Creamy Parisienne Stew with Celeriac Mash

Serves 4

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


  1. Preheat oven to 125 degrees
  2. Melt the butter in a heavy based oven proof saucepan.
  3. Season the beef cubes generously.
  4. Fry the beef cubes in two lots so they brown nicely on all sides and don’t dry out.
  5. Remove the cubes from the saucepan and fry the onions and garlic in the juices.
  6. Once the onion has softened, return the beef to the pan and add the wine.
  7. Put the lid on the saucepan and place in the oven.
  8. Cook for 2 hours.
  9. Before the last 30 minutes of cooking, add the sliced mushrooms.
  10. Melt the butter for the celeriac in a saucepan and add the cubed celeriac and rosemary.
  11. Fry for 5 mins and then add the water and cover with a lid. Cook for 20 minutes or until the cubes have softened.
  12. Mash the celeriac and stir in the cream. Season to taste.
  13. 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.