- List Of Ingredients
- 4 shallots, peeled
- 400g braising beef, cut into large chunks
- 1 tsp paprika
- 1 tsp olive oil
- 450ml hot beef stock
- 175g passata rustica
- 4 chantenay carrots, halved
- 1/3 sweetheart cabbage, halved
- small handful of parsley, chopped
- Celeriac mash
- 400g celeriac
- 15g butter
- serves 2
1 Preheat the oven to 170°C/150°C Fan/Gas 3.
2 Put the shallots, beef, paprika and olive oil into a bowl and toss everything together. Season well. Tip everything into a casserole dish and pour over the stock and passata rustica. Put a lid on the casserole dish, place it in the oven and cook for 2 hours.
3 Take the casserole dish out of the oven, tuck the carrots and cabbage into the stew and cover with the lid again. Put the dish back in the oven for another 30 minutes.
4 Put the celeriac in a pan and cover it with water, then bring to the boil and simmer for 20 minutes. Drain the celeriac well, then put the pan over a low heat for a minute or two to dry it out. Take the pan off the heat, add the butter and season with salt and pepper, then mash the celeriac well.
5 Scatter the stew with parsley and serve with the mash.