Beef casserole with celeriac mash

Name: Beef casserole with celeriac mash
Total time: 3 h 10 min
Ingredients: 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; 1 celeriac; 75g of butter; 1 tsp salt, plus extra for seasoning

by Sally Abé

Item 1 of 1

Main
easy
Serves 4
3 hours 10 minutes

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

discover more:

Celeriac Recipes

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.

Ingredients

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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

Celeriac mash

1 celeriac
75g of butter
1 tsp salt, plus extra for seasoning

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Method

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

DISCOVER MORE:

Celeriac Recipes

Sally Abé

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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