For the stew:
- 50g butter
- 700g beef cubes
- 2 small onions
- 2 garlic cloves
- 2 glasses red wine
- 250g mushrooms, sliced
- 4 tbsp sour cream
For the mash:
- 50g butter
- 1 celeriac, peeled and cubed (roughly 1cm)
- 2 sprigs rosemary, stalks discarded and leaves finely chopped
- 4 tbsp water
- 2 tbsp double cream
- Preheat oven to 125 degrees
- Melt the butter in a heavy based oven proof saucepan.
- Season the beef cubes generously.
- Fry the beef cubes in two lots so they brown nicely on all sides and don’t dry out.
- Remove the cubes from the saucepan and fry the onions and garlic in the juices.
- Once the onion has softened, return the beef to the pan and add the wine.
- Put the lid on the saucepan and place in the oven.
- Cook for 2 hours.
- Before the last 30 minutes of cooking, add the sliced mushrooms.
- Melt the butter for the celeriac in a saucepan and add the cubed celeriac and rosemary.
- Fry for 5 mins and then add the water and cover with a lid. Cook for 20 minutes or until the cubes have softened.
- Mash the celeriac and stir in the cream. Season to taste.
- After the 2 hours cooking the stew, take out of the oven, stir in the sour cream until warmed through and serve immediately with a dollop of celeriac mash.