Beef ragout with celery root purée

Step 1/4

• 1⅓ carrots
• 1⅓ onions
• 1⅓ cloves garlic
• 1⅓ stalks celery
• 1 sprigs rosemary
• 1 sprigs thyme
• 200 g celery root
• ⅓ kg beef (chuck)
• 1 tbsp clarified butter
• ⅔ sticks cinnamon
• ⅔ bay leaves

• ovenproof pot
• peeler
• cooking spoon
• cutting board
• knife

Peel and chop onions and carrots. Slice celery stalks. Finely chop garlic, rosemary, and thyme. Chop celery root and set aside. Cut the beef into large chunks and season with salt and pepper. In an ovenproof pot add half of the clarified butter and sauté the vegetables together with garlic, cinnamon, bay leaves, and herbs for approx. 5 min.

Step 2/4

• 20 g dried porcini mushrooms
• 220 g canned chopped tomatoes
• 166⅔ ml red wine
• 66⅔ ml beef stock

• oven

Pre-heat oven to 180°C/350°F. Add the dried porcini mushrooms and beef to the pot. Add tomatoes, wine, and beef stock, and bring to a boil. Cover the pot and bake for approx. 2.5 hr.

Step 3/4

• 1 tbsp clarified butter
• 116⅔ ml vegetable stock

• pot

Half an hour before the beef is done, melt the rest of the clarified butter in a pot and add the celery root. Add vegetable stock, and let boil on low heat for approx. 15 min.

Step 4/4

• 66⅔ ml heavy cream
• nutmeg to taste
• salt
• pepper

• immersion blender
• fine grater

Add the cream to the cooked celery root and purée with an immersion blender. Season to taste with nutmeg and salt. Remove the ragout from the oven, and take out the cinnamon sticks and bay leaves. Season the ragout with salt and pepper to taste and serve with the celery root purée. Enjoy!

Enjoy your meal!