|1 kg||beef (chuck)|
|600 g||celery root|
|6 tbsp||clarified butter (divided)|
|60 g||dried porcini mushrooms|
|660 g||canned chopped tomatoes|
|500 ml||red wine|
|200 ml||beef stock|
|350 ml||vegetable stock|
|200 ml||heavy cream|
|nutmeg to taste|
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.
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.
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.
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!