Classic Beef Casserole Recipe with Celeriac Mash

Serves 4
3 hours 10 minutes

Ingredients

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

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