| 1 kg | beef chuck (boneless) |
| ½ | celery root |
| 2 | carrots |
| 2 | onions |
| 2 cloves | garlic |
| 2 tsp | tomato paste |
| 500 ml | beef stock |
| 500 ml | red wine |
| 1 tsp | starch |
| 2 tsp | water |
| 1½ tbsp | butter |
| salt | |
| pepper | |
| oil for frying |
Preheat oven to 180°C/350°F. Peel and dice celery root. Roughly chop carrots, onions, and garlic. Heat oil in a roasting pan over medium-high heat and brown beef chuck on both sides. Season with salt. Add onions, garlic, carrot, and celery root and sauté for approx. 5 min. Add tomato paste and stir to combine. Add beef stock and red wine.
Roast in the preheated oven at 180°C/350°F for approx. 3 – 5 hrs. Remove the meat from the oven and strain sauce into a pot. Bring to a simmer and season with salt and pepper. Mix together starch and water, and add to the pot. Let cook and thicken for approx. 3 – 5 min. and add cold butter. Add more water, if needed. Spoon gravy over meat and enjoy!
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