Beef ragout with celery root purée

Based on 9 ratings

Lisa

Contributor

Difficulty

Medium 👍
40
min.
Preparation
150
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 kg beef (chuck)
600 g celery root
carrots
onions
4 cloves garlic
4 stalks celery
3 sprigs rosemary
3 sprigs thyme
6 tbsp clarified butter (divided)
2 sticks cinnamon
bay leaves
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
salt
pepper
Metric
Imperial

Utensils

  • ovenproof pot
  • peeler
  • cooking spoon
  • cutting board
  • knife
  • oven
  • pot
  • immersion blender
  • fine grater

Nutrition per serving

Cal
750
Protein
37 g
Fat
52 g
Carb
22 g
  • Step 1/4

    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.
    • carrots
    • onions
    • 4 cloves garlic
    • 4 stalks celery
    • 3 sprigs rosemary
    • 3 sprigs thyme
    • 600 g celery root
    • 1 kg beef (chuck)
    • 3 tbsp clarified butter
    • 2 sticks cinnamon
    • 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

    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.
    • 60 g dried porcini mushrooms
    • 660 g canned chopped tomatoes
    • 500 ml red wine
    • 200 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

    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.
    • 3 tbsp clarified butter
    • 350 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

    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!
    • 200 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!