Beef casserole with celeriac mash

Beef casserole and celeriac mash

PT3H10M

Share recipe

hide story show story

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.

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
Share recipe