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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.
Ingredients
Metric
Imperial
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
SAVE RECIPE
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
First published in 2016
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