that perfectly complements the stew and counts towards your five-a-day.




Beef casserole

Celeriac mash


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
Preheat the oven to 150°C/gas mark 2
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
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
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
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
Drain well and mash the celeriac with the butter. Season to taste and serve with the casserole
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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